Vegan MoFo: Orange-pineapple juice

Today's Cooking the Rainbow color: orange/yellow

I'm feeling tropical today (in denial about moving north perhaps?) so I bring you some liquid sunshine.  No cucumber in this juice, just orange and pineapple with a little apple thrown in to sweeten things up.

Vegan MoFo: Butternut squash soup

Today's Cooking the Rainbow color: orange/yellow

Today was cool and rainy, which always puts me in the mood for soup and bread.  Add to that the butternut squash I got on sale (88 cents!!) and dinner was a no-brainer.  I've made this both on the stovetop and in my slow cooker, and it works equally well both ways.  Today I left it chunky, but sometimes I'll puree it with my immersion blender.

 2 c. butternut squash, peeled and cubed

3 medium carrots, peeled and chopped

1/4 c. onion (or more to taste), diced

1-2 cloves garlic, minced

1 Tbsp. olive oil

1/4 tsp. ground thyme

1/4 tsp. ground sage

1 c. red lentils, rinsed and picked over

4 c. vegetable broth

Salt and pepper, to taste

Heat oil, thyme and sage in a dutch oven or pot over medium-low heat.  Add onion and cook for 3-5 minutes, until onion begins to soften.  Add squash, carrot and garlic.  Cook, covered, for 10-15 minutes until squash and carrots begin to soften (stirring occasionally to prevent sticking).  Add lentils and broth.  Simmer for 30 minutes or so, until lentils are cooked.  Adjust seasoning to taste.

I served the soup with these biscuits.  So delicious and perfect for a cool, rainy day!

Vegan MoFo: Sweet potato & chard dal

Today's Cooking the Rainbow color: orange/yellow

This time of year we're usually still waiting for the heat of summer to break and give us a hint of fall, so I find myself turning to the slow cooker to prepare meals.  This dal made the house smell so good I forgot to take a photo until I was about halfway done eating.

Dal (adapted from The Vegan Slow Cooker)
3/4 c. red lentils, washed and picked through
2 c. water
1 cube bouillon
1 medium yam, peeled and cubed
1 Tbsp. olive oil
1/4-1/2 c. onion, diced (depending on how onion-y you like things)
1/2 tsp. garam masala
1/8 tsp. cumin
1/8 tsp. turmeric
a pinch of chili powder
3-4 large leaves of chard, chiffonaded

Add the lentils, water, bouillon and yam to the slow cooker.  Add the olive oil, garam masala, cumin, turmeric, and chili powder to a pan and heat on medium-low.  Add the onions to the pan and saute until soft and translucent.  Add to the slow cooker.  Cook on low for 6-8 hours.

Serve over rice and with some naan.  Or as Mr Pescador calls it, "nom."

Nutrition Benefits
yam: vitamin C, potassium and manganese
lentils: protein, iron, phosphorus, copper, folate and manganese