Scentilentil Journey Food

SCENTILENTIL JOURNEY

Steps:

• In a large saucepan, heat olive oil over medium high heat. Add garlic, mushrooms and carrots. Cook for five minutes, stirring often, until vegetables are softened.
• Add broth, rice, lentils, ginger root, coriander, cumin, turmeric, salt and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
• Stir in spinach and green onions. Cover and simmer for 3-4 more minutes, or until rice and lentils are tender. Remove from heat and serve immediately.

BOMBAY POTATOES - GREAT BALLS OF FIRE!

Steps:

• First boil the potatoes. Remove the skin, set them aside, and let them cool off for 30 minute Finely chop the onions.
• Place the 2 tablespoons of oil in a medium sized pan. After the oil is hot, place the onions in the pan.
• After 5 min, add the potatoes, salt and red chili. Keep the flame on low. Mix rather strongly for about 5-7 min so that the potatoes and chili taste properly.
• Place your potatoes on your serving dish and sprinkle finely chopped coriander for decoration.

COLLARD GREENS WITH PECANS (VEGAN)

Steps:

• Wash and drain greens and tear into salad-size pieces.
• Combine vinegar, honey, and mustard.
• Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes.
• Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.

CARDAMOM & COCONUT PILAU

Steps:

• Rinse the rice, until the water runs clear. Place the rice in a bowl and cover with cold water. Set the rice aside for one hour to soak. Drain the rice.
• Heat half of the oil in a saucepan using a high heat. Add the onion. Stir and cook the onion for about ten minutes, until crisp. Remove the onion and drain on paper kitchen towel.
• Heat the remaining oil over a low heat. Add the cinnamon stick, cardamom pods and cumin seeds. Cook for about 30 seconds to release the aromatics.
• Add the rice, pistachios and raisins to the spices. Cook for about a minute. Everything should be coated and glossy from the oil.
• Add the water and salt. Bring to the boil using a high heat. Reduce heat to medium and cook for another 10 minutes.
• Reduce the heat to low. Cover the saucepan with 2 thicknesses of aluminum foil and cover tightly with a lid.Continue to cook for about another 10-15 minutes, or until tender. Separate the rice grains using a fork.
• Meanwhile -- place the coconut in a frying pan over a medium heat. Stir and toast the coconut for 1 to 2 minutes. Be careful not to burn the coconut.
• Place the rice in a serving bowl. Top with the fried onions and toasted coconut. Serve.

BEAN AND POTATO ENCHILADAS

Steps:

• In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
• Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
• In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
• Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.