Spiced red lentils with cabbage and spinach AND potato-cado salad

For the cabbage and spinach: Heat Earth Balance in a dutch oven and add 1/2 tsp mustard seeds, allow the seeds to pop. Then add 1 diced onion with 2 garlic cloves and saute 1-2 minutes. Add ginger, cumin, and turmeric. Add 2 cups cabbage and 2 cups spinach. Cover and cook on medium-low for 1 hour until soft. Do not add water.

For the lentils: Saute 1 diced onion with 3-4 garlic cloves and 1 inch of chopped fresh ginger. Add 1 TBL paprika, 1 TBL cayenne, and 1/2 tsp turmeric. Add 2 cups red lentils, 6 cups water, and 1 faux chicken bullion. Bring to a boil, the cook covered on medium until lentils are soft. Uncover slightly and allow lentils to thicken about 30 minutes. Add salt to taste.

Serve with potato-cado salad.

This picture sucks, which is the main reason I didn’t give this dish its own post. Sorry about that.

Chop 4 yukon gold potatoes and boil 10-15 minutes until tender. Drain and rinse in cold water.

While the potatoes cook, chop 4 TBL fresh cilantro, 1/2 cup white onion, and 1 ripe avocado. Pour 2 TBL lemon juice and 2 TBL white vinegar into a small bowl and season generously with salt and pepper. Add onion and cilantro and mix well.

When the potatoes are done, mix them together with the avocado and salad dressing. Refrigerate at least 4 hours.

Lentil soup with kale, and baked vegan potato latkes

I should probably have put latkes first in the subject line, since that’s where this evening began. Or technically speaking, Friday evening. Or maybe it began with the Silknog, the terrible weather, the crappy day, in no particular order. Today (Saturday) we had some of the leftover soup (it makes a ton!) and another batch of latkes. Latkes, latkes, latkes.

Vegan latkes

1 onion, grated

1.5 pounds potatoes, grated (I used Yukon Gold)

2 heaping TBL matzah meal

2 Ener-g egg replacers

Generous amounts of salt and pepper

Preheat oven to 425. Lightly oil a baking sheet with olive oil. Grate potatoes and onions. Let them sit for a few minutes, and then squeeze out all the extra liquid (into the sink or another bowl, whatever.) Stir in matzah meal, egg replacer, and seasoning. Mix with your hands until well combined. Pour off any remaining extra liquid (hopefully the matzah meal took care of this problem for you.) Form into tight patties and place on the prepared baking sheet. Rub the latkes in the oil a little, then flip over. Bake 15-20 minutes on that side, then flip over and bake another 10-15. The latkes should be nice and brown on both sides. Serve with Tofutti sour cream!

Lentil soup with kale

2 celery stalks, chopped

1 onion, chopped

1 carrot, chopped

4 garlic cloves, chopped

1 tablespoon fresh ginger, grated

1/2 tsp cloves

1 1/2 tsp cumin

2 jalapenos, diced

1 28 oz. can tomatoes (chop them before adding)

1/2 teaspoon ground turmeric

5-6 cups bouillon

1 1/2 cups red lentils

1 bunch of kale, chopped

olive oil

salt and pepper

In a large pot, heat olive oil and sauté celery, onion, and carrots, about 5 minutes. Add garlic, jalapenos, and ginger, cook another 5 minutes. Add tomatoes and spices, then lentils and bouillon. Bring to a boil, then cover and simmer 30 minutes, until the lentils are soft. Blend with an immersion blender (or a regular blender). Cook another 5 minutes, and serve.