Lentil, Tempeh, and Sweet Potato Chili

So, one of my lofty goals in life is to eat more lentils and beans. Yep. That's pretty much my life's work. Eat. More. Food. No really, lentils and beans are unbelievably good for us and most people I know (including myself) definitely aren't getting enough.  My goal is to have at least one dinner that has a substantial amount of either lentils or beans per week. For some reason, soup always seems to end up being the most practical implementation of this goal.

Now, I've never been a huge chili-loving person. Maybe it was the ground meat, I dunno, just never really loved the stuff. I prefer my chili mild and non-traditional. You know, the kind that's all like, "I'm-posing-as-chili-but-I'm-really-a-stew..." Yea, give me that one. The humble and kind one, not the self-assertive, rude, and overbearing one. Yes, in my mind chili is brash. But not my delightful Lentil, Tempeh, and Sweet Potato Chili...I'm not a crazy person, I swear. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

If you're expecting this to be an in-your-face (like I said, brash), I'M CHILI, type of chili...this isn't that kind of dish. People get seriously all weird about their chili, so this is just a courtesy heads-up. I live in Alaska, not Texas okay?

However, if you want a completely lovely, and delicious non-traditional chili spiced with common chili spices that hint you could be eating some kind of cousin of chili...then, darling step right up and devour away. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

A spiced chili-like stew filled with protein rich lentils and tempeh, and tender sweet potato. 

Lentil, Tempeh, and Sweet Potato Chili

Serves 8-10

• Aromatics:
• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. ground paprika
• 1/2 tsp. ground turmeric 
• 1/4 tsp. ground coriander 
• 1/4 tsp. liquid smoke (optional)
• dash of black pepper
• Sustenance:
• 1 7 oz. package of tempeh, diced
• 1 medium red bell pepper, diced
• 1 medium sweet potato, diced
• 2 15 oz. cans of diced tomatoes (I like BPA-free cans and no salt added)
• 8 cups vegetable broth
• 2 cups dry lentils (I like red)
• fresh chopped cilantro, for topping 

In a very large soup pot, heat the olive oil over medium-low. Add the remaining aromatic ingredients and saute for about 5 minutes, until fragrant and the onions begin to soften. 

Add the tempeh, red bell pepper, and sweet potato. Saute for a few minutes, then deglaze the pan with the canned diced tomatoes. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

Add the broth and lentils. Stir well and bring to a boil over high heat, then cover partially and reduce to a simmer. Simmer for about 30 minutes. Next, remove the lid and continue to simmer for about 10 minutes while stirring occasionally. 

Serve hot and topped with fresh cilantro. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

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German Word of The Day: Lentil --> Linse (pronounced: lynnzah)

Good Deed of The Day: Save the bees!! Bees are super important, peeps. We kind of need them. Chemical giants Dow and Syngenta have asked the Environmental Protection Agency to authorize the expanded use of two highly toxic pesticides that could have deadly consequences for bees. Tell the EPA to reject the companies' reckless proposal and protect bees from the devastating impacts of these two dangerous chemicals.

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Protein Packed Vegan Sloppy Joes

I cannot believe I've never shared my sloppy joe recipe with you before! Todd was surprised too, as we make them enough.

Sloppy joes were kind of a treat when I was growing up, and so every now and again I really enjoy making them. Back in the day, ours were moose sloppy joes...always with the moose! My Dad loves to tell the story of one particular time when he made hamburgers. Us kids were confused and delighted by the taste.  They were the best burgers we'd ever had...they were beef. We had never had beef hamburgers before. Such is the childhood of an Alaskan girl.

Well, I'm happy to say that my moose (and cow) eating days are behind me. Of course, these sloppy joes have undergone a good-for-you veggie makeover. Lentils, black beans, and TVP give these sloppies a super healthy protein punch! No animals need be harmed in the making of these two-thumbs-up, delicious sloppy joes. 

Are you paying attention, Alaskan friends and family? Just put down the moose sloppy joe...

Protein Packed Vegan Sloppy Joes

Serves 6

• 1 cup red lentils, dry

• 3 cups water

• pinch of salt

• 1/2 Tbsp. olive oil

• 1/2 red onion, diced

• 3 garlic cloves, minced

• 2 tsp. ground cumin

• 1 tsp. chili powder

• 1 15 oz. can of black beans, drained and rinsed

• 1 15 oz. can of tomato sauce

• 1/4 cup ketchup

• 1 Tbsp. Worchestershire sauce

• 1 Tbsp. apple cider vinegar

• 2 tsp. mustard

• 1 tsp. sugar

• 1/2 cup TVP (textured vegetable protein), dry

• 1 Tbsp. nutritional yeast

• hamburger buns

In a small saucepan combine the lentils, water, and salt. Bring to a boil over high heat, then reduce to low and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside. 

In a medium saucepan, heat the oil over medium-low. Add the onions and garlic. Saute for a few minutes. Add the cumin and chili powder and continue to saute another few minutes, until fragrant. 

Add in the remaining ingredients, including the cooked lentils (but not the buns, of course!) and simmer for about five minutes, or until the water has been absorbed, stirring occasionally.

Spoon onto a hamburger bun and serve hot!  

Reliving my high school angst... 

AFI – Silver And Cold

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BBQ Lentil Baozi

Life isn't complete until you've had a baozi. Also known simply as bao or Chinese steamed buns. They. Are. So. Good. I first had these buns as a child. We bought them frozen from some local store (or Costco, maybe?) and I remember getting home from school and throwing them in the microwave for a quick snack. Several years ago, I was in Chicago and discovered an entire bao eatery in one of the large malls there. Utterly overjoyed to be reunited with my love for all things baozi, when I returned back to Alaska obviously the only thing to do was to go on a great bao search. Unfortunately, I couldn't find them anywhere! So sad. 

Before you shed a tear for such a tragic tale, you should know...I have been reunited once more with my beloved bao. By making my own! Not being able to find frozen baozi within 60 miles of my home may be one of the greatest culinary things to have ever happened to me. Like pretty much all things in life, baozi are better made from scratch, with love. Even if they do come out with a few imperfections. 

They're fairly easy to make too, albeit a wee bit involved. I'll say though, it was a great little Saturday food project. Lots of people do crafts or whathaveyou on their days off. Not me, give me ALL the food! I will make more food. Besides, crafts = lame. You can't eat crafts...usually. I'm coming to the realization I'd probably be much skinnier if I did craft projects instead of food projects...you might be seeing more crafts on the blog henceforth.

Anyways, what I am trying to tell you is that the baozi I stuffed my face with in my youth were BBQ pork. I'm making a really gross and disgusted face right now that I wish you could see. Who needs pig muscles...besides pigs? Lentils and sweet potatoes did the trick perfectly in a sweetass homemade BBQ sauce, all nestled inside a warm and pillowy soft steamed bun. What's better than a baozi? Not much. If you've never had one, you're in for a real treat. 

BBQ Lentil Baozi

Makes 12 steamed buns

• Dough:
• 2/3 cup warm water
• 2 Tbsp. brown sugar
• 1 tsp. malt barley sweetener (optional)
• 2 1/4 tsp. instant yeast
• 2 3/4 cup all purpose flour
• non-stick cooking spray
• Filling:
• 1 cup dry red lentils
• 3 cups water
• 2 tsp. salt
• 2 garlic cloves, peeled and left whole
• 2 tsp. olive oil
• 1 medium yellow onion, diced
• 1 medium sweet potato, finely diced
• 2 garlic cloves, minced
• 1/4 tsp. chipotle chili powder
• 1/4 tsp. ground ginger
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 2 tsp. Dijon mustard
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. Worcestershire sauce

Notes: There'll be a little bit of the filling leftover but it's fantastic on its own. 

To start the buns, whisk together all the dough ingredients in a small bowl except for the flour, until there are no more yeast clumps and the sugar is dissolved. Allow to rest for about 5 minutes in a warm place, until foamy.

In a large bowl, add the flour and then pour in the yeast mixture slowly while stirring to combine completely. 

Knead the dough on a floured surface for a few minutes, until smooth and soft. Form into a ball.

Wash out the flour bowl (or don't if you're lazy like me), dry, and coat with a nonstick cooking spray. Place the dough ball in the bowl and cover loosely with a dishcloth. Place in a warm spot to proof for about 1 hour, until it's doubled in size. 

Meanwhile, prepare the filling by bringing a large pot of the lentils, water, salt, and 2 whole garlic cloves to boil over high heat. Once boiling, reduce to low and simmer for about 25 minutes, or until the lentils are tender. Drain very well, extracting all the water.

While the lentils are simmering, heat the oil over medium in a large frying pan and add the onion, minced garlic, chipotle chili powder, and ground ginger. Allow to saute for about 5 minutes, or until the onions begin to brown. 

Add the sweet potatoes and saute for 10 additional minutes, until they begin to soften. 

Add in the rest of the filling ingredients and continue to cook, stirring occasionally, until the lentils are done simmering. 

Once the lentils are done, drain them very well and add to the sweet potato mixture. Cook over medium, stirring occasionally, until all or most of the water is gone. It should be a pasty consistency, not soupy. Ensure it doesn't stick and burn at the bottom of the pan. Remove the two whole garlic cloves and remove from heat when the water is gone.

Once the dough is done rising, punch it down and roll out into a large, flat rectangle on a floured surface. Now, form into a 1-2 inch wide log. Cut log into 12 slices. 

Prepare your steamer. I use an electric steamer/rice cooker. Fill the pot with a few inches of water, put in the steamer basket, shut the lid and bring to a boil. My steamer basket only allowed four buns to steam at a time, so I did them in batches of three. Be sure to add more water as needed throughout the batches.

Meanwhile, roll out four dough slices into circles. Place about 2 Tbsp. of the filling into a lump in the middle of the circle and then pull up all the sides and pinch completely closed. Repeat with the remaining three. Flip so the seam is on the underside and place on a flat surface to rest for 10 minutes. 

Once the water is boiling and the buns have rested, coat the steamer basket with a nonstick cooking spray and place the buns, seam down into the steamer basket. Try not to let them touch if possible, as they will puff up when steaming. 

Allow them to steam for 15 minutes. In the mean time, prep your next batch of buns. When they are done steaming, unplug the steamer and crack the lid just a teensy bit. Very slowly, like over the course of one minute, open the lid. If you open it all at once, the difference in the ambient air temperature versus the steam temperature will cause the buns to collapse and they won't be pillowy, but instead dense, hardened and sad. Take the time to very, very, slowly open the lid. I also peek inside to make sure that they aren't falling as I open the lid.

Remove them with a spatula and set aside to cool. Repeat with the two remaining batches, ensuring that they are allowed to rest for 10 minutes prior to steaming and that the lid is opened slowly once done steaming. Add more water as needed and bring back to a boil before steaming.

Serve warm. Cover and refrigerate leftovers. Pop them in the microwave for 20 seconds prior to eating, if refrigerated. 

Pillowy, BBQ deliciousness. 

Funkin' out groovy style. [soundcloud url="https://api.soundcloud.com/tracks/37936427" params="color=ff5500&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

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