Vegans LOVE creamy! I know that the lust for creamy is what usually gets me into trouble when I eat cheese or fall for a dish with cream in it! There is just something about creamy that is so comforting and delicious that it is almost impossible to do without. So what I look for vegan recipes, I look for creamy - and I found it in this delicious recipe on the PETA website! It's yumminess personified and what I like especially about it is that it can be served hot or cold so it is really versatile and easy peasy! 

4 cups water 
2 cups red lentils, rinsed thoroughly 
1 medium avocado, peeled, pitted, and cubed 
1 cup cherry tomatoes, halved 
1/4 medium onion, diced 
1/4 cup unsweetened soymilk or rice milk (I always prefer rice milk but if you use soy milk always use Non GM if you can!)
4 Tbsp. olive oil 
1 tsp. salt 
2 cups fresh spinach 
Pine nuts, for garnish (you can use cashew nuts too or macadamia, which are nice and sweet)
I like to add a little chopped chilli to the mixture when I put it in the food procesor. 

(If you are having the dish hot, warm the vegan cream mixture but don't boil it. Roast the tomatoes and onions in a pan with garlic and fresh herbs and add avo at the last minute. )

• Bring the water to a boil. Reduce to a simmer, add the lentils, and cook uncovered for 10 minutes.
• Drain the lentils, then add the avocado, grape tomatoes, and onion and mix well.
• Place the soy or rice milk, olive oil, salt, and spinach in a food processor and pulse 20 times.
• Combine the lentil mixture with the spinach mixture, sprinkle with pine nuts, and enjoy hot or cold!

Servings: 4

ADD FRIENDS & ENJOY! :-)

www.peta.org 

Winter time is soup time and what better to go with your vegan soup (or any other soup for that matter! than some delicious Naan bread! Naan is a delicious oven baked flat bread traditional to Asian countries. In India it is cooked in a Tandoor oven but you can cook it in an electric or a pizza oven too. This recipe is not traditional in that it is cooked in a pan, which makes it very quick and also saves electricity This recipe also has a yummy garlic flavour! You can add herbs as well -thyme or oregano are good! :-)

Ingredients:

1 tsp active dry yeast (1/2 package)
1/2 cup warm water
1 Tbsp sugar
3 Tbsp soy milk (Non GM if possible)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1 3/4-2 cups bread flour
oil for cooking
additional olive oil to brush the top

Preparation:

In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
Add in the sugar, soy milk, onion powder, garlic powder, salt, and enough flour to make a soft dough, about 1 3/4 to 2 cups. On a lightly floured surface, knead the dough for 6 to 8 minutes, or until smooth.

Lightly oil a bowl, then place naan dough in the bowl, cover with a damp cloth and set aside. Let dough rise for one hour, until the dough has doubled in size, about 30 minutes.

Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional olive oil. Turn and cook for 2 to 3 minutes on the other side.

Enjoy!

This is a very yummy dish and also very versatile! If you can't get black beans or maybe want to ring the changes, you can substitute any other bean or even chickpeas. We also like to add some avo slices at the end sometimes - and for those of us who are vegetarian,not vegan, some feta cheese at the end is also yummy. You can add more or less chilli - depending on your taste. The amount below gives the casserole a nice bite of spiciness, without too much heat!

PS - if you can, we recommend organic veggies. They are more nutritious, much better for you and better for the planet too! 

Butternut and black bean stew (serves 4 or 5) 

Ingredients:

1 medium butternut squash, peeled & diced. (I always leave the seeds in - they are delicious and very nutritious!)
2 large onions, chopped
1/2 cup celery (chopped
1 medium red or orange sweet pepper, chopped
3 medium or 2 large grated carrots
1 medium grated potato
3 - 4 cups cooked black beans (you can also use canned red beans,  butter beans or chick peas) 
1 can diced tomatoes
2 TBS tomato paste
3 - 4 cloves garlic, finely chopped
1 - 2 whole chillis, finely chopped (with or without seeds, depending how hot)

50 ml dry sherry or teriyaki sauce
1 - 2 cups veggie stock
2 tsp sugar 
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/2 - 1 tsp ground ginger powder
Salt & pepper to taste

Method

In a heavy bottomed large pan or pot, cook onion in olive oil on a medium - high heat till translucent. Add garlic & chilli and cook for a further few minutes. Add powdered spices (cumin, coriander, cinnamon, ginger) and stir for 10 - 15 seconds until hot and combined with onion into a paste. Quickly add sherry, vegetable broth, diced tomato, tomato paste and all the veggies. 

Bring to the boil, reduce heat,  cover and simmer for about 40 minutes, stirring from time to time. Add a little more water or veggie stock if necessary but don't make it too watery. When done, grated veggies should be practically invisible, butternut should be tender and chunky and there should be a lovely sauce. Now stir in your cooked  beans/chick peas and cook about 5 minutes longer. Add salt & pepper to taste and stir in. 

Serve with basmati or brown rice, garnish with some freshly chopped coriander leaves - and a swirl of coconut cream if you like! Serve with love & enjoy!