Vegan Sweet Potato Shepard’s Pie

You won’t miss the meat in this vegan version of a Shepard’s Pie. Green lentils replace the meat and serve as a hearty filling when cooked with onion, garlic and peas. Sweet potatoes are blended in the Magic Bullet to creamy perfection, and then spread over the top of the pie to serve as a colorful crust. Bread crumbs and fresh rosemary add the final touches. Serve this hearty pie as a main dish along with a crusty piece of […]

Indian-Style Three Bean Dal

I guess I must be exploring a theme, because this month, I’ve been making and eating a ton of bean dishes that are a bit like chili (in that they are warming and delicious), but that also happen to take advantage of totally different flavor profiles. Even better if they’re quick and easy and cheap, like this dish is. This recipe, adapted from Food and Wine magazine, uses a bunch of clever tricks to pack a lot of Indian flavor […]

Red Lentil Soup

The weather is starting to get colder now, which means it’s soup season! The first soup I have made in a long time was this red lentil soup last week. I added some parsnip, which gave the soup so much flavor. For me, warm puréed soups are the best, especially on a cold day. With the cooler weather also comes cold and flu season, and what better way to fight off infection with a homemade soup made from fresh vegetables? […]

Red Lentil Hummus

If you like hummus, you’re going to love this red lentil hummus recipe! While traditional hummus is made with chickpeas, also known as garbanzo beans, it can also be made with other beans. Technically, “hummus” means chickpeas, but red lentils are a perfect alternative to this classic dip. I don’t notice a big difference in flavor when I make hummus with chickpeas or red lentils, so it is nice to be able to use whatever I have on hand at […]