The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Feb. 18th 2011 (Ethiopian lentils, black bean quinoa salad, no-bake cookies) February 18, 2011

Filed under: Uncategorized — rabbitholecafe @ 11:38 pm

Here are the following recipes for the dishes we served today, including no-bake cookies. Cookies that you don’t have to bake? Yup, you bet!

Enjoy, guys. And have a fun, relaxing break!

ETHIOPIAN SPICY TOMATO LENTIL STEW (serves 6-8)

Ingredients:
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas

Spice Blend:
2 tsp ground cumin
2 teaspoons hungarian paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

Directions:
Boil the lentils for about 45 minutes or until tender.
In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

QUINOA & BLACK BEAN SALAD (Makes 8-10 sevings)

Ingredients:
1 cup quinoa
1 ¼ cups water
2 Tbsp olive oil
1 large onion, finely chopped (about 2 cups)
2 cloves garlic, minced
1 tsp paprika
1 ½ tsp ground cumin
1 ½ tsp ground coriander seed
2 red bell peppers, diced
¼ tsp hot pepper flakes
1 Tbsp cilantro, chopped
1 can (12  oz / 341 mL) corn, drained
1 can (14 oz 3 98 mL black beans, drained
1 large tomato, diced
1 small can black olives (optional)
½ cup pine nuts, toasted (optional)
¼ cup lemon juice (juice of one lemon)
salt and pepper to taste

Directions:
1.    Combine quinoa and water in a saucepan. Cover and bring to a boil. Turn off heat and let set for 10 to 15 minutes, or until water is absorbed.
2.    Heat 1 Tbsp oil in a frying pan. Sauté onion, garlic, paprika, cumin, and coriander seed until onions are translucent. Stir in red bell peppers, hot pepper flakes, and cilantro. Sauté another 5 minutes, then add remaining 1 Tbsp olive oil.
3.    Add cooked quinoa to sautéed vegetables. Stir in the corn, black beans, tomato, olives, pine nuts, lemon juice, salt, and pepper. Transfer to a bowl and refrigerate until ready to serve.

VEGAN NO-BAKE COOKIES (makes 36 cookies)
* 1/4 C oil
* 1/2 C soymilk
* 1/4 C cocoa powder
* 2 C sugar ( I used cane sugar)
* 1/2 C peanut butter
* 3 C oatmeal

Directions:
Mix first 4 ingredients well in pot. Place over low heat setting on stove. Once it begins to boil, let boil for at least 3 minutes. Stir in peanut butter until melted completely. Add oatmeal, stirring quickly.
With 2 spoons, scoop dough out. Place dough balls on aluminum foil surface to dry.

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