One of my new goals is to stop making so many "one pot" or "one pan" recipes. I grew up eating a meat protein with potatoes and a veggie most nights, and I figured, why not replace the protein and keep the sides, with a new twist, of course?
Tonight, I tried to put together a full vegan, #Korean version of meat with mashed cauliflower and carrots. The original recipe calls for #rice, so feel free to go that route (that's why I've included it in the noodles & rice category). The carrot salad actually might be Russian, though, but I'll get to that in a separate post. All the same, the outcome:
Slightly Modified a Recipe by It Doesn't Taste Like Chicken | Serves: 4 | Time: 15 min
Sauce 2 cups water
1/4 cup coconut aminos
2-3 tbsp coconut sugar
2 cloves garlic, minced
1 tsp ginger
1 tsp sesame oil
1/2 tsp crushed red pepper flakes
Lentils 1 tbsp vegetable oil
1/2 yellow onion, chopped
1 cup red #lentils
2 green onions, chopped
1 tbsp sesame seeds
In a medium bow, mix together all the sauce ingredients.
Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce.
Cover and bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes.
Serve by spooning over the mashed potatoes, and garnishing with the green onions and sesame seeds.
What I ate and drank today
6 glasses of water
1 cup of decaf
2 cups of coffee
1 glass of pinot noir
Leftover noodle soup
1 bowl cinnamon toast crunch with cashew milk
~5 miles of walking