Day 2: Curried Lentils and Potatoes with Rainbow Peppers: Going Vegan for my Beatles’ Birthday

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Day 2: Curried Lentils and Potatoes with Rainbow Peppers: Going Vegan for my Beatles’ Birthday

A third winter storm is barreling down upon us across the Pennsylvania plateau. It will be here before midnight, with yet unknown quantities of snow and ice. The firewood is in, the bathtub filled with water – and makeshift beds are ready to be set before the hearth for us and the Schnoodle if the threatened power outage comes. What do we need now? A big pot of bean and bacon soup? NO! A warm, comfort-food Vegan dinner to fortify us body and soul for what lies ahead! (We laugh at our memories of that great movie, “Airplane,” and paraphrase Lloyd Bridges’ famous line: “Looks like we picked the wrong day to go Vegan.”)

It’s been a good day so far. We both had our coffee black this morning, which Glyn enjoyed and Will tolerated. After some quick shopping we now have a variety of Vegan milks ready for tomorrow, even if the coffee needs to be brewed over an open fire. As we write this, the heartening aroma of curry rises from the skillet, and we open a bottle of our own RavenOak French Oak Reserve Cabernet.
~ Glyn and Will

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Curried Lentils and Potatoes with Roasted Rainbow Peppers

½ c lentils
1 c water
1 vegetable bouillon cube
1 medium potato, peeled and diced
1 carrot, peeled and diced
½ c. green peas
½ c. chopped tomatoes

¼ c olive or vegetable oil
1 small onion, thinly sliced
1 large clove garlic, minced
½ tsp. each brown and yellow mustard seed
½ tsp. each ground cumin, ginger, garam masala, cinnamon and cardamom
1 tsp. curry powder
¼ tsp. salt
¼ tsp. cracked black pepper
Healthy dash of red pepper flakes

1 tbsp. fresh squeezed lime juice
¼ c. chopped cilantro
2 tbsp. chopped green onion

Cook the lentils in the water with the bouillon cube in a partially covered sauce pan for 40 minutes. Do not drain.

In a medium sized dry skillet, toast the mustard seeds.

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Add the dried spices and stir until aromatic.

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To the same pan, add the oil and stir to blend. Add the onions and cook until lightly browned. Add the garlic and cook about 1 minutes. Do not scorch the garlic.

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Add the potato, carrots and peas and continue to sauté until the potatoes begin to crisp and the carrots and peas are crisp tender.

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Stir in the tomatoes and the lentils and any of their liquid that has not been absorbed in the cooking process. Bring to a boil to heat through, stir in the lime juice and serve garnished with the chopped cilantro and green onion.

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Accompany with Roasted Sweet Peppers.

6 long sweet peppers in a variety of colors
1 tsp olive oil
Salt, pepper, garlic powder to taste

Seed peppers and cut into long strips. Toss with oil, salt, pepper, and garlic powder. Bake at 425 degrees for 20 minutes.

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This entry was posted by Glyn Ruppe-Melnyk.

13 thoughts on “Day 2: Curried Lentils and Potatoes with Rainbow Peppers: Going Vegan for my Beatles’ Birthday

  1. ooh, what’s that last one?i don’t give it much thought. i cook what i fancy and soetmiems that includes meat and soetmiems it doesn’t. i never think of it as vegetarian, just what i’m cooking today, loli was Vege then Vegan since the age of 12. but meat proved too good for my health.what i do give thought to is where our meat is coming from.

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  2. We are also transitioning to a more plant based eating style. Just finished watching “Forks over Knives” on Netflix and I am also enjoying the blog ‘healthy girls kitchen’ for recipe inspiration

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    • It is wonderful to have company and encouragement on the journey, isn’t it? You might also want to watch a documentary “Speciesism” by a young man named Devries. Thanks or following us and keep in touch!! Glyn

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  3. Looks tasty!
    As for the vegan milks – one of my clients is vegan, so I’m a bit familiar with the substitutes for milk and other non-vegan product. My advice is to check the ingredients, as quite a lot of them contain all kinds of stabilizers, sugars and sometimes even food coloring…

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    • I know what you mean. As a strict vegetarian myself it is somewhat disheartening to see those long lists of ingredients on milk alternatives. We drink almond milk mostly, but I’m certain that if someone is looking for an all natural nut based milk, making it at home is a quick and easy option.

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