Hello and welcome to fruitsandveggiesmonday with @lenasveganliving and @plantstoplanks and this is my entry, it is a bit of a mouth full, but it is cold and snowy and I'm hungry. First off I baked sweet potato and mixed its insides with lentils red pepper and onions, I then baked it with vegan cheese and made a wild mushroom sauce with my wild mushroom stash which I picked in autumn, and lastly I made spicy pearl barley and rice with brocoli and carrot.
Ingredients
3 sweet potatoes
1 cup of lentils
1 cup of bread crumbs
1 onion
Half a red pepper
Fresh parsley
Pinch of salt, pepper and smoked paprika
Right, so I started off with baking the sweet potato for 30 minutes.
Cut one side down the middle.
And scooped out the inside.
And chucked it in the food processor.
Then half a red pepper.
1 onion.
2 garlic cloves and some fresh parsley, with a pinch of salt pepper and smoked paprika.
Then 1cup of lentil.
1 cup of bread crumbs.
Then I blended it up and stuffed it back into it's skin.
Then some vegan cheese, but 1 of us is still on a diet.
And baked.
Then for the pearl barley rice thingie, I made a lot so there will be left over for lunch at work.
For the mushroom sauce.
I mixed some fresh mushrooms from the shop and wild mushrooms 1 onion with salt and pepper a tiny bit of water, and then 1 cup vegan milk and 1 tablespoon corn flour.
Ingredients
2 cups Pearl barley
2 cups of rice
1 red pepper
3 onions
2 carrots
3 tomatoes
1 brocoli
3 teaspoons korma curry powder
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Fresh coriander
Pinch of salt
Squeeze of lemon
1 veggie cube
First go the seeds.
Onions and garlic.
Tomatoes.
Curry powder.
Then the veggies.
I freeze my lemon to keep it fresh, that is why it looks weird.
Then a veggie cube and water.
I then chuck in the pearl barley and rice mix and add in the fresh coriander.
Once it is cooked, I add in the red pepper, I like still raw.
And thats it my entry for this week, hope you like it and thanks for stopping by.
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Oooh, I haven't done twice-baked potatoes in quite a while, but now I'm definitely craving some. You are also the king of mushroom sauce! Always a winning topper.
Yeah I am a bit of a mushroom maniac
Of course your entry only looks delish. How do you get your rice to make a perfect mound like that? I’ve always wondered… figuring you stuff the rice in a glass then flip it upside down on your plate… am I close? Stuffed, baked, double baked potatoes have to be one of my favorites. Especially if I’m really hungry, does the trick every time :)
Wow, that looks so delicious, I like this combination of potatoes, lentils and mushrooms, well done @gguy773
Why you always make me jealous with your recipe @gguy773 😯 I hate you for serving this kind of amazing dish while I can't have one on my plate 😂😂😂 you're just soooooo awesome father chef!
You sure know how to blend an excellent flavours together for a highly satisfying meal for this cold weather Greg! And full of nutrients too. Oh and that vegan cheese must add a really nice kick! Well done Chef 🥦🥜😊🍅🌿
Thanks Lena, it was awesome with vegan cheese, it has been a little cold here, schools were shut, UK can't handle anything over an inch of snow lol.
thank you for sharing, I can't wait to try this at home!