Joe absolutely loved this! We ate it with a little Parmesan cheese, but it would be great without it too.
Lentil Spaghetti Sauce!
8 ServingsPrep: 15 min. Cook: 70 min.Ingredients
3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
8 ounces tomato sauce
1/4 cup shredded Parmesan cheese
Directions
In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender.
Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 20-30 minutes.
Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutrition Facts: 3/4 cup sauce with 3/4 cup spaghetti equals 362 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 764 mg sodium, 65 g carbohydrate, 14 g fiber, 19 g protein.
Monday, April 19, 2010
Friday, April 16, 2010
Vegan Curry Sauce and Rice
1 Sweet Onion
1 1/2 cans coconut milk
1/2 cup alomond milk
1/4 cup flour
5 tablespoons curry powder
1 tablespoon cumin
1/2 tablespoon coriander
1/4 tsp cayenne pepper (or more if you like it spicy!)
Directions bring 2 cups water to a boil, add brown rice, bring back to a boil, then cover for about 35 minutes. Finely chop half of one large sweet onion, grate the other half. Heat up 2 tablespoons olive oil and add onion. Fry onion about 20 minutes, until reduced and very soft. Add coconut milk. Stir flour into almond milk, then slowly whisk in -add spices. Heat for four minutes, stirring frequently. When rice is finished ladle sauce on top of rice. I served this with soy "chicken" I bought, but it's better just to have the rice and the sauce. This dinner was very fillng, and delicious! My husband loved everything, except he had chicken with his.
I also made this recipe with shrimp and Quinoa instead of rice, and it was very good!
Quinoa is an ancient grain-like food with more protein than any other grain, it is easy to digest, with a mild flavor, and was complimented very well by the curry.
1 1/2 cans coconut milk
1/2 cup alomond milk
1/4 cup flour
5 tablespoons curry powder
1 tablespoon cumin
1/2 tablespoon coriander
1/4 tsp cayenne pepper (or more if you like it spicy!)
Directions bring 2 cups water to a boil, add brown rice, bring back to a boil, then cover for about 35 minutes. Finely chop half of one large sweet onion, grate the other half. Heat up 2 tablespoons olive oil and add onion. Fry onion about 20 minutes, until reduced and very soft. Add coconut milk. Stir flour into almond milk, then slowly whisk in -add spices. Heat for four minutes, stirring frequently. When rice is finished ladle sauce on top of rice. I served this with soy "chicken" I bought, but it's better just to have the rice and the sauce. This dinner was very fillng, and delicious! My husband loved everything, except he had chicken with his.
I also made this recipe with shrimp and Quinoa instead of rice, and it was very good!
Quinoa is an ancient grain-like food with more protein than any other grain, it is easy to digest, with a mild flavor, and was complimented very well by the curry.
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