GENTLE LENTIL BALL SUB

Today I Made:

GENTLE LENTIL BALL SUB for DINNER.

Recipe from Meatout Mondays.

Balls are made with brown rice, lentils, onion,tons of spices, red bell pepper, green onion, and smothered with a spicy marinated sauce on a whole wheat hot dog bun.

I've made this recipe once before and loved them.

They remind me of the old school meatball subs from our prevegan days.

Of course these are much healthier, since they are baked and contain zero cholesterol.

I toasted the buns, but not necessary.

And I made sure not to use too much sauce or else the sub will become soggy and too messy to eat.

BREE'S LENTIL-TOMATO SOUP

Today I Made:

BREE'S LENTIL-TOMATO SOUP for DINNER.

Recipe from Cooking Light Magazine.

This soup is one of our favorites.

So rich, thick and full of flavor.

Full of spices, heat, and protein.

If making this recipe for children, make sure to omit the chili powder and ground red pepper.

OLD FASHIONED LENTIL LOAF, MASHED POTATOES, AND BROCCOLI WITH GARLIC BUTTER AND CASHEWS

Yesterday I Made:

OLD FASHIONED LENTIL LOAF, MASHED POTATOES, AND BROCCOLI WITH GARLIC BUTTER AND CASHEWS for DINNER.

Loaf and broccoli recipes from THE VEGAN TABLE.

The loaf is packed with lentils, onions, bread crumbs, walnuts, spices, seasonings, and topped with ketchup.

We both weren't too crazy about this recipe.

Every bite reminded us of lentil soup.

The broccoli was perfectly crunchy and full of flavor, sweet, tangy, and salty.

I don't think I'll be making this recipe again.

But then again, I'm a little biased since I don't really care for broccoli.

The mashed potatoes were divine.

So easy to make, you don't even need a recipe.

I do recommend using yellow potatoes.

All you do is wash (leave peel on the potatoes) and cube the potatoes.

Place in a pot and cover with water.

Cook over medium-high heat until soft.

Drain and place in bowl for mashing.

Add room temperature soymilk, Earth Balance, salt and pepper.

Use a potato masher and mash until desired consistency.

LENTIL CHOWDER AND KINDA CORNY MUFFINS

Today I Made:

LENTIL CHOWDER AND KINDA CORNY MUFFINS for DINNER.

The chowder is another recipe from the Candle Cafe Cookbook.

A total of 10 ingredients went into preparing this chowder:

kabocha ( didn't have any butternut squash ), lentils, onion, tomatoes, potato, carrots, tomato, tomato paste, vegetable broth, and a few spices.

Since it requires no oil, it's super low in fat, close to being fat-free.

So hearty and simple to make.

You pour all the ingredients into a pot and cook for about an hour and a half.

Stirring once in a while or you can cook it in a slow cooker for 3 hours on high.

This recipe alone is worth owning this book.

The muffin recipe came from Eat, Drink & Be Vegan by Dreena Burton.

I have to say that this is my favorite cornbread recipe.

Especially since you bake them in cupcake liners, which makes them easier to eat.

No cutting required.

They are moist and perfectly sweetened and also easy to make.

I did end up topping the chowder with diced jalapeno for heat, which I highly recommend.

VEGAN MEATBALLS

Today I Made:

VEGAN MEATBALLS WITH PENNE ARABIATTA, GARLIC BREAD, AND KALE SALAD for DINNER.

Meatball recipe from My Vegan Cookbook.

Brown rice, lentils, oatmeal, whole wheat flour and a plethora of spices.

But best of all, they are TOFU FREE.

All you do is mix the precooked brown rice, lentils and the rest of the ingredients and form into balls, then bake until brown.

Mix with your favorite tomato sauce and pour over pasta.

WINTER LENTIL SOUP

Today I Made:

WINTER LENTIL SOUP for DINNER.

Recipe from REAL SIMPLE magazine, March 2006 issue.

Leeks, sweet potatoes, kale, and lentils in a rich and flavorful tomato broth.

Perfect soup for a cold fall day.