Mujadara


This is our favorite recipe for make-ahead lunches. It freezes well and thaws quickly. Serve with caramelized onions, tahini sauce, cucumbers, tomatoes, soy yogurt and lemon juice, fresh cilantro, or all of them mixed together.

2 cups brown rice (we use Trader Joe’s brown jasmine), rinsed and drained
12 oz black lentils, rinsed and drained
2 large onions, diced
4-5 garlic cloves, minced
1 tsp hot paprika
2 tsp parsley
2 tsp cumin
2 tsp coriander
2 tsp salt
1 tsp cinnamon (optional)
8 cups water
2 TBL olive oil

Heat olive oil in a large pot or dutch oven. Saute onions and garlic until golden and very soft. Add remaining ingredients and bring to a boil. Cover and cook on medium or medium-low (depending on your stove) for about an hour. Turn heat to low and uncover about 15 minutes. Cool completely and store in lunch portions. Makes about 11 cups, or 9 tasty lunches.

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Samosa Taco

Use the leftover potatoes and chutney and make an Samosa Taco for lunch!

Also, if you love vegan tacos, enter the Fuck Yeah Vegan Taco contest. You have til March 4, but the more tacos you enter, the more chances to win!!!!

Nacho Dip

Super easy, super tasty, and not for the super bowl.

Ingredients:
1/2 package Gimme Lean sausage-style
1 can white beans drained and rinsed
1/2 cup water
1 cup tomatoes, diced
1 jalapeno, diced
1 container Wayfare cheeze or 8 oz other vegan cheeze
3-4 green onions, chopped

Heat oil in a pan and saute gimme lean and crumble it until it’s browned. Add tomatoes and jalapeno and cook until very soft.

Meanwhile, rinse and drain white beans, then blend with half cup of water. (We did this to reduce the salt, but you could just blend with the canned liquid.)

In a microwave safe bowl, mix together the cheeze, beans, and sausage mixture. Microwave for 3-4 minutes and stir well. Top with green onions. Serve with chips or over potatoes!