Tasty Vegan Entree!

This is a great vegan recipe!  Which for us carnivores is saying something!  And it is pretty quick to prepare.  It needs to cook for 30 minutes which is plenty of time to get the table and any side dishes ready.

Lentil Mushroom Stew

 

Makes 4 servings

 

1 T. olive oil

½ c onion, chopped

2 c sliced mushrooms

2 T soy sauce or aminos

2 tsp fresh thyme (or 1 tsp dried)

2 T. Italian parsley, chopped

2/3 c green or brown lentils

2 c vegetable broth

 

Heat a large rimmed skillet over medium heat.  Add olive oil and onions.  Saute’ three minutes, stirring occasionally

Add mushrooms and soy or aminos sauce.  Saute’ for five minutes.

Add thyme, parsley, lentils and broth.  Once boiling, cover and reduce heat to maintain a slow simmer.  Cook approximately 30 minutes.

Once the lentils are tender, taste mixture and adjust seasonings if desired.

Turn off heat and let mixture rest for 10 minutes.

Sprinkle with parmesan cheese, if desired, at the table

 

Serve over mashed potatoes, pasta or rice.

 

Nutrition:

         280 calories

         43 grams carbohydrates

         9 grams protein

         8 grams fat

         10 grams fiber

Comfort Food in Trying Times!

Black Beans with Eggs
Serves 2

Who isn't looking for comfort food in these days of COVID-19 quarantine?  I could eat this dish every other day!  

Cooking is one way to fill the day even though this dish is very fast.  Before starting the beans, you can spend some time on making a great salad to go with it.  Hit all the food groups!

2 T. olive oil
3 cloves garlic, sliced
1/2 c. onion, chopped
1 small carrot, sliced
1/4 c. celery, thinly sliced
1/4 c. tomato paste
1 1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes (or more if you like hot)
1 tsp. ground cumin
1 14-oz can black beans, rinsed and drained, or 2 cups home cooked beans
1/2 c. hot water
Salt & pepper to taste
4 eggs
1/4 c. cheddar cheese, grated

In a smallish (10" cast iron works great) skillet on medium low heat, saute' onions, carrot, celery and garlic until vegetables are soft.  Add tomato paste, paprika, red pepper, cumin and fry for 30 seconds.

Add the beans, water and salt and pepper.  Stir to combine all ingredients.  Let simmer five to 10 minutes.  Make four indentations in the beans and crack an egg into each.  Cover and cook for four to eight minutes, depending on how done you like your eggs.  When ready to serve, sprinkle the cheese over the top and serve in the skillet.

Based on a recipe from NYT Cooking