Vegan Sloppy Joes

Danielle sent me this recipe from Minimalist Baker
https://minimalistbaker.com/vegan-sloppy-joes/

Comments said to increase spices - one added smoked paprika

VEGAN SLOPPY JOES

Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet - a delicious plant-based meal!
Author: Minimalist Baker
PREP TIME
5 minutes
COOK TIME
25 minutes
TOTAL TIME
30 minutes

LENTILS
2 cups water (I used half water, half vegetable broth)
1 cup green lentils, well rinsed
SLOPPY JOES
2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced (plus more for serving)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 medium red or green bell pepper, diced
Sea salt and black pepper (to taste)
1 15-ounce can tomato sauce*
1-2 Tbsp coconut sugar (plus more to taste)
1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand)
1-2 tsp chili powder (plus more to taste)
1 tsp ground cumin (plus more to taste)
1 pinch smoked or regular paprika (optional)
FOR SERVING optional
Gluten-free or whole-wheat hamburger buns*

Instructions
To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed lentils and heat over medium-high heat.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 3 days. Reheat in the microwave, or on the stovetop, adding water if the mixture has dried out.

Apple Matzoh Kugel

This was delicious!  How did I know - even Jerry took seconds and he usually doesn't eat kugel!

Adapted from epicurious: https://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862

With two important changes, based on other people's comments:
*Decrease sugar from 1 1/2 cups to 1/2 only.
*And skip the 4 Tbsp butter on top, but be sure to cover the kugel with foil when a few raisins start to brown.

I didn't drain much of the water from the matzoh and I was concerned it would be watery, but it was perfect - nice and moist, but without liquid on the bottom.
To be sure it's ready, the apple pieces should be soft.


INGREDIENTS

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice

6 plain matzohs

8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar - CHANGE TO 1/2 cup - can try even a little less
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped

4 tablespoons butter or margarine, cut into small pieces, for casserole topping - CAN SKIP

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.

middle eastern syrian salad

https://thelemonbowl.com/syrian-salad/

Middle Eastern Syrian Salad
This flavorful Middle Eastern Syrian Salad is dressed with lemon juice, fresh garlic, olive oil and mint.

Course: SaladCuisine: Lebanese, middle eastern, syrianKeyword: how to make a lebanese saladPrep Time: 10 minutesTotal Time: 10 minutesServings: Calories: 120kcalAuthor: Liz DellaCroce

Ingredients
6 cups romaine chopped
1 large tomato chopped
4 white radishes thinly sliced
1 red pepper diced
1 peeled cucumber chopped
1/4 cup chopped parsley
1/4 cup chopped mint or 2 tablespoons dried mint
1 lemon juiced
2 cloves garlic grated/crushed
4 teaspoons olive oil
2 tablespoons za'atar
salt and pepper to taste

Instructions
Place your salad ingredients of choice in a large bowl.
Add fresh herbs.
Squeeze juice of one lemon around the bowl, carefully holding your opposite hand underneath to catch the seeds.
Grate garlic directly over the salad using a microplane.
Drizzle olive oil around the edge of the salad (this will help ensure the salad is dressed evenly as you toss.)
Using, hands, gently toss the salad together. Sprinkle with zaatar, salt and pepper to taste.

Quick Shake

In warm weather, sometimes all I want after a workout is a filling shake.  For years I shunned green shakes, probably because the first few I had were bitter.  But if there is fruit alongside the greens, it's quite tasty and nutritious.

In an effort to decrease the waste of produce from my fridge, I do a stir fry or slow cooker or veggie roast now and then just to use up odds and ends.

Today I tried to do the same with a shake.  This is just meant to be a rough guide.  Throw in anything you'd like and experiment!

Here's what I tossed in today:

1/2 avocado
large handful of spinach and arugula mix
1 banana
1 cup or so of frozen mango
~ 3/4 cup almond milk
5 oz vanilla soy yogurt.

Blend it up and you're good to go.  To decrease the sugar content, use plain yogurt, or add ice cubes.  If you use plain yogurt but want to sweeten it a little, you can add a swirl of honey.