Delicious Ways With Lentils

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Rich in protein and loaded with folate and vitamin B1, lentils are also flavor powerhouses that can be turned into the most scrumptious yet simple vegan treats. They are also a good source of dietary fiber and of iron. Lentils are said to have been introduced to Greece and Egypt before biblical times and were among the first edible plants cultivated in Europe.
Lentils are very nutritious and economical, they can also be prepared in a large variety of ways. For vegans, lentils are a great kitchen asset,
since they can also be turned into scrumptious protein-rich, mineral and vitamin-charged, meat substitutes.
From burgers to homemade skillet sausages, from patties to loaves, and from nuggets and cutlets to, well you get the point, lentils can do it all!
I will share with you just two recipes to get you started, hoping to inspire you to create your own vegan culinary lintil delicacies.
Lentil Patties
These are really tasty, and they are very nutritious!
You will be surprised by the fact that they do not taste like lentils!
1 ½ cups lentils cooked
½ cup oatmeal
1 cup brown rice, cooked
¾ cup whole wheat bread crumbs (you can make your own by toasting your bread and pulverizing it in the blender or food processor)
1/3 cup sliced almonds
½ cup all purpose flour
3 Tbsp. cornstarch (as a binder)
1 large carrot, peeled and sliced
1 stalk celery, washed and sliced
1 tomato, seeded and chopped
1/3 cup sweet peppers, seeded and chopped
½ cup parsley, chopped
1/4 tsp. thyme
½ cup chopped onion
1 Tbsp. garlic powder
3 Tbsp. sweet paprika powder
Salt to taste
In a blender with barely enough water to blend, put the tomato, celery, onion, carrot, pepper and parsley, process till smooth. Scrape into a bowl. Add the rest of the ingredients and blend well till your have a soft dough. Form the burgers with your hands
And cook them on a skillet barely “painted” with olive oil until golden brown on both sides. Serve them topped with your favorite sauce.
Lentil Minestra
1 package lentils cooked till soft (leave them int he pot with the water)
1 cup butternut squash, peeled and cubed
1/2 sweet red and green peppers, chopped
1 small red onion, peeled and halved
1 tsp. garlic
1 tsp. sweet paprika powder
1 cup ziti pasta or penne rigati (uncooked)
1 stalk celery, washed and sliced
1 tbsp. minced parsley
1/2 cup peeled and cubed pumpkin
2 white potatoes, peeled and cubed
1 medium tomato, seeded and chunked
1 medium carrot, peeled and sliced
2 zucchini, washed and cubed
1/2 tsp. Italian Seasoning
2 tbsp. olive oil
When lentils are soft, process all the veggies (peel, chop, mince, etc.) Then add them to the lentil pot and cook for approximately 30 more minutes or until the vegetables are soft. During the last few minutes, add the raw pasta and let it cook in the lentil soup until al dente.
Serve with rice.



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Summer Gold

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There is nothing so deliciously refreshing as a smooth, cool, fruity smoothie in a hot day! Since our smoothies have been so well received, we want to share another good one with you all!

1 orange, peeled and cut into chunks (make sure it has no seeds)
1 banana, peeled and sliced
1 cup papaya, peeled and seeded
1 glass of water or soy milk
Sweeter of choice to season drink to personal taste


In a blender, pour in the water. Add the rest of the ingredients and process till smooth. You can also diminish the water and add ice if you want yours particularly cold.
Enjoy!



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Deliciously Orange

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Nothing like a cool, smooth and delicious smoothie in the heat of summer, especially if it has a luscious tropical feel! This ones is vegan to boot!
2 cups fresh papaya, seeded and cubed
1 cup pineapple, frozen or crushed
1/2 cup coconut milk
1 1/2 cups water
1 Tbsp. brown or cane sugar (like Florida Crystals)


In a blender, process all the ingredients till smooth. If you want to, add ice.
Serve and enjoy!



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Vegan Soy Coffee Homemade Decaf Beverage

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Make your own decaffeinated coffee-style beverage, it is easy and has a rich and creamy flavor! Drink it  with soy milk and a sweetener of your choice. This faux-coffee is ideal also for mocha desserts when you don't want to add any caffeine for the sake of young children or your own health. Toasted soybeans give this drink a creamy rich, full-bodied flavor that is very pleasant.



Here is the recipe:

3 cups soy beans (dry, not the frozen kind)
Spread on a cookie sheet and toast at 400ยบ F about 1 and a half hours (checking it often so that it won't burn) until it is a rich golden brown.
Spring out of the oven, let cool.
Once it is cool, pulverize it in a blender or food processor.


The way you prepare the actual drink is as follows:

In a tea kettle boil some water (you'll need about 1/2 cup per mug of "coffee"), once the water boils, serve 2 tsp. "coffee" into each mug, and cover with about 1/2 cup of boiling water. Let it sit for a couple of minutes while the water "extracts" the flavor of the beverage. Strain through a paper coffee filter. Pour into the mug again and add soy milk and sweetener to taste.

That's all there is to it! Enjoy!


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