My pantry is full of ingredients. Full of ingredients I bought for one recipe. Special whole grains–amaranth, quinoa, farro, barley–and lots of lentils and beans. I have three (3!) different types of lentils. I made Lentils and Rice with Caramelized Onions from Mark Bittman’s How to Cook Everything because I wanted to make room in my pantry. I now only have 2 types of lentils. 🙂
I cooked a similar recipe from Veganomicon before. It’s a simple vegan comfort-food recipe that’s good when it’s cold outside (even Southern California cold).
You can find the recipe HERE.
The past few weeks I’ve been on a sweet potato salad kick. This week marks my 3rd week in a row making one. Last week I mentioned finding this recipe on Mark Bittman’s website, that it sounded delicious, and that I would make it in a couple of weeks. Well, I couldn’t wait–I made it this week.
In this salad, unlike the others I made, the sweet potatoes are relegated to a supporting role. However, it doesn’t mean the salad is any less delicious. In addition to the sweet potatoes and quinoa the salad has: avocado, toasted pepitas, red onion, red bell pepper, yellow bell pepper (my addition). It’s all dressed in a lime vinaigrette, spiced with chili powder, and flavored with cilantro. It’s a great vegan recipe, packs a punch, and is immensely satisfying.
Although I found the recipe online, it’s also in How to Cook Everything Vegetarian. I think you should all run out and make this as soon as possible.
You can find the recipe HERE. I want to try the original version and then try the suggested millet. YUM!