I've been busy creating recipes for my Vegan for $3.33 a Day E-book. It is somewhat challenging to write a book while sticking to this budget, but I'm doing it! I do have some recipes written already and most of them are very $3.33 friendly, but the majority of them will be written as I go along each day. I plan on around 120 recipes, so realistically, it will probably take me at least 2 months to write this. May 1st is my target release date.
This spread is delicious and I'm sure it will make it's way into several dishes over the next week or so. Half of it is in the freezer not only for future use, but also as a test to see how it freezes. I think it will be fine.
2 T EVOO
1 large onion, diced
¼ t cayenne or ½ t crushed red pepper flakes
2 t thyme
1 t yellow mustard
Several grates fresh nutmeg (1/8 t)
2 T freshly minced ginger
6 cloves minced garlic (reserve 1)
¼ t celery salt/pepper
½ c quinoa
1 c red lentils
6 c veg broth or water and bouillon cube
Juice/zest 1 lemon
2 T nutritional yeast
2 T fresh parsley (or 2 t dried)
Salt/Pepper to taste
In a heavy bottomed soup pan over medium heat add the oil, onion, spices, ginger and garlic along with a pinch salt/pepper. Sauté for 10 minutes or until the onions are translucent. Now add the quinoa and lentils. Toast in the onion/spice mixture for a minute or so and add the broth (or water and bouillon). Bring to a boil uncovered for 3 minutes. Turn heat down to low and cover for 30 minutes. Just before serving, stir in the lemon juice/zest, yeast and parsley and reserved minced garlic. Taste and adjust salt/pepper to your liking.