Wanna be vegan? Cook and eat this delicious shit.
Posted on 09. Oct, 2011 by Alex in Mental Noise
Here are three cheap, easy recipes to move away from obtaining your energy from tortured animal corpses!
Mujadara
Mujadara is a Middle Eastern recipe prophesied to eventually end the Israeli-Palestinian conflict.
2 cups yellow/white onions
1 cup brown lentils
3/4 cup long grain basmati
4-5 cups water
1 tbs salt
2 tbs cumin
If you’re a big loser, why don’t you saute the onions for 6-7 mins.
Otherwise, caramelize onions (15-25 mins).
Don’t be a loser.
Add the lentils, rice, water, and salt. After 30 minutes, stir and add cumin. Cook 10-15 minutes more.
Traditionally served room temp. Top it with caramelized onions and parsely, or wrap it in a pita with chopped tomatoes and onions.
Red Lentil Pasta
This is debatably my best easy recipe on hand.
one onion
1tbsp olive oil
3 garlic cloves
3/4 cup veggie stock
1/2 cup lentils
1 large tomato chopped, or tomato sauce equivalent
1/4 tsp cinnamon, salt, and black pepper
1/2 cup toasted cashews or almonds for a topping
Fry the onions and then garlic in a big pan, then add other ingredients. Bring to boil, then simmer for 10 minutes or until the lentils are cooked. Blend half the sauce and recombine.
Chana Masala
Chana Masala sounds like an Indian dish. If you can’t find garam masala, it’ll still be delicious.
Ingredients:
1 can chickpeas in water
1/2 onion, diced
3 cloves garlic, minced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed and broken up into small chunks
Preparation:
Sautee onions and garlic in olive oil in a big pan for 3-5 minutes.
Add chickpeas and chickpea water, spices, and lemon juice. Cover, and simmer for 10-15 minutes. Stir occasionally.
Reduce heat, add spinach and cover. Cook 2-4 minutes or until spinach is wilted.
Bonus:
Scrambled Tofu
This will blow your mind. Whole Foods will have the nutritional yeast, which is a necessity.
(from theppk.com)
Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)
Spice Blend
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt
Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry, add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.
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