Recipe Thursday: Simple Dahl

 

simple dahl

I’m sharing another one of my old recipes. I took a poll on Facebook, and this was the recipe people wanted to see.  It’s one of my kids favorite recipes ever.

If you can’t find black mustard seeds, leave them out. It’s not a big deal…  everything else should be easily found in any well stocked grocery store. One tip about spices: buy them in bulk from a health food store or whole foods. They are so much cheaper!

I use a lot of garlic. I recommend it, but if you don’t want to use as much feel free to cut down. If you are sensitive to heat, then start with 2 tbsp. of ginger.

I love this recipe so much! I hope you do too.

SIMPLE DAHL

  • 3 tbsp. coconut oil
  • 1 tsp black mustard seeds
  • 2 tsp. cumin seeds
  • 1 large onion, diced
  • 10 cloves garlic, pressed
  • ½ tsp. kosher salt
  • 1 tbsp. ground coriander
  • 2 tbsp. curry powder
  • ½ tsp. turmeric
  • ¼ tsp. cinnamon
  • 2-4 tbsp. freshly chopped ginger
  • 1 lb. red lentils
  • 4-6 cups vegetable broth (I use better than bouillon)
  • 1 cup chopped cilantro
  • Juice and zest of 1 lemon
  • 1 tsp. toasted sesame oil
  • Braggs or Soy Sauce to taste
  • 1 cup chopped, fresh tomatoes
  • 4 tbsp. diced, raw red onion
  • 1 lime, cut into 8 pieces

Method:

  1. In a heavy bottom 4 qt. pan over medium heat, add the oil, mustard seeds, and cumin seeds. When the mustard seeds begin to pop, add the onion and garlic along with the salt. Cook for around 5 minutes or until the onions are translucent.
  2. Add the rest of the spices and toast with the onion mixture for around 1 minute, then add the ginger, lentils and broth (start with 4 cups)
  3. Bring to a simmer, lower heat and cook for around 30 minutes, adding more broth if needed.
  4. When lentils are cooked, stir in the cilantro, lemon juice and zest, sesame oil, and season with Braggs or soy sauce.
  5. Serve over basmati rice and top with fresh tomatoes, raw onion, and a wedge of lime.

VEGAN 101: The System

VEGAN 101: THEY SYSTEM COOKING CLASS 8/27

Learn how to create healthy and delicious 30 minute meals with two hours of prep time a week!

$125.00

rice noodle bowl

I developed this system of food preparation years ago when I was cooking for my family. At the time, I was married with two pre-teen sons. (They are grown now!)

I have used my system cooking for my family, cooking for myself, cooking for two, and in every single restaurant I have worked.

With around two hours of prep time each week, you can set yourself up to make healthy, delicious, and inexpensive 30 minute meals!

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Recipe Thursday: Spicy Groundnut Stew

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Spicy Groundnut Stew 

I am going to be sharing a recipe every Thursday! It’s only fitting that I will share the very first recipe I ever posted online, way back in May 2006 on my MeloMeals blog! This was always a huge hit in my World Vegetarian cooking class I taught when I lived in Portsmouth, NH. There are a lot of ingredients in this dish, and they all bring something to the table. People are usually shocked by the amount of garlic and spices I use, but trust me – this is how you make vegan food good. No bland or boring food here!

Groundnut Stew Serves 8

  • 4 tbsp. coconut oil
  • 1 tsp. dried thyme
  • 1 tbsp. coriander
  • 1 tbsp. cumin seeds
  • ½ tsp. crushed, dried rosemary
  • ¼ tsp. ground coriander
  • ¼ tsp. ground nutmeg
  • ¼ tsp. allspice
  • 2 onion, chopped (around 2 cups)
  • 1-2 Serrano chilies, chopped
  • 10 cloves garlic, minced
  • 1 each: green, red, yellow bell pepper, chopped
  • 2 medium sweet potatoes diced (around 4 cups)
  • 1 large carrots, chopped
  • 2 stalks celery, chopped
  • ½ tsp. kosher salt
  • 1 qt. vegetable broth or 4 cups water mixed with bouillon
  • 28 oz. can crushed tomatoes
  • 1 cup natural peanut butter
  • 1 29 oz. can kidney beans (or around 3 cups cooked beans)
  • Water if needed
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Salt/pepper to taste
  • 1 cup chopped cilantro
  • 1 tbsp. fresh thyme
  • 2 tbsp. fresh basil
  • Juice of 3 limes
  • Hot sauce and Bragg’s or Soy Sauce to taste

Method:

  1. In a very large, heavy bottom Dutch oven, or stew pot heat oil over medium heat. Add the spices and vegetables, along with the salt and sauté for around 10 minutes. Make sure to stir the mixture well.
  2. Stir in broth, tomatoes peanut butter, and beans and bring to a simmer.
  3. Cover, and cook for around 30 minutes, stirring every now and then. You may or may not need to add some water.
  4. When the sweet potatoes are cooked through, add the onion and garlic powder, cilantro, thyme, basil, and lime juice.
  5. Taste and adjust seasoning, adding salt/pepper, soy sauce, and hot sauce to suit your palate.
  6. Serve over millet, rice, or quinoa.

I hope you try this! If you do, let me know how you like it!

 

Learn how to make Vegan Meatballs!

 

CLICK TO SIGN UP! 
meatball sub

In my cooking class, Vegan 101: The System,  one of the things I will be teaching is how to make a simple, NO COOK (unless you count boiling water) veggie burger base that can be turned into meatballs and veggie meatloaf!

Date: August 27

Time: 1-5 pm

Place: Holbrook, MA

Cost: $125

Here’s what people are saying about this class:

Local friends, if you are looking to massively level up your plant based cooking, Melody Polakow is *the* person to learn from – she makes the most inspired, delicious, satisfying vegan food I have ever come across. – Andrea, Boston, MA

I can whole heartedly second Andrea’s testimonial about Melody — we recently did a private cooking class with Melody — it was totally amazing — I was about to give up on going Vegan as I had almost begun to dread eating — in the class with Melody I learned to make several “master sauces” and applied them to a few recipes — and they were fantastic — tasty, well spiced and filling. Take the class — you will be happy you did. – Penny, Boston, MA

Yes indeed. Melody Polakow’s class is awesome. I love being vegan, but I didn’t feel like I had the tools. Now, we have the basis for a bunch of sauces. We know how to create “cheese flavoring” sauces that work with everything. Amazing “meat” to make meatloaf, hamburgers, meatballs and so forth. Some core ingredients to use.. Comfort with using my Instant Pot, etc.

We crammed more in to this class then I thought possible. It felt like we learned 3 class fulls in one class. We were all exhausted, but happy at the end. Had a delicious “meatball” sub to celebrate and a refrigerator full of food.

Melody is a great instructor.. Super friendly. Very knowledgeable. Amazingly Skillful. Wow. – Michael, Boston, MA

This class is awesome. Y’all should definitely attend! Her food is super tasty! – Jason, Boston, MA

August 20 Class: Vegan Cheese 101

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PURCHASE TICKETS HERE

Learn the basics of vegan cheese! In this class you will learn how to make brie, melty mozzarella, white cheese sauce, nacho cheese, and a simple cashew pub cheese.

Date: August 20

Time: 1-5 pm

Place: Holbrook, MA

Price: $125 * to avoid the ticket fee, you can purchase directly through me via Paypal or Credit Card over the phone.