Red Lentil Kale Soup

Red Lentil Kale Soup

Why is it red lentils are pink raw and change to an off orange when cooked? Why do we often go out, and pay five, six or even seven dollars for just one bowl of what we believe to be healthy soup? The answers aren't important, but what is, this soup is fast, simple, and flavorful with a semi-thick texture. And what does My Vegan Gut like the most? Everything will set you back about $6.

What you will need:

• 2 tablespoons olive oil
• 1 smaller sweet or yellow onion
• 1 pinch of salt
• 5 garlic cloves, pressed
• 2 tablespoon tomato paste
• 6 cups low sodium *vegetable stock
• 2 cups red lentils, washed
• Half bunch (half pound) green curly kale, roughly chopped. Stems removed and chopped, set aside
• Fresh lemon juice from a half lemon ( 2/3 tablespoons)
• Ground back pepper and red pepper flakes to taste

*I use The Organic Gourmet Vegetable Bouillon, low sodium. I just add to any stock recipe. 

Main Supplies

• 4 quart soup pot with lid

Let's make soup. 

1. Chop onion and press garlic, set aside. (1 & 2)
2. Wash and chop kale, and stems. Set aside individually. 
3. Heat 2 tablespoons olive oil on medium/low for about 1 minute in a 4 quart soup pot.
4. Add onion and salt. Mix, and even out. Let cook about five minutes until onions are translucent.
5. Add garlic & tomato paste. Stir well until everything has a nice even coat. Let cook for 30 seconds. (3)
6. Add stock, mix well. 
7. Add lentils and kale stems, mix well. Set heat to high, bring to a boil.
8. Reduce heat to low. Keep pot partially covered, stirring occasionally for about 15 minutes.(4)
9. Add kale (5), mix in for about two minutes. (6) Turn heat off. 
10. Add lemon juice and stir in. 
11. Add a pinch of black paper and red pepper flakes to each individual serving. Enjoy! 

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Curried Gold Chickpea Kale

Curried Gold Chickpea Kale

After returning to one of my favorite vegan restaurants, V-Spot, in Brooklyn, NY, I remembered how amazingly good their Curried Kale is. It was so fresh, light and packed with flavor. The next day at my mundane job, I got to thinking, what if My Vegan Gut tried to recreate the goodness from the night before? After taking notes, reading numerous blogs, and emailing other foodies, i came up with my own version of V-Spots curried kale. Why did I add, Gold in the title? Because after having my first taste, the only thing I would think, I hit gold. 

What you will need:

• 2 tablespoons Olive Oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, pressed
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander 
• 1 tablespoon curry powder
• 3/4 tablespoon turmeric
• 1/4 teaspoon salt
• 1 1/2 cups fresh chickpeas, (or one 15oz can)
• 1 bunch fresh kale, *destemmed and rough chopped

*unfortunately, we don't need to use the kale stems with this recipe. I freeze mine for a soup or stir fry at a later time.

Main supples:

kale stems

• 4 qt soup pot with lid

Let's make Gold:

1.  Heat 2 tablespoons olive oil on low, for about a minute using a 4 qt soup pot.
2. Mix in onion (1), let simmer for about 4-5 minutes, or until semi-translucent.
3. Mix in garlic, cumin, coriander, curry powder, turmeric and salt. Let simmer for 1 minute. (2)
4. Mix in chickpeas. Let simmer for about 3 minutes, stirring once or twice. (3)
5. *Add the kale, cover the pan stirring occasionally for about 5-8 minutes. (4)
6. Once Kale has a bright green color and semi-soft feel, turn heat off, mix well and let sit covered for five minutes. Enjoy your Gold!

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*At first glance, it will look as though the kale is taking over, not only your pot, but your kitchen too! No worries, after only a minute or two, the kale will start to cook down. As your stir during the next 5-8 minutes, you'll see everything come together.

Carrot Ginger Dressing

Carrot Ginger Dressing

This recipe is from a fabulous all vegan cookbook, Appetite For Reduction, by Isa Chandra Moskowitz. For those of you who don't know, she's a vegan sensation, having published 6 vegan cookbooks, her most popular being, Veganomicon. She's a muse for My Vegan Gut. 

What you will need: 

• 3/4 pound carrots, about 3 large ones
• 2 tablespoons white onion, chopped
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minched
• 1/4 cup lime juice, about 1 big lime
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon *light agave nectar
• 1/4 teaspoon salt

*I used regular, and used just a little less than 1 tablespoon. 

Main supples

• 2-quart pot
• *Food processor

*I used a hand blender/mixing bowl.

Let's get busy:

1. Boil water.
2. Cut carrots 1/2 inch thick. (1)
3. Once water comes to a boil, lower heat and simmer, covered for about 15 minutes, or until carrots float in water and are tender. (2) Drain and run under cold water, set aside. In the meantime;
4. In your food processor, add all remaining ingredients. (not the carrots) Pulse a few times until everything has an even look. 
5. Transfer carrots in, blend until smooth and even. (3) If it seems a little thick, mix in one to two tablespoons of water.

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Keep refrigerated. This has about a five day life, but if you're like me, it's not going to last the weekend.

Gut Guacamole

Gut Guacamole

Why is this guacamole different from all the others? Answer, it has the perfect balance of chunk and smooth, the perfect blend of wild and tamed, the perfect combination of flavor and its hearty enough to satisfy my vegan gut.

What you will need:

• 2 ripe hass avocados
• 2 large limes
• 1 medium tomato, half chopped, half diced
• 1 medium red onion, half chopped, half diced
• 1 teaspoon salt, or to taste
• 1/4 cup diced *cilantro (optional)

*I get it, kids. For what ever reason, some very unfortunate people are completely turned off by the smell, taste and look of cilantro. Is this a
problem? Well, not for the ones who love it, like my vegan gut. But, if you hate it, don't use it. Although it really does add so much, it's not a make or break ingredient. Now, on the other hand, if you don't like avocado, Houston, we have a problem.

Cilantro

Main Supplies:

• Mixing Bowl
• 2 soup size bowls
• Strong fork
• Hand blender (optional)

Let's make some awesome guacamole!

1. Cut both avocados in half longways. remove pit. (1)
2. With a smaller spoon, scoop each avocado goodness into two separate bowls.
3. Roll lime on hard surface for a few seconds to get the juices flowing. (2)
4. Squeeze half lime on top of scooped avocado in each bowl. (3)
5. Using a strong fork, mash one avocado until its thick and chunky.
6. If using a hand blender, puree the other avocado until it's smooth with no lumps. If you're not using a hand blender, with a strong fork, mash until it's as smooth as possible. (4)
7. Cut the tomato and onion in half one at a time. Chop one side, and dice the other. (5 & 5a)
8. Place the chopped tomato and onion with the mashed avocado. 
9. Place the diced tomato and onion with the smooth pureed avocado.
10. Dice the cilantro, if using, as finely as you can with a knife or food processor. Set aside. 
11. Move everything into one large mixing bowl. Add the cilantro, if using, salt, and squeeze one more lime into the mixture. Mix gently for about a minute. (6)
12. Let sit, covered at room temperature for an hour. This will settle all the flavors. Enjoy with baby carrots, sliced cucumbers or add to any sandwich or wrap. Keep refrigerated, and mix if any brown discoloration should appear.

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