Burning Seaweed Productions

Dressing recipe by Love & Lemons.

I adapted Mark Bittman’s curried lentil soup from How to Cook Everything Vegetarian to use a can of diced tomatoes that wasn’t going anywhere.

Ingredients:

• 1 cup red lentils
• 1 can Ro-Tel diced tomatoes with green chilies
• 1 can coconut milk and an equal volume water
• 1 tbsp curry powder

Directions: boil.

The only tricky thing to remember is that the tomatoes should be added at the end, or the lentils will take a very long time to cook. Naturally, being an experienced cook, I would never make this mistake more than about half the time.

Lately I’ve been constructing meals around a core of roasted vegetables, particularly sweet potatoes and cherry tomatoes, some kind of easy protein, and various grains boiled in my rice cooker. Quinoa seems like an obvious pairing with sweet potatoes for some reason, but I’ve also been experimenting with millet.

Thanks to Adam Ragusea for his recent video on tiny tomatoes which inspired me to roast cherry tomatoes and fresh garlic.

I used Maya Kaimal Butternut Curry sauce for this one. It was good, but it didn’t really taste like squash, which is fine since I don’t really like squash.

Based on Violet Witchel (@violet.cooks)‘s Dense Bean Salad concept.

Recipe by Jessie Sheehan via Food52. The bread came out pretty damp and greatly benefited from being toasted.