6/18/2013 2 Comments Curried Red Lentil CakesSo, last night I decided to make this Sweet Potato Leek Gratin from Vegetarian Times and to saute the radish tops from last week's farmer's market haul. I also wanted something with protein to go with. I wanted it to be both vegan and gluten-free for my Sis, and I know she loves red lentils, so here's what I came up with.
Curried Red Lentil Cakes Saute the following, just until tender: 1 diced jalapeno, seeded 1/2 onion, diced 1/2 red bell pepper, diced 3 minced cloves garlic 1 knob of ginger (you decide how big), minced Once these veg are fairly tender, add: 1 teaspoon of cumin 1/2 t. of smoked paprika (I have the hot, which is awesome) 1/4 t. or so of ground coriander salt and pepper 1 t. curry powder of your choice You may need or want to deglaze the pan to get the last of the spices up--use juice of 1/2 a lime to do this (or you can put it in the bowl with your dry ingredients, which are below). In a mixing bowl, put in your spice/veg mix, a handful of chopped green herbs (if you hate cilantro, use parsley), with: 1 cup cooked brown rice 1 cup cooked red lentils 1/4 cup chickpea flour The mixture will be somewhat wet, but you should be able to make patties with it. I browned mine in a tiny bit of coconut oil, keeping with the flavors/smells of curry. They firm up nicely! Notes: If you don't have hot smoked paprika, I'd sub regular smoked with some cayenne for the kick (if you like a kick). Also, the gratin was good and was our only gluten tainted bit last night--I used smashed croutons on top. I would think you could use gluten free crumbs instead, or even leave the crumb topping off and it would be fine. We didn't put cheese, but I would think a smattering of Parmesan would be good if you were ok with it being mostly vegan and completely gluten free. As is typical of me, I made more rice and lentils than I needed, which is fine, as the rice will become rice milk and the lentils are going into a roasted garlic red lentil hummus dip, most likely today.
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