Maple Coconut Golden Lentils

Being home for break is the best because you find lonely bags of yellow lentils in the pantry and get to keep them company via recipe testing. I’ve been on a maple kick lately so I took a typical approach to golden lentil dal but gave it a sweet twist. Worked so well!

Maple Coconut Golden Lentils

What you’ll need:

  • 2 cups rinsed and picked over yellow lentils
  • 1 onion
  • 1 can full fat coconut milk
  • Sea salt
  • Cumin
  • Turmeric
  • Curry powder
  • 2 cups vegetable broth
  • 1/4 cup maple syrup
  • Coconut oil

 

Sauté onion in coconut oil, sea salt, cumin, turmeric, and curry powder. Once soft toss in diced carrots and cook until tender. Pick over and rinse 2 cups of yellow lentils. Add to the pot along with 1 can full fat coconut milk, 2 cups vegetable broth, and 1/4 cup maple syrup. Mix together and cook on high for 2-3 minutes before reducing heat to low and simmering for 20-25 minutes with continuous stirring. Cook to desired texture (more broth will make it more soupy).

 

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No-Bake Chocolate Chip Peanut Butter Energy Bites

The cutest lil’ babes that have been fueling my brain this entire semester. Has the chocolate chip and peanut butter combo ever gone wrong? I’d argue never…

No-Bake Chocolate Chip Peanut Butter Energy Bites:

What you’ll need:

•1 cup oat flour

•3/4 cup peanut butter

•1/4 cup maple syrup

•3 tablespoons chia seeds

•A splash of vanilla extract

•A splash of almond milk to thin

Blend everything together until a sticky texture forms that holds together well. Mix in chocolate chips by hand and roll into balls. Store in fridge (about 5 days) or freezer!

 

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Vegan Lentil Carrot Bolognese with Brown Rice Fusilli

Growing up 100% Italian meant my dad made homemade meat sauce every Sunday (still does)! Since I’m not a vegan I still get to take part in this tradition when I’m home, but while I’m away at school I don’t really eat meat. I’ve been replacing my meaty weekend bowl with this Vegan Lentil Carrot Bolognese with Brown Rice Fusilli and it’s SO close to the real deal!

What you’ll need:

  • Pasta of choice
  • 1 onion
  • 1 cup diced carrots
  • 1 cup steamed lentils
  • 1 jar tomato sauce
  • Sea salt
  • Olive oil

 

Boil a pot of water for the pasta (I use Trader Joe’s quinoa and brown rice fusilli!). In another pot sautéed onions in sea salt and olive oil until browned. Toss in carrots and more oil if needed and sautéed until soft. Then throw in steamed lentils and cook for about five minutes. Next add in your sauce (I used Rao’s Homemade) and cook on low until hot all the way through. Add the pasta to the boiling pot and cook and drain. A few minutes (like 3) before the pasta is done I cover the sauce with a lid and let it sit with no heat to let it get thick. Once the pasta is done top with the sauce!

White Bean Pumpkin Seed Pesto

 

White Bean Pumpkin Seed Pesto:

What you’ll need:

  • 1 can of cannellini beans,
  • 1/2 cup pumpkin seeds
  • Splash of water
  • Sea salt
  • Basil.

Blend all ingredients until desired thickness and store in the fridge! I blended mine super thick because when I mix it directly into hot pasta it gets all melty, but for a thinner pesto add more liquid!

 

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Sweet Potato Coconut Stew

This one’s a staple right now.

What you’ll need:

  • 1 onion
  • 1 box mushrooms
  • 1 cup diced carrots
  • 1-2 roasted sweet potato chunks (coated in sea salt and olive oil, roasted at 375 for 40 minutes) *roasting ahead of time saves so much time!
  • 1/2 can full fat coconut milk
  • 1 can tomato sauce
  • 1/2 cup vegetable broth
  • 1 cup frozen peas

Sautee an onion, mushrooms, and carrots in lots of olive oil and sea salt until soft. Then toss in chickpeas and cook for a 2-3 minutes. Add in roasted and chilled sweet potato chunks (these make it so much sweeter plus saves SO much time). After a few minutes add in 1/2 can full fat coconut milk, 1 can tomato sauce, 1/2 cup vegetable broth and cook for 15 minutes on medium heat (covered with stirring every few minutes). At the end I threw in frozen peas and cooked for another 5 minutes before taking off the heat and letting sit to thicken up!

Chickpea and Eggplant Ratatouille

Once upon a time I made up this recipe by accident and ever since then I haven’t gone 3 days without diving into a bowl. It’s cozy and comfy and nutritious, what’s better than that? It’s also so easy that I make it while doing homework before class. A college student’s DREAM.

Chickpea and Eggplant Ratatouille:

What you’ll need

  • 1-2 eggplants, cubed and roasted (toss with olive oil and sea salt, roasted at 375 for 25 minutes until soft)
  • 2 zucchinis, diced
  • 1 cup diced carrots
  • 1 onion
  • Olive oil
  • 1 can chickpeas
  • 2 cups tomato puree
  • 2 cups vegetable broth
  • Sea salt
  • Cumin
  • Quinoa (to serve with)

Sauté an onion in olive oil and sea salt until brown. Add in diced carrots, chopped zucchini, a bit more oil, and cook until browned and soft. After a few minutes toss in rinse and drained chickpeas and pre-roasted eggplant cubes (I used mine from meal prep!). Pour in tomato puree and vegetable broth. I added more sea salt and lots of cumin (because cumin and chickpeas is such an amazing combo IMO!). Cover with a lid and cook on medium heat until the liquid gets absorbed and it gets thick (this took about 40 minutes with stirring every 5/10 minutes). That’s it! I let mine sit off of the heat uncovered for a bit after those 40 minutes just to thicken a touch more. Served over fluffy quinoa (just following package instructions)!

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