Maple Baked Lentils

DF, V, VG

I love lentils, not even really sure why, but they are amazing.  I love to make them in soup, but I thought why not make them like beans and bake them with some maple syrup.  Doesn’t that just sound irresistible?  They were almost too pretty to eat.  Almost being the key word.

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Maple Baked Lentils
1 c onion, diced
2 garlic clove, minced
1 bay leaf
1/2 tsp dry mustard
1/8 tsp ground ginger
1 tbs molasses
2 tbs maple syrup
3 c chicken or veggie broth
1 c dry lentils
1/3 c breadcrumbs
2 tsp olive oil

Preheat the oven to 350 degrees.  Heat oil in a pot over medium heat.  Add onion, garlic, bay leaf, dry mustard, and ground ginger.  Season with salt and pepper to taste, cook for 3 minutes.  Add molasses, maple syrup, chicken broth and lentils.  Bring mixture to a boil, reduce to simmer and cook for 30 minutes.  Ladle lentils into baking dish, set aside.  In a small bowl add breadcrumbs with olive oil, stir to combine.  Top lentils with breadcrumb mixture.  Bake for 30 minutes.

Eggplant, Sun Dried Tomato and Roasted Garlic Dip

DF, V, VG, GF

I knew I would like this dip, but I didn’t realize how much I would love it.  For a quick snack I ate some with pita chips, then later I ate some on a sandwich with arugula and thinly sliced red onion (prosciutto and fresh mozzarella would have been good additions as well).  This dip has so much flavor packed into every bite, also making a perfect appetizer for drinks with friends.  This recipe makes 1 c, I suggest doubling the recipe for more than 3 people.

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Eggplant, Sun Dried Tomato and Roasted Garlic Dip
1 baby eggplant, chopped
3 garlic cloves in skins
1/4 c sun dried tomatoes packed in oil, drained
1 tbs oil from sun dried tomatoes
6 basil leaves

Preheat oven to 350.  Place chopped eggplant on a baking sheet and toss with olive oil and salt until evenly coated.  Place garlic cloves in aluminum foil with a bit of olive oil and salt, then seal and place on baking sheet with eggplant.  Roast in the oven for 30 minutes, let cool for 5 minutes.

Carefully remove garlic from skins then place in a food processor with cooled eggplant.  Add sun dried tomatoes, oil, and basil.  Pulse until smooth.  Spoon into a small bowl or ramekin then serve with pita chips or sliced veggies.

Blueberry and Peach Ginger Cookie Crumble

DF, V, VG

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Blueberry and Peach Ginger Cookie Crumble
1/2 c flour
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1/4 c brown sugar
2 tbs vegetable oil
1 tbs 1/2 tsp molasses
2 tbs water
2 c blueberries
2 c peaches, peeled and chopped
2 tbs corn starch

Preheat oven to 375.

In a bowl add flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.  Whisk to combine, set aside.

In another bowl add brown sugar and vegetable oil.  Mix until well combined then add molasses and water.  Add flour mixture and stir until it just comes together, set aside.

In another bowl add blueberries, peaches, and corn starch, mix well.  Add fruit mixture into four individual ramekins.  Then divide ginger cookie dough into fours, using your hands flatten each fourth into the disc about the same width as a ramekin.  Set dough on top of fruit, and place ramekins onto a baking sheet.  Bake for 30 minutes, then let cool for 10-15 minutes before eating.