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    It’s Meatless Monday-Roasted Root Vegetable and Lentil Salad

     Salads don’t always have to be about lettuce and this one combines slow roasted root vegetables and lentils. I admit I’m a fan of any type of lentil and use them in just about any type of recipe. One thing I hate doing is cooking them. I grew tired of babysitting them while they simmered on the stove and then have them stick to the bottom of the pan and turn into lentil mash. One day I thought why not try cooking them in the oven like I do when I make rice. The amount for this recipe is actually more than you need but they freeze well, and yes,…

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    It’s Meatless Monday-Roasted Carrot Soup with Cumin and Garlic Crostini

    My upcoming cookbook contains a recipe for carrot soup. However, after reading the article about foods you can eat when you’re broke (and seeing that item on the list), it inspired me to create another one. This time I slow roasted the carrots in the oven and instead of adding croutons made crostini to serve as hearty garnish. For the Soup 4 large carrots, washed, peeled and cut into one inch pieces ½ onion, peeled and diced into one inch pieces ½ teaspoon coriander ½ teaspoon paprika 1 teaspoon dried thyme Salt and pepper 4 tablespoons oil 3 cups vegetable stock 1 cup unsweetened coconut milk For the Crostini 8…

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    It’s Meatless Monday-Edamame Noodle Bowl

    One of my favorite snacks is edamames. They use to be hard to find, but now most supermarkets sell packages of already prepared ones that you simply steam in your microwave. With their broader availability in mind, I thought why not make a simple meal out of them. I came up with this noodle bowl. You can add just about any vegetable you like, but I chose carrots for their sweetness…brought out more by the slow sautéing, to contrast with the salty tang of the soy sauce. Add some peanut butter for added flavor and you have the perfect lunch or light supper for this Meatless Monday. 8 ounces noodles…I…

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