¼ cup oil (coconut oil for strict fast, otherwise olive oil)
Instructions
In a large pot boil the lentils with 5-6 cups of water for 15 minutes.
Add the diced onion and garlic and continue with a low boil or a simmer.
Add the chopped celery and carrot. Simmer for 5 minutes.
Lastly add the tablespoon of flour and the oil. Simmer for 5 minutes.
Salt to taste (2-3 tsp).
Ingredients
1 lb black beans
1 chopped onion
5 cloves of garlic
6 cups of water
Instructions
In an instant pot place all the ingredients.
Cook in instant pot for 1 hour.
Salt to taste (2-3 tsp).
Serve with avocado, tomato, lettuce, cilantro, fresh onion and chips or tostadas (optional).
Ingredients
1 lb of red beans (or black beans)
2 quarts water or vegetable broth
3 cloves of garlic, diced
1 large, yellow onion, diced
4 or 5 chopped scallions
2 or 3 large stalks of celery, diced
½ of a large bell pepper, diced
Bay leaf – if fresh, 1 or 2; if from a jar, 5 or 6
1 tsp Worcestershire
Tabasco to taste
1 TBS minced, fresh parsley
1.5 tsp salt
3 c steamed rice
Instructions
There are 2 ways to cook this: traditional on the stove top, or in an instant pot.
Traditional: Combine beans and water in a large stock pot, bring to rolling boil, then reduce to simmer for 90 minutes, stirring occasionally. Add garlic, onion, scallions, celery, bell pepper, and bay leaves, cover, simmer 90 minutes or until beans are soft, stir occasionally. Add Worcestershire, Tabasco, parsley, and salt, simmer 5 minutes more – salt toughens beans; if you add salt early, the result is less pleasing to the palate.
Instant Pot: Use about 5 cups of water/broth instead of 2 quarts. Combine all ingredients from beans through bay leaves in your instant pot, give everything a good stir. Cook under pressure for 25 minutes, allow the pressure to fall naturally. Add Worcestershire, Tabasco, parsley, and salt, stir in well, let sit for 5 minutes.
Remove bay leaves, serve over steamed rice.
Note: if you want a thicker broth, put about a cup or cup-and-a-half of beans in a blender on high speed for 10 or 15 seconds, then add back to the pot, stir in well.
Note 2: Black beans strained of most of the broth go nicely on tortillas with some diced tomatoes, diced avocado, and a little picante sauce, making a tasty burrito.
Ingredients
1 onion
4 cloves of garlic
2 cans of chickpeas
1ca diced tomatoes (fire-roasted is best)
1can coconut milk
1/4C tomato paste
1/4C smooth peanut butter
1 tbsp soy sauce
1Tbsp curry powder
2tsp smoked paprika
2tsp tumeric
Instructions
Sauté onion and garlic with the spices- curry powder, paprika, and turmeric-until onions are translucent
Add chickpeas, diced tomatoes, and tomato paste and allow to simmer
Lastly, add the coconut milk and soy sauce (add more salt if desired)
Serve over rice or with naan.
Ingredients
1 (15 oz) can pinto beans, drained
1 (15 oz) can tomato sauce
1 cup brown/green lentils
1 yellow onion, diced
2 carrots, diced (optional)
1 bell pepper (any color), diced
1/3 cup tomato paste
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp cocoa powder
1 Tbsp honey
1 tsp salt
1/2 tsp smoked paprika
3 cups water
Instructions
Place all ingredients in a slow cooker and cook for 4 hours on high. Top as desired.
Ingredients
4 salmon fillets, about 6 ounces (170g) each
1/3 cup (80ml) reduced sodium soy sauce (or regular)
optional for garnish: chopped green onion and/or sesame seeds
Instructions
Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish/container. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours.
Meanwhile, preheat oven to 375°F (191°C). Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.
Line the marinated salmon fillets on the baking sheet, skin side down. You can hold onto this used marinade—see step 5. Bake salmon for 15–20 minutes or until done, which is 10 minutes per inch thickness measured from the thickest part of the fillet. (Salmon is considered done when an instant read thermometer reads the center of the thickest part as at least 145°F (63°C).) Feel free to turn your oven to broil for the last minute to really crisp the edges.
Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat.
Drizzle thickened glaze over baked salmon and serve with optional garnish.
Ingredients
3/4 c molasses
1/2 tsp soda
3/4 c boiling water
1 1/2 c flour
1/2 c brown sugar
1/4 c shortening (crisco)
Instructions
Add soda to water, then pour mixture into molasses (this will be the “molasses” half of the pie)
Combine flour and sugar, cut in shortening to make crumbs (this will be the streusel half of the pie)
In a 9” pie shell, pour 1/3 molasses, 1/3 streusel, 1/3 molasses… until all has been used.
Bake at 375 for 35 minutes. Serve warm for gooey molasses, room temperature for set molasses. Does not need refrigerated.
Due to the streusel element, this makes a nice breakfast addition too, rather like coffee cake!
Ingredients
Coconut oil
1 pound carrots
1 pound sweet potatoes
½ teaspoon salt
1 teaspoon turmeric
1 tablespoon grated ginger (or ½ teaspoon ground dried ginger)
4 cups vegetable stock
1 cup dry red lentils
1 can coconut milk
Instructions
Peel and dice carrots and sweet potatoes into desired size
Heat a medium pot over medium heat and warm the oil. Add the sweet potatoes and carrots and stir. Cook, covered, for 10 minutes.
Stir in the salt, turmeric, ginger, stock, and lentils. Bring to a boil, reduce to a simmer, and cover. Cook 10-15 minutes or until the lentils are soft and starting to break down.
Stir in the coconut milk and puree smooth. (You can also serve this chunky!) Serve warm.
Ingredients
1 (15 ounce) can cannellini beans, rinsed and drained
2 cloves garlic*, chopped
2 tablespoons fresh lemon juice
½ teaspoon salt
Freshly ground black pepper
6 large basil leaves
3 tablespoons olive oil, plus extra for drizzling on top
Water to thin, if necessary
Instructions
Add beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 3 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
If the mixture appears to be too thick, add in a tablespoon of water at a time to thin it out. Add more salt and pepper to taste, as necessary. Drizzle the top with a tiny bit of olive oil. Serve with extra basil on top and pita chips. (Ambitiouskitchen.com)
Ingredients
2 Tbsp unsalted butter
1 yellow onion, finely diced
1 red bell pepper, finely diced
4 cloves garlic, minced
2 Tbsp grated fresh ginger
¼ cup tomato paste, 60 g
2 tsp smoked paprika
1 tsp cumin
¾ tsp salt
½ tsp ground coriander seed
½ tsp cayenne pepper
4 cups vegetable broth, 1 L
1 cup dry black lentils, can sub brown lentils, 180 g
Saute onion and garlic in small amount of olive or Avocado oil untill soft. Add all other ingredients. Heat on medium untill barely boiling. Ladle into soip bowels. Top with cheese if not during fasting period
Ingredients
2-3 cloves garlic, minced
1 tbsp Panch Puran Spice (easy to find in Indian or Asia markets)
3 Indian bean pepper, or 1 Serrano, minced
1 cup Red Lentils, rinsed
6 cups, more or less, vegetable stock
salt and pepper to taste
3 tomatoes, diced
3 cup spinach, chopped (fresh preferred)
1/2 cup white rice
small peeled shrimp (optional)
Instructions
In an oven-proof pan, roast garlic, Panch Puran, and hot pepper until fragrant. (Alternately, fry in coconut or avocado oil.)
Transfer to a gallon size pot on stove, and add stock and red lentils. Bring to boil. Add diced tomatoes and spinach and continue cooking until lentils are broken down, about 45 min.
Add shrimp if using, Simmer until shrimp are cooked. Serve over boiled rice or add raw rice 20 min before end.
Ingredients
1 large white onion
1/4 cup avocado or vegetable oil (olive if not fasting)
2 cups lentils (brown, green or black (my favorite, but expensive)
7-8 cups water
1 tbsp salt
1/2 cup raw rice; or 1/2 lb egg noodles (see note in recipe)
Instructions
Heat the oil and add the grated onion. Cook on med-high heat until onion is chocolate color, stirring constantly towards end to avoid burning. Add lentils and stir to absorb oil. Add water, bring to boil and cook over med heat about 45 min, adding rice, if using, after 30 min. Alternatively, boil with 8 or more cups water and add egg noodles after 30 min. More rice may be used, adjusting water accordingly.
(Note: when using rice, the dish is called Mujadara and it will absorb the 7 cups water as it cools to make a dry, solid food. When made with noodles, it is called, Rishta, and usually served as a soup, so it may need more water to taste. Black pepper is never added to either dish, but I won't tell anyone if you do. There are many variations of this recipe, with some calling for cumin, bay leaves, black pepper, and whatever).
Ingredients
1 tbsp oil for frying
1 white onion
1 black eggplant
1 (303) can garbanzo beans
1 (14 oz) can crushed tomatoes
1/2 tsp cinnamon
salt and pepper to taste, about 2 tsp
Instructions
1/2 inch dice the onion and fry in oil until soft in a 1 gal pot. Peel and 1 inch dice raw eggplant, drain garbanzo beans. To the onions, add these and remaining ingredients, add a little water if necessary to cover. Cook over med/low heat until eggplant is very tender, almost dissolved. May be served as a stew or over cooked rice or pasta. (Cinnamon is a common Arabic spice. Don't be afraid, it cooks in and you won't taste it.)
Ingredients
2 (14 oz) cans crushed tomatoes
2 tsp oregano
2 tsp minced or powdered garlic
1 1/2 tsp salt
1 tsp crushed red pepper
1/2 tsp black pepper
Instructions
Mix all ingredients in a saucepan and simmer for 30 min. Oil adds flavor, but not necessary.
This sauce may be used with 1 lb spaghetti, cooked, to make a side dish, or as is. Shellfish may be added to increase protein.
Ingredients
3-4 cups Hulled, or Unhulled sesame seeds: For sauce: add to the Tahini, 1 clove garlic; juice of two lemons, water
Instructions
Tahini is normally made with oil, but we can make is, and just as good, without any oil. Hulled sesame tahini is a bit sweeter than hulled, but either can be added to a food processor without any oil or water and blended through stages of refinement until it becomes a thick semi-liquid paste.
To make Sesame Tahini, add 1 clove garlic, salt to taste, juice of two lemons, to the prepared paste and blend until thick. Water may be added to adjust pour.
Now that you have Lenten sesame tahini, you can blend with a drained can of garbanzo beans to make hummus; bake and bone a white texture fish, flake on a plate, pour tahini sauce over, and dress with chopped parsley, or chopped nuts, or, my favorite, pomegranate seeds. Another suggestion is to roast salted eggplant until well cooked and blend with tahini sauce. This is called baba ghannu. Pita chips or fresh pieces of pita bread finish the dips.
You may also buy store bought tahini if oil is in your diet. There is likely no olive oil in store bought.
Ingredients
1/4 cup oil
1-2 clove garlic
1 medium onion
1/2 tsp cinnamon, (optional)
1 lb. frozen chopped green beans
8 oz tomato sauce
salt and pepper to taste
Instructions
Chop onion and garlic. Fry in oil. Add green beans, seasonings, 1/2 cup water and tomato sauce. Cook until beans are tender. May be served over cooked rice. In Arabic, this is Lubyi.
Don't be afraid to add a drained 303 can of garbanzo beans for extra protein. Read on.
This recipe may also be modified using a lb of diced okra in place of the beans, substituting coriander for the cinnamon and adding an add'l clove of garlic and the juice of a lemon. Then call it Bamyi.
Ingredients
Mujadara recipe or Rishta recipe: 10 oz chopped frozen spinach
Instructions
Lentils and spinach are like bacon and eggs. As an alternate to plain mujadara or plain rishta, add a pkg of frozen chopped spinach during the cooking. A bit less water will be requires because there is so much in the spinach. Add a little salt for the added ingredient. Yummy!
