Saturday, May 16, 2009

a warm meal: lentil soup and corn bread

I was typing these up to email to a friend so I thought I'd put them up here, too. If only I felt like cooking today....

Vegan Corn Bread

1.5 teaspoons egg replacer
2 tablespoons water
1 cup cornmeal
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
2 Tablespoons cane sugar
2 Tablespoons vegetable oil
1 cup rice milk
1/2 teaspoon salt

Bake at 450 for 10-15 minutes.

I'm assuming you can take it from there.... ;-)
I sometimes use 1 egg instead of egg replacer and water.
I usually double this recipe. They freeze well.

Lentil Soup

2 Tablespoons olive oil
1 cup chopped onion
1.5 cups chopped carrot
1.5 cups chopped celery
2 teaspoons salt
1 lb lentils
1 quart crushes tomatoes (or fresh chopped)
1 quart vegetable broth
1 quart chicken broth
1.5 teaspoons ground coriander
1.5 teaspoons ground cumin
1.5 teaspoons garlic (either minced or dried granulated)

Place olive oil in large pot and set over medium heat. Once hot add onion, carrot, celery, and salt. Cook until onions translucent. Add lentils (washed), tomatoes, broth, and spices. Stir to combine. Bring to a boil. Reduce heat, cover, and simmer on low until lentils are tender (about an hour?).

I have already tripled the veggies and the spices, but I sometimes add even more. The original recipe calls for ground grains of paradise, but I don't have that so I just left it out and added garlic. ;-) I have also added chicken or sausage a few times.

I sometimes double this and freeze. It also goes well over brown rice.

1 comment:

  1. These look delicious. Thank you for sharing.