Flipping through a copy of Veganomicon: The Ultimate Vegan Cookbook
I am getting a feel for Veganomicon. I am still on the fence on my thoughts about it. I liked this recipe, I need to try out a couple more though before I say I “heart” it!
Snobby Joes
Ingredients:
- 1 cup uncooked lentils
- 4 cups water
- 1 Tbsp extra virgin olive oil
- 1 medium yellow onion, peeled and diced
- 1 cup frozen bell pepper strips, diced (or 1 fresh bell pepper, seeded and diced)
- 1 tsp roasted garlic (jarred) or 2 fresh cloves, diced
- 2 to 3 Tbsp chile powder (used 2 Tbsp + 2 tsp)
- 2 tsp dried oregano
- ½ tsp kosher salt (recipe called for 1 tsp)
- 14.5 ounce can diced tomatoes, drained and then purée (recipe called for 8 ounce can tomato sauce)
- ¼ cup tomato paste (about half a 6 ounce can)
- 3 Tbsp pure maple syrup
- 1 Tbsp Dijon mustard
- 4 slices Dave’s Killer Bread (or rolls)
Directions:
Pick over the lentils for any field debris then wash thoroughly to remove dust. Add to a large saucepan with the water and bring to a boil. Lower the heat, cover loosely and simmer for about 20 minutes, stirring periodically, until the lentils are soft.
In a large non-stick skillet heat the oil over medium heat, add in the onion and pepper, cook until tender, about 7 minutes. Add in the garlic and cook for another minute.
Add in the spices and cook for a minute, then add the tomatoes and tomato paste, stirring till smooth.
Drain the lentils and gently stir in. COver and turn to medium-low and let cook gently for about 10 minutes.
Stir in the maple syrup and mustard, heat though.
Meanwhile toast the bread (on a baking sheet in a 350° oven for a couple of minutes on each side) and then top with the lentils.
Serves 4.
~Sarah