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Lentil Sloppy Joes v.2

Lentil Sloppy Joes
Simplified and modified from version 1, but just as yummy!  Because I am in love with the new bottle of pomegranate molasses on my shelf, I had to incorporate it in this recipe.  It makes perfect sense because the flavor is both sharp and sweet.  Start to finish about an hour.  Try this if you want a warm, richly layered and flavorful, spice laden meal.  Serves 6-8.  Using you food processor or mad knife skills, mince the following: 1 large onion, minced 4 cloves garlic, minced 8 oz Portobello mushrooms, minced 1 large green pepper, minced (organic if possible)
 
Add the minced veggies to a large stockpot in which you’ve warmed a tsp of olive oil.  Stir the veg while they brown and soften, about 10 minutes.  They will become super fragrant. [caption id="attachment_354" align="alignnone" width="300" caption="minced veg for sloppy joes"]minced veg for sloppy joes[/caption] Blend: 4 medool dates, pitted 1 can diced fire roasted tomato 1/2 cup Annies Organic Tomato Ketchup Blend these ingredients in the food processor until smooth.  Add the mixture into the pot and stir to combine. Add: 1 cup brown lentils (+ 1/2 cup if you don't use the red lentils below) 1/2 cup red lentils (optional, but they thicken the sauce in a way that the brown lentils don't) 3 cups water 2 Tbsp pomegranate molasses 1 tsp chipotle chili powder 2 Tbsp smoked paprika 2 Tbsp cumin 1 Tbsp cinnamon 1 Tbsp cocoa powder Stir the pot and simmer for 30 minutes until the lentils are till tender and the liquid is absorbed.  [caption id="attachment_353" align="alignleft" width="300" caption="Lentil Sloppy Joes v2"]Lentil Sloppy Joes v2[/caption] If you're going old school, split the roll of your choice and toast both sides in a dry skillet.  Then slather some vegan mayo on the toasty pieces, top with a scoop of lentils and a piece of rice cheese or daiya shreds.  You can forego the bun and serve your sloppy lentil ragout on a plate with a side of steamed broccoli and a few big handfuls of fresh greens.  You can also pair a scoop of this goodness with a bowl of nutty brown rice or fluffy herbed quinoa or as a topper for polenta.  I can easily see stretching leftovers with the addition of some smoky black beans and corn on the cob.  Whatever you do, do it with love and enjoy every bite knowing that you are fueling your body well!  Make the meal even better --- don't forget your greens!

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Smoky Black Bean Soup (gluten free vegan)

From me to you on an icy NH day.  This soup can be made in your crockpot too if you don't want to mind the stove.  Soak your beans overnight or using the quick method (or cheat and use 3-4 big cans(I'm guessing) of black beans, drained and rinsed) and then put everything into the old faithful to simmer away all day.  You will be richly rewarded no matter which way you do it.  Top with diced raw tomato, pepper, avocado, tomatillo, scallions cilantro and salsa.  If you want to indulge, add a spoonful of tofutti sour cream and a sprinkle of daiya shredded cheddar! The smoky flavor comes from the cumin and smoked paprika.  If you want to go all out with the smoky rich flavor you can char your onions on a grill before adding them to the pot.  I find that the spices and the chipotle in adobo do the trick, but you can take it as far as you'd like! A tip or two:
  • To stretch this soup you can also make a pot of rice and serve a ladle of soup with a bowl of rice and the chopped veggies of your choice. 
  • Leftovers can be frozen in small amounts and added to a pot of minestrone or tomato soup to make a savory base.
 
 
[caption id="attachment_303" align="alignnone" width="300" caption="Smoky Black Bean Soup"]Smoky Black Bean Soup[/caption]   Smoky Black Bean Soup 3 cups dry black beans (about 1 lb), soaked overnight 1 Tbsp olive oil 6 celery stalks 6 carrots 6 cloves garlic 2 large onions 10 cups water + 6 Tbsp broth powder or use your favorite broth in place of the water/powder 1 piece of dried kombu (optional) 2 Tbsp ground cumin 2 Tbsp smoked paprika 1 chipotle with 1 tsp adobo sauce or 2 tsp chipotle powder (more or less to suit your taste) Salt and Pepper to taste Pick over your dry beans and pull out any debris or pesky pebbles. Place the beans in a big soup pot, cover with a few inches of water and soak them overnight. If you’re short on time, bring your bean pot to a boil for 10 minutes then shut it off and let the beans soak for an hour at least before continuing.  Drain the soaked beans and discard the soaking water. While your beans are in the colander draining let’s work on the base of the soup. Working in batches using your food processor or your big kitchen knife, get the celery, carrots, garlic and onion to a mince.  I do each veg separately because my food processor is on the small side.  Plus, for whatever reason, I like sautéing my onions before the rest of the veg, so it makes sense in my mind to keep the veggies separate at this point. Heat your oil in the soup pot over medium heat.  Saute the onion until it is softened and golden. Stir in the spices along with the chipotle and adobo and let them go for a few minutes with the onions until everything is smelling amazing!  Add in the other minced veg, stir and cook for another minute.  We are looking to build that incredible glaze on the bottom of the pan really; that caramelized layer adds a lot of flavor and we want it to work for us!  The veg will cook along with the beans, so don’t worry about them.  Just stir them so nothing burns. Add the soaked beans, kombu, water and broth powder.  Kombu is a variety of seaweed which improves the digestibility of beans.  You can remove it when the beans are cooked or incorporate it into the soup.  Increase the heat and bring everything to a boil for 15 minutes.  Reduce the heat so we’re just at a slow simmer, cover the pot and leave it for about 90 minutes.  We aren’t cooking the beans to a soft oblivion today, we’re aiming for a bit of bite.  Pull out the kombu if you can find it, otherwise it will be blended into the soup yielding a little nutrition and a pinch of salty flavor (1 piece of kombu in this size pot will barely be noticeable if you puree it in). At this point, turn off the heat and let the soup cool for a few minutes.  We will be pureeing the mixture to yield a smooth bean soup.  If you’d rather not, then stop here, taste and adjust your seasoning before serving.  In my house, we like this soup mostly smooth with some whole black beans and then toppings of diced raw tomato, scallions, avocado, salsa, etc.  So once the soup has cooled a bit I reserve about 2 cups of cooked black beans in a bowl and then I ladle the rest in batches into the Vitamix blender and puree it.    This requires one big bowl on the side of the blender to hold the puree while I work through the non-pureed soup from the pot.  Then I put the pureed soup back into the pot, toss in the reserved beans and stir.  If the soup is too thick for your tastes go ahead and thin it with water or broth until you get a consistency you like.  If I need to heat it to serving temp, now’s the time.  Otherwise it is ready to be put in the fridge or freezer for a later meal.  The great part about this soup is that unlike dairy based soups this freezes really well and doesn’t break.  The flavor improves on day 2 and 3.  I tend to go mild on the chipotle favoring the addition of salsa or chiles by each soup eater.  It’s easier for me and my husband to make our bowls spicier rather than asking our kids to take the heat!

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Sloppy Joes

[caption id="attachment_283" align="alignnone" width="300" caption="Lentil Sloppy Joe with Vegan Cheese and Steamed Broccoli"]Lentil Sloppy Joe[/caption] I have fond memories of the sweet and tangy sloppy joe sauce that my dad made.  It was the stuff of finger licking legend.  Though I don't make my sloppy joes with ground meat, I love the hearty bite that the lentils give and the earthy balance of the portobello mushrooms.  Not to brag, but I think my sloppy joe sauce is good enough to earn a place in my children's culinary memory and in your recipe file.  Only time will tell!  But if clean plates and requests for seconds are any indication, I think I'm on the right track! The real key to incredible flavor for this meal is the smoked paprika... click on it in the ingredients list and you can order it from Penzey's if you don't have it in your cabinet. Enjoy! Lentil Sloppy Joes This multi step process is worth the effort.  You’ll be spending about an hour in the kitchen to get this done, but the batch is HUGE and makes plenty of leftovers that you can package up and bump into the freezer for a meal next week and the week after! Using you food processor or mad knife skills, mince the following: 1 large onion, minced 2 cloves garlic, minced 4 carrots, minced 4 celery stalks, minced 10 oz Portobello mushrooms, minced Add the minced veggies to a large stockpot in which you’ve warmed a tsp of olive oil.  Stir the veg while they brown and soften, about 10 minutes.  They will become super fragrant. Add: 2 cups lentils * 6-8 cups water *(I usually use brown or green lentils, but you can use red lentils too.  Reduce your liquid by a cup if you use red lentils.  They cook faster, so watch your time too!) Stir the pot and simmer for 40 minutes until the lentils are till tender and the liquid is absorbed.  (If your liquid is not absorbed after 40 minutes try the quinoa/millet add in noted in the next step.)  Stir in: 1 cup uncooked millet or quinoa (optional, adds nutritional value & helps if your lentils are liquidy!) 7 oz jar organic tomato paste 1 cup tomato sauce 1 cup ketchup (or a 2nd cup of tomato sauce) 1 Tbsp chipotle chili powder 1 Tbsp oregano 3 Tbsp smoked paprika (This is the key to fabulous flavor!!!) 1 Tbsp cumin 1 Tbsp cinnamon 2 Tbsp prepared mustard (I used a grainy mustard that has a nice vinegar kick) 1 Tbsp apple cider vinegar Sweeten: 4 medool dates, pitted OR 1 Tbsp brown sugar (I prefer my sugars to be from whole foods, but if you don’t have dates then brown sugar will do) If you've added the quinoa or millet your pot will need about 10 -15 minutes more to simmer while those seeds absorb their liquids.  If you're not using the seeds just proceed.  Remove 1 cup and blend it in the food processor with the 4 pitted dates until smooth.  Add back into the pot and stir to combine. Serve your sloppy lentil ragout on a roll of your choice or just on a plate with a side of steamed broccoli and some fresh greens. [caption id="attachment_284" align="alignnone" width="300" caption="Lentil Sloppy Joes without the bun are an easy Gluten Free Vegan meal!"]Lentil Sloppy Joes without the bun[/caption] Leftovers are even better.  You can also take half of your leftovers and season them with more chipotle chile and some diced tomato to make a good taco filling.  Top with fresh guac, crisp lettuce and sliced peppers and you’re on your way to another easy meal. ***Check out Lentil Sloppy Joes v2 by clicking here!

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