Tag Archives | Lentils

Mushroom & Lentil Soup with Lemony Massaged Kale

Mushroom & Lentil Soup with Lemony Massaged Kale

You know it’s winter in Vancouver when you can’t find your raincoat or umbrella because they’re hanging in the shower, still not quite dry from the last time you used them. It’s the time of year that warm, hearty food is really appealing, the kind that lights a tiny furnace inside you. The kind that used to make you salivate as the smell drifted upstairs while you were (pretending to) do your homework. Enter this awesome soup.

Mushroom & Lentil Soup with Lemony Massaged Kale

My sister ordered a bowl of soup like this in a restaurant while I was visiting her in Amsterdam (PS –the Dutch do soup really well, I think it might be the antidote to their chilly, all-weather bike riding). It was simply called ‘lentil soup’ on the menu (at least the English version) but she gave me a taste and it was so rich and flavourful, but most interestingly, there was a nutty pop happening that totally worked. It came from toasted pine nuts –not as an expensive, toasty garnish, but stirred right into the soup.

(more…)

Herb & Lentil-Stuffed Eggplant Baked in Tomato Sauce

Lentil & Herb-Stuffed Eggplant

Eggplant is a funny one. Many people say that they don’t like it, but it is tricky to cook, so I can’t help but think that some of those people have only tried it when it was poorly prepared. It is so exotically beautiful with its big round curves and deep purple sheen, it’s at least got to be worth a second chance, right?

Lentil & Herb-Stuffed Eggplant

I happen to be a lover of eggplant (or aubergine, a more suitable, dignified name that the rest of the world seems to call it). It is bland and creamy and a willing, soft vessel for flavour. It’s like the beanbag chair of foods (if the beanbag chair looked like a modern Scandinavian recliner until sat on/cooked at which point it turned into a beanbag chair). Am I selling it? I think I’m off topic.

(more…)

Warm Roasted Squash & Frisée Salad

Warm Roasted Squash & Frisée Salad

Sweet roasted winter squash goes together with bitter greens like chocolate and peanut butter (high 5 if you made it through Halloween without at least one dirty little pb cup). They balance out each other’s decisive flavours and textures so well. This salad embraces all things naturally sweet and bitter plus the health benefits that come with both.

Warm Roasted Squash & Frisée Salad

Plain, roasted squash is a staple in my house this time of year. There is a different type for every day of the week and it goes with practically everything. And all of that orangey-yellow pigment means that it is full of carotenoids (anticancer pigment power) and that you are getting SO MUCH beta-carotene (that, if all goes well, your body will turn into vitamin A).

(more…)

Veggie Shepherd’s Pie (aka Gardener’s Pie)

Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It currently feels like spring where I live. There is no snow on the mountains, the cherry blossoms are out, making the world beautiful (and attacking my husband’s sinuses), and I haven’t worn a winter coat in at least two weeks. I may even have gotten a suntan today, I’m not complaining, it is a little weird though; it’s February! It’s also noticeably lopsided considering on the other side of the country there are people creating tunnel slides in the 7 feet of snow in their backyard.

Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It is still winter though, and I’m sure our West Coast winter coats will get a little more action before spring officially arrives. For this reason, and for the sake of the rest of the shivering country, I want to talk about foods that keep us nourished and warm through the colder months. (more…)