Recipe Thursdays Vegan Edition: Simple Lentil Soup

Brrr! While Jack Frost is still nipping at our noses, it's nice to come home to something warm and hearty, like this Simple Lentil Soup. Featured in My Vegan Recipe Journal, this week's recipe is from vegan restaurant Café Blossom in New York City.

Simple Lentil Soup
Serves 4

4 cups water
1 cup dried brown or red lentils
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
2 carrots, peeled and chopped
3 tomatoes, seeded and diced
1-1/2 tablespoons tomato paste
2 teaspoons dried thyme
Black pepper to taste

1. In a large pot combine all ingredients.
2. Slowly bring to a boil, reduce heat, and simmer for 1-1/2 hours over very low heat, stirring occasionally.
3. Add more water to soup to achieve desired thickness.

Image © CGissemann /


Recipe Thursdays: Veggie Burger with Wasabi Mayo

This week's recipe is from The Little Black Book of Burgers. Where's the beef, you ask? Well, we're giving Sir Loin and Chuck a vacation this week so we can go au naturale with this delicious Veggie Burger with Wasabi Mayo! 

Veggie Burger
Makes 6 burgers

1/4 cup roasted unsalted pepitas (pumpkin seeds)
2 cups chickpeas
1/2 cup mashed potatoes
4 ounces firm tofu, drained
Pinch of onion powder
Salt and pepper
6-7 teaspoons tahini (sesame paste)
1/2 teaspoon paprika
Peanut oil
Wasabi Mayo

Using a mortar and pestle, grind pepitas to a rough paste. Place pepitas with other ingredients (except oil and mayo) in a food processor and blend into a batter. Form into patties and fry in peanut oil in a hot skillet, about 5 minutes a side, turning patties with care.  Serve with wasabi mayo.

Easy Wasabi Mayo
Makes 1/2 cup mayo

1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon wasabi (Japanese horseradish)
1 tablespoon sour cream
1 tablespoon minced chives

Stir ingredients together, and serve immediately as a sandwich garnish.

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