Oh, such a wonderful little lunch!
A veggie sandwich with homemade big bread and tofu mayo.
Sweet Couscous from the McDougall Diet online cookbook.
Lentil Dahl by Gellian McKeith’s You Are What You Eat.
Lentil dahl with vegetables
Ingredients
Serves 4
1 cup of red split lentils per person
1 tsp turmeric
1 tsp ground ginger
½ tsp ground coriander
pinch of cayenne
½ a cauliflower
1 stalk of broccoli
½ a turnip
1 tsp garam masala
tamari
nori flakes
Put the lentils in a large pan with PLENTY of water. Bring to the boil and skim off any scum that appears.
Turn down the heat, add the spices, except the garam masala, and simmer for 20 minutes.
Add the chopped vegetables, tamari and garam masala and cook until the vegetables are soft.
Serve the dahl on top of the rice and sprinkle with nori flakes.
I obviously used brown lentils just fine and 1 cup makes a TON. If you want lots of leftovers, go ahead and double it! I also just used veggies at hand & no nori.
Sweet Couscous
Servings: 2
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1/3 cup water
1/4 cup orange juice
1/2 cup couscous
1/4 cup raisins
1/2 tablespoons brown sugar*
1/4 teaspoon cinnamon
Place all ingredients in a saucepan. Bring to a boil, cover and cook for 5 minutes. Let rest for 3 minutes. Top with sliced bananas, if desired.
*Original recipe calls for honey.
Oh man, this is so good! The contrasting tastes with steamed vegetables and the dahl on the side are amazing!
Chocolate and mint go so well together, and now that candy canes are everywhere, I just had to mix the two. If you want to skip the chocolate for pure candy cane bliss, just follow the recipe variation listed below.
2 c. soy creamer (or any non-dairy milk)
1 c. soy milk (or any non-dairy milk)
¾ c. sugar
1½ c. chocolate chips
2 T. arrowroot
1 t. vanilla extract
2 t. peppermint extract
1 c. chopped candy canes
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, sugar, and chocolate chips together in a saucepan. Heat gently until the chocolate melts, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and peppermint extracts.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped candy canes in the last 5 minutes of freezing.
Variation:
Candy Cane: Omit the chocolate chips. Add an additional cup soy milk.
This ice cream recipe has two awesome results. The first, obviously, is the ice cream. The second is that you have to make carrot cake, and you won’t use it all, so you’ll also have carrot cake! You can eat carrot cake topped with carrot cake ice cream! It’s carrot cake insanity!
I used the carrot cupcake recipe from Vegan Cupcakes Take Over the World, but you can use any carrot cake you want. But seriously, y’all, the recipe in Vegan Cupcakes Take Over the World is freaking fantastic—absolutely the best carrot cake I’ve ever had. I also use the vegan cream cheese frosting recipe in the book, but I decrease the margarine and increase the cream cheese for a little more zing. Please note that the carrot cake chunks in the ice cream are unfrosted—wait to frost the remaining cake/cupcakes until after you’ve taken out the cake you need for the ice cream.
2 c. soy creamer (or other non-dairy milk)
½ c. soy milk (or other non-dairy milk)
1 8-ounce container vegan cream cheese
¾ c. brown sugar
½ t. cinnamon
¼ t. powdered ginger
pinch allspice (optional)
pinch nutmeg (optional)
2 T. arrowroot
1 t. vanilla
2 c. crumbled carrot cake chunks
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart the cream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesome ice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.
Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake.
Vege Island