Asian Lentil & Mushroom Lettuce Cups

“‘I educated myself on factory farming and cruelty to animals, and realized that what was on my plate were living things, with feelings. And I just couldn’t disconnect myself from it.”

— Ellen Degeneres

Amen Ellen. Amen. Lettuce cups are so fancy. I always feel like I should be at Paris Hilton's baby shower or something whenever I encounter them. Yes, I'm aware she doesn't have a baby (right?)...just go with me on this one. Do you feel that way too or am I total weirdo?

They're pretty darn fabulous. I love how they'll cradle anything at all you desire to stuff them with and lettuce is well, pretty tasteless so really the sky's the limit here with regards to flavor options.

I received a massive bag of mushrooms from a Costco run and I was at a loss of what to do with them. As always, I pondered how I could combine them with legumes. I knew lentils had to somehow be incorporated into my mushroom quandary. And so, these lettuce cups were born.

Delightfully light but still hearty, with a scrumptious Asian twist from soy sauce, fresh ginger and cilantro, as well as sesame oil and rice wine vinegar these are sure to be a hit.

Asian Lentil & Mushroom Lettuce Cups

Serves a crowd

Notes: I used half split red and half whole green lentils. If using split then there's no need to strain the water and you'll need more TVP, but if using whole lentils they'll need to be strained. Start with 1/2 cup and add more TVP as needed to achieve the desired consistency. 

Ingredients:

• Sustenance
• 2 cups lentils, dry
• 4 cups water
• 1/2 Tbsp. sesame oil
• 3 1/2 cup mushrooms, diced 
• 1/2 cup TVP, dry 
• fresh lettuce leaves (I like butter, but romaine would work as well)
• fresh chopped cilantro, as garnish
• sesame seeds, as garnish
• Sauce
• 1/4 cup liquid amino acids (or soy sauce)
• 1/4 cup rice wine vinegar
• 2 garlic cloves, minced
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. agave nectar
• 1 Tbsp. sweet chili sauce
• 1 tsp. sesame seeds
• 1 tsp. sesame oil

Directions:

In a large saucepan, combine the water and lentils. Bring to a boil over high heat, stirring occasionally. Then, reduce to low and simmer uncovered for 20-30 minutes until the water has either evaporated (split lentils) or they are tender (whole lentils). If using whole lentils, strain and return to pan. 

Meanwhile, heat the sesame oil in a large rimmed frying pan over medium-low heat. Add the mushrooms and saute for at least 10 minutes, until they become fragrant, dark, and all their water has evaporated. Add the cooked lentils to the mushrooms. 

For the sauce, whisk together all ingredients in a small bowl. Pour over the lentil/mushroom mixture and stir over low heat (reserve a bit to pour over the cups if you like). Add the 1/2 cup of TVP and stir well to combine. Add more as needed to achieve the desired consistency. 

Serve the mixture in the washed lettuce cups and top with additional sauce, fresh cilantro, and sesame seeds.

German Word of The Day

Lettuce --> Kopfsalat (copf-saw-lot)

Good Deed of The Day

Let's put to bed the stereotype of whether or not vegans get enough protein. Finally! Watch the video here, and spread the word yo. 

Lentil Shepherd's Pie

We're always dealing with stuff. Life is full of stuff. Some say that's all it is really. Literal stuff, figurative stuff, stuff stuff. Good stuff, bad stuff, everyday stuff. While running yesterday, I was watching Doctor Who and I heard a quote, "Pain and loss, they define us as much as happiness or love." It may be silly for such a quote to stick with me, but it really did, and it kept me thinking. It's pretty cheeseballs, I know. Yet, if you've got some bad stuff or sad stuff going on in your life, sometimes it's good to have a grounding quote in the back of your brain to remind you of the big picture. So I am gifting this one to you. Thank you Doctor Who, and all your infinite wisdom. That's all. Okay, moving on to what's reaaally important in life. Food...obviously.

I've been wanting to make a shepherd's pie for quite some time now. My family never really made it, but I did spend half my childhood at my BFFs' house (a five minute walk up the road). My second Dad, as I call him, made shepherd's pie on occasion and I loved it. Although his was different than this recipe, as it involved white potatoes, peas, and meat if I am remembering correctly. My lentil shepherd's pie has strayed from the white potatoes and meat, but it still conjured up some good childhood memories.

Sweet potatoes replace the white variety and hearty mushrooms replace the meat in this non-traditional shepherd's pie. Rich and savory flavors are complemented by the honeyed taste of the fluffy sweet potatoes perched atop. If you want to try a scrumptious little spin on regular ol' shepherd's pie then look no further! No animal friends' flesh necessary, I promise you. 

It's been a warm, yucky and wet January here in Alaska. Perfect weather for a good, filling shepherd's pie if you ask me.

Lentil Shepherd's Pie

Serves 8

• Sweet Potatoes:
• 4-5 medium sweet potatoes
• 1/2 tsp. Herbs de Provence 
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/2 cup plain/unsweetened non-dairy milk (I used soy milk)
• 1 Tbsp. nutritional yeast
• Pie:
• 1 cup dry red lentils
• 3/4 cup dry steel cut oats
• 1 bay leaf
• 1 tsp. kosher salt
• 5 cups water
• 1 Tbsp. olive oil
• 1 lb. cremini mushrooms, half quartered and half diced 
• pinch of salt
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 3/4 cup vegetable broth
• 1/4 cup vegan red wine (you'd be shocked that most are not)
• 1 Tbsp. tomato paste
• 1 Tbsp. soy sauce
• 1/2 Tbsp. Worcestershire sauce
• 2 tsp. paprika
• 1/2 tsp. Herbs de Provence 
• 1/4 tsp. ground black pepper
• 2 Tbsp. nutritional yeast
• 1/4 cup fresh parsley, chopped

Yikes! It seems like a lot, but it's mostly seasonings. Don't fret!

Preheat the oven to 400 F. Wash the sweet potatoes and prick each several times with a knife. Place on a baking sheet and roast in the oven for about 1 hour, or until very soft when poked with a knife. Once done, remove from oven and set aside to cool.

Meanwhile, in a medium saucepan combine the lentils, oats, bay leaf, salt, and water. Bring to a boil over high heat, stirring occasionally. Turn to low, cover partially and simmer for about 20 minutes or until the lentils are cooked. Drain well and set aside until ready to use. 

While the lentils are cooking, in a large saucepan, heat the olive oil over medium-low heat. Chop half the mushrooms in quarters and mince the other half. Add the quartered mushrooms and a pinch of salt to the oil and saute until they have darkened and become fragrant, about 5-8 minutes. Then, add the minced mushrooms, onion, celery, and garlic. Saute until the onions begin to brown. 

Add in the remaining ingredients for the pie, including the lentil/oat mixture but excluding the nutritional yeast and parsley. Stirring occasionally, allow to cook for about 5 minutes. Remove from heat and stir in the nutritional yeast and chopped parsley.

Coat a 9x13 inch casserole pan with a nonstick cooking spray and spread the pie mixture evenly on the bottom of the pan. 

By now, the sweet potatoes should be done, maybe even cool. If they aren't quite tender enough, you can pop them in the microwave for a few minutes. Once they are cooled, you'll want to peel the skin off. Don't worry this is very easy as it should just slip right off. Be sure to cut the tips off either end first. 

Put the peeled sweet potatoes in a large electric stand mixer bowl and beat on medium until mashed. Then, add in the remaining sweet potato ingredients and continue to beat for a few minutes, until fluffy and soft. 

At this point you can either compost the skins or if you like the skins (like me!), just chop them up and scatter them over the pie mixture. 

Preheat the oven to 350 F. Spread the mashed sweet potatoes evenly over the pie mixture and bake at 350 for about 35 minutes or until the edges of the potatoes become slightly browned.

Slice up and serve hot.

This little ditty always makes me smile for some reason. [soundcloud url="https://api.soundcloud.com/tracks/95403702" params="color=ff6600&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

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Creamy Vegan Not Clam Chowder

Some of these cold, icy nights call for chowda. We've been having plenty of those nights this week. This morning, I woke up to my Subaru literally enveloped in a rock hard, thick coat of solid ice. Wonderful. Bob's morning walk was more of a morning ice skate... Thus, clam chowder time. Being vegan, I saw this as a tiny, potential obstacle. Once again though, I've discovered that I can still have the delicious things I loved as an omnivore. Everyday I become a little more confounded about why more people don't go vegan. It's fun to create new ways to make your favorite dishes without harming animals, and all with better consequences for health of the planet! Think you're leaving the world a better place for the children with your Prius? It's a good start, but being vegan would do so much more. Hippie propaganda alert! 

Moving on, have you watched the public tv channel "Create"? I've seen one of the cooking shows they feature,  Cooking with Nick Stellino, a couple times. Both times Chef Nick was making soup with a confit. He is extremely flamboyant and vivacious. Todd thinks he's obnoxious, but I adore him. He's everything I'm not...Italian, large, male, hairy...and of course super gregarious. I think that's why he appeals to me. This really has nothing to do with this post besides the confit connection. I just really wanted to share my love of Nick with you all. 

Anyways, this vegan, smoky mushroom clam chowder is ultra creamy and super thick making it very rich and hearty. It'll take your mind off the fact that you may have to jack-hammer your way into your car to get to work.

Creamy Vegan Not Clam Chowder

Inspired by Happy. Healthy. Life.

Serves 4

• --Soup Base--
• 1 cup raw cashews, soaked
• 2 medium red potatoes, cubed
• 1/2 cup plain soy creamer
• 1 cup plain soy milk
• 1 cup fresh water
• 1/3 cup nutritional yeast
• 1/2 small yellow onion, diced
• 1/2 tsp. kosher salt
• 1/4-1/2 tsp. kelp granule seasoning(optional)
• 1/4 tsp. ground black pepper
• 1/4 tsp. paprika
• 1/4 tsp. dried oregano
• 1/4 tsp. powdered garlic
• 1 lemon, juiced
• splash of liquid smoke
• --Mushroom Confit--
• 2 tsp. olive oil
• 10 oz. shiitake mushrooms, cut small
• 1/2 cup celery, chopped
• 1/2 small yellow onion, minced
• 1 garlic clove, minced
• splash of liquid smoke
• dash of kosher salt

To start, you'll need to soak the cashews. The best way to do this is overnight in the fridge, but if you're strapped for time use boiling water and soak for half an hour. When ready, drain and rinse well before use.

Next, place the cubed potatoes in a microwave safe, shallow bowl and cover with saran wrap. Microwave for about 5 minutes, or until the potatoes are fork tender. Set aside until ready to use.

Place all the soup base ingredients in a blender, including the soaked cashews and cooked potatoes. Blend on high for a couple minutes, until the mixture is silky smooth. Add additional water as needed to achieve your desired soup thickness or thinness. 

Transfer to a soup pot and heat on low, whisking occasionally.

Now it's time to make the confit. Heat the oil in a small saute pan over medium heat. Add the chopped mushrooms, celery, onion, and garlic and saute for about 5 minutes, turning the heat to medium-high. When almost finished cooking, sprinkle in the salt and the liquid smoke, to taste. Stir well. The confit is done when the celery is somewhat softened. The mushrooms and onions should be cooked thoroughly.  

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Serve a small piling of the confit in the middle of a hot bowl of the chowder and enjoy!  

Don't judge me...Lenka – All My Bells Are Ringing

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