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[personal profile] to_love_a_rose
This is a batch lunch that I made last weekend. It's based off of [personal profile] rushthatspeaks' recipe for chana dal, modified for my own tastes and what I had in the house. Possibly the end result bears little resemblance to the original, but I liked it.

Note: This isn't the easiest recipe in the world only because you have to pay attention to the lentil pot and the caramelizing onions at the same time. I don't recommend it for absolute beginner cooks, unless of course you're highly motivated, in which case go for it. Can easily be made vegan by using oil instead of butter.

2 cups brown or green lentils, rinsed
4-5 cups water (check the back of your package of lentils for guidance if necessary)
2 thin slices of fresh ginger (can sub 1 tsp of powdered ginger, but it won't taste as good)
2 cloves of garlic
1 tsp turmeric
1 tsp salt
1/4 tsp garam masala*
1 shallot or medium onion
3 Tbsp butter or mild oil (I used a mix of both)
4 Tbsp tomato paste

*To avoid a trip to the store, I made my own version of this based off of recipes I found online: 1 Tbsp ground cumin, 1.5 tsp ground black pepper, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg.

1. Toss lentils, water, ginger, one whole (peeled, natch) garlic clove, and turmeric into a medium sized pot. Bring to a boil. Reduce heat and cook, lid on but slightly ajar until the lentils are soft but not mushy, about a half hour. You can go read a book while you wait for the lentils to cook. Once they're cooked to your taste, remove the lid and continue cooking. At this point, you're trying to boil off the remaining water, so adjust the heat accordingly.

2. Finely chop onion and cook in butter/oil on low heat, stirring frequently until they turn a nice golden color, about ten to fifteen minutes. Dice remaining clove of garlic and toss in with the onions. Keep stirring. You want the garlic to turn the same color as the onion, about 4 minutes.

3. While you're cooking the onions, keep an eye on your lentils. Once the water is boiled off, remove from the heat. Fish out the ginger. If the garlic clove hasn't disintegrated on its own, press it against the side of the pot with a fork. It will fall apart and you can stir it into the lentils. Add the salt and garam masala.

4. Stir the tomato paste into the onion mixture and cook until warmed through. Then add the tomato/onion mix to the lentils and stir well to combine.

I ate this by itself for lunch last week, but you may want to take pita bread or another carb on the side.
green_grrl: (SG1_JackPie)
[personal profile] green_grrl
I've been trying to eat more dark leafy greens, but I'm not usually a fan of any other than spinach. The local co-op was handing out samples of this salad, and, oh! Yum! A kale recipe I like!

3 containers of chickpea-kale salad for lunch, and one bowl for nomming tonight

Pardon the camera-phone blurriness.

The big bowl I mixed up filled three Pyrex storage containers ("1 7/8 cups/440 ml") completely, with a bowl left over for tonight (nom). With smaller amounts in or different containers this can easily be a side dish for five days. (I think this would be dee-lish paired with baked tofu!)

There are very few ingredients, it mostly requires a little chopping and light mixing, and it gets those dark leafy greens in! Plus fiber; protein; iron; vitamins A, C, B6, E and K; and carotenes.

Ingredients )

Directions )
aj: (teehee)
[personal profile] aj
Adapted (to be less fancy) from this recipe from 101 Cookbooks. Which, if you want vegetarian/GF stuff, hit this website like the fist of an angry god.

Brown rice broccoli pesto. )
jadey: greyscale a woman's face (ani difranco) eyes upward  (Default)
[personal profile] jadey
Spicy Cabbage Salad

Cheap, refreshing, and stores for ages. Also good for dealing with geriatric veggies that have languished in the crisper a bit too long. Requires chopping and possibly a bit of heavy lifting (depending on what container you store it in - I prefer glass, but you can get away with plastic). I've written it up the way that I make it, but it's flexible - you can easily change the amount and type of veggies (except cabbage, maybe - it sort of revolves around cabbage), as well as the seasonings, including making it less hot. The major drawback is that you must let it stand for at least 24 hours before eating - the seasonings and flavour release slowly, and it gets better the longer you let it sit. It's usually 2 or 3 days before I'm perfectly happy with it.

Spicy Cabbage Salad recipe )

I'm pretty sure it's vegan, but I am not 100% familiar with all vegan requirements so if I've mistakenly identified it, please let me know. Same re: gluten-free.
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Curried Spinach, Potato & Cannellini Bean Soup

Accessibility notes:
* Ingredients: contains dairy; is vegetarian; contains no tomatoes; can be gluten-free if you use the right stock and curry paste
* Preparation: involves a fair bit of chopping, but, if you use a slow cooker, no hot pots or boiling liquids
* Time: about twenty minutes preparation, and 40-60 min on a stove or all day in a slow cooker
* Serves: 4-6. Doesn't freeze well but reheats wonderfully.

ingredients and instructions below )

Credit: modified from a Coles supermarket recipe card.
nestra: (Default)
[personal profile] nestra
Warm Black Bean and Corn Salad, adapted from a Rachael Ray recipe. This makes four side servings, probably two if you were eating it for the main meal. I think you could also easily double the recipe.

Warm Black Bean and Corn Salad )
highlyeccentric: Teacup - text: while there's tea there's hope (while there's tea there's hope)
[personal profile] highlyeccentric
This one only makes two or three servings, but it's a favourite of mine for cooking up for lunch on one day and saving for lunch and/or snacks the next day. It was invented by a friend of a former housemate, so all due credit to former housemate's friend.

Accessibility notes: This one involves lifting (pots and water for pasta), and if your avocadoes aren't perfectly ripe you may find that scooping and mashing them requires a bit of manual dexterity and strength. It's low on time and chopping, though.
This recipe is dairy-free and, if you have gluten-free pasta, it could be gluten free as well. Likewise, it could be vegetarian if you leave out the optional meat ingredients.

Deliciousness ahoy )

Note: you might think "ooh, this is quite like gauacamole, let's add some sour cream!" And I did exactly that a couple of days ago, so I can report that the sour-cream version is not BAD, but I much prefer the dairy free version.
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[personal profile] copracat
How I love winter and its soups. I've made spicy red lentil soup for work lunches and today's lunch, but there won't be much for work if I don't stop having little bowls. It is very yum.

Here 'tis:

1 onion, diced small
Some garlic, chopped or crushed
A bit of grated ginger or lots if you love ginger - good for winter!
A teaspoon each of ground tumeric, cumin, coriander and half a teaspoon of chilli flakes. This is double the original recipe and to my taste. Adjust to suit yours. The amount of chilli is not at all spicy hot.
A 440g tin of tomatoes, diced or the equivalent in fresh, chopped. I like this soup better with tinned.
Two large carrots, diced.
A cup of red lentils.
Four litres of veggie stock, though I used beef today because that's all I had.
Parsley, chopped.

Use a soup pot or large saucepan. You'll need a long handled spoon to stir.

Sauté the onion, garlic, ginger and spices for five minutes or until onion a bit soft, in butter, oil, stock or dry, whichever suits you.

Add everything else except parsley, bring to the boil and simmer for 35 - 40 minutes. Stir every so often so the lentils don't stick to the pan.

Stir in some chopped parsley or herb of choice. Coriander is yum. Chives interesting.

I find if you cut the carrots small (so they are cooked in a shorter time) and simmer for only 25 - 30 minutes you get a less thick soup and this is also quite yummy.

I think of this as Orange Soup. It's sunshiny, tasty, warming, filling and made of good things. I can 4 lunches out of this recipe, easily.

Depending on your choice of stock and how you sauté (butter, oil, dry fry, stock fry) it can be a vegetarian dish and/or low fat and is low GI anyway.
wychwood: Fraser walking away, with a maple leaf (due South - Fraser far from home)
[personal profile] wychwood
Inspired by other people's suggestions, I invented a couscous... meal that was surprisingly successful as a batch lunch. Works hot or cold.

60g couscous
enough boiling water to cover the couscous - around 100ml
1/2 vegetable stock cube
1/2 bell pepper, roughly chopped - raw or cooked, according to taste
dollop of hummus - quantity varies according to how creamy you want the result. I mostly use around a dessert-spoon full.

Boil the water; add the 1/2 stock cube. Pour over the couscous and mix. Stir in the chopped pepper, and anything else you feel like adding. Seal into a lunch box and leave to sit (or chuck into your work bag, or whatever else you want to do with it). When you're ready to eat, dump the hummus in and stir.

It's a surprisingly tasty meal, and takes approximately five minutes to prepare from scratch. It keeps fairly well in the fridge, but you can also make it up from scratch every time you want it, particularly if you've weighed out the couscous and mixed it together with the dry stock cube in advance. All you need then is a kettle. Also, I eat quite a lot, and usually have to scale up quantities for a good lunch, but actually this much couscous is enough for a meal for me.
lab: Quote from the TV show West Wing "We have a secret plan to fight inflation" (i have a cunning plan)
[personal profile] lab
Hello everyone, I'm enjoying this community a lot, my lack of commenting/activity is due to a very stressful month. But I did eat, and here's what I was most pleased with.

Chicken and Nut Pie, Pastela Moruna )

Gazpacho Sevillano )
hederahelix: Mature General Organa and "A woman's place is leading the resistance." (Default)
[personal profile] hederahelix
Or, as I now think of it, the "You're gonna need a bigger pot" soup recipe.

This recipe makes a lot of soup. I ate a substantial bowl a day for about a week, plus gave away at least four generous servings and still had more soup. Paired with some good sourdough bread and some sort of desert, it makes for a very filling meal.

Everyone who ate it went out of their way to comment on how tasty it was--and not in that I'm being nice to the person who gave me food way, more in the "Wow, that was really so frakkin' good for vegetable soup that I'm kind of baffled by how much I liked it" way. Normally, I get bored with the taste of something after about four servings, but I wasn't ever sad to open my pyrex and find this waiting for me.

So, just fair warning, you're going to need a bigger pot than you think. It came up so close to the very lip of my 10 quart pot that when the last ingredients went in, I had trouble stirring it without spilling.

It should be noted that the soup itself could easily be made vegan/vegetarian by using vegetable stock.

Lastly, it really is more stew than soup. The lentils make for a very thick and hearty meal overall. I made it with green beans instead of spinach, but next time I make it, I think (assuming I can find a bigger pot to use), I might toss both in.

tomato lentil veggie soup goodness )


Mar. 28th, 2010 02:00 pm
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[personal profile] havocthecat
Since I just made this to take to work for lunch, I thought that I should probably come right up here (after having a bowl) to share my recipe. This is only my version of tabbouleh; there are many other variations that are just as good!

Tabbouleh is dairy-free, egg-free, nut-free, and can be altered to be gluten-free as well.

Ingredients )

Preparation )
lab: (Default)
[personal profile] lab
So, sometime last week I was thinking, "hm, steak sandwich", but that thought was overtaken by "or, you could make chickpeas again." The following is a recipe from The Spanish Table", but there is another version here. I do prefer the Spanish Table one because it's more flavourful and tastes almost exactly like the tapas served in a bar around the corner; not to say that smittenkitchen's is not excellent.

Spinach with chickpeas )
kyriacarlisle: 3/4 profile of teyla, seated; my 'ordinary day' icon (another tramp in the woods)
[personal profile] kyriacarlisle
How about something to go with all the chickpeas (which sound delicious)? This is a very easy couscous, modified from a Boston Globe recipe. The only tedious part is slicing the almonds, but you could always just not be super particular about getting perfect little almond-slice shaped pieces.

It's also easy to modify: swap out the snap peas for green beans (or green peas), switch the cranberries for currants or raisins, change the nuts, add cooked chicken or tofu...and so forth.

It keeps well, but tastes best at room temperature, so don't eat it directly out of the fridge - I've been know to give it a few seconds in the microwave, just to get the chill off.

Curried Couscous with Peas, Almonds, and Cranberries )
lab: (Default)
[personal profile] lab
I actually wanted to make steak today, and then I thought, "Or you could make chickpea curry." Which I did because it keeps awesomely in the fridge and well, it's chickpeas.

Chana Masala )


Mar. 14th, 2010 08:30 pm
lab: (Default)
[personal profile] lab
This is another one of my classics - Falafel freeze really well and can be eaten cold, warm, in a sandwich, on a salad, etc.

Falafel )
lab: (Default)
[personal profile] lab
Greetings! This recipe is from Smittenkitchen, an awesome foodblog, if a bit fussy, and has served me well. But then again, I could eat chickpeas all day.

smashed chickpea salad )

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