Delicious Vegan Dish of the Day:
Tonight we had one of my favorite pasta dinners – rotini with spicy tempeh and broccoli. IP and LP loved the tempeh – LP kept sneaking some off my plate!
Today we spent the following:
- $3.00 for parking
Monday Munchies: Recipe of the Week
Yesterday I prepped some lentils in the slow cooker, and they came out surprisingly well using such basic ingredients.
Slow-cooker Indian Spiced Lentils
1 TB olive oil
1 onion, diced
4 cloves of garlic, minced
1 TB minced ginger
1 TB mustard seeds
1 TB cumin seeds
2 TB curry powder
3 cups brown lentils
10 oz frozen spinach, thawed, with the water squeezed out
28 oz diced tomatoes
3 cups of veggie broth
- Saute the onion in olive oil over medium heat for about 5 minutes, or until soft.
- Add the garlic and ginger to the onion and saute for about 1 minute. Then add the cumin and mustard seed and turn the heat up a bit. Stir until the seeds start to pop. Add in the curry powder
- Pour the onion mix into the slow cooker and then add the rest of the ingredients. Mix and cook on low for 6-8 hours. Serve over rice.