Vegan Lentil Stew

A hearty and healthy vegan lentil stew full of vegetables and spices that is great for saving money and reducing waste.

Ingredients:

• 1 cup dry lentils
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Run cold water over the lentils several times to clean them

Put olive oil in a big pot and heat it over medium-low heat

Toss in the chopped onion, carrots, and celery

For about 5 minutes, or until softened, saut

Garlic powder, cumin, paprika, turmeric, salt, and pepper should all be added

Go on and cook for two more minutes

Tomato dice, lentils, and vegetable broth should all be added

Bring up the temperature

Turn down the heat, cover, and let it simmer for 25 to 30 minutes, or until the lentils are soft

Check the seasoning and make changes if needed

Serve hot, with fresh herbs on top if you want

Have fun!

Japanese-Style Fluffy Pancakes

Japanese-style fluffy pancakes are light, airy, and incredibly delicious. They are a perfect breakfast treat that will make your morning special.

Ingredients:

• 2 large eggs
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• Vegetable oil for cooking

Instructions:

Put the egg whites and yolks in two different bowls

As you whisk the egg yolks until they are pale and fluffy, add the sugar to the bowl

Add the vanilla extract and whole milk to the egg yolk mixture and mix them well with a whisk

Add the baking powder, salt, and cake flour all at once and mix them in the bowl until the batter is smooth

Beat the egg whites in the bowl until they form stiff peaks

Fold the beaten egg whites into the batter slowly until they are fully mixed in

Put a nonstick skillet or griddle on low heat and add a little vegetable oil to cover the bottom

Using a ladle, pour the pancake batter onto the pan to make thick pancakes that are about 4 inches across

Put the lid on top of the pan and cook for four to five minutes, or until the bottom is golden brown

Using a spatula, carefully flip the pancakes over

Put the lid back on and cook for another 4 to 5 minutes, until both sides are golden brown and the pancakes are fluffy

Put the pancakes on a plate and add whipped cream, fresh fruit, or your favorite syrup on top

Spaghetti Squash with Spinach, Feta, Basil, and White Beans

Spinach, feta, basil, and white beans are just a few of the healthy foods that are in this spaghetti squash dish. It's a tasty, filling keto-friendly meal that can be eaten for lunch or dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup cooked white beans
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Split the spaghetti squash in half down the middle, and then scoop out the seeds

Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down

After the oven is hot, bake the squash for 35 to 40 minutes, or until it is soft and a fork can easily go through it

Set the olive oil in a skillet over medium heat while the squash bakes

Add the minced garlic and cook for about one minute, until the garlic smells good

Put in some fresh spinach leaves and cook them for about two to three minutes, until they wilt

When the spaghetti squash is done, use a fork to pull the flesh apart into strands that look like spaghetti

Add the spaghetti squash strands to the pan with the spinach

Put cooked white beans, feta cheese crumbles, and basil leaves in the pan

Add salt and pepper to taste, then toss everything together until it's well mixed

Add two to three more minutes of cooking time until everything is hot

Enjoy your tasty spaghetti squash with spinach, feta, basil, and white beans while it's still hot!