Simple Vegan “Brownie”
1.5 cups oatmeal, ground
1/3 cup peanut butter
1/4 cup maple syrup
1/3 cup vegan cocoa powder
6 dates
1. Melt the peanut butter and maple syrup together.
2 .Place oats and cocoa powder in a bowl and combine.
3. Blend dates in high speed blender with some water.
4. Add maple syrup and peanut butter to date mixture, mix well. Combine all ingredients.
5. Smash with a rubber spatula in a loaf pan and refrigerate. No need to bake. (can also be rolled into energy bites)
August 2020, adapted from Mudhar Jaffrey’s “Green Lentils with Spinach and Ginger”
Serendipitously, the NY Times published a recipe for “Weeknight Fancy Chicken and Rice,” (October 14, 2020 edition) which is an easily made variation of rice palau. Switching the chicken stock for vegetable stock and omitting the chicken makes a wonderful vegetarian complement to this dish. https://cooking.nytimes.com/recipes/1018299-weeknight-fancy-chicken-and-rice
Measuring cup
Measuring spoons
Saucepan
Colander
Chef’s knife
Wooden Spoon
Cutting board
Large pan (skillet, saute pan, or small stock pot w/lid
Citrus reamer or heavy-duty spoon
INGREDIENTS
1 cup green lentils
4 cups water
1 bay leaf
1T extra virgin olive oil
1 medium white onion, finely chopped
1t sea salt
2 fresh green chilis, thinly sliced in rounds
1t grated or minced fresh ginger
¼ t turmeric powder
4-5 of fresh greens, rinsed and stemmed (spinach, kale, chard, mustard, turnip, beet, or what-have-ye)
½ fresh cilantro, chopped and tightly packed
2T fresh lemon juice, or more to taste
1t garam masala
Freshly ground black pepper
RECIPE
1. Rinse and sort the lentils, removing stones and debris. Strain and scoop into a small stock pot.
2. Add 4 cups of water, 1 bay leaf, and bring to a boil. Reduce heat, cover, and simmer on low heat for 1 hour. When finished, the lentils will have a bit of liquid when finished, that’s fine. Turn off the heat and set aside.
3. While cooking rinse your greens well in a large colander. Remove the stems for compost or for freezing for later use in a homemade broth.
4. Bring your larger pot to temperature over medium heat. Add the oil and once it begins to shimmer, add the diced onion and salt. Cook, stirring occasionally until the onion begins to brown on the edges, but do not burn it (about 10 minutes).
5. While the onions cook pile,
roll, and slice your greens into thin strips (chiffonade), mince the ginger, chop the cilantro, and slice the hot green chilis. Don’t forget to wash your hands after you handle cut hot peppers!
6. Add the ginger and chili slices, the turmeric, and stir for about 10 seconds. Then add the greens and cilantro. Allow to wilt for a minute or two, then add the lentil mixture. If you need to, add up to 1 cup of water. You want this to have a sauce.
7. Bring to a boil over Medium-High heat. Reduce the heat to very low, cover and cook gently for 25 minutes.
8. Add the lemon juice (and zest if you like). Sprinkle the garam masala over the dish and mix. Add a few grinds of black pepper. Continue cooking for 10 minutes.
