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Recipes: Soup, Sweets, and others

February 3, 2016

Some recent winners in the cooking department:

Sweet Potato Chickpea Buddha Bowl (perfect for kids:  tons of toppings to choose from, and they can eat every item “plain” while you toss it all together with the yummy tahini sauce)

Roast Pork with Apple and Mustard Glaze (takes about 2 hours but is sooooo delicious, especially with the crispy top)

Roast Pork with Braised Leeks (also takes about 2 hours–no crispy top but plenty of buttery braised leeks to provide sauce)

Vegan Polenta (I ignored the tomato-based toppings and just made the polenta)

Coconut-Chocolate Chip Oatmeal Cookies (gluten-free and OMG delicious!)

Vegan Pumpkin Cheesecake (relatively easy and not as pumpkin-y as I’d like, but if you ever have vegan guests, you could wow them with this.  I used a silicone muffin pan without liners and they popped right out once frozen.  Also:  much, much better topped with chocolate chips.)

Finally:  A recipe based on soup from one of my favorite cafes, Chaco Canyon.  Their Egyptian Red Lentil Soup was so amazing, hearty, and perfect for winter that I tried making it at home, and even if it’s not an exact replica, it’s pretty darn good.

Egyptian Red Lentil Soup
adapted from Chaco Canyon Cafe

Ingredients:

  • oil for pot
  • 1 medium onion, chopped
  • 4 stalks celery, chopped
  • ~1 cup carrots, chopped
  • 3-4 cloves garlic, minced
  • pinch nutmeg
  • pinch turmeric
  • 2 cups red lentils
  • 6 cups chicken or veggie broth
  • 1 Tbsp. or so lemon juice
  • salt to taste

Directions:

  1. Saute onions, celery, carrots, and garlic in oil till mostly soft.
  2. Add spices and stir for 1 minute.
  3. Add lentils and broth.  Bring to boil, reduce heat, cover, and simmer for 30 min.
  4. Stir in lemon juice and salt.
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