Kalyn combines red and brown lentils in this flavor-packed vegan lentil chili with roasted red peppers, olives and green onion. The red lentils "melt" into the dish to thicken and sweeten it, while the brown lentils stand up to the roasted red peppers and olives. This is a make-ahead-and-freeze dish, perfect for any time of the year. A squirt of lime makes a great finish; if you're not vegan, add some cheese or sour cream.
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I love dishes that accommodate almost any vegetables you find at the farmers market, and now that it's market season here in Rhode Island, I'm hungry for recipes like this North African vegetable stew from No Recipes. Bring warm spices like cumin, coriander and ginger together with a tiny bit of harissa, the fiery North African chile paste; add tomatoes, eggplant, squash, or whatever the market offers. A few green olives add another layer of distinctive flavor to this irresistible stew for all seasons.
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I love soups that use what you already have on hand, and if you're a person like Shirley of gluten-free easily, who loves to roast all different combinations of vegetables, you'll always be ready to make this roasted veggie soup. Every time you make a soup like this, the result will be a little bit different, and that makes it fun. Start with sweet bell peppers, as Shirley did, and add onion, garlic, maybe some root vegetables, whatever's in season. Roast everything together and smooth it out with your immersion blender. Add a bit of seasoning, and voila!
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