Posts tagged main dishes
Red Lentil and Mushroom Spaghetti Bolognese

Who doesn't love a good bowl of pasta? Carlos's favorite pasta is a simple spaghetti with no sauce, just olive oil, lots of garlic, sautéed kale and mushrooms and lots of vegan parm, mine is pesto and definitely anything with tomatoes as a base (assuming Mac and cheese doesn't count because that's its very own food group right?). Add to that lots of chunkiness in the case of spaghetti bolognese and I'm extra happy. 

Ok fine, I love any and all forms of pasta.

Of course, we can make a delicious bolognese without using any meat, either with vegan meat crumbles, crumbled tofu or tempeh, chopped seitan, TVP, or, in the case of today's recipe, with something anyone can find at their regular store: lentils and mushrooms.

So here's the deal, red lentils (which are actually a cute pink/orangy color, are actually quite strange, they don't keep their round shape like other lentils do, which means they're not the best choice for cooking and eating whole or using on salads or veggie bowls. They're best in soups, dahls or curries, and in today's recipe and here's why.

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Asian Seitan Fajitas with Wasabi Avocado Cream

Seitan is one of those things that I thank veganism for. When we go vegan we think it's going to be all about giving up foods you love. The reality is that you're really giving up some foods you love and that taste good, and exchanging them for other foods that you love and that taste good. Once you wrap your head around this new way of eating, you discover that new options abound. Ingredients and combinations you would have probably never had as a meat eater are now filling your plate. Suddenly mealtime is about new discoveries as opposed to the lack you were expecting to find. This was totally the case for me and so many vegans I know. Carlos and I eat a much more varied diet now than we ever did as meat eaters. I'm talking worlds apart!

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"Chupe": Vegan Corn and Potato Chowder

Every New Year's Day, at my mother-in-law's, they make chupe. It's the perfect comfort/hangover/post-late night food on the planet, but it was only when we moved from Venezuela to Spain when I truly understood the reason this soup was meant to be eaten in January, and why it's a dish originally created in the mountains of Peru, it's the perfect hearty and filling soup for those winter blues or for whenever there's a little chill in the air.

Although this is a Peruvian specialty, many families across Latin America prepare this dish, with multiple variations, meaning they make chupe in a completely different way at my grandfather´s house than they do at Carlos's grandfather's house. I love it when dishes start changing in small ways to create even more delicious creations.

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Chestnut and Lentil Loaf

There's a scene in the film The Wedding Crashers in which Will Ferrell's character screams to his mother: "maaaaa!!!!! the meatloaf!!!!!". It's a little funny bit we do at our house whenever I make this delicious dish I'm teaching you how to make today. Meatloaf was always a big part of my childhood. My mom would serve it with mashed potatoes, lots of ketchup on the side, green beans, and the leftovers would be made into sandwiches later on which was possibly the best part.

Today I'm teaching you how to make a classic meatloaf without any meat! Animal meat that is, because let me tell you that lentils and the rest of the ingredients in this recipe will give you nothing less than the meatiest meatloaf. Although there are endless ways to make a lentil loaf, today I've done it using chestnuts, which makes this dish perfect for the holiday season, and really good next to any of our gravies or pan sauces, not to mention the simple addition of a little extra ketchup on the side.

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Tempeh and Kidney Bean Tortilla Burgers

The minute I tried my first veggie burger I knew that I could go vegan no problem. Burgers have always been my absolute treat, my favorite thing ever. Mostly because of the fun of it. You get to eat them with your hands, you get to choose your favorite toppings and pile them on, they include things like bread, and ketchup, and usually a side of fries... all good things am I right?

I've created several veggie burger recipes over the years and they're always my nemesis. How do you get them chewy but also firm, moist but not have them crumble on you the second you bite into them. There's a little science to getting the perfect veggie burger just right, and today I'm giving you this very simple, high protein recipe that will become a total favorite (it has at our house for sure!).

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