Red Lentil Fritters

 

 

 

Spending a lot of time cooking is not my idea of a good time.

I do eat clean food, scratch-made

and wouldn't have it any other way.

But seeing as there are other things I'd rather do,

(read g-a-r-d-e-n),

allowing a mere 30 minutes or less to creating healthy, hearty food

has been my mainstay for a good decade or longer. 

 

I've been vegetarian for most of my life,

and lately have found a renewed interest in

cooking vegan or plant-based meals.

These fritters fill the bill just fine.

They are quick to cook,

taste great and keep my belly  happy.

They are creamy on the inside, crisp on the outside

and packed with flavor.

I paired them with a dairy-free ranch dressing.

 

Ela Vegan is one of the YouTube channels I frequent,

and she has armed me with a multitude 

of new delicious, plant-based options.

My version is posted here below.

 

I hope you'll give 'em a go,

even if you don't have dietary restrictions.

 

Red Lentil Fritters

(Ela Vegan)

 

3/4 cup dry red lentils

1 1/4 cup water 

1 red pepper, diced 

1 medium onion, diced 

2 large cloves of garlic, chopped 

4 tbsp (or more as needed) chickpea flour 

1 tbsp chia seeds 

3 tbsp fresh parsley, chopped 

1 tsp paprika 

1 tsp ground cumin 

1/2 tsp salt 

Oil for frying

 

Cook lentils in water 20 minutes, until soft, drain.

Add all ingredients to food processor and mix

until well blended.

Fry 3-5 minutes per side.

Enjoy!

 

 

 

 

Gluten-Free Tortillas (cf, df, ef, gf, sf, vegan)

 

 

 

I found a new website called Ela Vegan for vegan recipes.

You can find it here.

Her recipes are so simple and clean as a whistle.

These gluten-free tortillas/crepes/wrappers are fantastic!

The end product depends on how much water is added,

so these transform from thicker sandwich wraps

to less thick but hearty tortillas,

to thinner crepes for dessert.

 

They look like conventional crepes, right?

Believe it or not, they are quite healthy!

That wasn't even my first desire when I was watching her videos, 

but it is an added bonus.

 

My mom, also known as Mimi,

 being the amazing French chef that she was,

used to make us crepes every New Year's.

It was one of the traditions we adored as kids.

She would have three separate skillets on the stove,

and could hardly keep up with us devouring them

hand over fist.

Ah, the good ole' days!

 

It's been a while now that I've been frustrated

with the offerings of tortillas at the grocery store.

I wasn't even looking for something necessarily gluten-free,

but these fill the bill remarkably well.

I've reintroduced gluten into my diet

over the past few weeks with success.

But I still have a gf son, and I enjoy finding new recipes

that we can both test out.

I'm sure making them from scratch yourself

would be wonderful,

but I needed something that was quick

and didn't require a beloved abuela to teach me.

These did not disappoint.

 

They are made with 4 ingredients 

(although I added garlic powder for the savory version),

fry up fast in a cast iron skillet,

and can be made savory or sweet!

What else could a gal ask for?

 

These are too good not to share.

 

Gluten-free Tortillas

 

1 C chickpea flour

1/2 C tapioca flour or arrowroot

1/3 teaspoon salt

(1/2 teaspoon garlic powder)-savory version

3/4-1 C water

 

Add dry ingredients to bowl, whisk to aerate.

Add water as needed to acquire desired consistency.

Pour 1/3 C batter into skillet or pan.

Cook 2 minutes each side.

Enjoy!