Lentils with Roasted Vegetables Seasoned with Various Flavored Salts Found in Provence
This made way too much food for 4 people because I can’t control myself

3 cups brown lentils
1 large or 3 small onions, sliced
1 enormous carrot, diced
6 cloves garlic, minced or pressed
red wine, for deglazing
1 yellow bell pepper, sliced
8 small-medium tomatoes on the vine, quartered
1 huge bay leaf
about 2-3 Tbsp of tomato paste (Holland has these tiny little cans half the size of a small can at home; I used all of one)
thyme or Italian seasoning
freshly-ground black pepper
flavored chunky salt(s): I used a large smoked variety, tomato & basil, and herbes de provence

First of all, I don’t know how common a practice this is, but the grocery store we went to in Amsterdam shrink-wrapped everything; they were worse than Trader Joe’s. So first I had to free all of the legumes – I mean vegetables; I’m still thinking in French.

Next I heated the oven to 200 degrees Celsius, or 400 degrees Fahrenheit. Or rather had Brad heat the oven because I couldn’t figure out how to work the crazy Dutch oven. And by Dutch oven here I mean an oven located in Holland, not what I usually mean by Dutch oven. Then I prepared the vegetables I wanted to roast. I quartered the tomatoes and tossed then with olive oil. Not shown, I also sliced the bell pepper and put them in this pan.

I chopped the eggplant into large-ish chunks and also tossed them with olive oil:

Both of these pans then went into the oven to roast. They were each probably in there for about half an hour.

Then I sliced the onions and diced the carrot:

I pressed some garlic:

I put some olive oil and a little regular salt in a large saute pan and heated them up, then added the onion slices:

I let them brown then added the garlic:

I added the carrots:

Deglaze with red wine as necessary and cook until the carrots begin to get soft.

I added the lentils – which in English are the real legumes of this meal – tomato sauce, and bay leaf, then covered with water. At home, I’d have used veggie broth. I let them come to a boil then lowered the heat, covered, and simmered.

Meanwhile I checked the roasting veggies. Here are the peppers and tomatoes.

I removed the tomatoes to a bowl, reserving their juices.

Then I dumped the juices and peppers into the lentils. I also seasoned them at this time with Italian seasoning (I’d probably have grabbed the thyme at home) and freshly-ground black pepper.

Here is some salt I picked up in a small store in Vieux Nice.

I sprinkled some of the tomato & basil salt on the tomatoes and set aside.

I put some of the smoked salt on the eggplant:

Meanwhile the lentils had finished cooking. (By the way, you’ll want to check them periodically and add more water or broth if necessary.) Remove the bay leaf.

I also boiled some haricots verts, which I salted with the herbes de provence sel. Not shown, I had cooked some basmati rice as well, and heated up some ciabatta I’d bought in the store.

And this was everything:

At the risk of making an over-long post, I’ll share a few other Amsterdam pictures as well. One of our first nights here, before we went on to Paris, Brad made us a delicious dinner of pasta with homemade tomato sauce, with perfectly breaded croquettes of eggplant and zucchini:

Brad and April moved to Amsterdam just before the New Year, leaving a succession of really nice houses in the States. I was jealous of them for being able to make the move (which was for a job), and even more jealous when I saw the very cool apartment they managed to get just outside the city. I especially love their kitchen:

Thanks to the kid sitting behind me, I didn’t sleep on our overnight flight here. Shortly after dropping my stuff off at their place, Brad and April whisked me to the daily Amsterdam market. One of the best stalls was the fresh hot nuts:

I also liked the spices, although I’m afraid they were later surpassed in awesomeness by the bulk spices in the Nice market.

I was shocked to find fresh tempeh in the market!

After later collecting Mark, who had stayed back to take a nap, we went to the American Book Center, an English-language bookstore I had read about earlier and which Brad and April recommended. I probably spent too much time in here and of course bought a couple of books. I highly recommend this place, and it’s quite large. This is part of the SF and fantasy sections on the second floor (or rather first floor, since we’re in Europe), while the non-genre literature section takes up the entire third (second) floor.

Just around the corner from ABC is an Indonesian restaurant Brad recommended, Kantjil & de Tijger, where I got this enormous plate of vegetarian food. The server was very friendly about making sure I got only individual dishes that didn’t have eggs.

Later we walked around the city at dusk:

The next day we did some more walking around this charming city. This shot is infrared:

If you love bikes, this is the city for you. The bridge over this canal, like all of the many bridges and all the streets, is completely lined with parked bikes. This is probably the most bike-friendly city in the world.

See?

And the first of several pictures of me and Pig I’ll undoubtedly be posting…

Up next: Paris!

As per my usual routine, I moved two pizza doughs from the freezer to the refrigerator before the weekend. We usually end up having pizza at some point during the weekend, but what with the Thanksgiving leftovers and various social obligations, it didn’t happen this weekend. Which left me with pizza dough that I needed to use tonight. But I wanted to try a different approach from my usual, pretty traditional pizza, so tonight I made Mexican pizza:

Here’s what I did:

Mexican Pizza

up to 4 batches individual-sized pizza doughs
12-16 oz vegan ground “beef” (“mince” for you non-Americans)
1 packet taco seasoning (I found some taco seasoning for yuppies packet at Wegmans)
8 oz tomato sauce
1/2 cup water
2 Tbsp tomato paste
1 tsp Mexican oregano
canned or fresh jalapeno, sliced
vegan mozzarella, grated (I used Cheezley)
vegan cheddar, grated (I used Daiya)

Preheat the oven and a pizza stone to 550 Fahrenheit (or as high as it will go).

In a heavy sauce pot, heat some olive oil, then add the ground “beef”, saute the ground beef, add the taco seasoning, and saute another minute. Add the tomato sauce, water, tomato paste, and oregano. Bring to a boil, reduce heat, then simmer for 10 minutes. Remove from heat and set aside.

Shape the pizza dough for each pizza and place on a peel. Spread the sauce mixture evenly on each pizza, then top with jalapeno slices and mozzarella and cheddar cheeses. Bake until done, about 5 minutes.

Next up is just a quick soup I threw together last week when I wasn’t feeling that great. I didn’t take pictures of the process or write it up earlier, because at the time I just wanted something soothing in my belly, but I did snap a photo of the finished product and it was very simple and really tasty, so, if I remember correctly, here’s what I did:

Lentil Orzo Soup

2-4 shallots (depending on size), or 1/2 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
4 cloves garlic, minced or pressed
red pepper flakes, if you are so inclined (to taste)
4 cups vegan stock or broth
3 Tbsp tomato paste
1 cup brown lentils
1/2 cup orzo (or other small pasta)
2 cups baby spinach
salt, to taste
juice of 1/2 lemon

Bring some olive oil up to temperature in a heavy soup pot, then add the onions, carrots, and celery. Saute for 5 minutes, then add the garlic and saute another couple of minutes. Add the stock or broth, tomato paste, lentils, and red pepper flakes if using. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the orzo and simmer another 15 minutes. Add the spinach and taste for salt, then simmer two or three more minutes. Add the lemon juice, then serve.

In not-at-all-food-related news, I went to see Jeff Vandermeer read in Baltimore last night. I’ve been a fan of his since I read City of Saints and Madmen, and I’m currently reading his latest, Finch (which he signed for me). In fact, I have only a few more pages left and as soon as I finish this post, I’ll finish it up.

I liked this picture because from reading his blog I feel as if he and I have a similar sense of humour, so I like that I caught him laughing:

In other book news, but more food-related, I forgot to urge you all earlier to buy Peter Reinhart’s Artisan Breads Every Day! I was a tester for this book (my name is in it! Mark’s so impressed!) – if you’ve been reading this blog for a while, you’ve seen photos of some of the breads – and I can assure you that even the non-vegan breads veganized beautifully. I tested all but just one or two recipes from the book; Peter was gracious enough to at least pretend he cared about my vegan input even on non-vegan-sounding breads like Crusty Cheese Bread. They were all amazing, even the Crusty (Non-Dairy) Cheese Bread and the Babka. It’s a great book for novice bread bakers as well as the more experienced. My favourite thing about it was how easy it makes it to create a bread-baking schedule that works for people who work late hours but want fresh bread during the week. Most of the recipes are scaled for two loaves of bread, so I’d mix it up and bake one loaf during the weekend, then bake the second mid-week. The recipes and techniques are clear, the bread is great, and if any of you buy it (or any of his other books) and have any questions about veganizing the recipes, I’d be happy to help you. The recipes actually call for “any kind” of milk, which he makes clear includes non-dairy milks, so mostly it’s just eggs you need to substitute. Of course, many of the recipes are vegan as written. I know I don’t do many bread recipes on this blog, although bread baking is a particular passion of mine, but the reason is I pretty much just slavishly follow Peter Reinhart’s (and Jeffrey Hamelman’s) recipes. Although I do my own thing when cooking, I’m more shy about making things up when it comes to baking, and between Reinhart and Hamelman, I figure my bases are covered. If you are at all interested in baking your own bread, Artisan Breads Every Day is a great place to start. No, I’m not making commission on the book even though I was a tester – I just think Peter Reinhart’s books are really, really good!

Lentil Loaf

1 1/2 cups brown/green lentils
1/2 cup bulgur
4 cups vegan “beef” broth
1 onion, diced
1 carrot, small dice
4 cloves garlic, minced or pressed
1 whole wheat hot dog bun or 2-3 slices whole wheat bread
2-3 Tbsp brown sauce (like HP, or try Worcestershire sauce if you can’t find HP sauce)
2 tsp parsley
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp ground white pepper
salt to taste
1/4 cup ketchup

Preheat the oven to 375 degrees Fahrenheit.

Place the lentils, bulgur, and broth in a pot and bring to a boil.

Reduce heat, cover, and simmer for half an hour or until liquid is absorbed and lentils and bulgur are cooked.

Meanwhile, saute the onions and carrots in a skillet.

When the onions are translucent, add the garlic and continue to saute another 3 minutes or so.

Place the hot dog bun (I told you the other day I had some left over!) in a food processor …

… and process until crumbs.

Place everything but the ketchup into the pot with the lentils and bulgur …

… and stir well to combine. It should become mushy.

Place in a greased loaf pan – you may need to use two. I made more than I had really intended to and my glass loaf pan wasn’t big enough. I also put too much in it: it expands a bit in the oven and even before that happened, I could barely get the lid on. Leave a little room at the top; don’t do as depicted in this picture!

My mom’ s meatloaf had a ketchup topping, so it seems essential to me. Squirt some ketchup on top …

… then smear it around to cover the loaf evenly.

Here’s the small dish I put the excess into. I should have evenly divided it into two of the larger pans (and I even have two).

Cover the pan, either with a lid or aluminum foil, and bake for an hour. Here you can see what happens when you overfill your pan. This was actually taken after only about 10 minutes, when I realized I’d better put a cookie sheet under it to catch the mess. Boy is this going to be fun to clean. (It’s soaking now.)

Remove the lid or foil and bake for an additional 15 minutes. When I removed the lid from the big pan, I took the top layer of the loaf off with it because the ketchup had cooked onto the lid. That was disheartening, however, after returning it to the oven with a fresh layer of ketchup, I tasted what was stuck on the lid and it was awesome. Mark appeared on the scene just then and as he’s notorious for grabbing bites of whatever I’m working on, regardless of its stage of completion, he immediately scraped a bite of the lid as well. Then he said it was awesome. Between the two of us, we ate everything that was stuck to the lid while waiting for the loaves to finish baking.

Let sit for 10 minutes before serving.

I wanted to serve it with gravy. Ordinarily I make gravy by making a roux and slowly whisking in “beef” broth and maybe some seasonings. However since I used “beef” broth in the loaf I scouted out some alternate recipes and found this one on All Recipes that is really good. I used Earth Balance for the butter, obviously, and I used a little less than it calls for, which you can get away with because you’re not making a roux: it’s thickened by the cornstarch, so the butter is mostly for flavor…and I don’t need that much butter flavor! I also added a little Kitchen Bouquet just to darken the colour. Kitchen Bouquet adds some flavor – a good one – but the gravy didn’t need it: it was good on its own. In fact, I like the gravy so much, and it was so easy, I’ll probably just use that recipe from now on.

As it turns out, however, the gravy was totally unnecessary because the loaf was very moist. A little too moist, in fact. It simply never dried out in the heat of the oven. So next time I either need to bake it longer or bake it hotter, or add more bread crumbs or do something a little different. Despite this it tasted great and the mushiness wasn’t that big a deal.

Here is the meal plated (on a new-to-me Fire King plate):

Mark, who is afraid of undercooked things, was a little afraid of it when serving himself, even though he already knew it was going to taste great. However, after eating his first serving, he disappeared into the the kitchen and returned with a sandwich containing a second serving. So even mushy this was a winner!

Tonight, being a native Baltimoron, having recently returned from the beach, and in a summery state of mind, I wanted a Old Bay-flavored – but not necessarily a seafood-inspired – meal. And as you may have noticed, when I don’t know what else to make, I make soup. So tonight: Old Bay Lentil Soup.

Old Bay Lentil Soup

1 onion, chopped
1 large carrot, chopped
4 large cloves garlic, minced or pressed
1 medium potato, chopped
1 can diced tomatoes (I used fire-roasted)
6 cups vegan broth, any flavor
1 cup pardina, de Puy, or green lentils
2 small or 1 large summer squash, chopped
1 small bunch rainbow chard, chopped
2 bay leaves
2 tsp fresh or 3/4 tsp dried thyme
2 Tbsp Old Bay seasoning (or to taste)
Tabasco, to taste
salt and freshly-ground pepper, to taste
freshly-squeezed lemon, optional

Heat some oil in a large soup pot or Dutch oven, then add the onions and carrots and cook for 10 minutes, adding the garlic after 5.

Add the potatoes and tomatoes and cook for another 3 minutes, then add the stock, bay leaves, lentils, and Old Bay. I have no idea if Old Bay is an acquired taste or not, so if you’re not already a fan of it and 2 tablespoons sounds like a lot to you, add it in small doses, tasting it as you go along until it’s to your liking. I really probably used more than 2 tablespoons. Also, Old Bay is quite salty so don’t salt the soup until the Old Bay is at the level you prefer.

Bring to a boil, reduce heat, cover, and simmer for half an hour.

Meanwhile, admire my beautiful, not-quite-baby rainbow chard: smaller and more delicate than most bundles of chard and even more delicious.

Add the squash, chard, Tabasco, and thyme to the pot …

… then cover and simmer another 15 minutes or until done, adjusting the seasonings if necessary.

Serve with more Tabasco and a squeeze of lemon if desired.

As lentils are one of my most favorite foods and Old Bay one of my most favorite flavors, this was a real winner, and was quick and easy to boot. A great, simple summertime meal for a work night.