Mexican Zucchini Lasagna

Super Veggie Lentil Taco "Meat" has a new gig, and just in time for Cinco de Mayo! Layered between thinly sliced zucchini, Mexican rice, spicy tomato sauce, and topped off with some vegan cheddar, this is one mean Mexican Zucchini Lasagna. The only thing that this dish is missing is a margarita on the rocks to wash it down with!

Zucchini stands in for lasagna noodles, keeping this dish very light (more room for margaritas!), as well as gluten-free. This lasagna is also oil-free, and optionally soy-free (watch the vegan cheese and sour cream toppings). If lentils don't float your boat try this with some chipotle-style seitan or seasoned black beans instead.

Perfect mile-high slices are achieved by layering this lasagna in two standard loaf pans lined with parchment paper. Once cooled remove each lasagna by gripping the parchment paper on both sides and lifting, transferring to a cutting board to slice. Do not try this with hot lasagna -- if serving immediately simply cut and serve directly from the pan. The slices won't be as pretty this way, but no less delicious. You may halve the recipe and make only 1 loaf pan (4 servings), but I promise you that you will wish you hadn't. This is one that leftovers taste even better, and also freezes well. So clear out some space in the freezer, fill up that margarita pitcher, and get cookin'!



Mexican Zucchini Lasagna
Serves 8

1 batch Super Veggie Lentil Taco "Meat"
2 large zucchini
1 cup cheddar style vegan cheese (optional)
1/2 cup sliced olives (optional)

Rice
1 cup short grain brown rice
2 cups vegetable stock or water
1 tsp oregano
1 tsp paprika
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup corn (frozen or canned)
2 tbsp nutritional yeast (optional)
1 tbsp tomato paste

Sauce
Large can (28 oz) fire-roasted diced tomatoes (plain diced, crushed, or whole peeled are also OK)
1 tsp oregano
1 tsp ground chipotle
1/2 tsp garlic powder
1/2 tsp onion powder


Rice: Get the rice and lentils going at the same time, starting with the rice. Combine rice, stock, and spices in a medium sauce pan fitted with a lid. Bring to a boil, and reduce to low and simmer covered for 45-50 minutes or until all of the liquid has been absorbed. Stir in corn (don't worry about thawing), tomato paste, and nutritional yeast, if using. Partially cover and set aside.

Lentil "Meat": Start the lentils while the rice is simmering. Follow recipe here. When done stir into the pot of rice and set aside. (You may choose to make the lentils and rice a day ahead and cut an hour of prep time).

Zucchini noodles: While the lentils and rice are simmering start prepping the zucchini noodles. Start by trimming the ends off of the zucchinis. Slice 1/4" thick slices the length of the zucchini (mandolin slicer works great here), until you have 16 total noodles. Line a colander with paper towels. Lightly salt each zucchini noodle on both sides and put into the colander with paper towels between the layers. Set aside to allow some of the moisture to be absorbed, while you finish preparations on the other components.

Sauce: For the sauce, simply blend all ingredients in a blender and set aside until ready to assemble the lasagna.

Assembly: Preheat the oven to 350 degrees and line 2 loaf pans with parchment paper. Spread 1/4 cup sauce in the bottom of one pan. Take 2 zucchini noodles and gently wipe the salt and excess moisture from both sides. Lay the 2 noodles side by side on top of the sauce to create the first layer. Spread 1 cup of the lentil/rice mixture over top of the noodles, and then 1/2 cup of sauce. Repeat for two more layers, noodles then lentils/rice ending with sauce. Top the third layer with 2 more noodles followed by 1/4 cup of sauce, 1/2 cup of shredded vegan cheddar cheese, and 1/4 cup sliced olives, if using. Repeat process in the second pan. Bake lasagnas for 30 minutes, or until the cheese is melty and the sauce is bubbling.

Allow the lasagnas to set for at least 10 minutes before slicing and serving. The longer the lasagnas set, the cleaner the slices will be (see notes above the recipe). Garnish with avocado, vegan sour cream, cilantro, and/or hot sauce. 

Super Veggie Lentil Taco "Meat"

I am celebrating!

What, you ask?

I have been vegan for a whole year, no biggie! Well it is a big deal actually, so it's a good thing that this super veggie lentil taco meat knows how to party fiesta! It was a week long fiesta, in fact. Made on a Monday, this recipe made enough delicious leftovers to eat for lunch at work all week.

My favorite uses for the super veggie lentil taco meat was on taco salads and in lettuce wrap tacos, but it is very versatile and adaptable and could be used in place of the premade "meat"' crumbles in many recipes. For Italian flavors, drop the chili powder, cumin, and lime juice and sub in basil, thyme, and sage. Like I said, these lentils know how to party.

I should also mention that this recipe is perfect for hiding certain veggies from the certain people who don't like them. I had not originally planned to partially blend the mixture, but decided to last minute when my mushroom-hating brother stopped by for a bite. Success! He did not detect the mushrooms, and I loved the resulting texture. I could not be happier with this winging-it, weeknight dinner (and the lunches that followed).

One year vegan and loving it. I can honestly say my life gets more delicious by the day!

Super Veggie Lentil Taco "Meat"
(makes about 3 cups)

1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 cup sliced mushrooms (any kind)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 tsp oregano
1 bay leaf
dash cayenne
2 cups vegetable broth
1 tbsp tomato paste
1 tbsp lime juice

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Remove from heat and carefully drain off any extra liquid (a little bit of liquid is fine, excessive liquid is not desirable). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved--do not puree. Serve hot.

Makes six 1/2 cup servings, which could be used to make 12 tacos, 6 burritos, 6 taco salads, or 6 nacho platters.

Vegan MoFo #14: Red Lentil-Cauliflower Curry

Just a quick post today to share one of my favorite recipes from one of my favorite cookbooks, Veganomicon. I come back again and again to the Red Lentil-Cauliflower Curry (page 186). This recipe transforms a head of cauliflower and a cup and a half of red lentils into a giant pot of creamy delicious curry. The lentils break down in the broth to create a thick, protein-packed sauce which coats the cauliflower florets. This is a great weeknight meal, which results in lots of tasty leftovers to pack for lunch at work. I cannot say enough good things about this recipe, or this cookbook for that matter!



Your turn to share, what are your favorite Veganomicon recipes?

Vegan MoFo #2: Palak Delicata and Red Lentil Dal

Thanks for your enthusiastic comments on my first Vegan MoFo post -- both kabocha squash and pumpkin biscuits are definitely worth getting excited about!

I wanted to take a moment to welcome any new readers, be sure to say hello and leave a link to your blog if you have one. I am taking full advantage of Vegan MoFo to update the list of blogs in my reader. It is just two days into the Vegan Month of Food and I am already bursting with inspiration. Keep those amazing posts coming! 



For dinner tonight I was in the mood for some Indian food. I had in mind to whip up some Aloo Palak (potato spinach curry), but as I reached for the bag of potatoes on the counter the pile of delicata squash grabbed my eye (and yes, I keep piles of delicata squash around). I thought, why not swap in some roasted delicata for the potatoes? And Palak Delicata was born. Sure, it isn't traditional, but it is delicious! I imagine about any roasted winter squash would do well here (except for that oddball, spaghetti squash), but I favor the edible skin varieties. Sub the potatoes back in if you are in the mood for Aloo Palak.

I served the Palak Delicata with a side of long grain brown basmati rice and a variation of Lindsay's Red Lentil Dal (my adaptation below). I loved this meal and plan to put both of these dishes into regular rotation.

Palak Delicata
Serves 2-3

1 lb delicata squash, ends trimmed, seeds removed, and chopped into 1.5" chunks
10 - 12 oz fresh baby spinach (or frozen, thawed and drained)
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1 jalapeno pepper, seeded, finely diced
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup fresh or canned diced tomatoes, with juice
Salt to taste

Garnish: Toasted delicata seeds (optional)

Preheat the oven to 425. Toss squash pieces with a small amount of oil and salt, and spread out on a baking sheet. Bake for 20 minutes, or until fork tender, stirring halfway through. Set aside.

Rinse and drain the fresh baby spinach. Heat a large dry skillet over medium heat, and dump in the lightly wet spinach leaves. Saute for 3-4 minutes, until wilted and bright green. Pour the spinach into a colander and set aside to drain and cool. (If you are using frozen spinach skip this step, you need only thaw and drain as much liquid out as possible).

Heat 1 tbsp of oil or 1/4 cup water in the same skillet. Add onion and saute for 3 minutes, until translucent. Stir in the garlic, ginger, jalapeno pepper, and cumin seeds and saute for 3 minutes more. Add in the rest of the spices, stir well, and saute for 1 minute. Stir in the tomatoes and let simmer for 5 minutes.

While your tomatoes are simmering, return to your spinach. It should be cool enough to handle, pick it up in both hands and give it a few good squeezes to drain out a bit more of the water. Pulse the drained spinach in the food processor until well chopped (but not pureed).

Add the spinach and roasted squash to the skillet, and stir to coat. Cook for about 5 minutes, until heated through. Season with salt, and garnish with toasted squash seeds if desired.

Red Lentil Dal
(adapted from Happy Herbivore)
Serves 4

1/2 cup red lentils
2 cups vegetable stock
1 onion, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
1-1/2 tsp cumin seeds
1-1/2 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/4 tsp cayenne pepper
1 cup diced fresh or canned tomatoes, with juice
3 tbsp tomato paste
1 tsp garam masala
Handful chopped cilantro or parsley (optional)

In a medium pot, saute onions, garlic, and ginger in 1/4 cup water until translucent. Add spices, except garam masala, and cook for 2 minutes, adding more water if necessary to prevent sticking. Add lentils, stock, tomato paste, tomatoes, and coriander. Cover and turn heat to high. Once boiling, reduce to low and simmer for 15 minutes, or until lentils are cooked. Add garam masala and cilantro or parsley, stir to combine. Let stand for 3-5 minutes before serving. Season with salt and pepper to taste.

Silky Red Lentil and Sweet Potato Soup

I was down and out with an ugly cold for the better part of the last week. Today is the first day that I woke up feeling pretty great, with just a few pesky symptoms still lingering. It's recipes like this one that save the day on the long days spent at home waiting out the return of good health. It's a very short, yet very tasty list of ingredients, that requires very little hands on time to prepare. A piping hot bowl of this smooth comforting soup is just what the doctor ordered for my sore throat. Sick or not, this soup is definitely a keeper.

Silky Red Lentil and Sweet Potato Soup

(adapted from Vegan Feast Kitchen)

1 tbsp olive oil

2 small (or 1 medium) onions, chopped

1/2 tsp ground cumin
2 tsp ginger, minced
4 cups vegetarian broth
2 cups cubed, peeled sweet potatoes
2/3 cup red lentils, picked over and rinsed
1 teaspoon lemon juice
Salt and pepper to taste
Garnish with paprika or smoked paprika sprinkled on each bowl

Heat oil in a medium saucepan. Add onions and ginger and saute until the onions are translucent. Stir in cumin and saute for another minute, stirring constantly. Add vegetable broth, sweet potatoes, and lentils and simmer uncovered for 20 minutes, or until the potatoes and lentils are tender. Blend soup until smooth using blender or submersion blender. Stir in lemon juice, and season with salt and pepper to taste. Serve into soup bowls and garnish with paprika or smoked paprika.

Serves 4.

Curried Red-Lentil Stew with Vegetables

I'm a real sucker for curry recipes. I'm an even bigger sucker for curry recipes that I come across that I already have all of the ingredients on hand for, and this Curried-Red Lentil Stew with Vegetables was just that. I spotted this lovely over at Dana Treat one afternoon, and within a couple of hours I sat down to a big bowl of curry.

The recipe below is exactly as she listed it. I decided to add 1/2 tsp ground coriander (because I love me some coriander), and I subbed kale for the spinach. This dish has a mild level of spice which could easily be kicked up a few notches with a couple of fresh chillies (which I'm known to do), but I decided to keep this nice and mellow this go around. This stew was even tastier the next day -- hooray for great leftovers!

Curried Red-Lentil Stew with Vegetables

(from Dana Treat)
Serves 4-6

Serve this stew over basmati rice.

Vegetable oil
1 medium onion, finely chopped
Salt
1 (2 x 1 inch) piece of fresh ginger, peeled and finely chopped or grated
5 cloves of garlic, minced
5 cups water
1 1/2 tsp. curry powder
3/4 tsp. tumeric
1/2 tsp. cumin
1 cup red lentils, picked over and rinsed
3 medium carrots, quartered lengthwise, then thinly sliced crosswise
5 oz. baby spinach leaves
1 cup frozen peas, not thawed
1/2 cup chopped fresh cilantro

Heat a heavy 4-5 quart pot over moderate heat and then add just enough oil to coat the bottom. Cook the onion with a sprinkling of salt, stirring occasionally, until golden, about 8-10 minutes. Add ginger and garlic and cook for 2-3 minutes more. Add spices and cook over low heat for 1 minute.

Stir in lentils and 5 cups of water and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes. Add carrots and another sprinkling of salt and simmer covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse puree, 15-20 minutes.

Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can be ladled over rice.

(Stew without spinach or peas can be made and chilled, uncovered, until completely cooled, then covered for up to 5 days. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients.)

Curried Lentils and Sweet Potatoes

Well if that photo doesn't tempt you I don't know what will!! Seriously though, this was one of the hardest dishes I've ever tried to make pretty, and I pretty quickly gave up on that idea and focused on using a cool bowl and placemat. Despite the bad photo, this recipe is too good not to pass along. You can stop by Smitten Kitchen to see the photo that made me to want to actually cook this. This is a comforting and healthful single pot meal. On the spice-o-meter, this is another one full of spice and flavor, but is not fiery hot.

Curried Lentils With Sweet Potatoes and Swiss Chard
(from Smitten Kitchen)

Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.