Vegan Lentil Sloppy Joes

By Friday, February 14, 2014 0 , , Permalink

LentilSloppyJoe

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ast night’s meal, Vegan Lentil Sloppy Joes (my second #newrecipeaweek this week), came from Food52.

It was a hit with the hubby.

And, while I appreciated its flavor profile and the way it made my house smell, it was too spicy for my taste buds. (But I’m a wimp when it comes to spices. When dining out, I always order my Indian dishes “mild.”) I’d probably make it again, but cut back on the chili powder.

What I appreciated was that this was a vegan Sloppy Joe that relied on lentils, not some sort of meat stand-in like tofu or seitan. It’s just a whole food dish, that, aside from having to soak the lentils the night before, didn’t take much time to pull together.

And for the record, my husband eats pretty much anything, including meat, and I’m a long-time vegetarian who also eats small amounts of fish and a couple “humanely treated cow” burgers a year *** — and who likes to experiment with all types of vegetarian/vegan recipes.

 

*** When I was working at the Colorado Springs Independent, I awarded an IndyPick during our annual Best Of competition to the one local place I go for a burger.

IndyPick • Reason to Temporarily Break Your Vegetarian Stance

Marcello Burger at The Margarita at PineCreek

(7350 Pine Creek Road, 598-8667, coloradoeats.com/margarita/home.html)

I’m a vegetarian primarily for moral reasons. Most days I just can’t detach the being that lived on this planet from the food it’s become. And yet, a couple of times a year my body just craves meat. When this happens, I typically hold off as long as I can, then I turn to my husband and ask, “Margarita at PineCreek?” The Marcello Burger, available on the lounge and patio menu, is topped with gooey white cheddar, sweetly caramelized onions and, lord, oh lord, smoked bacon. It is protein perfection on a soft bun. And because Margarita is committed to working with Ranch Foods Direct and local ranches to source high quality, hormone- and antibiotic-free meat from humanely treated animals, I can take some solace in knowing those I’m consuming at least lived healthy, respected lives. — KA

Alicia Silverstone’s crispy peanut butter treats

By Wednesday, February 5, 2014 0 , , , Permalink

CrispyTreats

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K, not a #newrecipeaweek for me, but one of my go-to sweet-snack recipes.

I found this Crispy Peanut Butter Treats recipe in Alicia Silverstone’s The Kind Diet cookbook, which is a great resource for vegans, as well as those who are interested in attempting a vegan diet and lifestyle. (As is Silverstone’s website.)

I’ve made these time and time again — not only are they super easy but they take very little time to pull together. And they’re bowl-lickable.

Adults and kids alike have no idea that they’re both gluten free and vegan. They’re that dang good. (And for that reason, make a great option for potlucks when you aren’t certain of individual diets and preferences.)

I will note that the official ingredient list includes carob chips, but I’ve not found that they add enough to actually keep using them.

The best brown rice crisp cereal I’ve found that holds up to the brown rice syrup and peanut butter is Barbara’s. I’ve tried others and they just don’t have the same crunch. I have replaced the peanut butter with almond butter in the past, and they’re just as good. I’m sure you could try sunflower or hazelnut butter, too, if you’ve got family and/or friends with allergies.

Now that I think about it, I might try these once with Justin’s Chocolate Almond or Hazelnut Butter. Hmm. That could be quite brilliant, actually.