|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|
|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 down on paper . . .