Tag Archives: Vegetarian

Slow-Cooker Recipes: Spiced Red Lentil Soup

Coming off of the Thanksgiving holiday weekend left us both craving a warm bowl of vegetables and a night watching Christmas movies (although, when does that not sound like a good time?). It’s cooled off a little bit in the District, leaving me with reason to finally bust out the slow-cooker and test its power.

Crockpot DOTR

If you’re like me and have little to no clue what to do with these, the following links are immensely helpful:

7 Easy Slow-Cooker Recipes Fitness
Healthy Crock-pot & Slow-cooker Recipes & TipsEatingWell

(Look towards the bottom for more specific recipes.)
Healthy Slow-Cooker Recipes Pinterest Board (jackpot!)
Vegetarian Slow-Cooker RecipesAllRecipes
Vegan & Vegetarian Slow-Cooker RecipesSavvy Vegetarian

I selected something that involved red lentils and other ingredients that we happened to have on-hand. With a few modifications, this was our first slow-cooker success!

Spiced Red Lentil Soup
Makes ~4 servings

1.5 cups dry red lentils
3 cups organic vegetable broth
1/2 cup water
1 can (15 oz.) organic fire-roasted diced tomatoes
2 medium carrots, peeled & chopped
1/2 yellow onion, chopped
3 tbsp. green onion, chopped
2 cloves garlic, minced
1 tbsp. oil
Seasonings to taste: salt/pepper, cumin, chili powder, oregano
Optional add-ins: chickpeas, black beans, green chili, celery, corn.

In a sauté pan, heat oil over medium. Add garlic, carrots and onion, cooking until all are softened. Transfer to slow-cooker and combine with all remaining ingredients.

Cook on “high” for 4 hours…and voila! That’s it. Grab a bowl & spoon!

Spiced red lentil crockpot chili


Slow-cooker fans – what are your go-to recipes? I’m still slightly terrified of leaving this on for the whole day, but it makes a great weekend dinner that provides lunch leftovers! I ate this the next day with a handful of kale thrown into the mix.


Filed under dinners, lunches, Meatless Monday, recipes, vegetarian

Thanksgiving Side: Sauteed Kale & Nutmeg Salad

Tomorrow is a day of family and feasting for those of us in the States. This morning’s yoga class was a “tribute to the birds” – we did crow, bird of paradise, eagle & pigeon – as we casually call this holiday “Turkey day!”.

The class was great – love me some arm balances and hip-openers! – but the Thanksgiving-Turkey association? Not my thing. I have a menu of bird-free eats lined up for D & I, largely thanks to holiday recipe roundups from Ashley (Edible Perspective) and the Peas clan.

One dish will be new to us, and is thanks to Lindsey’s post on Nutmeg and my recent kitchen salad experiment.

Sautéed Nutmeg Kale Salad

kale nutmeg salad 1

2-3 cups raw Kale
1 cup mushrooms, sliced
1 cup yellow pepper, chopped
1/4 cup yellow onion, chopped
1/2 block tofu, chopped (Optional)
1 tbsp. e.v. olive oil
1/4 cup pepitas
Seasonings: nutmeg, black pepper (~1/4 tsp. each)

Heat oil over medium in a large/deep sauté pan. Add onions, peppers and tofu, cooking and stirring for 3-4 minutes. Add mushrooms and seasonings, continue stirring and sautéing until all vegetables are soft and tofu is starting to brown (if applicable).  Toss in raw kale leaves to coat and cook slightly; mix in pepitas and serve warm.

kale nutmeg salad 3

The Nutmeg flavor tasted so good with this mix of vegetables; I never would have thought to throw that seasoning on a salad, but I am so glad I did. Now I know it’s delicious in treats and healthy eats! Its flavor is reminiscent of holiday baked goods and oatmeal cookies, making this salad the perfect healthy complement to your Thanksgiving day dining!


What’s healthy on your holiday menu? What’s your t0tally-worth-it splurge/indulgence?

Happy dining & celebrating!

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Filed under food, lunches, recipes, vegetarian

Basil Tofu Pesto & Pasta

With D on a ride after work, I had some extra time to assess the fridge’s contents and be creative with its dwindling supplies. I knew one thing for sure, that post-bike-ride stomach is a bottomless pit! Dinner needs to be voluminous, with all of the right nutrients.

This recipe is gluten and dairy free, but could be easily adapted either way:

tofu basil pesto ingredients

When I pick up the Trader Joe’s organic infinite Basil, it is with well intentions and an ambitious mind. It’s tricky to get through that entire box before leaves begin to bore and brown. Pesto is a quick fix for that!

Knowing that riding in the 100* heat wouldn’t create an appetite for a steaming bowl of pasta, I cooked these brown rice noodles about an hour beforehand, and let them cool in the fridge.

Then, I photographed things and got to thinking…would this work? Dinner, let’s play, and see what happens!

Basil Tofu Pesto & Pasta

4-6 oz brown rice pasta* noodles (3-4 servings), cooked & chilled
1 Tbsp olive oil, divided
1/2 block extra firm {sprouted} tofu, drained
1/4 cup raw pecans
1 1/2 cup fresh basil leaves
Salt & pepper to taste
Splash of unsweetened Almond milk**

Optional add-in: steamed kale leaves, or other greens (spinach, mustard, etc.)

*Use any noodle/pasta you have on hand.
**Or other milk substitute (soy, rice, etc)

Before chilling the pasta, stir in 1/2 Tbsp olive oil and season with pepper.

Slice tofu block into pieces; add to food processor with pecans, basil leaves and salt/pepper. Pulse for 2-3 minutes. Drizzle remaining 1/2Tbsp oil and add in a splash of Almond milk (or other milk substitute). Continue pulsing for an additional ~3 minutes, until reaching a smooth, creamy texture.

tofu basil pesto

Stir tofu basil pesto with pasta to coat and mix together. Add in steamed greens.

tofu basil pesto pasta bowl

Quick, easy and perfect for a hot summer evening! The texture was the middle ground between traditional pesto and alfredo sauce, without any heavy cream or excessive oil. The sauce was smooth enough to spread around easily, but strong enough to really stick onto each twisted noodle.

I added in kale leaves because we had them on hand and I love an extra dose of color for nutrients and flavor. Any vegetable of preference could be substituted in there, or even a medley of them – I’m thinking sautéed summer squash & red onions, or sun-dried tomatoes and spinach for next time!

Either way, this tofu basil pesto will not disappoint, and could even trick a meat-eater with a bowl of creamy pasta & a full on flavor punch. You have your protein, multiple sources of healthy fats, carbohydrates and veggies! In other words, you can’t go wrong with this staple.


Happy Friday!

Have you tried a twist on the traditional pesto before? Our last experiment involved avocado and sunflower seeds, and that was a hit, too! Pesto can wear many hats.


Filed under dinners, recipes, vegetarian