Entries tagged with “vegan


This is a variation on a recipe my nutritionist gave me.  I didn’t have exactly the ingredients, but made do for a nice, rich soup.  I think this would go great on a fall afternoon.  We served it with grilled cheese sandwiches on 12-grain bread for a hearty dinner.

2 tbsp extra virgin olive oil

1 sweet potato, peeled and diced

1 medium/large potato, diced

4 cloves of garlic, minced

1″ of fresh ginger, peeled and minced

2 tbsp curry powder

1 tsp cinnamon

2 cups home-made, salt-free vegetable stock

1 cube of vegetable stock

¼ cup of vegetable cocktail

1¼ cups boiling water

1 can of lentils, rinsed

In a saucepan over medium heat, warm the olive oil.  Add the sweet potato and onion and cook 2 minutes, then add the garlic and ginger.  Cook until the potato is soft.

Stir in the curry powder and cinnamon.

Add the stock and lentils.  Bring to a boil, then drop the temperature to medium-low to low and simmer 30 minutes.

If I’d had more of my regular veggie stock I wouldn’t have had to use the bouillon cube.  The original recipe called for 1 cup of dried red lentils and 4 cups of veggie stock and 2 tbsp of tomato paste and some sea salt.  Not having the dried lentils, I reduced the amount of liquid by half a cup.  Not having the tomato paste, I used the vegetable cocktail in the fridge.

It turned out fabulously.  The curry and cinnamon were a great combination.  I might try making a main dish of this by adding rice and some raisins and almonds sometimes.  mmmmmm

I am not actually a vegan, but I recognize that animal fats are generally not very healthy for me.  Plus, I have vegan friends, so I like to stock up on recipes for when they come to visit.  But right now I’m on a no-dairy (and a bunch of other stuff that’s off the table) cleanse.  So here’s a super tasty dessert treat that can also double for breakfast!  This makes about 4 ½-cup servings.

  • 2 cups cooked, brown rice
  • ½ cup coconut milk, unsweetened, stirred
  • 3 cups soy milk
  • ½ tsp vanilla (or if you’re really awesome, ½ a vanilla bean, diced)
  • ½ tsp cardammom (ground)
  • 1 tsp cinnamon
  • Sweetener:  I use 6 individual packets of Stevia.  Maple syrup would also be a lovely treat for the non-diabetic crowd.
  • ½ tsp salt: use only if your rice was cooked without salt. 

Combine all ingredients in a pot.  Simmer 40 minutes, stirring occasionally at first, then constantly for the last 10 minutes as it starts to thicken.  Let sit for 5-10 minutes to thicken up a bit more. 

I like to spoon it out into a funky dish (martini glasses are a popular fave, or a tea cup) and sprinkle with cinnamon.  You can even garnish it with a cinnamon stick.  By the way, did you know how good cinnamon is for diabetics?   It’s fabulous! 

Anyhow, this recipe is sugar-free and uses high glycemic-index brown rice, so it’s good for you, fine for those on candida cleanses or other non-gluten diets, and tastes great!  I like to serve this with fresh fruit on the side, but for the more traditionalist types, raisins or dried cranberries could be quite lovely.  If you really want to make this into a special dish, you could hydrate your raisins in some rum, and/or and top with a few slices of baked apple.  Or slices of banana and coconut flakes.

But for me?  I’m keeping it simple and healthy!

PS- if you don’t have any coconut milk, you can just use regular/soy milk and a bit of coconut extract.  Heck, the other day I didn’t have enough soy milk, so used all coconut milk, and it turned out just fine.  So long as you’ve got 3½ cups worth of liquid, you’re fine.