HAPPY MEATLESS MONDAY! – Meetup #031714

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Enjoy today’s recipe! – Kidney Bean Lentil Dal

1 ½ - 2 tablespoons water
1 cup onions, diced
1 ¼ teaspoon sea salt
Freshly ground black pepper to taste
2 teaspoons cumin seeds
2 teaspoons mustard seeds
½ teaspoon fennel seeds 
1 teaspoon coriander powder
1 teaspoon turmeric powder
½ teaspoon allspice 
Pinch or two crushed red pepper flakes (omit/more or less to taste) 
1 cinnamon stick (or ½ teaspoon cinnamon) 
2 ½ - 3 cups water (and/or thin out to desired consistency)
½ cup freshly squeezed or good quality orange juice 
2 large cloves garlic, minced
1 ½ tablespoons freshly grated ginger
1 cup red lentils (rinse before adding  to pot)  
1 can (14 ounce) red kidney beans, rinsed and drained (or black beans) 
2 dried or fresh bay leaves 
Hot sauce to taste (optional)
Freshly chopped cilantro (for garnish, optional) 

Heat the water in a large pot over high or medium –high heat .  Add the onion, salt, pepper, spices, and cinnamon stick.  Stir, cove, and cook for 4 to 5 minutes, stirring occasionally.  Add 2 ½ cups of the water, and the orange juice, garlic, ginger, lentils, kidney beans, and bay leaves.  Stir, bring the mixture to a boil, then lower the heat to medium or medium-low, cover, and cook for 10 to 12 minutes.  Remove the cinnamon stick (leaving the stick In will impart a stronger cinnamon flavor, but this can be overpowering), and cook for another 10 to 15 minutes, until the lentils are fully dissolved and the mixture has thickened.  For a thinner consistency, add the extra water, anywhere from ¼ to ½ cup, or more, if desired.  Remove the bay leaves before serving.  Season with additional salt, f desired.  Add hot sauce to taste and sprinkle with fresh cilantro (if using). 
(serve with rice, bread or tortillas)

Serves 4

“Wishing you health and happiness!”
Zoe K. D. Lee
THE $1 DIET!
Get healthy, slim down, feel satisfied and more energized all for just $1.  What  do you have to lose?“How I Lost Weight at My Own Rate (and you can too!)
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HAPPY MEATLESS MONDAY! – Meetup #031014

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Enjoy today’s recipe! – Penne with Swiss Chard, Olives, and Currants

4 large shallots, peeled and diced small
2 bunches Swiss chard, ribs removed and chopped, leaves chopped
4 cloves garlic, peeled and minced
2 teaspoons minced thyme
1 pound whole-grain penne, cooked according to package directions, drained, and kept warm, ½ cup cooking liquid reserved
Salt and freshly ground clack pepper to taste
½ cup kalamata olives, pitted and coarsely chopped
½ cup currants

Place the shallots and chard ribs in a large saucepan and sauté’ over medium heat for 5 minutes.  Add water 1 to 2 tablespoons t a time to keep the vegetables from sticking to the pan.  Add the garlic and thyme and cook for another minute.  Add half of the chard leaves and a few tablespoons of the reserved pasta cooking liquid and cook until the leaves start to wilt, adding more leaves as the chard cooks down, until all the leaves are wilted, about 10  minutes.  Season with salt and pepper and add the olives, currants, and cooked pasta.  Toss well before serving. 
Serves 4

“Wishing you health and happiness!”
Zoe K. D. Lee
THE $1 DIET!
Get healthy, slim down, feel satisfied and more energized all for just $1.  What  do you have to lose?“How I Lost Weight at My Own Rate (and you can too!)
www.theonedollardiet.blogspot.com

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HAPPY MEATLESS MONDAY! – Meetup #030314

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Enjoy today’s recipe! – Black-Eyed Pea Salad

2 can black-eyed peas, drained
1 fresh jalapeno pepper, seeded and finely minced
1 garlic clove, minced
¼ cup onion, finely chopped
¼ cup yellow bell pepper, chopped
¼ cup celery, chopped
1 ripe tomato, chopped
1 teaspoon fresh parsley, minced
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup fresh lemon juice
Salt and freshly ground pepper to taste

Combine peas, jalapeno, garlic, onion, bell pepper, celery and tomatoes, and mix well to blend.  Next, make dressing by combining remaining ingredients in a screw-top jar.  Cover and shake well to mix.  Pour over salad and refrigerate 2 hours before serving.
Serves 6

“Wishing you health and happiness!”
Zoe K. D. Lee
THE $1 DIET!
Get healthy, slim down, feel satisfied and more energized all for just $1.  What  do you have to lose?“How I Lost Weight at My Own Rate (and you can too!)
www.theonedollardiet.blogspot.com

For more health tips, motivation and inspiration join our Facebook group:
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HAPPY MEATLESS MONDAY! – Meetup #022414

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Enjoy today’s recipe! – Sweet Potato and Black Bean Chili
3 large sweet potatoes, peeled and cut into ½ inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 large garlic cloves, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, more if you like it hot
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 tablespoons honey
dash salt
¼ teaspoon pepper
cilantro, minced (optional)

In a nonstick dutch oven coated with cooking spray, sauté sweet potatoes and onion until crisp-tender.  Add chili powder, garlic, cumin and cayenne.  Cook 1 minute longer.  Stir in beans, tomatoes, honey, salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 30-35 minutes or until sweet potatoes are tender.  Spoon into bowls and sprinkle with cilantro I(f using).
Serves 4

“Wishing you health and happiness!”
Zoe K. D. Lee

THE $1 DIET!
Get healthy, slim down, feel satisfied and more energized all for just $1.  What  do you have to lose?“How I Lost Weight at My Own Rate (and you can too!)
www.theonedollardiet.blogspot.com
For more health tips, motivation and inspiration join our Facebook group:
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HAPPY MEATLESS MONDAY! – Meetup #021714

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Enjoy today’s recipe! – Chipotle-Glazed Portobello Fajitas

1 6-ounce can chipotle chiles in adobo sauce
Juice of 1 lime
4 portobello mushroom caps
1 tablespoon olive oil
1 large red onion, cut into strips
Salt and freshly ground black pepper
8 flour tortillas, warmed

In a blender or food processor, combine the chiles, with their sauce, and the lime juice and puree.  Set aside.
With a sharp knife or a spoon, carefully scrape the dark brown gills from the underside of the mushroom caps.  Cut the caps into ¼ inch thick slices. 
Heat the oil in a large skillet over medium high heat.  Add the onion, cover and cook, stiffing a few times until softened, about 5 minutes.  Add the mushroom slices, season with salt and pepper, and cook stirring until softened slightly.  Pour in the pureed chiles and cook, stirring gently to coat with the sauce, until the mushrooms and onion are glazed with sauce. 
Spoon the mushrooms and onions into the center of the tortillas and rollup.  Serves 4

THE $1 DIET!
Get healthy, slim down, feel satisfied and more energized all for just $1.  What do you have to lose?“How I Lost Weight at My Own Rate (and you can too!)
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HAPPY MEATLESS MONDAY! – Meetup #021014

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Enjoy today’s recipe! – Sloppy Lentil Joes

31⁄3 cups water or low-sodium vegetable stock

1 onion, chopped

1 red bell pepper, chopped

1 tablespoon chili powder

11⁄2 cups dried brown lentils

1 15-ounce can diced fire roasted tomatoes

2 tablespoons soy sauce

2 tablespoons Dijon mustard
2 tablespoons brown sugar

1 teaspoon rice vinegar

1 teaspoon vegetarian Worcestershire sauce

salt to taste

Place 1⁄3 cup of the water or stock in a large pot. Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes. Add the chili powder and mix in well. Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally. Serve on whole-wheat buns, or fresh baked bread, with the trimmings of your choice.

THE $1 DIET!
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HAPPY MEATLESS MONDAY! – Meetup #020314

Enjoy today’s recipe! – Ezekiel Bread

2 ½ cups whole wheat
1 ½ cups whole rye
½ cup barley
¼ cup millet
¼ cup lentils
2 Tbsp. great northern beans (uncooked)
2 Tbsp. red kidney beans (uncooked)
2 Tbsp. pinto beans (uncooked)
2 cups lukewarm  water, divided
½ cup plus 1 tsp. honey, divided
2 Tbsp. yeast
¼ cup extra virgin olive oil

Measure and combine all the above ingredients in a large bowl.  Put this mixture into a flour mill, and ground.  The flour should be the consistency of regular flour.  Course flour may cause digestion problems.  This makes eight cups of flour.  Use four cups per batch of bread.  
Measure four cups of flour into a large bowl.  Store the remaining flour mixture in the freezer for future use.
Measure one cup of lukewarm (110-115 degrees) water in a small mixing bowl.  Add one teaspoon of the honey and the yeast.  Stir to dissolve the yeast.  Cover and set aside, allowing the yeast to rise for five to ten minutes.
In a small mixing bowl, combine the following:  olive oil, ½ cup honey, and remaining cup of warm water.  Mix well, and add this to the flour mixture in the large bowl.  Add the yeast to the bowl and stir until well mixed.  The mixture should be the consistency of slightly “heavy” cornbread.  Spread the mixture evenly in an 11 by 15 inch pan sprayed with no-cholesterol cooking oil.  Let the mixture rise for one hour in a warm place. 
Bake at 375 degrees for approximately thirty minutes.  Check for doneness.  Bread should be the consistency of baked cornbread. 

THE $1 DIET!
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HAPPY MEATLESS MONDAY! – Meetup #012714

Enjoy today’s recipe! – Broccoli Carrot Slaw

½ cup mayonnaise
2 Tbs. white vinegar
1 tsp. grated lemon zest
¾ tsp. celery salt
¼ tsp. pepper
1 pkg. (12 oz.) broccoli slaw
2 cups packaged shredded carrots, about 5 oz.
1 cup loosely packed basil leaves, thinly sliced
½ cup thinly sliced red onion
½ cup golden raisins
Optional – sliced almonds

In a large bowl, whisk mayonnaise, vinegar, zest, celery salt and pepper.  Add broccoli slaw, carrots, basil, red onion and raisins:  toss until coated. 
Top with almonds, if desired. 
Serves 8.

THE $1 DIET!
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HAPPY MEATLESS MONDAY! – Meetup #012014

Enjoy today’s recipe! – Apple Pecan Celery Salad

½ cup lemon juice
1 tablespoon Dijon mustard
2 apples, cored and thinly sliced.  Whatever apples you like, 1 –red & 1 green/golden makes a more colorful display.
2 large celery stalks, thinly sliced
½ cup loosely packed, coarsely chopped fresh Italian parsley
Coarse grained salt and cracked black pepper
2 tablespoons chopped pecans, toasted if you have time.  To toast pecans, heat them in a nonstick pan over medium-high heat for about 3 minutes, or until fragrant

In a salad bowl, whisk together lemon juice and mustard until thoroughly combined.  Add apples, celery, and parsley and toss to coat evenly.  Season to taste with salt and pepper.  Divide among four serving plates and distribute pecans evenly over salads.  Serve. 


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HAPPY MEATLESS MONDAY! – Meetup #011314

Enjoy today’s recipe! – Chickpea Stew

1 large eggplant
Kosher salt
1 medium yellow onion
3 cloves garlic
4 medium tomatoes
1 large potato (white or sweet potato)
1 large zucchini
1 teaspoon fennel seeds
3 tablespoons olive oil
1 cup dried chickpeas
1 cup vegetable stock
Fresh-cracked black pepper to taste

1.  Soak the peas overnight in water, rinse and drain
2. Cube the eggplant and sprinkle it with salt.  Place it in a colander and cover with a paper towel; let sit for about 30 minutes, then rinse and pat dry.
3. Meanwhile, chop the onion and mince the garlic.  Peel and chop the tomatoes.  Cube the potato and zucchini.  Crush and chop the fennel seeds. 
4. Heat the oil in a saute’ pan over medium heat.  Add the onion and garlic, and saute’ for 2 to 3 minutes or until the onion is translucent.  Be sure not to let the garlic brown.   Add the eggplant and saute’ lightly until it becomes golden. 
5.  Add the tomatoes, potatoes, zucchini, fennel seeds, chickpeas, and stock.  Season with salt and pepper to taste.  Bring to a boil, cover, and simmer for 30 minutes or until the chickpeas are tender. 

Serves 6

“How I Lost Weight at My Own Rate (and you can too!)
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