Skip to main content

Lentils with Nooch Crusted Tofu, Roasted Cauliflower + Yams, and Dakka

This is the part of the post where I bore you with my personal shit like my nervousness about going to the doctor for the first time other than an annual check up in 9 years; or the fact that VegKid is officially developing breasts (jesus, already?! I'm not ready!); or how about the fact that BandMan and I drove to Portland just to see the new Jimi Hendrix film; oh wait! I know you'd be super bored to know that my band is officially recording a new album; how about the fact that I made this dish for dinner yesterday which just so happens to be the celebration of my grammy's birth 81 years ago. She's been long gone for awhile but my heart aches to have her near me and I think of her nearly everyday - not just on the holidays.

See I told you, pretty boring stuff that's why I'm not going to type your eyes off about it.

Here's the part where I gush about how wonderful this Middle Eastern dish is and how you should try it...blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah blah...you should try it.



2 c cauliflower florets
2 yams, peeled and cubed

3 tbsp coconut oil 
1 block of tofu, cubed
1/4 c nutritional yeast
2 tbsp tamari
1 tsp liquid smoke
1 onion, diced
2 garlic cloves, minced
2 tsp cumin
1 tsp cinnamon

1 tsp all spice
1/2 c lentils
1 c water
1 bunch of collard greens, destemmed and thinly sliced
juice of 1 lemon
salt and pepper to taste
dakka, recipe below

  1. Preheat to 400
  2. Toss together the yams, cauliflower, and 2 tablespoons of the coconut oil. Put them in the oven and cook until they're tender. You'll know when they're ready.
  3. Coat the tofu with the nutritional yeast, tamari, and liquid smoke. Pop the tofu in the oven with the veggies.
  4. While you are waiting for the veggies and tofu to roast, cook your onion in the remaining coconut oil. Add the garlic and spices and give it a stir or two. Add in the lentils and water and let that simmer for about 10 minutes.
  5. Throw in your collard greens and let that all simmer together until the lentils and greens are tender.
  6. Remove from heat; mix in your roasted veggies and fresh lemon juice. Sprinkle with dakka and serve. 

Dakka

1/2 c cashews
2 tbsp sesame seeds
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tsp cumin

salt and pepper, to taste
  1. Pop the cashews in the oven and roast them until they are golden.
  2. Do the same thing with the sesame seeds, separately.
  3. Bring together your coriander, fennel seeds, cumin, salt and pepper and dry cook them in a skillet until they are all smelly. 
  4. Throw everything in your food processor and process that shit.



Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…