Caramelized Vegetables and Orzo

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This dish should have served 4. But with my husband and I each taking a bite each time we walked through the kitchen, then serving ourselves bowls of it later that same night, it really only served about 2.5. I think we like this dish!

This does not require only one pan, sadly, because I had to first cook the orzo, but this dish uses nearly all my favorite flavors, so it was well worth the 2 pans. So, yes, first cook approximately 1 cup of orzo to al dente then drain and drizzle with some olive oil.

Chop up purple sweet potatoes (they are available locally for me and are HEAVEN), and let those babies sit in some high smoke-point oil in your biggest and heaviest cast iron pan, then add chopped up yellow onions. Yellow are the best! I used what remained from 2 different onions.

Then chop up a few cloves of garlic and let all of that stay in the pan with very little stirring to get BROWN!

Add some grated ginger, stir that up, then chop up brown mushrooms and let those sit on the hot part of the pan.

Once all these delectable vegetables look brown and caramelized, add in a mixture of 1 TBS oil, 2 TBS soy sauce (or Bragg Liquid Aminos), and 1 TBS balsamic vinegar. Stir now and make sure everything gets coated.

Next, start adding in the orzo and continue to stir until even the orzo looks browned and yummy. Then add in your choice of hearty green (kale, chard, spinach) for just a couple minutes. I chose kale. Enjoy!

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Recipe tweaked from this one.

Peace and love,

Kristan

Sweet Potato with Lentil Topping

This dinner was divine! It could be made vegan so easily, just leave off the mayonnaise, or substitute vegenaise. I personally love vegenaise, but I prefer to make my own mayonnaise, and it’s package-free.

  • Bake sweet potatoes at 375 F for as long as they need to be fork tender. Perhaps an hour for large, thick potatoes.
  • Cook about 2 cups of lentils in water and drain when done.
  • Sauté a couple shallots or half an onion in oil, then add a few cloves of garlic, and a bell pepper.
  • Add spices of your choosing here: chili powder, paprika, cumin.
  • Add some tomatoes – I used up my last can of diced, fire roasted tomatoes. I think anything tomato would work here as long as it has some liquid.
  • Toss in cooked lentils and simmer for a few minutes.

Mash up the cooked sweet potato and top with the cooked lentil mix. Add avocado and mayonnaise if you please!

Peace and love,

Kristan