Original recipes have been in short supply around here lately (the cold weather has frozen my creative side), but that doesn't mean we've been having take-out food. We have been doing the usual salads, fresh fruit and lots of greens, but doing them simply. Soups have been important, because of the weather, and lately more stews and bakes than earlier in the year (or so it seems to me right now). Check below:
Sometimes the simplest things are the best. This is another case of taking one's favourite recipe for home-cooked pasta sauce, adding a little crumbled tofu or tvp, simmering until blended and putting atop one's favourite kind of pasta. Have a lovely green salad first (in the North American way) or after (in the Italian way) and you've got a lovely meal, right? Yumm!
Below you have two similar ideas:
VEGETABLE STEW WITH LENTILS
LENTIL SOUP WITH VEGETABLES
They were made at quite different times, but I recall flavouring each with Indian spices and herbs. And both were what I call spicy hot! Eggplant was important to each (it blends so nicely with lentils) and apart from that and some carrot, perhaps a little sweet potato, it's more or less a free-for-all as far as the vegetables go.
The soup made a lovely light meal with a salad, and the stew was consumed as a main course with crusty homemade whole wheat bread. What a treat! Shall work on these some more and post the recipes when I'm happy with them.
More soon - I'm still having trouble with the photo thingie on this new computer :(
Vegan Shepherd’s Pie
1 day ago