Jamie Oliver’s Vegetable Bolognese

On June 30, 2016, in Recipes, by Chris Baccus
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This has become one of my favorite vegetarian dishes, vegan if you skip the shredded parmesan cheese. There is so much flavor from this rather simple recipe. It only takes about 40 minutes to prepare from start to table. The porcini mushrooms, red wine, fresh herbs and breadcrumbs add so much enjoyment to each bite.

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I discovered this recipe months after I did my review of six meal delivery services. I hadn’t yet tried Hello Fresh, but when I heard that one of my favorite TV chefs, Jamie Oliver, was doing recipes for them I knew it was time to give them a try.

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They offer a vegetarian box option that our family has ordered a few times now. This vegetable bolognese has been the star of everything we have tried. That’s not to say that other recipe have been bad; rather, we’ve had some great success with Hello Fresh.  This has been nice as it has given us another option with meal delivery when wanting to eat less meat.  So now we use Hello Fresh and The Purple Carrot too.

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I hope you get a chance to try some more vegetarian or vegan in your home. We continue to eat more and more this way and recently did 30-days straight. Coming out of the 30-days my wife and I agreed to reduce meat to only 2-3 meals a week. That could be bacon for breakfast one day, maybe a burger another day, and then no more or some tacos for lunch.

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Skip the meat and add some lentils with this excellent dish.

Full Recipe at HelloFresh.com

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One-Pot Creamy Spinach and Lentils

On October 20, 2015, in Recipes, by Chris Baccus
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Lentils are a personal favorite in my vegan and vegetarian cooking. I tend to save a lot of recipes that use them on my Pinterest Mostly Vegetarian board (you can follow me on Pinterest here.) A recent save is this lentil and spinach dish I made last week. It’s pretty easy to prepare and can be done after work, since it only takes about 30 minutes or less to prepare.

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I’d recommend serving it with some bread or a simple salad. It comes out more soup like depending on how much you cook down the liquid. I kept quite a bit of the liquid.

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The end result is fantastic and made for a very flavorful dish we are sure to have many more times to come.

Full Recipe: [One-Pot Creamy Spinach and Lentils]

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Abundance Bowl

On April 28, 2014, in Recipes, by Chris Baccus
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We often take a long drive out to Ojai on Sundays to get out of the city and to experience one of our favorite Farmers’ Markets. There is a great selection of organic fruits and vegetables plus some great cheese vendors, but it’s more about the experience.  An experience of driving through the hills to eventually spend an afternoon enjoying the market and park in the center of town.

Our other stop is a great vegan restaurant called Hip Vegan, of course. Dumb name aside it really is a wonderful place to have lunch. One of our favorite options is choosing from some of the abundance bowls they serve.

What’s an abundance bowl?

It’s basically a bowl full of various vegetables along with some grains or beans and a dressing. I had been wanting to try a version at home since we only get out to Ojai maybe once every couple months. Thanks to Pinterest I found a pretty solid Abundance Bowl recipe.

The Garlic-Ginger Pumpkin Seed Sauce in this recipe from the blog My New Roots is a bit of a different take than what we get in Ojai at Hip Vegan.  However, it’s even a better take. You’ll love the dressing here and it does keep for about 2 weeks.

Enjoy!

Full Recipe: [My New Roots Winter Abundance Bowl]

 

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Swiss Chard, White Bean and Lentil Bake

On May 26, 2013, in Uncategorized, by Chris Baccus
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Since adding vegetarian to about half our weekly meals several years ago, I have come to appreciate a casserole or in this case a “bake.”  There’s really no difference.  Combine a bunch of complimentary ingredients and top with some cheese.  So much right.

This dish can be altered by switching out lentils with couscous or quinoa.  Or you can replace swiss chard with any other green like spinach or kale. Some added cubed sweet potatoes would be a nice addition too.

It does feel more like a fall comfort dish than something to make on a 70 degree day in May. Even so, this dish has a lot of versatility and can be enjoyed anytime of year.

 

 

Swiss Chard, White Bean and Lentil Bake

Prep Time: 10 Mins Cooking Time: 35 Mins Total Time: 45 Mins

Ingredients:

  • 2 cups cooked lentils
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1bunch swiss chard, chopped
  • 1 can cannelini beans, rinsed and drained
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup grated Parmigiano Reggiano
  • 1/3 cup pine nuts
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Directions:

  1. Preheat oven at 375 degrees. Heat onion and garlic in a small pot with olive oil on medium-high heat for about 5 minutes until onions are translucent. Add the tomatoes, beans, basil, salt, and pepper to the onions and cook together for another 3 minutes then add the swiss chard and cook for a couple minutes to soften.
  2. In a small baking dish, add the cooked lentils and then fold in the pot of vegetables. Add the pine nuts mixing everything together in the baking dish then top with grated cheese and cover with aluminum foil.
  3. Cook in the oven for 20 minutes. Remove the foil and cook for 5 minutes uncovered. Remove and serve.
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Carrot, Parsnip and Lentil Casserole #SundaySupper

On January 15, 2013, in Featured, Recipes, by Chris Baccus
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This is what I was going to make for last week’s #SundaySupper theme celebrating the One Year Anniversary of what “Family Foodie” Isabel started out as a friendly twitter conversation talking about what people were cooking on Sunday evenings.

I loved the early chats, since Sunday was a guaranteed day I’d be in the kitchen when the weekend came to a close. See our family eats mostly home cooked meals. We don’t do a lot of dining out. Mostly because we like to choose where are food is from, plus it helps I’m not a bad cook. So a lot of what I make is similar or better than what we get at most restaurants. Of course, it is also a great way to reduce our monthly costs even if do buy mostly local and organic. That’s still cheaper than dining out.

The Sunday Supper crowd grew from a few of tweeting our cooking accomplishments to now being a group of over 100 bloggers who contribute a post for each week’s Sunday Supper theme.  Last week everyone chose a recipe from a past Sunday Supper theme.  Sadly I came down with the flu on Friday and had my worst day on Saturday. I was all set to make my recipe and write a blog post, but my wife looked at me and told me ‘no, you’re not cooking tonight.’  So she made spaghetti and I went back to the living room to rest.

It’s Tuesday night and with all the ingredients still fresh and ready for me to make, I knew tonight would be the night I’d finally have a chance to try this casserole out. I had eyed it back in November when Katy from Happy Baking Days shared this amazing looking dish with the Sunday Supper group. Glad I did. It is an amazing dish, sort of a vegetarian shepherd’s pie.

I made a few tweaks to the original recipe since I forgot I had spilled my bag of dried lentils the week before, I went with canned. Also, I had a small amount of tomato past to make the base a little richer. The original recipe is great too so don’t feel you need to adjust, unless you too spill lentils all over your kitchen floor and forget to restock.

Original Recipe: [Carrot, Parsnip and Lentil Casserole for #SundaySupper]

Carrot, Parsnip and Lentil Casserole
Serves 4-6

1 Tablespoon olive oil
3 carrots, thick bite-size chop
2 parsnips, thick cubes
1 medium onion, diced
1 garlic clove, diced
1 15-oz can lentils, drain
1 15-oz can red kidney beans, do not drain
1 tsp concentrated tomato paste
2 tsps cumin
1 tsp ground corriander
1 tsp ginger
1 bay leaf
salt and pepper to taste
4 white potatoes, peeled
2 cups vegetable stock
2 Tablespoons milk
1 Tablespoon butter
Grated cheese, I used raw cheddar

Preheat oven at 375 degrees.

Heat a pan on medium-high heat with the olive oil, onion, and garlic for about 4 minutes or until translucent, not burnt. Then add the parsnips, carrots and salt and pepper to taste. Let that cook in the pan for about 3 minutes and then add the vegetable stock, tomato paste, lentils, kidney beans and spices and cook for 10 minutes at a slightly bubbling simmer.

While the vegetables are simmering, cook the the potatoes in boiling water for 10 minutes. Drain and add milk and butter and mash potatoes. Set aside.

Pour the vegetable mixture into a casserole dish. Flatten and then add several mounds of mashed potatoes.  Place in oven and cook for 30 minutes.  Remove from oven and sprinkle mounds of potatoes with cheese and increase oven to 400 degrees and cook for 10-15 minutes until tops of potatoes brown.

Remove from oven and serve.

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Here are the other recipes from last week’s bloggers celebrating the One Year Anniversary of SundaySupper. Congrats again Isabel!

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

 

 

 

 

Root Vegetables and Lentils in Mustard Sauce

On July 20, 2012, in Recipes, by Chris Baccus
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This is an adaptation of a recipe I posted before: Lentils with Turnip, Leeks and Carrots.

I made a few edits since I’m still doing my series on “Hotel Home Cooking.” Much of the original recipe was followed; however, I lacked cloves and red wine vinegar plus I had some yellow zucchini that I added to the carrots, leeks, and garlic.

The final result isn’t that attractive. Fortunately, the flavors are rich with the Dijon mustard vinaigrette that’s added at the end.

This is a good recipe too since it is affordable and makes enough for a couple evenings.

 

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Lentils with Turnip, Leek, and Carrots

On January 30, 2012, in Recipes, by Chris Baccus
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This dish is adapted from a recipe found on Barefoot Contessa’s website.

Last week a friend shared how she made the original version along with some grilled salmon.  I love lentils and had been looking for something new to do with them. Plus I really like the use of a turnip, which is a neglected yet delicious vegetable.

I served this dish as a main course and added some sautéed bok choy  as a side to give the meal some added texture and flavor.

Lentils with Turnip, Leek and Carrots
Serves 4-6

2 tablespoons plus ¼ cup good olive oil
1 leek, white and light green parts, sliced ¼ inch thick
2 carrots, scrubbed and ½-inch-diced
1 teaspoon minced garlic
1 cup green lentils
1 medium red onion, diced
1 white turnip, peeled and cut into small bite-sized cubes
1/4 teaspoon ground cloves
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon salt
1 teaspoon freshly ground black pepper

Heat the 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Cook the lentils in 4 cups of water with the onion, turnip, and ground cloves in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Drain any little amount of water left in the saucepan.  Now add the leek and carrot mixture to the saucepan with the lentil mixture.  Add butter and combine until melted. Turn off heat.

Whisk together the ¼ cup of olive oil, the mustard, vinegar, salt, and pepper. Add the vinaigrette to the lentils saucepan.  Add salt and pepper to taste and serve.

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Lentil and Cauliflower Curry Stacks

On February 8, 2011, in Recipes, by Chris Baccus
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The flavors in this dish make up for its lack of beauty in presentation. The yellow curry with cinnamon really brings the dish to life.
If you don’t want to use Pappadums (a crisp Indian flatbread), you can also use the lentil mixture to fill a piecrust with for a vegetarian Indian Pie. Or you could make pastry stuff turnovers with the mixture too.

Lastly, if you want to make this dish Vegan, substitute the butter with a product like Earth’s Balance.

Lentil and Cauliflower Curry Stacks
Serves 4

2 Tbl butter (or Earths Balance for a vegan version)
1 medium onion, sliced thin in to quarter moons
1 1/2 Tbls yellow curry paste
2 garlic cloves, crushed
4 cremini mushrooms, thinly chopped
3 cups vegetable broth
1 1/2 cups dried brown or green lentils
1 (13 oz) can chopped tomatoes
2 cinnamon sticks
1/2 head of fresh cauliflower, cut into small florets
oil for deep-frying
8 small Pappadums

Heat butter in a large pan over medium heat and cook the onion for 2-3 minutes. Add the curry paste, garlic and mushrooms cooking all for 2 minutes until mushrooms are soft.

Add the vegetable stock, tomatoes, lentils and cinnamon and mix well. Bring to a boil and cook for 40 minutes until lentils become tender. Add the cauliflower in the last 10 minutes and cover. If the curry is too wet after 40 minutes, cook longer uncovered until most of the liquid is evaporated. Remove cinnamon sticks.

About 5 minutes before the lentil mixture is done, heat oil in a saucepan on medium-high. Drop Pappadums, one at a time, into oil. They will quickly puff up so act quick and flip using tongs to straighten out the Pappadum. Each one takes about 4 seconds on each side. Remove and pat both sides with a paper towel.

Assemble by putting one Pappadum on a plate and spoon lentil mixture into it. Place another Pappadum on top and add some more lentil mixture. Serve.

 

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Lentil and Rice with Garlicky Kale

On January 28, 2011, in Recipes, by Chris Baccus
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We are trying to add more vegetarian dishes to our weekly dinner menu. I’m finding a lot of rice and lentil dishes are a great way to do something other than the typical vegetarian pasta dish for a reluctant vegetarian.

Here is a recipe I modified quite a bit from an article in Men’s Journal magazine. I go pretty light on salt and pepper while cooking. If you like a more robust flavor, add salt and pepper at the dinner table. This dish isn’t particularly flavorful but it does have a good mix of flavors for a rice and lentil dish.

Lentil and Rice with Garlicky Kale
Serves 6

2 cups dried lentil
2 cups of cooked rice
1 carrot, peeled and diced
1 yellow onion, diced
1 leek, white and light-green parts only,
split lengthwise and cleaned
1 bay leaf
1 tsp dried thyme
4 Tbsp olive oil
1 large bunch kale, stems removed, chopped
2 cloves garlic, thinly sliced
1 tsp red pepper flakes
2 tsp red-wine vinegar
Salt and pepper

In a large pot place lentils, carrot, onion, leak, bay leaf and dried thyme then cover with water by 2 inches. Bring to a boil and then reduce heat to a simmer and simmer uncovered for 40 minutes. Drain water.

While the lentil mixture is cooking, pour 2 tablespoons of olive oil into a nonstick fry pan and add garlic heating at medium temperature and let the garlic cook for about 2 minutes, do not burn. Add kale and salt and pepper cooking it for about 5 minutes until slightly wilted.

Add kale to drained lentil mixture. Add cooked rice, red pepper flakes, 2 tablespoons of olive oil, red-wine vinegar and salt and pepper to taste. Heat mixture at medium low heat for about 3-5 minutes for flavors to gel.

Remove from heat and serve as a vegetarian main dish or as a side dish.

 

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