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| 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.
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| 'Teacher Appreciation Day' banner |
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| 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.
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| Dessert table (no vegan goodies here) |
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| Student art work |
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| Peeling garlic |
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| Fresh chard from our local CSA, Laguna Farm |
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| 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!
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| Fun in the kitchen . . . |
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| Seaweed on the beach |
Thank you to all of the amazing teachers at Petaluma High School! You're THE BEST!!
XXOO
Thank you to Chelsea for reminding me to get this recipe out on the blog . . .
