Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Coconut Lentil Braise

This flavorful dish is loaded with a variety of vegetables and spices to give you the most delicious lentil rice combination ever! Not only is this dish extremely healthy because of the range of vegetables it contains, but it also is high in protein, high in fiber, gluten free, dairy free, perfect for meal prep, and instapot/ninja foodi friendly!

Happy Sunday! Who is ready to crush this week? Honestly I am probably going to jinx myself here, but I am feeling really motivated. I really think I am feeling that way because I meal prepped this recipe last week and felt like I am really getting on a good health kick again, which is always when I am feeling my best. I absolutely love creating recipes with a variety of vegetables for a multitude of reasons.


The first thing I love about incorporating a variety of vegetables into each recipe is because it adds so much flavor and texture to the dish. I love just how each vegetables( all plants honestly) has their own unique flavor that adds to the dish. Some are stronger than others, such as onions and garlic, but something as simple as a pea adds to a dish. It is so fun to combine all these to create a synergistic effect to the dish. The textures of every vegetable is also so fascinating to me. For example you have something like a mushroom that has two completely different textures when cooked versus uncooked, or in this dish for example carrots. Combined it makes the dish so much more interesting and delicious.


The next reason I love adding lots of vegetables to every recipe is because vegetables are naturally so low in calories. This is great if you're either a volume eater like me, or trying to lose weight. In both these situations you want to eat as much as possible with the lowest calories possible. This helps create healthy habits without restriction. I am honestly so sick of how society has skewed our view of food as a number we need to track, let me say it loud for the people in the back, ALL CALORIES ARE NOT CREATED EQUAL. I really am passionate about people educating themselves on food, because again as a society as a whole we have strayed so far from what we were designed to be. We think frosted flakes are a healthy breakfast, and eating a single apple a day is all the plants we need to eat in a day. I hope that my recipes can help people rewind and go back to our roots(plant puns!), and eat from the earth. There are so many vegetables on this earth, that we can enjoy eating these large amounts of food without worrying about heart disease, or diabetes, because we were meant to enjoy food, that's the whole point!


Alright now I quickly want to dive into what inspired me to create this recipe. To give a little backstory, I absolutely love curry. I really think I could eat it everyday and never get sick of it. However I wanted to spice it up a little and create something that was similar to curry, but without the curry flavor(which I love so much, but I understand not everyone is a fan). Therefore this recipe can be made without turmeric, and instead the feature spice is...CINNAMON! Adding cinnamon to this recipe gives it a delicious, slightly sweet flavor, combined with some thick coconut milk makes this so good. Alright, I am starting to get hungry so let's get to that recipe!


Recipe

Total Time: 30-45 minutes

Serves: 4 (Large servings)

Ingredients:

- 2-4 Cups cooked brown rice

- 1 Cup dried lentils

- 1 Russet potato

- 1 Zucchini

- 1 Yellow squash

- 3 Large carrots

- 1 Bunch kale

- 1 Cup peas

- 1 Cup water or plant milk

- 1 Can full fat coconut milk

- 1 Onion

- 3 Cloves garlic

- 1 1/2 Tablespoon ginger

- 2 Teaspoons cinnamon

- 2 Teaspoons paprika

- 2 Tablespoon tahini

- Black pepper

- (Optional) Turmeric

Directions:

  1. Begin by cooking your rice and lentils. (See notes if you are using a foodi or instapot)

  2. In a saucepan add your diced onion, minced garlic, ginger and saute with water. Next chop your carrots into half moons and add to the pan. Next add potatoes and your water or plant milk, cook until potatoes are almost soft.

  3. Add the coconut milk, spices, and the zucchini and squash(both half moons). Next add the kale and peas, ensuring your kale is chopped into small pieces.

  4. Add tahini and cook on low for 15 minutes. Serve over rice and enjoy!





Note:

- If you are using a foodi or instapot, all you have to do is combine all ingredients (except rice) and add 2 cups of water and pressure cook for 25 minutes on high.