Slow Cooker Mung Bean and Red Lentil Dal

I feel like January is flying by, and I want to slow it down. Why the rush, 2016? I am certainly excited for different projects and opportunities coming down the way, but I also want to cherish those day-to-day moments that make me most happy. The quiet, dim winter mornings, the lingering over the kitchen table, the cozy evenings on the couch, I want those all to stay around a bit longer. 2016, however, seems to have other plans. To keep up with the moving and shaking, I turn to this hearty, nourishing dal that becomes something quite magical in the slow cooker.

Traditionally, dal refers to a spiced legume-based dish, often seasoned with Indian aromatics such as turmeric, ginger, cumin, coriander, and a whole host of other goodies. For as many different spice variations that exist, there are almost as many different legume options. From split red lentils (masoor dal) to black lentils (urad dal), split chickpeas (chana dal) to split mung beans (moong dal), and the list goes on. Despite these differences, everyone seems to agree that dal should be rather mushy, as in, there is even a special whisk that exists to completely stir the dal into a mushy oblivion.

I admit that I take a few liberties with this dal. I use legumes, some traditional Indian spices, and embrace the beyond al dente texture of dal, but I get a little creative to turn this dish into something you could serve to people you are trying to impress. I originally mixed red lentils with mung beans the first time I made this because I had just a handful of each, but I found l loved the textural contrast between the softer red lentil and more substantial mung bean. Grated carrot and coconut milk add a mellow sweetness, and tahini and soy sauce get swirled in at the end for a rich umami boost. Why tahini? Namely because I find an excuse to put it in everything, but also because I love the rich creaminess it lends. I tried simplifying the recipe by just tossing in all of the spices in the slow cooker without taking the time to bloom them, but I found that the extra 2 minutes warmed in the oil made a noticeable difference to the depth of the dish.

Please do not get intimated by the ingredient list, as much of the process is hands-off. And your reward? Days and days of rich, nourishing dal full of fiber and protein-rich legumes and anti-inflammatory properties. This freezes beautifully, so portion out a few days worth and then pop it in the freezer for easy reheating when it is just too cold to venture out of the house.

Dal is not a glamorous food, no matter how you serve it. I am not promising an eye-catcher of a dish, but I think my additions elevate it a notch or two. 

Slow Cooker Mung Bean and Red Lentil Dal

1 1/2 cups mung beans, soaked overnight and drained
1 1/2 cups red lentils
1 small yellow onion, diced
1 28 ounce can diced tomatoes with juices
3 carrots, peeled and grated
3 garlic cloves, minced
1 inch piece fresh ginger, peeled and grated
1/2 serrano pepper, seeds removed
2 teaspoons turmeric powder
1 bay leaf
1 teaspoon salt
3 cardamom pods
2 tablespoons coconut oil or ghee (olive oil will also work)
2 teaspoons cumin seeds
2 teaspoons fenugreek seeds (optional but delicious)
1 1/2 teaspoons ground coriander
1 teaspoon chili powder
6 cups water
1 cup coconut milk
2 tablespoons low sodium soy sauce or tamari
2 tablespoons tahini
salt and pepper, to taste
lots of fresh cilantro, for serving
plain yogurt, for serving

In a slow cooker, add soaked mung beans, red lentils, tomatoes, onion, carrots, garlic, ginger, serrano pepper, turmeric, bay leaf, salt, and cardamom.

Heat oil or ghee in small skillet over medium heat. Add cumin seeds and toast until fragrant, about 1-2 minutes. Add fenugreek, ground coriander, and chili powder and stir for 30 seconds to allow spices to bloom. Add to slow cooker, stir in water, and stir everything to coat. Cover with lid and allow to cook on low for 10 hours. Lift lid and stir once during cooking process to make sure everything coats evenly.

When done, remove bay leaf and serrano pepper. Transfer 3 cups of mixture to blender, add coconut milk, tahini, and soy sauce, and blend until smooth. Return mixture to slow cooker and stir to combine. Alternatively, use an immersion blender to puree some of dal in slow cooker when adding remaining ingredients. Season to taste with salt and pepper. Serve with cilantro, plain yogurt, and a grain of your choice. Enjoy! Makes 10-12 servings. 

Miso Mushroom Stroganoff Toast

One of the shows we love to watch at home is Beat Bobby Flay. I know, I know. It is a cooking competition, which have become entirely too common, too dramatic, and are not much about the actual cookery. But Beat Bobby Flay is one of the few food competitions that I actually like because they are really cooking, sweating, and grinding. Also, the judging is entirely anonymous which makes it feel that much more legitimate. I love to see chefs bring their trademark dish- the dish they are most proud of- and go head-to-head against Bobby Flay. Spoiler alert: Bobby Flay usually wins, but that makes it so much sweeter when the opponent finally comes out on top.

The other night, we were watching an episode where the opponent brought their trademark dish- Beef Stroganoff. I had forgotten about Beef Stroganoff and how much I loved it as a kid. It was never very fancy- beef in a mushroom sauce- probably made with Cream of Mushroom or the like, some salty beef stock, and tangy sour cream- all served atop egg noodles. I can still remember slurping those egg noodles. In the Beat Bobby Flay episode, porcini mushrooms and a medley of other wild mushrooms were used, the egg fettuccine was homemade, creme fraiche replaced the sour cream, and the beef? Both Bobby and his opponent used filet mignon. Very fancy, indeed.

I suddenly got a craving for Beef Stroganoff after watching that show, but I only had mushrooms on hand. I had made a note a while back to try Sam's beautiful Creamy Miso Mushrooms on her blog, Drizzle and Dip, and I thought it would be a good starting point to get a mushroom-based stroganoff. Mushrooms would provide meatiness and miso would help get that salty richness that I wanted to mimic. Like her, I serve this on toast, but I made a few changes to lighten up the dish and give that slight tang of a stroganoff. I use thick Greek yogurt to mimic the sour cream since I did not have any in the refrigerator, and parsley and chives at the end adds a bright and fresh note. I add in some navy beans for extra bulk and a little texture, but you could leave them out or replace them with chickpeas.

Eat as is or top with an egg like Sam. Or serve the mixture atop little crostini for a lovely appetizer. It would be perfect for this holiday season. I will still have to make real Beef Stroganoff soon, but this most definitely satisfied my craving for that classic, rich, comforting dish.

Miso Mushroom Stroganoff Toast

2 tablespoons unsalted butter
1/2 pound mushrooms, stems removed and caps thinly sliced (I used a mix of cremini and shiitake)
2 garlic cloves, minced
1/2 cup canned navy beans, drained
3 1/2 tablespoons water
1 tablespoon miso paste
3 tablespoons plain Greek yogurt (I used 2 %)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
salt and pepper to taste
Slices of your favorite hearty bread, toasted (I used a seeded multi-grain)

Melt butter over medium heat. When butter begins to foam, add mushrooms, stir to coat, and allow to cook until golden and tender, about 8-10 minutes. Try not to stir the mushrooms too much to get a nice color on them. Add the garlic cloves and navy beans and cook another minute more.

In a small bowl, mix together the water and the miso paste. Add to skillet, scraping any bits from the bottom of the skillet, and allow to cook until some of the liquid has evaporated and mixture has thickened. Remove from heat, swirl in Greek yogurt, herbs, and season to taste with salt and pepper. Serve atop toast. Enjoy! Makes enough to top 3-4 large pieces of toast.

Lentil Kofta in Tomato Coconut Sauce

I almost had my fiance fooled. He thought these were little meatballs. But he could tell from the smile on my face that I was up to one of my how-can-i-sneak-more-vegetables-into-things schemes. Skeptical of my intentions, he poked and prodded the poor little balls before taking a bite, pausing, and then digging in again. He really liked them. And I think you will too!

These are not meant to be a substitute for real Italian meatballs, although Italian spices and a marinara sauce would be delicious. I am not really trying to fool anyone, but these are just a different way of eating lentils. They are super satisfying in their flavor and their texture. They get their meatiness from brown lentils, sunflower seeds, and chickpea flour and their earthiness and reddish hue from grated beets and paprika. I throw in some canned pumpkin to add a little extra moisture and because canned pumpkin seems to be showing up in everything I make these days- from overnight oats, to a quick bread, and even to enchiladas.

The tomato coconut sauce draws from the Indian spice cabinet- cumin, coriander, cilantro, ginger, and garlic. Coconut milk rounds it all and gives it just a little sweetness. I served it all on top of brown rice, but go for whatever grain you have.

Lentil Kofta in Tomato Coconut Sauce

Lentil Kofta:
1 1/2 cup brown lentils, uncooked
3 tablespoons sunflower seeds (I used raw, but toasted would be delicious!)
1/4 cup canned pumpkin puree
2 medium beets, peeled and grated
6 tablespoons chickpea flour or whole wheat flour
2 teaspoons ground coriander
1 tablespoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
3 garlic cloves, chopped

Tomato Coconut Sauce:
2 tablespoons coconut oil or ghee
2 garlic cloves, minced
1 small yellow onion, chopped
1 tablespoon minced fresh ginger
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 bay leaves
1 28-ounce can diced tomatoes
1 14-ounce can coconut milk, well-shaken (I used full-fat because it has fewer additives and thickeners)
handful of fresh cilantro, roughly chopped, plus more for garnish
salt and pepper to taste

Prepare lentil kofta. Preheat oven to 400 degrees Fahrenheit. Place lentils in a pot and cover with water. Bring to a boil, reduce to simmer and cook for 15-20 minutes or until lentils are soft. Drain lentils.

Meanwhile, in a food processor, process sunflower seeds, pumpkin puree, grated beets, chickpea flour, ground coriander, paprika, cayenne pepper, garlic cloves, and salt until combine, scraping down sides as necessary. Add lentils to processor and process until mixture is well combined and a large mass forms. The mixture will be a little stiff but stick together easily when you try to form a ball. If the mixture needs more moisture, add a little water to the mix, but do not add too much.

Line a baking sheet with parchment paper or a Silpat. Scoop lentil mixture into balls, about a rounded tablespoon, and use your hands to shape into balls. Distribute on tray, and bake for 25 minutes or until tops are just starting to crack. Remove from oven.

Prepare tomato coconut sauce. Heat 2 tablespoons oil over medium-high heat. Add onion and garlic and saute for 5-8 minutes or until soft. Add ginger, chili powder, ground cumin, ground coriander, and cook for 1 minute or until fragrant. Add bay leaves, tomato sauce, and generous pinch of salt. Stir, bring to boil, then reduce heat to simmer and allow to cook for 25 minutes.

Remove bay leaves from mixture. Transfer mixture to blender and blend until smooth. Return mixture back to pot, stir in coconut milk and cilantro. Season to taste with salt and pepper. Add kofta, stir to coat and heat through. Enjoy! Serves 4-6.

Black Bean and Cabbage Enchiladas with Pumpkin

Enchilada casserole is one of my fiance's favorite things that I make. So, I thought that making one of his favorite things would be a nice way to celebrate the fact that we are only 6 months away from our wedding! Only 6 months! It sort of seems like a long time until I think about how October has just sort of flown by and Christmas is just around the corner and 2016 is almost here. Yowzers.

Before I work myself up about it all and get all excited about the fun little party we are going to have come April, I will move on with this recipe. In addition to my fiance loving enchilada casserole, I love the chicken enchiladas from our neighborhood Mexican restaurant that are only available at brunch. I took a few liberties with my enchiladas, but two things I did borrow from them was the sunny-side egg draped over the tortillas and the little bed of lightly dressed green cabbage lounging beneath. The oozy egg makes the whole thing look sophisticated when Mexican food can look a little less than, and the cool, crisp cabbage just begins to wilt under the heat and heft of the enchiladas to still provide a nice little crunch.

I keep these enchiladas vegetarian, stuffing them with sauteed green cabbage- a vitamin C booster-and fiber-rich black beans. I use a tangy goat cheese crumbled on top compared to the salty cotija used at the Mexican restaurant and it does make it a little extra fancy, but I also thing it provides a creaminess that is just so yummy. And another way I sneak in some vegetables? I throw some canned pumpkin and ground coriander into my favorite Mexican Spiced Tomato Sauce. It is barely noticeable, but it does give the sauce a bit more body. I also happen to think that pumpkin and goat cheese make a splendid combination. Pumpkin can be so earthy and grounding that the goat cheese lightens it up. Of course, fresh cilantro would really make this dish sing, but I kept forgetting to buy it from the store.

This is a favorite dish for leftovers- if you have any! I cannot guarantee that the enchiladas will scoop out perfectly out of the casserole dish as the tortillas get a bit soft, but if you choose to go the egg route, it covers up the mess you make quite nicely. Either way you scoop it, the flavors all work. That I can guarantee.

Black Bean and Cabbage Enchiladas with Pumpkin

1/2 small head Napa cabbage, shredded and divided
1 tablespoon olive oil
1 can black beans, rinsed and drained (or 1 1/2 cups cooked)
4 ounces fresh goat cheese, crumbled and divided + more for serving (optional)
1/2 cup shredded sharp cheddar cheese or pepper jack for a little extra spice + more for serving (optional)
1 batch Pumpkin Enchilada Sauce (recipe below)
8 corn tortillas
4 over-easy eggs, for serving**
salt and pepper to taste
hot sauce to taste

Pumpkin Enchilada Sauce (aka My Mexican Spiced Tomato Sauce with Pumpkin)
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons chili powder (I used a mix of chipotle and regular chili powder)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 cup canned pumpkin
1 15-ounce can tomato sauce
3/4 cup water
salt and pepper to taste

Prepare sauce. In a medium saucepan, heat oil over medium-high heat. Add onion and garlic cloves, and cook for 5-8 minutes or until softened and slightly golden. Add chili powder, cumin, oregano, ground coriander, and salt, and stir and cook for 30 seconds or until fragrant. Add canned pumpkin and tomato sauce and water. Stir to incorporate and turn heat to low and cook for 20 minutes. Season to taste with salt and pepper.

Preheat oven to 400 degrees Fahrenheit. Saute cabbage. Heat 1 tablespoon olive oil over medium-high heat. Add all but a heaping cup of shredded cabbage to the pan and pinch of salt. Saute until wilted but not soggy, about 5-8 minutes, stirring often. Add black beans, 1/2 of crumbled goat cheese, and shredded sharp cheddar to warm cabbage and stir until combined. Season filling with salt and pepper as necessary.

Assemble enchiladas. Spread a thin layer of sauce on bottom of 8x13-inch baking dish. Dip corn tortilla in sauce, allowing excess to drip off. Tortilla should become pliable. Lay flat on cutting board, spoon a scant 1/4 cup of filling into tortilla, and roll up. Place seam side down in pan. Continue with remaining filling and tortillas until all are snuggled into the pan. You will have extra enchilada sauce leftover.

Spread a bit of remaining sauce on top of tortillas just so prevent drying out, especially on the tortilla edges. Sprinkle remaining goat cheese on top and place in the oven. Bake for 20-25 minutes or until cheese gets a little golden. Remove from oven, allow to rest for 5-10 minutes before serving. Place a little bed of the remaining cabbage on each plate, serve enchiladas on top, and drape an egg cooked to your liking over it all. Sprinkle with extra cheese if desired. Enjoy! Serves 4.

*To cook eggs over-easy, heat a little oil in a non-stick or cast-iron pan (about 1-2 teaspoons of oil per egg- I like to use ghee for the flavor). When hot (water should sizzle when splashed on it), crack egg into pan, sprinkle with a little salt and pepper, and place a lid over top (that does not touch egg surface) and turn down the heat to medium/ medium-low.  I have a clear pot lid that I use to make visibility easy. When eggs have reached desired doneness (this takes about 3-5 minutes for me to get whites cooked but yolks still just a little runny but thick), remove from skillet and serve.

Brown Rice and Sweet Onions with Rosemary Shiitakes and Taleggio Cheese

This is so comforting, so fall. Mushrooms, taleggio, and hazelnuts give the dish a rich umami flavor, and lemon zest and parsley brighten it up. The onions offer just that sweetness and curl around your fork like noodles as you dig in.  If you have never had taleggio, it is quite a funky cheese. It has a very earthy flavor, sometimes described as barnyardy, and is a bit chewy, but melts beautifully.

This dish comes together easily. Cook some rice while you prepare the rest of the ingredients. Pile it all on top of the rice and broil just until the cheese gets oozy.

Brown Rice and Sweet Onions with Shiitakes and Taleggio Cheese

1 cup brown basmati rice
1 1/2 cups water
2 tablespoons olive oil, divided
1 lb. shiitake mushrooms, stems removed and sliced
1 15.5 ounce can chickpeas or 1 1/2 cup cooked chickpeas, rinsed and drained
2 teaspoons white wine vinegar
1 large yellow onion, sliced in half, and thinly sliced
1 1/2 teaspoons chopped fresh rosemary
2 garlic cloves, chopped
6 ounces taleggio cheese, chopped
1/4 cup hazelnuts, toasted and papery skins removed**
1/2 lemon, zested
handful of fresh parsley, chopped
salt and freshly ground pepper to taste

Cook brown rice. Add water and rice to pot. Bring to boil. Reduce heat to simmer, cover, and cook for 45 minutes. Remove from heat, and allow to rest, covered, for about 10 minutes.

Crisp onions. Heat 2 tablespoons oil in pan over medium-high heat. Add onions and some salt and cook over medium heat until they are crispy on the edges and softened but not completely caramelized, about 10-12 minutes.

Saute mushrooms. Heat 2 tablespoons olive oil over medium-high heat in large oven-proof skillet, such as a cast-iron skillet. Add mushrooms, sprinkle with salt and black pepper, and allow to cook until mushrooms soften, about 8-10 minutes. Add chickpeas, garlic, and rosemary, and cook 2 minutes or until fragrant and chickpeas are warmed. Stir in 2 teaspoons vinegar and immediately remove from heat.

Turn on broiler. Mix rice directly into mushroom mixture, and level. Spread crisped onions over top. Cube taleggio cheese and mix with parsley and hazelnuts until cheese is coated with herbs and nuts. Sprinkle rice with cubes of cheese. Broil for 3-5 minutes or just until cheese gets melty. Remove from oven and sprinkle with lemon zest. Enjoy! Serves 4.

**To toast hazelnuts: Toast at 400 degrees Fahrenheit for 8-10 minutes or until skins are starting to peel off and nuts become golden. Place in a kitchen towel to run off as much of the papery skin as possible.