94. cashew and red lentil burgers


Another recipe from Color me vegan. These looked easy, and I had all the ingredients on hand. And nothing beats a homeade veggie burger!
I threw in about 1/2 a cup of quinoa with the lentils, for added nutrition.

These were delicious! The sweetness of the curry compliments everything so well. I will be making these again, for sure! Actually thinking of making a bunch and freezing them to have on hand.

2 cups water
1 cup diced carrots
1/2 cup red lentils
quiona (optional)
1/2 tspn salt
1 cup raw cashews
1 medium onion, chopped
2 cloves garlic, minced
1 T curry powder
1 cup panko bread crumbs

Combine water, carrots, lentils and salt to a saucepan. Heres where i threw in a handful or so of quinoa as well. Bring a to a boil. Redcue the heat to low and cover and simmer until lentils are tender, 12-14 minutes. Transfer to a bowl and let cool.

Toast cashews. heat 1 T oil and saute oinons until soft, about 7 minutes. Add garlic and curry powder and cook, for one minute.

I put the cashews in my vitamix and got them all ground up. Then I added the lentil and onion mixture, along with the breadcrumbs and mixed it up until smooth.

Form into patties and cook on oiled grill pan.

93. banana kiwi muffins.

This recipe is from color me vegan. Uses lots of bananas. Uses lots of kiwi (eight of them!) I never baked with kiwi before, so I gave it a whirl. The book says these pack a potassium punch. However, these were kind of weird. Not sure I liked them. Im not great with baking muffins to begin with. Some of these sank – and because they use earth balance instead of oil, they seem kind of greasy or something…I dunno. Not really a fan, but alas, here they are.

92. mushroom barley soup.

I checked out the book, color me vegan,  from the library. Not sure why this soup caught my eye, but it did. So I made some today. And it was a much bigger hit than I was expecting.  Dj had two bowls and he doesn’t really like mushrooms. Milo ate 4 toddler sized bowls, and then decided to eat half of my serving. Milo has been SUPER picky lately – so this made me so excited that he is eating something of substance!

Here’s how I made it:

4 cups water
3/4 cup pearled barley
2 medium onions, chopped
2 stalks celery, chopped
1 T oil for sauteing
1 1/2 pounds cremini mushrooms (or use a mixture of different kinds!)
2 cups chopped carrots
1 zuchinni (this isnt part of the recipe, but I added it to get more veggies in there)
6 cup mushroom stock
1 T tomato paste
1/2 tspn salt
1/4 tspn black pepper

In a three quart saucepan, bring the water and barley to a boil. Reduce heat; cover and simmer for 30 minutes until barley is partially cooked. Drain.
Meanwhile, in a soup pot, saute the onions and celery in oil until tender, about 7 minutes. Add mushrooms; cook, stirring for 5-10 minutes. Stir in carrots, stock, tomato paste, and barley.

Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper.