Our Veggie Kitchen

September is right around the corner, and I'm start to think about fall foods.  And this hearty spaghetti sauce fits the bill perfectly.  A ragu is normally a meaty, complex sauce that simmers all day, filling the house with aromatic bliss.  I kept the ragu's essence, the onions and celery and carrots and added the earthy flavors of mushrooms, lentils and spinach.  The result was hearty and filling ... and the kids never knew they were eating their lentils and spinach.

This recipe makes enough sauce for two pounds of spaghetti.  I usually make a batch for dinner and freeze a batch for later.  It's a bit of work, so it is really worth making a full batch (or even a double) and freezing the extras.  Also, if you balk at the price of procini mushrooms, try dried shiitake instead.  They can be very inexpensive in Asian groceries.



Garden Ragu
1/4 cup olive oil
1/2 oz dried porcini mushrooms
1 large onion, chopped
2 stalks celery, finely chopped
2 medium carrots, grated
2 cloves garlic
1/2 cup red lentils
3 cups spinach, lightly packed, chopped
1/2 cup white wine
28 oz can diced tomatoes
28 oz can tomato puree (sauce)
1/2 tsp salt
1/2 cup basil, finely chopped
2 lb spaghetti pasta, cooked according to directions

Put the dried mushrooms in a bowl and cover with 1 cup boiling water.  When they've hydrated, squeeze out the moisture (into the bowl), mince and put back into the water.

In a large pot, heat the olive oil over medium heat.  Add the onions and celery and saute until the onions are soft.  Add the carrots and garlic and cook for another minute, until the garlic is aromatic.  Add the spinach and cook until the spinach has wilted.  Add the white wine, diced tomatoes, pureed tomatoes, and lentils.  Pour in the minced mushrooms, along with the soaking liquid.  Bring to a boil and cover.  Simmer until the lentils are very soft and begin to lose their shape (you want them to be mushy).  Stir in the basil and salt.

In three or four batches, pour the sauce into a blender and pulse until you get a good consistency.  There should be no large chunks, but thicker than a liquid.  Transfer back to the pot and simmer until ready to eat.  Mix with cooked pasta and serve.

8 servings:  610 cal (9g fat, 109g carbs, 21g protein)

Mussaman curry evolved with the emigration of Indian Muslims into Thailand. So it began with infusion of a North Indian pallet with Thai ingredients and technique. It is usually associated with beef and potato curries and its especially good with root vegetables.

For this soup, I brought the flavors closer to India by using amchur (dried green mango) instead of lemongrass and lentils instead of beef. Duh! The flavors blended so nicely with elements of sweet, bitter, hot and creamy. And it is neither Indian nor Thai.



Mussaman Lentil Pumpkin Soup
1 tbs vegetable oil
Whole Spices (see below)
1 cup shallots, chopped
1 tbs galangal, chopped (you could use ginger)
3 cloves garlic, chopped
1/4 tsp turmeric
1 tbs amchur (dried green mango powder) or 1 lemongrass stalk, chopped
1 small pumpkin, peeled and cubed (about 5 cups)
2 quarts water
4 cups potatoes, cut into large cubes
6 carrots, diced
1 cup lentils
1 bunch spinach, stems removed, chopped (or 1 package frozen & drained)
11 oz coconut milk (2 small cans)
1/4 cup golden mountain sauce (or soy sauce)

Whole Spices:
3 dried hot chili peppers (I used arbol), seeds removed
1 tbs coriander seed
1/2 tbs cumin seed
4 cardamom pods
2 whole cloves
1 tsp peppercorns

Heat oil in a cooking pot over medium heat. Add the whole spices and saute for a few seconds, until the cumin begins to pop. Stir in the shallots, galangal and garlic along with the turmeric and amchoor (or lemongrass if using) and saute until soft. Add the pumpkin and water, bring to a boil and simmer until soft. In batches of about 2 cups each, thoroughly blend. If you don't blend in small batches, it will be difficult completely blend the whole spices.

Return the blended mixture to the cooking pot and add potatoes, carrots and lentils. Cover and simmer for about 30 minutes. After 30 minutes, stir in the spinach and simmer another 10-15 minutes, until the potato, carrot and lentils are tender. Stir in the coconut milk and golden mountain sauce and bring back to a boil. Remove from heat and serve.

6 Servings: 448 cal (15g fat, 68g carbs, 16g protein)

I developed this in an attempt to make a lentil dish that was easier to digest, because my body likes lentils so much less than I like lentils This is packed with veggies, and I've added asafoetida, fenugreek and turmeric, along with a host of other spices. You may substitute store bought curry powder for mine (listed at the bottom), but if you have it, add a little asafoetida. It's pungent aroma is a great addition to dals, and it's supposed to make them easier to handle in the end. (literally!)



Sabzi Dal
2 tbs vegetable oil
1 onion, chopped
1 tbs ginger
3 cloves garlic
10 curry leaves
1 tomato, grated
1 bunch spinach (or 10 oz frozen), chopped
1 cup soy yogurt
1/4 cup chickpea flour
1/2 cup lentils
2 medium potatoes, diced
1 small head cauliflower
2 tbs spice mixture (or curry powder)
4 cups water
1 1/2 cup frozen peas

Heat the oil in a medium sauce pan set to medium-high. Add the onion and saute, stirring often until the onion begins to brown. Add the garlic and ginger and curry leaves, cook for a minute, then add the grated tomatoes and the spinach. Cook until the spinach has wilted and most of the liquid has cooked off. Stir in the yogurt, chickpea flour and spice mixture, then add the lentils, potato, cauliflower and water. Cover and simmer until the lentils and potato are soft, about 45 minutes. Remove the curry leaves (or left in as garnish) and stir in the peas and cook just until the peas are warm. Serve over rice or with naan or roti.

4 Servings: 400 cal (10g fat, 63g carbs, 19g protein)

Curry Spice Mixture
This spice mix is probably a bit hotter than your store brand, but not overly hot. It also has a goodly amount of pungency from the fenugreek and asafoetida. It's perfect for lentils, pulses or beans. You can substitute regular curry powder with a touch of cayenne and, if available, asafoetida.

Ingredients
2 tbs coriander seed
1 tbs cumin seed
1 tsp black peppercorns
1/2 tbs black mustard seed
1/2 tbs fenugreek seed
6 cloves
2 arbol chilies, including seeds
1/2 tbs paprika
1 tsp turmeric
1/2 tsp asafoetida

Heat a small fry pan over medium heat. Break apart dried chili peppers and add the whole spices. Dry fry, stirring constantly, or shaking the fry pan until the spices take on a slightly toasted aroma. Remove from heat and let cool for 5 minutes. Add to a a spice or coffee grinder, along with the paprika, turmeric and asafoetida. Grind into a fine powder. Makes about 5 tbs.

I think the Urud Dal is the most common dal used dal for dosas.  It's got a difficult to explain flavor that I often don't like.  But in these dosas, the flavor is more subtle and is perfectly paired with fenugreek seeds.  If you can't find fenugreek and urud, both available at an Asian or Indian grocery, you might try the moong dosa that I posted this week.  Also look at my dosa introduction for substitutes.  Serrano or other hot peppers make a nice addition blended into the batter also.  One or two won't be hot, but will add a little depth.



Urud Dal Dosa
1 1/4 cup white rice
1/2 cup urud dal
1/4 chana dal
1 tbs fenugreek seeds
3/4 tsp salt
6 tsp vegetable oil

Add beans, rice, fenugreek and lentils to a bowl. Add enough water to cover by a couple inches and soak overnight. Drain and rinse. Add to a blender, along with the salt, and pour in just enough water to cover. Blend thoroughly, adding a little water, if necessary to keep the blender going. you should end up with a thin pancake batter. Leave on a counter to ferment for a few hours to a 24 hours, or not at all. I prefer the flavor after a few hours of fermentation. Once fermented, you can store in a refrigerator, but the fermentation won't completely stop.

To prepare, heat a large fry pan over medium-high heat. Pour the oil into a small dish. Dip a paper towel into the oil and coat the pan. Pour about half a cup of batter in the center of the pan. With the back of a large spoon, quickly spread the batter outward. The batter should thinly cover the pan. When the batter dries around the edges and air bubbles begin to form, dip the back of a clean spoon in oil and brush the dosa, paying attention to the edges. Flip the dosa and with your fingertips or a spatula, twist the dosa as it cooks. Remove and cook the next dosa.
Makes about 6 dosas.

I found this how-to video to be very helpful from Manjula's Kitchen.

12 Servings: 138 cal (3g fat, 24g carbs,5g protein)

A dosa is an Indian crepe made of a combination of pulses, lentils and rice. Moong Dal dosas have a more delicate flavor and more body than urud dal dosas and I found a greater variety in recipes ranging from mostly rice to mostly dals. After some testing, I added just enough rice to give the dosa a slightly crispy texture.

I filled these dosas with fried potatoes & onions and soy yogurt chutney.



Moong Dosa
1/2 cup mung beans
1/2 cup white rice
1/4 cup red lentils
1/4 tsp salt
3 tsp vegetable oil

Note: The original post had 3 tbs vegetable oil. This was a typo, 3 tsp should do.

Add beans, rice and lentils to a bowl. Ad enough water to cover by a couple inches and soak overnight. Drain and rinse. Add to a blender, along with the salt, and pour in just enough water to cover. Blend thoroughly, adding a little water, if necessary to keep the blender going. you should end up with a thin pancake batter. Leave on a counter to ferment for a few hours to a 24 hours, or not at all. I prefer the flavor after a few hours of fermentation. Once fermented, you can store in a refrigerator, but the fermentation won't completely stop.

To prepare, heat a large fry pan over medium-high heat. Pour the oil into a small dish. Dip a paper towel into the oil and coat the pan. Pour about half a cup of batter in the center of the pan. With the back of a large spoon, quickly spread the batter outward. The batter should thinly cover the pan. When the batter dries around the edges and air bubbles begin to form, dip the back of a clean spoon in oil and brush the dosa, paying attention to the edges. Flip the dosa and with your fingertips or a spatula, twist the dosa as it cooks. Remove and cook the next dosa.
Makes about 6 dosas.

I found this how-to video to be very helpful from Manjula's Kitchen.

6 Servings: 109 cal (3g fat, 18g carbs,4g protein)

I've had individual pot pies on my agenda for weeks.  Each week, I put them off for one more week.  The truth is, I've never made a pie crust, and I was deathly afraid.  I've done some research, and come up with a fool proof plan but I couldn't shake the gooey, doughy mess that haunts many a would be baker.  In then end, I weighed my options.  Every store bought brand I've found had either trans fat or lard.  I needed to tackle the elusive pie crust. It turned out flaky and delicious.  Here are some observations that I made during my pot pie forray:

Pie Crust:  From what I gathered, the biggest key to pie crust preparation is temperature.  I kept everything cold.  I chilled the flour, mixing bowl and the shortening in the freezer. I kept the water ice cold and when the dough balls weren't in use, they were left in the fridge.  I even froze my marble rolling pin.  In fact, it stayed in the freezer at least a month.  Like I said, I'm chicken. 

Chana Dal:  The chana dal is a small relative of the chickpea that's been dried and split.  It holds its shape better than lentils or split peas and tastes like a chickpea.  They need to be soaked and will double in volume after a couple of hours.  You could substitute yellow split peas or even lentils.

Scale:  This recipe was designed for individual pie dishes that were 6 inches in diameter (for the crust) and 1.5 cups in volume (filling).  You can scale the filling and crust to fit the volume and size of your dishes.  Also, the recipe has lots of excess dough.  This makes the dough more forgiving because you can discard any boo boos, especially if you can't roll dough into a circle.



Individual Pot Pies
 Crust:
4 cups all purpose flour, chilled
1 1/4 cups vegetable shortening, chilled
1 1/2 tsp salt
8-12 tbs ice water

Filling:
1/2 cup chana dal or yellow split peas, soaked for 2-3 hours
3 tbs Earth Balance Margarine
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup flour
3 1/2 cups vegetable broth
1/2 cup soy milk
1 medium potato, diced
1 carrot, diced
2 cups broccoli florets
1/2 cup peas
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp asafoetida (optional)
2 tbs nutritional yeast

For the Crust: 
Sift the flour into a mixing bowl and mix with the salt.  Add the shortening and mix with your fingers until the dough forms pea sized, or smaller, crumbs.  Add the water, a tablespoon at a time and mix together with your fingers.  You've added enough flour when the dough binds together, but is not wet.  Work the dough only as necessary, do not kneed.  Form into four balls, wrap in plastic wrap and chill until needed.

For the Filling:
Soak the chana dal in t cups water for at least a couple hours.  Drain, rinse and reserve.\  Melt the margarine in a medium sauce pan.  Add the onions and celery and saute until the onion is soft.  Add the garlic, stir once and add the flour.  Stir constantly for a couple minutes and slowly add the vegetable broth and soy milk.  Stir to incorporate the flour into the broth.  Add the diced veggies, peas and spices.  Bring to just to a boil and remove from heat.

To Assemble:
Preheat the oven to 350 degrees.  Ladle the filling into four oven-save bowls.  working one at a time, remove the plastic wrap from each dough ball.  Place the ball onto a lightly floured surface and press down with the palm of your hand.  flour the top of the dough and roll the dough into a circle.  I made much larger circles than necessary and I use the term circle very loosely.  Using a spatula, fold the dough in half, then place over the bowl.  Unfold and pull or cut off the excess dough.  Crimp the edges.  Continue with the remaining bowls.

Place the bowls in the oven and bake at 350 degrees for about an hour.  Remove and let the pies set for a few minutes and serve.  Makes 4 individual pies.

4 Servings:  1060 calories (57g fat, 114g carbs, 23g protein).

I've made this a couple a couple of times and it's fast becoming one of my favorite soups. It's not spicy hot, but the blending of colors and flavors is beautiful and the spinach adds a welcoming texture to this creamy soup.



Curried Tomato Soup
3 tbs vegetable oil
1 tsp cumin seed
1 tsp brown mustard seed (or yellow)
1 large onion, chopped
6 red jalapeno peppers, seeded & chopped
4 cloves garlic, chopped
1 tbs ginger, chopped
1 cup red lentils
1 tbs curry powder
1/2 tsp salt
2 tsp sugar
2 lbs tomatoes, chopped (about 5 cups)
5 cups water, divided
6 oz tomato paste
4 cups fresh spinach, chopped
3/4 cup plain soy yogurt

In a large sauce pan, heat the oil over medium high. Add the cumin and mustard seed and cook until they begin to pop. Add the onion and jalapeno and saute until the onion begins to caramelize and turn brown. Add the ginger, garlic and red lentils and saute until the ginger and garlic become fragrant. Stir in the curry powder, salt sugar and tomatoes and cook until the tomatoes begin to soften. Add 4 cups of water and bring to a boil. Simmer, covered for about 45 minutes, until the lentils have turned to mush.

In batches, blend the soup and set a side. In the now empty sauce pan, add 1 cup of water and the chopped spinach. Bring to a boil, then cover and simmer until the spinach is fully cooked, about 5 minutes or so. Add the blended soup and wisk in the soy yogurt. Bring the soup just to a simmer, then remove from heat.

5 Servings: 335 cal (11g fat, 49g carbs, 14g protein)

I'm always looking for ways to get lentils into my kid's bellies. And this pasta is a perfect fit. There are enough lentils to add another texture to a dish filled with texture. This pasta is a great way to use up your garden herbs and veggies.



Garden Macaroni
3 cups macaroni (12 oz)
2 tbs olive oil
1 onion, chopped
2 cloves garlic
1/2 tsp red pepper flakes
1 lb mushrooms, quartered or halved
1 carrot, shredded
1/2 cup lentils
28 oz diced tomatoes
15 oz tomato sauce
1/2 cup white wine
2 zucchinis, halved and chopped
1/4 cup parsley, chopped
1 tbs thyme, chopped
1/2 tsp salt
1/4 tsp pepper

Heat the olive oil in a large sauce pan. Saute the onions until softened. Add the garlic and red pepper flakes until the garlic is aromatic. Add the mushrooms and carrots and cook until the mushrooms have given off their liquid. Add the lentils and saute for a couple minutes. Add the white wine, and let it cook down for a couple minutes. Then add the tomatoes and tomato sauce. Cover and simmer until the lentils are tender, but still firm, about 45 minutes.

Meanwhile, bring a pot of water to boil and, about 10 minutes before the sauce is done, cook and drain the pasta. When the lentils are close (about 5 minutes) stir in the the zucchini, parsley, thyme, salt and pepper. Cook until zucchini are warm, then stir in the drained pasta.

5 Servings: 477 cal (7g fat, 82g carbs, 20g protein)

I was looking for something quick that I could take as a dip to a staff meeting. I thought, maybe something a kin to the Bean-Dip-In-A-Can, only not quite so nasty. I came up with this dip. It's made with lentils, but doesn't have much of a lentil flavor and it ended up having a ground-beefy texture, so it works well with tacos too.



Lentil Bean Dip
1 cup lentils, rinsed & picked over
1 cup chunky salsa
2 cups water

Bring the water and salsa to a boil. Add the lentils and simmer until they are tender, but still firm. Remove the lid, increase the heat and cook until most of the water is cooked off. Use an immersion blender to blend about half the mixture. Server hot or cold.

4 Servings: 180 Cal (1g fat, 31g carbs, 14g protein)

I made this korma this weekend as a part of an Indian feast and it turned out to be my favorite. I was shooting for a mild sauce, something that would suit a wide mix of people, and this korma was certainly that.

I've made this korma a couple of ways. Instead of the yogurt, you can add another can of coconut milk. This is delicious for sure, but adds a little more fat than I'm usually willing to make. Also, If you like a little heat, cut 2-3 dried red chili peppers in half, pour out the seeds, and simmer them with the sauce.



Potato Korma
2 tbs vegetable oil
2 tsp brown mustard seed (or yellow)
1 tsp cumin seed
1 onion, finely chopped
1 tbs ginger, grated
4 cloves garlic, minced
1/2 tsp fenugreek seed (optional)
1 tbs coriander
1/2 tsp garam masala
1/2 tsp turmeric
3/4 tsp salt
pinch asafoetida (optional)
1 tomato, grated
1 cinnamon stick
8 cardamom pods
6 oz coconut milk (small can)
1 cup plain soy yogurt
2 1/2 cups water
1/2 cup almonds, ground
2 lbs red potatoes, in large dices
1/2 cup lentils

Heat the oil in a saute pan over medium high heat. Add the cumin and mustard seed and cook until they begin to pop, a few seconds. Add the onions and cook over medium heat until the onions begin to caramelize and turn brown. Add the ginger and garlic, along with the coriander, garam masala, asafoetida, fenugreek seeds and salt. Stir until the garlic and ginger are fragrant and add the tomato. Allow the tomato to simmer, then add the remaining ingredients.

Simmer, covered until the lentils and potatoes are tender, about half an hour. Remove the cardamom pods and cinnamon stick before serving. After biting down on one too many missed cardamom pods, I've started wrapping them in cheesecloth or putting them in a tea ball. Whatever you do, be diligent.

5 Servings: 477 cal (23g fat, 59g carbs, 15g protein)

My wife won't eat soup unless she can drink it through a straw. So I was excited when she requested lentil soup this weekend. I kept it simple, steered away from chunky veggies and went with a soupy dal. The coconut milk was a great addition. It added a nice flavor, while keeping any heat at bay.



Curried Lentil Soup
1 lb lentils (about 2 cups)
2 quarts water
2 tbs vegetable oil
1 onion, chopped
2 tomatoes, grated
1 tbs ginger, minced
4 cloves garlic, minced
2 tsp cumin
2 tsp coriander
1 tsp garam marsala
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp asafoetida (hing) - optional
10 curry leaves - optional
1 small can coconut milk (5.5 oz)

Saute the onions in oil until they have browned fully, but not burnt. Add ginger and garlic, stir around, then add the spices, curry leaves and tomatoes. Stir until fragrant, then add the lentils, water. Bring to a boil and simmer until the lentils are cooked through, about 20-25 minutes. Stir in the coconut milk and bring back to a boil. Fish out the curry leaves before serving.

6 Servings: 375 cal (12g fat, 49g carbs, 23g protein)

I felt adventurous last I made tacos, so I made a bunch of fillings so we could try a little of everything. I had black beans in the fridge, so I made some homemade refried beans. I read on "Yeah That Vegan Shit" about Spiced Lentils and I had to give that a try. And, I've been wanting to try some cheese flavored quinoa, so I gave that a go instead of Spanish rice.

The lentils were good. I added a jalapeno and a couple of tablespoons of taco seasonings with water. I cook so they were tender, but still had some tooth. They were good, and a nice change from my beloved refried beans.

I liked the quinoa too. I used some of the ingredients from my nacho sauce and added some salsa to the cooking liquid. They were cheezy, a bit spicy and were a great replacement for cheese in a taco. The only problem I had was that I got distracted and left them to boil instead of turning them to simmer. So, I added a little more water, probably too much. When they began to cool, they clumped. But that may have been user error.




Cheezy Quinoa
2 oz pimentos
2 tbs nutritional yeast
1/2 lemon, juiced
1/2 tsp salt
1 cup water
1 cup salsa
1 cup quinoa

Blend together the pimentos, nutritional yeast, lemon juice, salt and water. Add the salsa and set aside. Rinse the quinoa several times, then pour into a sauce pan. Fry the quinoa until it browns slightly, then add the liquid and salsa. Stir together and bring to a boil. Cover and simmer until the liquid is absorbed and the quinoa is tender, but still firm.

The flavor is strong and is meant as an accompaniment. It main be overpowering as a main course.

6 Servings: 129 cal (2 g fat, 24g carbs, 6g protein)

I'm always looking for new ways to use quinoa. I'm also on an extended cumin kick and a mini lentil kick. So this dish was probably meant to be. I've been stewing about how to put this together, which veggies to use and how to spice it and this is what I came up with. In the future, I may just go for more cauliflower and nix the peas. The peas weren't bad, but they didn't really add anything whereas the cauliflower was perfect.



Quinoa and Lentil Pilaf
1/2 cup dry lentils
1 cup uncooked quinoa, rinsed
2 tbs vegetable oil
1 tsp cumin seed
1 onion, chopped
1 jalapeno pepper, minced
1 tbs ginger, minced
1/2 head caulflower florets
1/2 cup frozen peas
1/2 tsp garam masala
1/2 tsp salt
pinch Asafoetida (hing), optional
10 curry leaves, optional
1/4 cup chopped cinantro
1/2 lime, juiced

In a separate pan, bring 1 1/2 cups water to a boil, add the lentils, cover and simmer until the lentils are done, but still firm, about 20 minutes. If any water is left over, drain. Otherwise set aside.

In a large saute pan, heat the oil over medium-high heat. Add the cumin seeds and fry until they begin to pop. Add the onion and jalapeno pepper and saute until soft. Stir in the ginger and quinoa. Saute until the quinoa toasts a bit, then add the cauliflower, peas, garam masala, salt, asafoetida, curry leaves and 2 cups of water. Bring to a boil, reduce heat, cover and simmer until the quinoa is done, but still toothsome. Stir in the lentils, cilantro and lemon juice.

5 Servings: 285 cal (8g fat, 44g carbs, 12g protein)

One of my favorite lunch-time restaurants has a Morrocan Chickpea Soup that I rather enjoy. This soup was an attempt to duplicate the soup and, the broth is pretty close. It has a nice blending of cinnamon and paprika and just the tiniest hint of bite. I ended up adding enough stuff to it, though, that I would classify this as more of a stew. The lentils and spinach made nice additions and the soup was hearty and tasty.

Oh, and on the chickpea front, I started the week with 4 quarts of cooked chickpeas and I managed to use all but about two cups. I froze the rest to see how they reheat.



Moroccan Chickpea Stew
2 tbs Olive Oil
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1/2 cup dry lentils
28 oz can diced tomatoes
2 quarts vegetable broth
4 oz spinach, chopped (about 4 cups)
1/2 cup cilantro, chopped
3 cups chickpeas
1 cinnamon stick
2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
1/2 lemon, juiced

Heat oil in a large soup pot. Saute onions and celery until the onion is soft. Add the garlic and saute for a minute more, until the garlic is aromatic. Add the lentils, tomatoes, spinach, cilantro and broth. Bring to a boil and add the remaining ingredients (except the lemon juice). Cover and simmer until the lentils are tender, about half an hour. Stir in the lemon juice and serve.

6 servings: 297 cal (7g fat, 49g carbs, 14g protein)

I made a big pot of chickpeas yesterday. This week, then, my kitchen will be chickpea central. I made Moroccan Chickpea Stew for lunches, Hummus for breakfast and at least two chickpea based dinners. And if my middle one isn't burned out on chickpea salad yet (she's had it every lunch for two weeks now), I'll make more chickpea salad. Maybe I'll freeze some, just to see how it thaws.

Tonight's dinner was Chickpea Burgers. I like burgers and I make several different kinds, out of chickpeas, black beans, split peas ... even zucchini. All my burgers, though, have two constants. I always bake them and I always make big batches and freeze them. I pull them out of the freezer and either rebake with fries or tater tots, them or nuke them for a quick lunch.

I like the texture of these burgers. They're not mushy or chewy, but have a nice toothsome feel. And with cumin and ginger rounding out the seasonings, they taste just different enough.



Chickpea Burgers
1/4 cup dry brown rice
1/4 cup dry lentils
1/2 tsp cumin seed (See Note)
1 cup water
1 can Chickpeas
1/2 onion, chopped fine
1 tbs ginger, minced
2 cloves garlic, minced
1 tsp coriander
1/4 cup cilantro, chopped
1/2 tsp browning sauce
2 tbs soy sauce
2 tbs catsup
1/4 cup vegetable broth (about)
3/4 cup vital wheat gluten
1/4 cup chickpea flour

Note: I used a teaspoon of cumin seed, my wife would have preferred about half that. I've been on a big cumin kick lately, so she's probably right.

Combine brown rice, lentils and 1 cup water. Cover, bring to a boil, reduce heat to lowest setting and cook until the lentils and rice are soft and a bit over done, about 45 minutes. Remove from heat, and stir so they get a little mashed up.

Roughly mash the chickpeas, so that there are no whole beans, but they are not mashed to a paste. Add all other ingredients and need dough until the wheat gluten begins to bind. You may cover and refrigerate for up to a day. Split into 8 evenly sized balls and flatten the balls into thin patties.

When you are ready to make the burgers, pour some vegetable oil onto a cookie sheet, put in the oven and set it to preheat to 400 degrees. When the oven is heated, put the patties on the hot baking sheet and bake for 25 minutes, turning after 15 minutes.

8 Servings: 179 cal (5g fat, 21g carbs, 14g protein)

Long ago and far away, I made a bad batch of dal. Now, I'm a big fan of Indian food. I'm also a believer that if a dal looks apetizing, It's not ma..de right. This just wasn't right. It was horrible and, of coarse, It couldn't be my cooking. It must be that I don't like lentils. I convinced myself that they taste like dirt.

Since going veg, last year, I've started to rethink that hypothesis. After all, I love split peas and mung beans. Well, last week, I found Progresso Soups for 99 cents a can. I bought a a bunch of Split Pea --with bacon!!--agh what a waste, and one can of lentil soup. It was really good. I later found a can of Muir Glen Lentil Soup on sale. It had bits of carrot and spinach and I like it.

So I took the plunge and made my own. This is a fairly traditional, European lentil soup with a bit of carrot and lots of spinach, just enough to accent the lentils and add some color. I'm officially a lentil fan now. I'm even making Veganomicon Snobby Joes this week =)



Lentil Soup
1 lb lentils, picked through
1 tbs vegetable oil
1 medium onion, chopped
2 medium carrots, chopped
3 cloves garlic, minced
2 quarts vegetable broth
1 tbs thyme, minced (1 tsp dried)
2 bay leaves
5 oz spinach (4 cups, chopped)
1/2 tbs white wine vinegar

Saute onions in vegetable oil until soft. Stir in the carrots, garlic and thyme. Saute for a minute longer and add the bay leaf, wine, vegetable broth and lentils. Bring to a boil and simmer until the lentils are tender, about 45 minutes. Remove the bay leaves and, with an immersion blender, blend until about half of the soup is blended. Add the spinach and simmer until wilted. Stir in the vinegar, and add salt or pepper to taste.

5 Servings: 393 cal (4g fat, 62g carbs, 28g protein)