Not So Random Thoughts and Recipes

Wednesday, February 15, 2012

A Bowl of Hot Love . . .

Sprouted brown lentils

In December my son's high school honored it's teachers with 'Teacher Appreciation Day'. Parents volunteered to decorate, cook, serve and clean up. The food theme was 'hot in a crock'. I brought Vegan Lentil Stew and Vegan Cornbread Muffins. 

'Teacher Appreciation Day' banner
Bread table (vegan muffins in the basket with handles)

There were other vegetarian options but mine was the only vegan option and all 8 quarts of it were eaten and enjoyed. I had so many requests for the recipe I finally sat down and put together this recipe from memory. As with all of my recipes, they change depending on what vegetables I have on hand and what's in season. 

Dessert table (no vegan goodies here)
Student art work
Peeling garlic
Fresh chard from our local CSA, Laguna Farm
Lentil Stew (with kale) served with avocados

I almost always use my Cuisinart food processor but with this recipe I hand chopped the onion, leeks and chard so that the stew had more 'bulk' veggies.

I serve this stew with a big green salad and corn bread muffins but a bowl of the stew alone is a hearty meal.  Enjoy

Fun in the kitchen . . .
Seaweed on the beach

Thank you to all of the amazing teachers at Petaluma High School! You're THE BEST!!


Thank you to Chelsea for reminding me to get this recipe out on the blog . . .