All posts filed under: Dinner

Teriyaki Hemp Seeds & Lentils

This dinner was born out of a lack of time. I didn’t want to spend an hour in the kitchen, and this meal took only 35 minutes to make. Plus it’s freaking delicious and simple. Without further ado… Total time: 35 minutes Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 6 cloves garlic 1 inch ginger 3 Tbsp coconut aminos 3 cups and 5 Tbsp water divided 1 cup green lentils 3 heads broccoli (roughly 3 cups when chopped) 3/4 cup hemp seeds (hulled) Directions: Rinse the lentils, and then combine 2 cups water and the lentils in a small saucepan on high heat covered. When the lentils reach a boil reduce heat to low simmer for 22 minutes or until tender. Meanwhile finely chop the garlic and ginger, and coarsely chop the broccoli In a large pot heat 1 cup water on high heat covered. When boiling add steamer rack and then broccoli and cover. Steam broccoli for 5 minutes and then remove from heat Heat a skillet on medium. Then add garlic, …

Delightful Lemon Dill Kale

Total time: 30 minutes Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1.5 cup white rice rinsed 4 cups vegetable broth divided 2 bunches kale (I used Italian) rinsed Cashew Cream: 1.5 cup cashews 1.5 cup water 4 Tbsp dried dill weed 1 tsp onion flakes 1 Tbsp nutritional yeast Salt to taste Directions: In a pot, bring the rice and 3 cups vegetable broth to a boil covered. Reduce heat to a low simmer and cook about 20 minutes until done. Meanwhile remove the large stems from the kale and discard (or save for a veggie broth for later) In a large pot add kale and vegetable broth. Cook on medium heat for 12 minutes stirring occasionally until tender. Lemon Dill Cashew Cream: Add water, cashews, dill weed, onion flakes, and nutritional yeast to blender and blend on high for 30 seconds or until smooth Zest one lemon and add to blender Juice the lemon and add to blender Puree for another 15 seconds Salt to taste (keeping in mind the veggies with …

Thai Broccoli Rice

This is my vegan & soy-free version of Khao Man Gai. When I wasn’t vegan I ate the chicken version, and I now miss the amazing sauce that came with it. So, I of course needed to try to make my own vegan version. I originally tried this with tofu, but it came out with the very distinctive tofu flavor, so  I thought broccoli was a good, mild yet fresh, veggie to substitute. Soy free was just a bonus 🙂 p.s. the flowers in the picture are Oregon grape I found on a hike today. Very delicious Total time: 50 minutes Prep time: 20 minutes Cooking time: 30 minutes Ingredients: Seasoned Rice: 1.5 cups white rice 3 cups water 1 inch ginger sliced 2 inch celery root sliced Sauce: 3 Tbsp chopped ginger 2 scallions roughly chopped with skin 4 Tbsp coconut aminos 4 Tbsp water 3 cloves garlic with skin 1 tsp rice wine vinegar 3 tsp chickpea miso paste Broccoli: 2 pounds broccoli roughly chopped 3/4 cup water 1/4 sauce Steps: Rice: Rinse …