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[QUOTEcrispy tempeh, charred peppers and chickpeas, fried rice with a spicy peanut sauce.[/QUOTE]
This looks really good. What's in your peanut sauce?
This looks really good. What's in your peanut sauce?
Here's Jim's(langod's) recipe Red Lentil Dal. This was so easy to make and absolutely tasty. The wife said, "Oh my gosh this is better than your chili." Well I don't know about that, but it was a very good meal. Something that I will now add to my rotation. The naan bread goes great for dipping or sopping.
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I've been a vegetarian for 20 years. I've never been hard up for recipes. It's tough to recommend one or two recipes, but I can tell you that it becomes second nature to whip something up once you eliminate meat from your diet for even a short time.
Here's Jim's(langod's) recipe Red Lentil Dal. This was so easy to make and absolutely tasty. The wife said, "Oh my gosh this is better than your chili." Well I don't know about that, but it was a very good meal. Something that I will now add to my rotation. The naan bread goes great for dipping or sopping.
I have saved the recipe to my collection. The LOML thinks it looks good, too. We'll probably make it this week. Thanks!
Wow that looks amazing. I've got a bunch of lentils on hand. I'm probably going to make it this week
I love lentils because they are basically beans that cook quickly without having to soak overnight.
Aaron, glad you liked it. It is definitely one of my family's favorites. I've tried several recipe versions and I keep going back to that one cause it is so simple to make.
It's also good spooned over chopped steamed cauliflower, or brown rice, or even as a sauce on a nice piece of chicken. I've even added it to sandwiches... (probably not so good on PB&Js, though )
Good deal Stephen. I chopped the celery and onion pretty small and cooked them down longer than what was in the recipe. I wanted it to almost melt away into the mix. The bloom idea is key and is what I do often when making chili. I hope you like it as much as me. Leftovers are tonight for us.
Here is an easy one we do a lot: taco/mexican casserolle
tempeh (crumble it up first) for a meat like texture if you want. Cook it up in some fajita seasoning first, and I'd be willing to bet people would think its chicken
I bloom spices in almost all recipes. Really enhances the flavor. The dal is on the menu for Wednesday evening.
Aaron, glad you liked it. It is definitely one of my family's favorites. I've tried several recipe versions and I keep going back to that one cause it is so simple to make.
It's also good spooned over chopped steamed cauliflower, or brown rice, or even as a sauce on a nice piece of chicken. I've even added it to sandwiches... (probably not so good on PB&Js, though )