A little over a year ago, I was gifted with the task of having to bring food to one of my early morning small group meetings. Everything was planned out until it wasn’t. For some reason, the night before the meeting I forgot about the breakfast quiche.
It was such a blessing that my friend picked me up late. I quickly threw the ingredients together and everything was ready before I left out the door. I even had time to cut out a section for my son to celebrate his 21st birthday, make guacamole, and pile it on top of the quiche just the way he liked it. God reminded me that he was in control and I didn’t have anything to worry about.
The quiche was good and simple, without crust, and it didn’t require a lot of ingredients. I am posting the recipe below.
Total Prepping and Cooking Time:
1 hour 10 minutes
1 can cut-leaf spinach
1 can of fire-roasted salsa tomatoes
2 tablespoons of curry, cumin, turmeric, parsley, chili powder, onion and garlic powder
1/2 cup of almond milk
1 cup of cheese
Mix all of the above ingredients into a bowl.
Pour the mixture into a small to medium-sized casserole bowl and bake for 55 minutes.
This is a super quick and easy recipe to make for lunch or dinner. Depending on how many pounds of black lentils that you buy, you can have this to last for 5 to 7 days, even with a large family. As I mentioned in one of my more recent posts, you are going to see a lot of recipes where I use cut-leaf spinach and fire-roasted salsa style diced tomatoes. This is also one of them. They are inexpensive, and I love the combination. The tomatoes give just the right kick without being overwhelming.
It would be too much like right if I could just give the recipe without a background story or some drama behind an ingredient. My friend and I went into Whole Foods about a month ago. When we got in the store, we both went our separate ways. I was happily pouring items into bags and weighing them over in the bulk session. My friend and her daughter were in bliss over in the bakery section. I was just finishing up on grabbing the black lentils, when I decided that I would purchase some split green peas. I pulled the lever down, and the lever got stuck. Literally six to seven pounds of split green peas went all over the floor, and inside the squares into between the bulk items. A worker came over to sweep up the mess. I tried to explain what happened, but I don’t think it was any comfort. She gave me grace by not saying anything and grabbing the broom and dustpan to take care of the clean-up job. At this point, I was thinking, maybe I should grab the almond flour and head to the front.
By the time that I got to the register, my friend and her daughter were there. I tell her about what happened, and how I had an embarrassing moment in the bulk section. She proceeded to tell me about her embarrassing moment in the bakery section. What’s an adventure to the grocery store without a little bit of drama? Here’s the recipe:
Making Black Lentil Soup with Rice
Total Prepping and Cooking Time:
2 tablespoons of nutritional yeast
Imagine low sodium vegan broth
2 pds. of black lentils
1 can of cut leaf spinach
2 cans of fire-roasted salsa style diced tomatoes
Boil two cups of white rice.
While the white rice is bowling, boil 8 cups of water, and add two pounds of black lentils after the water starts boiling.
The lentils need to cook for about 35 minutes.
Saute the spinach and tomatoes with oil or vegan butter.
After the lentils are ready, add the broth and all the rest of the ingredients, except the rice.
Cook for another 15 minutes.
I kept the rice on the side and poured the black lentil soup on top.
Behold, I am doing a new thing; now it springs forth, do you not perceive it? I will make a way in the wilderness and rivers in the desert.
I guess if you haven’t realized it by now, I love pasta. The second two things that have really been my go to is cut leaf spinach and fire-roasted diced tomatoes(salsa style). You can’t beat buying four cans of this duo for only $3.20. The quinoa helps to fulfill the protein requirement, which is a bonus.
I am not able to tolerate really spicy foods. However, these tomatoes give just the right kick to chili, burgers, avocado, homemade salsa, and several other things, without being too overwhelming. This meal was ready in no time. Since I decided to use two pounds of spaghetti, I had to use a large stock pot. Please feel free to email me your favorite recipe for spaghetti and I will feature it as a blog post. Have a blessed weekend!
Activity: Making Spinach, Spaghetti, & Quinoa Twist
Total Prepping and Cooking Time: 40 minutes
2 pounds of whole grain spaghetti
2 cans of cut leaf spinach
2 cans of fire roasted with garlic salsa style diced tomatoes
1 tablespoon of garlic powder
1 tablespoon of marjoram, italian seasoning, or basil
2 tablespoons of olive oil
2 1/2 jars of pasta sauce (tomato & basil, garden vegetable, garlic)
1 tablespoon of parsley
1 cup of red quinoa
Bring four cups of water to a boil, then adding spaghetti with one tablespoon of oil added to prevent sticking.
While this is going, bring one cup of red quinoa to a boil.
Boil the quinoa for twenty minutes.
Saute the spinach and diced tomatoes with olive oil, grapeseed oil, or whatever oil you have.
Drain the pasta with a colander or top of the pot.
Add the pasta sauce, vegetables, quinoa, and seasonings.
Makes 15 servings.
I will fear no evil, for you are with me; your rod and your staff, they comfort me.