The Green Dish Blog

1-2 tablespoons olive oil

3 cloves garlic, minced

1 yellow onion, diced

1 large carrot, peeled and diced

1 cup sliced mushrooms

1 cup lentils

2 cups water

1/2 cup tomato puree

1 sprig rosemary

2 cups baby spinach

Salt and black pepper

5 large red potatoes, peeled and chopped

1/3 cup vegan cream cheese

2 tablespoons vegan butter

2 tablespoons of chopped parsley

In a medium pot, heat the olive oil over medium/high heat. Add the garlic and onion, sauté for until onion is soft. Add the carrot and mushroom, sauté for a couple of minutes. Add the lentils, pour the water and tomato puree. Season with salt and black pepper to taste. Add the sprig of rosemary. Bring to a quick boil, reduce heat and cover. Let it cook until lentil is tender and some of the liquid evaporates. Remove rosemary sprig, add the baby spinach. Remove from heat. Adjust seasoning if necessary. Meanwhile, add the chopped potatoes to a medium pot with enough cold water and a little salt. Bring water to a boil, reduce heat. Let potatoes cook until tender. Remove from heat and drain. Return potatoes to the pot, add the vegan butter and vegan cream cheese. Mash potatoes really well. Season with salt and black pepper to taste. Arrange the lentils in a pie dish and cover with the mashed potatoes. Put the pie dish under the broil for 5-8 minutes until golden. Finish with chopped parsley. Serve and enjoy!

Ingredientes:
1-2 colheres de sopa de azeite
3 dentes de alho picados
1 cebola amarela, cortada em cubinhos
1 cenoura grande, descascada e cortada em cubinhos
1 xícara de cogumelos, fatiados
1 xícara de lentilhas
2 xícaras de água
1/2 xícara de purê de tomate
1 raminho de alecrim
2 xícaras de espinafre bebê
Sal e pimenta preta
5 batatas vermelhas grandes, descascadas e picadas
1/3 xícara de cream cheese vegano
2 colheres de sopa de manteiga vegana
2 colheres de sopa de salsinha picada

Modo de preparo:
Em uma panela médio, aqueça o azeite em fogo médio/alto. Adicione o alho e a cebola, refogue até que a cebola ficar macia. Adicione a cenoura e o cogumelo, refogue por alguns minutos. Adicione as lentilhas, despeje a água e o purê de tomate. Tempere com sal e pimenta preta a gosto. Adicione o raminho de alecrim. Deixe ferver por alguns minutos, reduza o fogo e tampe a panela. Deixe cozinhar até que a lentilha ficar macia e parte do líquido se evapore. Retire o raminho de alecrim, adicione o espinafre bebê. Retire do fogo. Ajuste o tempero, se necessário. Enquanto isso, adicione as batatas picadas para uma panela média com água fria o suficiente e um pouco de sal. Deixe ferver, reduza o fogo. Deixe as batatas cozinhar até ficarem macias. Retire do fogo e escorra. Retorne as batatas para panela, adicione a manteiga vegana e cream cheese vegano. Amasse as batatas muito bem. Tempere com sal e pimenta preta a gosto. Coloque as lentilhas em uma uma assadeira redonda e cubra com o purê de batatas. Coloque a assadeira no forno bem quente por 5-8 minutos até ficar dourada por cima. Salsinha picada pra finalizar. Sirva e aproveite!

2 cups red lentils

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 teaspoon cumin

Salt and black pepper

A handful of chopped cilantro

In a medium pot, add the lentils, onion, carrot, cumin, salt and pepper. Add enough water to cover the lentils. Bring water to a boil, reduce heat and let it cook until lentils are tender (add more water if needed). Transfer soup into a blender and puree it. Return to the pot, adjust seasoning if necessary and add the chopped cilantro. Serve and enjoy!

caraway seeds, fennel seeds, star anise and coriander

juniper berries, cayenne peppers, bay leaves and black peppercorns

toasted brown mustard seeds, toasted yellow mustard seeds and horseradish powder

Caraway Cheese Soft Pretzels

Horseradish & Mustard Cabbage

German Chicken Schnitzel

I decided to recreate one of the recipe cards and make a few changes to the recipe, I chose to make a german cauliflower schnitzel since I'm vegan and the recipe worked wonderfully. Take a look:

I thoroughly enjoyed using the RawSpiceBar flavor kit, the spices are amazing and perfect paired, and the recipe cards are a great way to know how to use the spices accordingly. 

RawSpiceBar is offering a coupon code for $5 off a 6 or 12 month gift or subscription using code: FLAVOR6. So get some spices and enjoy!

2 tablespoons vegan butter

2 cloves garlic, minced

1/2 yellow onion, diced

1 large carrot, peeled and diced

2 stalks celery, diced

1 cup long grain and wild rice

1 1/2 cups vegetable stock

Handful slivered almonds

Handful dried cranberries

In a large pan over high heat, melt the butter. Add garlic and onion, sauté until onion is translucent. Add carrot and celery, sauté for a couple of minutes. Add rice and pour vegetable stock. Bring to a boil, reduce heat to low/medium and cover. Let it cook until the liquid is absorbed and rice is cooked. Remove from heat and allow rice to cool. Add slivered almonds and dried cranberries. Mix to combine and transfer to a serving dish. Serve and enjoy!