Please Help Me Win the Canadian Lentils Recipe Revelation Challenge!

Hello beloved blog readers…  I need your help!

You’ve probably noticed that lately I have been posting a lot of recipes with lentils as a main ingredient.  That’s because I’ve entered five (5) recipes into the 2015 Canadian Lentils Recipe Revelation Challenge!  Yay!  Here they are:

Curry Lentil Salad

Red Lentil Dahl Oatmeal

Carob Coconut Lentil Muffins

Jamaican Lentils and Quinoa (a twist on Jamaican rice and peas)

Jamaican Lentil Patties

Likes and repins of each recipe count as a portion of the total scoring, so I’m asking you to please like and repin EACH recipe I’ve posted.  Please click on each link above so that you can be taken directly to the entry and so that you can like it AND repin it.  If you don’t have a Pinterest account, or you’re not into being vegan/gluten-free or if you don’t even eat food, whatever – I would still appreciate it if you liked and pinned and repinned and shared each recipe.  You can repin the recipe more than once and onto more than one board… That would be ideal.

Contest ends this MONDAY so don’t delay.  Pin today!

Thank you! Xoxoxo

P.S. Again, here they are: 🙂

Curry Lentil Salad

Red Lentil Dahl Oatmeal

Carob Coconut Lentil Muffins

Jamaican Lentils and Quinoa (a twist on Jamaican rice and peas)

Jamaican Lentil Patties


Red Lentil Dahl Oatmeal (Vegan, Gluten-Free)

I have recently discovered the wonders of savory oatmeal.

I love oatmeal.  I can eat it morning, noon or night, hot or cold.  It’s all the same to me.  But I am trying to lessen the amount of sugar in my diet, and I realize that I consume most of my sugar during breakfast.  This needed to stop.

This is me combining my favorite foods – red lentil dahl and oatmeal – to create a hearty breakfast to get me off to a good start – without sugar.

1 ½ cup chicken broth or vegetable broth (to make it vegan/vegetarian)

½ cup red lentils

1 cup diced tomatoes

1 cup rolled, old-fashioned oats (gluten-free if this is an issue)

1 tbsp garam masala (Club House seasoning brand is my personal fav; otherwise, use a blend of cinnamon, cumin, cardamom, garlic powder, onion powder and salt)

¼ cup coconut milk

1 tbsp Madras curry

1 tsp cumin

Salt, to taste (this depends on how much salt there is in your vegetable broth, curry powder and/or garam masala)

  1. In a medium saucepan, cook your red lentils and oats together with the vegetable broth, garam masala, curry, cumin and salt. This should take 10 to 15 minutes.
  2. Stir in the diced tomatoes and coconut milk. Serve warm.  Add kale or coriander if you’d like.

On another note, I’m entering this recipe into the 2015 Canadian Lentils Recipe Revelation Challenge!  Yay!  Likes and repins of my recipe count as a portion of the total scoring, so please like it and repin it!  Here’s the direct link: https://www.pinterest.com/pin/214554369724083666/

072


Coconut Carob Lentil Muffins (Gluten-Free, Vegan, Refined Sugar-Free)

The Bible says that love covers a multitude of sins.  So does chocolate.  Or carob.

I have come to realize that chocolate and carob will cover any other odd elements you may introduce into a dessert or otherwise sweet good – zucchini, spinach, carrot, lentils…

Now, I’m not calling lentils a sin – they are good for you – but the carob in this recipe does a really good job of masking this protein-packed pulse.  I used carob instead of chocolate because carob is the caffeine-free alternative to chocolate.  However, feel free to use cocoa if it suits your fancy.

These muffins are great as a morning breakfast or mid-afternoon snack.

076

½ cup red lentils

1 cup gluten-free oat flour or gluten-free baking flour (or 1 cup all-purpose flour)

¼ cup carob powder (or cocoa powder)

½ cup apple sauce

¼ cup shredded coconut

¼ tsp salt

¼ cup coconut beverage (not coconut milk), non-dairy milk or water

¼ cup coconut sugar

¼ cup carob chips (or chocolate chips)

1 ½ tsp baking powder

¼ cup rolled/old-fashioned oats (gluten-free) for garnish

Note:  Carob powder is naturally sweeter than cocoa powder.  Thus, if using cocoa powder or chocolate chips, you may want to increase the amount of sugar used in this recipe.

  1. Preheat oven to 350 Fahrenheit. Grease a muffin pan.
  2. Cook the lentils according to package directions. Set aside to cool.
  3. In a large bowl, combine all of the dry ingredients. Mix well.  Create a little well in the centre of your ingredients in the bowl, and add your wet ingredients, including your lentils. Mix well. Add your carob chips and gently stir until incorporated.
  4. Pour your batter into your prepared muffin pan.  Sprinkle oats onto each muffin and place the pan into oven.
  5. Bake for 35 minutes in the oven or until tooth-pick comes out clean.
  6. Let cool in muffin tins and then transfer to a cooling rack.
  7. Serve warm or cool. These can also be frozen.

On another note, I’m entering this recipe into the 2015 Canadian Lentils Recipe Revelation Challenge!  Yay!  Likes and repins of my recipe count as a portion of the total scoring, so please like it and repin it!  Here’s the direct link: https://www.pinterest.com/pin/214554369724083664/

073 078