Friday, October 1, 2010

Quinoa-Lentil Stew


1 tablespoon olive oil
1/2 onion - diced fine
4 carrots (medium size)

2 cups water
2 small garnet yams - diced
1 russet potato - diced
3/4 cup quinoa grain (rinse well)
1 tablespoon veggie broth powder
2 teaspoons chili powder
2 teaspoons garlic/parsley powder

2 tablespoons peanut butter
*1 can Amy's Lentil Soup*
1 tablespoon Bragg Liquid Aminos

Saute onion and carrots in olive oil for about 5 minutes. Stir in your seasonings.  Add 2 cups water, chopped yams and potatoes and the rinsed quinoa.  Simmer for 20 minutes.  Then add Amy's Lentil Soup, peanut butter and bragg.  Simmer for another 45-60 minutes.
*If you don't have Amy's lentil soup -- substitute 1-1/4 cup cooked lentils and add an extra 1/4 cup liquid *

You can also let it chill in the fridge for a while and make into lentil patties if you like. Take out 1 cup of lentil mixture.  Add 8 crushed soda crackers plus 2 tablespoons of golden ground flaxseed. Taste and add extra spices if desired. Mix together and divide into 6 equal size patties.  Put about 2 tablespoons flour on a plate. Flour both sides of each patty.  Fry in olive oil for about 3 minutes on each side.  I like having home cooked "street food" to go.  It's a lot easier, quicker and cheaper than trying to find some healthy vegan food when you're away from your home base.

1 comment:

  1. This sounds like a quick and easy recipe. Can't wait to try it.