Aloo palak and mung bean dal

Blend together 1 onion, 3 garlic cloves, and about 1-1.5 cups of tomatoes (canned or fresh). Saute mixture in a dutch oven with a small amount of Earth Balance. Cook about 5 minutes to get out the raw smell. Add 2-3 chopped potatoes and bring to a boil. Cover and reduce heat slightly. Cook until potatoes are easily forked. Add 3-4 cups spinach and cook about 10 minutes on medium. Season with salt and pepper, or add more Earth Balance if you like a richer flavor.

For the mung beans, saute onion, garlic, ginger, and turmeric in a pot. Add 2 cups mung beans and 4 cups water. Bring to a boil and cook until very tender. Add more water if needed.

A belated final VeganMofo post, including lentil surprise

It’s the last day of VeganMofo, and I have a disgusting cold. I don’t often get sick, and I’m not very patient about getting better. Stef got me some orange juice, which ordinarily I would never drink because I really think drinking fruit juice is about the same as drinking a glass of sugar with a some vitamin c and folates (not to be negative or anything), yet when I have a cold I actually crave it.

That has nothing to do with dinner though. Tonight’s menu includes innovations on some of our favorite recipes. I decided to actually write down what I did when I cooked the lentil surprise. It actually has no bearing on the post I wrote up last year…The tomato soup is full of ginger and has an added creamy touch from the raw cashews. And the pumpkin custards are basically pumpkin pie filling with coconut milk and no crust, but they are creamy, special, perfect for tonight.

lentil surpriseLentil Surprise

1 cup red lentils

1 onion, diced

1/2 bell pepper, chopped

1 cup frozen spinach

1/2 cup unsweetened coconut

1 cup cilantro, chopped

4 garlic cloves, minced

1 TBL mustard seeds

2 TBL curry

1 tsp turmeric

1 tsp cayenne

1 tsp cumin

1/2 tsp salt

4 cups veggie stock

Heat oil in pot and add mustard seeds. Cover and wait until the seeds begin to pop, then add onions and garlic. Saute until soft, then add curry, turmeric, cumin, and cayenne. Cook about 5 minutes, add a little water if there is a lot of stickage in the pot. Add coconut, peppers, spinach, and cilantro. Then add stock and lentils. Bring to a boil, then simmer for 45-60 minutes until the lentils are soft and all the flavors are well combined. Serve with rice.

Red lentil and cabbage dal

This dal cannot be captured by a point-and-shoot camera. You will have to try this dish for yourself, or buy me an SLR for my birthday. The dal was good alone and with rice. I just ate some for lunch (yes, at 11 AM). The original recipe is from Madhur Jaffrey by way of Smitten Kitchen. red lentil and cabbage dal

1 1/4 cups red split lentils
5 cups water
1/2 TBL ground turmeric
1/2 TBL olive oil
1 tsp cumin
4 cloves garlic, minced
1 medium onion, chopped
10-12 oz (1/2 a head) cabbage, finely chopped
2 fresh jalapenos, diced
1/2-3/4 cup grape tomatoes (or other fresh tomatoes) finely chopped
1 TBL peeled, finely grated fresh ginger
1 1/2 teaspoons salt

In a large pot (or stock pot), heat the oil and sautee the the garlic, ginger and spices until fragrant. Add onions, cabbage, and jalapenos and cook for about 5 minutes. When the cabagge begins to wilt slightly, add in the lentils and water. Bring to a boil and reduce heat to medium. Add salt. Stir every 20-30 minutes to prevent sticking. Cook for an hour, or until the dal is your desire thickness.