Red Lentil and Tofu Curry
- 1 medium onion or 3 large shallots, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- 1 cup red lentils, rinsed and drained
- 3 tablespoons olive oil
- 5 cups water
- 1 pound extra-firm tofu
- 2 teaspoons cumin seeds, or substitute ground cumin
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons salt, plus extra to taste
- Freshly ground black pepper to taste
- (Optional) 1 tablespoons fresh cilantro or parsley for garnishAccompaniment suggestions: Rice, pita, or crusty bread.
- Heat 1 tablespoon of the oil in a large pot. Cook the onion, garlic, and ginger over medium-low heat, stirring, until the aromatic and the onions are softened, about 2 to 3 minutes.
- Add the lentils and water and bring the liquid to boil. Reduce the heat to medium-low and simmer, uncovered, until lentils are soft enough to fall apart, about 20 minutes.
- While lentils are boiling, rinse and drain the tofu. Trim the ends off and cut into 1/2-inch cubes. Gently press the tofu with paper towels to remove excess moisture.
- In a wok or large skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot but not yet smoking. Add the tofu cubes and leave them untouched for about 1 minute so they can lightly brown on one side. Then gently stir-fry for another 1 to 2 minutes. Add the cumin, curry, cayenne, and salt. Cook for another 1 minute, then transfer the tofu mixture into the pot with the lentils.
- Cook the curry for another 4 to 5 minutes to allow the flavors to meld. Adjust the seasoning with salt and pepper. Remove from the heat and garnish with cilantro or parsley if using. Serve with rice, pita, or crusty bread.
- 1½ cups lentils, rinsed and picked over
- ½ large onion, diced
- 2 tablespoons butter
- 2 tablespoons red curry paste
- ½ tablespoon garam masala
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- a few good shakes of cayenne pepper
- 1 14 ounce can tomato puree
- ¼ cup coconut milk or cream
- cilantro for garnishing
- rice for serving
- Cook the lentils according to directions. Drain and set aside.
- Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
- Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
Total Recipe cost: $3.39
Servings Per Recipe: 6
Cost per serving: $0.57
Prep time: 10 min. Cook time: 1 hr. Total: 1 hr. 10 min.
1 cup dry brown lentils
1 can (15 oz.)crushed or diced tomatoes
2 cloves garlic
1 inch fresh ginger
1/2 tsp cayenne pepper
1/2 tsp cumin
2 Tbsp butter
to taste salt and pepper
1/2 cup evaporated milk or cream
1/4 bunch fresh cilantro
STEP 1: Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
STEP 2: While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, salt and pepper.
STEP 3: Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
STEP 4: Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
1 can of cannellini or butter beans, rinsed to remove salt and that weird sludge
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
½ tsp red pepper flakes
1 clove of garlic, CRUSHED
Stir all the ingredients together. In a total of three minutes, you have a bangin’ ass lunch! Go wild with additions if you want. You’ve got your protein covered, so veggies or herbs or cheese or all of the above work really well. Today I’m having mine with tomato and some mozzarella. Tomorrow could be:
2 cups (equal to 1 can) shucked edamame
1 tbsp rice wine vinegar
1 or ½ tsp sesame oil (this stuff is so strong — you don’t need a whole tablespoon!)
½ tsp salt OR soy sauce
½ tsp red pepper flakes
1 tsp fresh grated ginger
Maybe toss in some steamed, diced carrots and rice noodles?
Cannellini beans, kale cooked in olive oil with garlic and/or red pepper, parmigiano, over whole wheat pasta or brown rice. Or, the same thing but with fava beans and spinach.
I like to saute onion and garlic just until they are soft and then add a can of drained black beans and cook them until they are hot. Done. Best dinner ever. Especially if you add an egg or some avocado and pickled onion.
I also love drained chickpeas fried just a little with curry powder and salt, red onion added at the end just to get soft, topped with parmesan cheese and lemon juice.
Supa-fast refried black beans - chop up 3-4 cloves of garlic, heat 3 or 4 tablespoons of oil (olive, veggie, whatever - just do you) in a nonstick pan, add garlic and cook until it smells nice, then a tablespoon of cumin for 30 seconds. Once that’s all lovely, dump in a can (not a 14 oz can - the big one) of black beans. Splash some orange juice on them and add salt and cayenne pepper to taste. Mush with spatula while cooking. Cook until they look tasty. This recipe is particularly helpful for all you vegetarians out there - no secret pork in your refried beans.
Blue Cheese, Hazelnut, and Honey Polenta
makes 6 small or 4 medium servings
4 cups water
1 teaspoon salt
1 cup polenta
1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon coarse ground black pepper
scant 1 cup hazelnuts
1/2 cup blue cheese crumbles
fresh thyme or parsley
Place a rack in the center of the oven and preheat oven to 350 degrees F. Place hazelnuts on an ungreased baking sheet and toast for 10 minutes. Remove from oven and allow to sit until cool enough to touch. Place toasted hazelnuts in a clean kitchen towel and rub together to remove the brown skins. Some skins will be stubborn. That’s ok! Coarsely chop hazelnuts. Set aside.
Bring water to a boil in a medium saucepan. Add salt, and slowly whisk in polenta. Reduce heat to low and stir polenta as it thickens. Depending on the grain of your polenta, it will thicken in 15 to 25 minutes over low heat.
When polenta has thickened to the consistency of a thick pudding, remove from heat and taste. Polenta should be cooked through with just a bit of a toothsome crunch. Stir in heavy cream, butter, and ground pepper.
Spoon warm polenta into serving bowls. Top with hazelnuts, blue cheese crumbles, and honey to taste. Sprinkle with fresh thyme and/or parsley.
Sweet Potato Quinoa Cakes
[adapted from Heidi Swanson]
makes 4 cakes, is super easily multiplied
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste
Combine all ingredients together in a bowl and mix.
Lemony Orzo with Arugula and Goat Cheese
To make your goat cheese easy to crumble, put the log in the freezer for a half an hour prior to crumbling.
3 cups orzo
6 Tbs lemon juice
1/4 cup olive oil
3 cloves garlic, minced
4 Tbs fresh oregano, minced
5 oz baby arugula
10 oz fresh goat cheese, crumbled
Add your orzo to a medium to large pot of salted, boiling water and cook until al dente.
While your pasta is cooking, whisk together your garlic, olive oil, lemon juice and oregano. When your orzo has finished cooking, drain well and immediately toss with your olive oil mixture in a large bowl. While your orzo is still hot, add your arugula by the handful and cover with the orzo, allowing each batch to wilt down a bit before adding the next. Once all of your arugula has wilted season with salt and pepper to taste. Allow to cool a bit before adding your crumbled goat cheese (if you want a creamy texture, add the goat cheese while the orzo is still warm, if you prefer your crumbles of cheese to remain intact, allow the orzo to cool completely before adding the cheese).
This dish may be served at any temperature!
All Fired Up Thai Curry Soup!
- 1 cup TJ’s Organic Quinoa
- 2 medium TJ’s Russet Potatoes, peeled and diced into 1” cubes
- 1 package TJ’s Carrot Ginger Soup
- 2 jars TJ’s Fire Roasted Yellow & Red Peppers
- 1 jar TJ’s Thai Yellow Curry Sauce
In a saucepan bring two cups of water to a boil; gently stir in the quinoa and diced potatoes. Cover and reduce heat to a smooth boil. Boil for 15 minutes, stirring occasionally. In another saucepan over medium-low heat combine soup and fire roasted peppers. Once the soup has warmed thoroughly, mix in the curry sauce. When the quinoa is done, and the potatoes are soft, drain, and mix into the soup. Cook together for an additional 5 minutes.
Cooking Time: 20 Minutes
Polenta Cheese Toasties
- 1 tablespoon TJ’s Organic Virgin Coconut Oil
- 1 package TJ’s Organic Polenta
- 1 package TJ’s Tintern Cheese
In a cast iron skillet, heat oil over medium heat until it has liquefied. Slice polenta into 1/4 inch pieces. Place polenta slices in pan and cook until one side becomes crispy, approximately 5-7 minutes. Flip and cook until the other side becomes crispy. Remove from heat. Place 1/4 inch slice of cheese on a polenta slice and top with another polenta slice. Press with spatula to melt cheese. Serve.
Serves: 10 - 12
Cooking Time: 15 Minutes
- 3 cups TJ’s Tri Color Quinoa, cooked
- 1 can TJ’s Organic Black Beans, drained and rinsed
- 1 cup TJ’s Mango Chunks, defrosted and cut into bite size pieces
- 1 TJ’s Red Bell Pepper, chopped
- 2 TJ’s Green Onions, sliced
- 1/4 cup TJ’s Fresh Cilantro, chopped
- 1/4 cup TJ’s Extra Virgin Olive Oil
- Juice of 1 TJ’s Lime & 1/2 teaspoon of zest
- TJ’s Salt and TJ’s Pepper, to taste
In a large bowl, combine quinoa, black beans, mango, bell pepper, green onions and cilantro. In a separate smaller bowl, whisk olive oil, lime zest and lime juice. Drizzle over quinoa salad and toss to distribute evenly. Add salt and pepper to taste. Chill and serve.
Serves: 4 - 6
Cooking Time: 20 Minutes