Woohoo! Lentil Soup
1 Onion chopped
1/4 cup olive oil
2 carrots diced
2 stalks celery chopped
4 cloves of garlic, minced extremely fine
2 tsp dried cilantro
1 tsp dried oregano
1 Bay Leaf
1 tsp dried basil
1/2 of a large package of Ore-Ida O'Brien Potatoes (frozen)
1.5 cups of frozen roasted corn
approx 1 lb of red lentils
1 tsp hot paprika
salt and pepper to taste
liberal dashes of Tapatio Hot Sauce
Water
In a LARGE stockpot (6-8 quarts or larger if you have it) heat oil over medium heat. Add onions, carrots, celery and about 1 tbsp of salt; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, basil and cilantro; cook for 2 minutes. Stir in O'Brien Potatoes and roasted corn, let cook for 2 more minutes, then add in lentils and enough water to make pot 60-70% full. Add paprika and more salt along with black pepper and Tapatio. Bring to a boil. Reduce heat and simmer for at least 1 hour, stirring every 15 minutes until lentils have broken down. You'll want to let it simmer and reduce to about 80% of the volume you started with. Taste and add salt as necessary. Get creative with your spices!!
My shortcuts: If you live near a Trader Joe's (http://www.traderjoes.com/) and if you don't, I frankly recommend that you move to be near one......I buy their mirepoix which is a container with chopped celery, onion and carrots in their fresh produce section. Trader Joe's is very reasonably priced, and I figure for $2+ it saves me at least the tears involved with chopping onions. Also in their freezer section is the greatest invention EVER! Cubes of frozen minced garlic, cilantro and basil. They come in little tiny "ice cube" trays of about 20 cubes each and each cube is equivalent to 1 tsp. Fantastic and very fresh tasting too! TJ's also sells frozen fire-roasted corn that I use in this recipe and many others, absolutely delicious!
And now, for dessert!!!
We'll call it: The BEST and MOST decadent.......
If you have a better name, I'd love to hear it!
First off, you can use either a springform pan or a LARGE deep casserole (think disposable aluminum roaster pan) for holding all the yumminess.
Sugar Cookie Base:
INGREDIENTS
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups Earth Balance margarine
- 2 cups organic sugar
- 2 tblsp ground flax seed meal mixed with 6 tblsp water for egg substitute
- 2 teaspoons vanilla extract
- 1/4 cup organic sugar for decoration
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the Earth Balance margarine and 2 cups sugar until light and fluffy. Beat in the "flax eggs", then the vanilla. Gradually stir in the dry ingredients until just blended.
When complete, spread dough in a lightly greased large, deep baking pan, covering the bottom and the sides as if to form a deep dish pie. Sprinkle 1/4 cup of sugar over base and bake for 20-25 minutes until golden brown. Allow to cool completely.
1/2 lb Earth Balance margarine
1 cup brown sugar
2-3 tsps cornstarch
1 cup pecans toasted
1 lb semi-sweet chocolate chips
3/4 cup almond or hazelnut milk
1 Tblsp Almond Extract
Directions:
CARAMEL: In a small saucepan melt 1/4 lb Earth Balance margarine. Stir in brown sugar, stir constantly until sugar is smooth and melted, add 2 tsp cornstarch to aid in thickening. Slowly stir in 1/4 cup almond milk until smooth and shiny. Pour caramel over cooled crust. Sprinkle pecans in an even layer over caramel. Refrigerate for approx 45 minutes or until caramel thickens.
TRUFFLE LAYER: Bring a medium pot of water to boil, turn down to a simmer. In a stainless steel or glass mixing bowl. Place remaining 1/4 lb Earth Balance margarine and the chocolate chips. Place bowl over simmering water and stir chocolate until melted, add almond extract. Stir in remaining 1/2 cup almond milk until smooth. Pour chocolate mixture over caramel crust. Pour in a spiral motion working inwards so as not to disturb the pecans too much. Tap bottom of pan on counter to settle chocolate. Place in fridge to set (approx 2hrs). This is a VERY rich dessert so it can be cut into many small pieces!!
VERY IMPORTANT! Make sure you get a piece before everyone gobbles it up! = )
Serves: 16+
I hope you love it!
Let me know what you think!
Maggie
