the two Ls

the two Ls

Sunday, January 22, 2017

Rompin' Red Lentil Sauce

Credit for this recipe goes to Anne Esselstyn. It's so good & so versatile. The last time I made it I used it on pasta, as a pizza sauce & to enhance some leftover lentil soup. Or you can just eat it by the bowlful. I like to top it with a large handful of baby arugula when serving. Apologies for the photo. I didn't think to take one until there was just a bit left in the bottom of the storage bowl.

1 large onion, chopped
3 carrots, chopped
2 celery stalks, chopped
2 tbs garlic, chopped
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 28oz can crushed tomatoes
3 cups vegetable broth
1/2 cup red lentils
1 6oz can tomato paste
1/2 cup chopped fresh parsley
1 cup chopped fresh basil
3 tbs nutrional yeast flakes
1/2 tsp freshly ground black pepper

In a large, heavy bottomed pot stir fry the onion over medium heat for 2-3 minutes. Add the celery, carrots & garlic & continue cooking until vegetables soften & begin to brown.
Stir in the dried basil, oregano & red pepper flakes & continue to cook for 1 minute.
Increase the heat & stir in the tomatoes, broth, lentils & paste. Allow to come to a boil, then turn down to simmer for 30 minutes.
Add the fresh parsley & basil, nutritional yeast & black pepper. Simmer a few minutes more, then serve over pasta.

Monday, January 16, 2017

Nanae's Dragon Sauce

Best dressing ever! Leah shared this with me as a new option for my Buddha bowls. The cook at her school makes it and the little ones gobble it up. So...I decide to try it on the weekly Sunday family gathering. It's a hard group of mixed eaters- no vegans(just me.) The crew loved it! I forgot to take a photo.. It disappeared fast.
PS I just added a photo at the bottom. Dragon sauce on my breakfast.

Blend in food processor or high speed blender.

version one:
1/2 cup nutritional yeast
1/3 cup or less olive oil (I used less)
1/4 cup maple syrup
1/4 cup tamari
1/4 cup water (I used more)
1/4 cup tahini
1 clove garlic

My healthier version 2:
1/2 cup nutritional yeast
1/8-1/4 cup maple syrup
1/4 cup tahini
1/2 cup tamari1-2 TB garlic powder
water to thin
(It doesn't miss the oil)

Thursday, January 5, 2017

Fall Harvest Buddha Bowl

Fall Harvest Buddha Bowl with Creamy Cashew Apple Cider Dressing

I bought some big beautiful "buddha bowls" from my friend Thien this winter.  This purchase has inspired me to try all kinds of combinations of food in the bowls. (Check out Thien's site: ) And then I stumbled upon this recipe in Kara Lydon's blog- "the foodie dietitian." Yum!!!!
Thien's bowl

    For the Buddha Bowl:
  • 3 cups chopped butternut squash (about 1/2 large butternut squash)
  • 3 cups chopped apples (about 2 large apples)
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt, divided
  • 2 cups quinoa
  • 1 small bunch kale, stems removed and roughly chopped
  • 2 tablespoons pumpkin seeds (pepitas)

  • For the Cashew Apple Cider Dressing:
  • 1 cup cashews, soaked for at least one hour
  • 1 small shallot, minced (about 1 tablespoon minced)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon maple syrup
  • 3 tablespoons olive oil
  • 1/2 cup water
  • 1/2 teaspoon salt
    For the Buddha Bowl:
  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg and 1/4 teaspoon salt.
  3. Transfer to a large parchment-lined baking sheet and roast for 30-35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.
  4. Cook 2 cups quinoa according to package instructions.
  5. Add kale to the large mixing bowl and toss with remaining olive oil and salt. Transfer to a baking sheet and spread kale out in a single layer. Bake for 10 minutes, or until the edges of the leaves are slightly browned but still mostly green.
  6. Divide quinoa evenly between bowls. Add chickpeas, squash, apples and kale. Drizzle cashew apple cider dressing over top and sprinkle with pumpkin seeds.
  7. For the Cashew Apple Cider Dressing:
  8. In a high-speed blender or food processor, blend or pulse all ingredients together until smooth and creamy. Drizzle over fall harvest buddha bowls.

I almost forgot to take a photo! It was so yummy there is hardly anything left!