I’m using that recipe as inspiration…I don’t have all the spices, nor vegetable broth.
Crockpot Sweet Potato Lentils ( my version)
• 3 large sweet potatoes, diced (about 6 cups) • 3 cups water • 1 onion, minced • 2 teaspoon each ground coriander, curry powder and chili powder • 1/2 teaspoon salt • 1 1/2 cups uncooked red lentils (masoor dal) • 1 can coconut milk • 1 cup water
1. Place the sweet potatoes, water, onion, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.
3. Stir in the coconut milk and as much water as needed to get the right consistency.
Today is this week’s Domestic Day/ Zero People Day/ 0CommitmentDay / Do Whatever I want Day. So when I am not sewing, seeing clients for sewing, dancing, teaching dance, teaching sewing, and planning for either upcoming sewing or dance events, I like to cook and bake. Oh, I know – you know that already… Ok – here’s the Roasted Pepper Tomato Soup recipe. Roast a pile of peppers:
Lightly oil 2 cookies sheets for about 10 medium size peppers. Oven = 400 degrees Farenheit Wash the peppers, split in half, take out the seeds and toss them all in a huge bowl with a bit of olive oil. Spread them out on the cookie sheets and get them roasting while you take care of the rest of the soup. Maybe 20 minutes… check ’em – see when they start to char. them take them out. I leave them on the cookie sheet until I’m ready for them, then take them off and peel away any really burnt skin/ section.
In a large saucepan, start cooking the onion, and tomatoes: Heat 1 tablespoon of olive oil on medium heat.Chop an onion – I used red and it was large so I only used half. toss it in and saute until it smells awesome. Add in one can of whole tomatoes, and cover and let simmer. < Purists are welcome to peel and seed fresh tomatoes, if that’s your prerogative.> If your peppers are ready, toss them into the pot and let it all continue to cook. Add spices to your liking – salt and pepper, basil, oregano, I went italianesque for this batch. I happened to have roasted a small pumpkin while roasting the peppers and could not fit all of it into my 2 cup container, so I added the remaining pumpkin to the soup too. Once the peppers are tender, or you are bored, do what you do to puree soup. I toss it into a big stainless bowl and use an immersion blender – as you can see. Jar it/ serve it/ find a friend who makes homemade bread and barter some in exchange for a fresh loaf… Enjoy.
1 ½ cups whole wheat flour ½ cups carob powder 3 tablespoons cocoa powder 1 teaspoon cinnamon ½ teaspoons ginger ½ teaspoons baking soda ½ teaspoons baking powder ⅓ cup coconut oil ¼ cup honey ¼ cup molasses 2 teaspoons apple cider vinegar ½ cup water [ you can use coffee if you like]
Cream together the coconut oil [looks more like shortening to me than oil], honey, molasses, and cider vinegar.
Mix the dry ingredients in a separate bowl until well blended.
Alternately add the dry ingredients and the water to the coconut mixture, mixing well in between additions.
Make 12 cupcakes or 24 mini cupcakes and bake at 375 degree for about 10 minutes. Check with a toothpick to confirm done,but they are vegan so they can be gooey inside too!
Sprinkle the top with coconut, nuts, seeds or whatever you like.
I had a great time – congrats to the organizers for a very successful day!