My grandma used to make a pot of brown lentils with salt, garlic, and a few glugs of olive oil. Then she would take some one day and add onions, stock, and wide flat noodles to make a soup. Another day she would add bulgur and make a vegan kebab to serve with fresh parsley and mint and lavash. There were one or two other things, too, but these are the ones I loved, so I remember them, and make them! 😄
@@veryveganval Oh, hi! Great vid. The only thing you need to think about us having enough liquid to hydrate the bulgur. In truth, now that I think of it, you could just hydrate the bulgur separately and mix the two things together. 😄
LOVE everything about this video. Your personality, a real person's kitchen and tools (used and not perfect like they just came out a box) and those really different (to me) lentil recipes. Thank you!
These all look great. Lentils are budget friendly, versatile, and delicious! I never thought about using them in a tabbouleh salad. I think I will give it a try. Thank you!!
Same garlic problem in Memphis. Even if the stores have some, it’s usually old and already sprouted. These all look terrific! I can’t wait to try them all.
Delighted to have discovered your channel! I don’t cook with any oil but everything you make can be adapted to be made without oil so I am going to add lentils to my shopping list and try to make some of the recipes you shared today.
Hi Kathleen, thanks for the comment and the feedback- I'll certainly try and be more mindful about how I use background music so it doesn't detract from the video content.
Hi Sheri, I don't have written instructions anywhere, but I've added timestamps to the video to help you quickly navigate to the recipe you're looking for. Hope that helps!
LOVE lentils. When being tempted to buy a cookbook, whether in a bookshop, marked down in a spice shop, or at a thrift store (all places I've bought from), one of the things I look for in the Index is "Lentils"! If the book has some good lentil recipes (and/or eggplant and/or other things I especially like), I usually buy it. -------------- - 1st recipe: I think at least some of those are *grape* tomatoes, not "teeny tiny cherry tomatoes". I actually prefer them to cherry tomatoes. Also, I couldn't catch what you said you'd do if they were bigger ("I'd quarter them or ____"?) - I'm pretty sure that was a small red onion, not a shallot. BTW, shallots are not always available and cost way more than *any* of the common onions. I use red onions a lot. - There are two common types of parsley in most U.S grocery stores: regular aka curly, and Italian aka flat-leaf. You are using Italian/flat-leaf parsley. (I prefer that one as well.) You should say so in the video and the recipe. - While tsp is used for teaspoon, Tbs/Tbsp is probably the most common abbreviation for tablespoon. Note the capital T to avoid any mix-ups; personally, I prefer to use Tbs and leave off the final "p" for the same reason. See www.dummies.com/article/home-auto-hobbies/food-drink/cooking-baking/general-cooking-baking/measurement-abbreviations-and-conversions-200637/ for more. - You can abbreviate cup as "c." (Some sources say upper case is acceptable as well.) - It would be great to see the final dish, in close-up, right after you make the dish. Especially felt the loss of that with the pate. It was great to see everything at the end, too, with sample servings and tasting comments, though. - Not everyone has easy access to pine nuts, nor can afford them. It would be good to say something like "If you don't have pine nuts, just use 3/4 c. walnuts. (Or sub hazelnuts? macadamia? sunflower seeds? pumpkin seeds aka pepitas? instead of the 1/2 c. of pine nuts.) - I think you could probably add a bit of water in order to moisten the pate and reduce the amount of oil needed. The nuts add fat as well, so there would still be plenty of richness. - Bouillon. Note the "u". - "Better than Bouillon" comes in many flavors, _not all of them vegan_ . You should be specific. I, for instance, only knew about the non-vegan ones. Vegan samplers: www.soupsonline.com/product/better-than-bouillon-large-vegan-sampler/ and www.soupsonline.com/product/better-than-bouillon-basic-vegan-sampler/ - Personally, as a long-haired cook with an inquisitive cat, I don't have much of a problem (or a leg to stand on to criticize), but I've seen and heard plenty of people who would have an issue with you for not tieing your hair back and not keeping the dog away from the food. (It was a bit distracting as a viewer, to tell the truth.) ------------ *Liked* , bookmarked, and I will be sending a link to this to a couple of vegan friends. I will probably make at least two, maybe all, the recipes. After a quick browse of your channel (ALL of your holiday-ish recipes are intriguing--I'll be watching those soon), I had to *subscribe* as well! (P.S. Not a vegan, not even a vegetarian, but leaning that way, and just interested in good, nutritious, affordable food and recipes.) Thanks for adding to my repertoire.
Hi Val, do you know the ratios for dry lentils/cooked lentils? In other words, if you cook 1 cup of dried lentils, how much dehydrated lentils are made?
That's Dougie- he is the most amazing puppers, and can often be seen walking around and doing Doug stuff in my videos. He is very much an only child, and loves long naps, destroying soft toys, wading in water, pouncing like a cat, treats, and getting all the attention.
You know when you eat something and your body just falls in love? That’s how I feel about lentils❤ Thanks for the recipes!
My grandma used to make a pot of brown lentils with salt, garlic, and a few glugs of olive oil. Then she would take some one day and add onions, stock, and wide flat noodles to make a soup. Another day she would add bulgur and make a vegan kebab to serve with fresh parsley and mint and lavash. There were one or two other things, too, but these are the ones I loved, so I remember them, and make them! 😄
Wow, she sounds like an amazing cook! I really want to try and recreate those kebabs sometime, thanks for sharing!
@@veryveganval Oh, hi! Great vid. The only thing you need to think about us having enough liquid to hydrate the bulgur. In truth, now that I think of it, you could just hydrate the bulgur separately and mix the two things together. 😄
LOVE everything about this video. Your personality, a real person's kitchen and tools (used and not perfect like they just came out a box) and those really different (to me) lentil recipes. Thank you!
Thank you, that was so kind!
These all look great. Lentils are budget friendly, versatile, and delicious! I never thought about using them in a tabbouleh salad. I think I will give it a try. Thank you!!
Thanks Sharon! They worked really well in that dish, although if you want a more true tabbouleh I would omit those olives 😂
Thank you for not endeavouring to teach me how to chop an onion! Loved your video from start to finish. Lol
I love lentils and I especially love a good lentil pate😋😋
love the sous chef supervising
@MarcelRiegler that's Dougie- he's always close by to lend his opinion on if what I'm cooking is any good.
Oh man, that lentil pate looks amazing!
@@underchad4388 thanks!
Great presentation! Quick, to the point and easy to understand. Glad your channel was recommended.
Thanks, we're glad to have you around!
This lentil salad looks really yummy !!
THANKYOU ❤
I think you’re pup is a lentil fan😂
@@suzannemccabe386 what, him? How could you tell, he was acting so casual 😂😂😂
Same garlic problem in Memphis. Even if the stores have some, it’s usually old and already sprouted. These all look terrific! I can’t wait to try them all.
Looks great! Thanks for not throwing your ingredients around like some of the vegan cooks. I enjoyed your presenting.
Thank you for sharing. I’m always looking for new vegan high protein recipes. Your dog is adorable! 😊
¡Excelentes recetas! Adoro las lentejas
Love lentils - great suggestions for lentil dishes. Thank you!
I'm with you, lentils are a great food!
Delighted to have discovered your channel! I don’t cook with any oil but everything you make can be adapted to be made without oil so I am going to add lentils to my shopping list and try to make some of the recipes you shared today.
Thanks Ellen! Let us know how the oil-free versions work out!
Yay, more great recipes to add for a favorite food, thanks Val!❤😊
Thanks! Glad you like them. 😊
Wonderful dishes!
Awesome recipes!
Adorable dog!
I am going to try them all, thank you for sharing ❤
Awesome! Let us know how it goes!
Just found your channel...love it and the recipes and I am glad the recipes are listed as your music often made you hard to hear...
Hi Kathleen, thanks for the comment and the feedback- I'll certainly try and be more mindful about how I use background music so it doesn't detract from the video content.
I agree, the background music was detracting from your instructions. The recipes looked great! Thank you!
Beautiful dog. Good recipe! Thanks
He's a good boy! Glad you enjoyed the recipes.
I see the ingredients listed in description, but not the recipe instructions. Are they written out anywhere? These recipes look really good.
Hi Sheri, I don't have written instructions anywhere, but I've added timestamps to the video to help you quickly navigate to the recipe you're looking for. Hope that helps!
Thank you!!!
You're very welcome!
LOVE lentils. When being tempted to buy a cookbook, whether in a bookshop, marked down in a spice shop, or at a thrift store (all places I've bought from), one of the things I look for in the Index is "Lentils"! If the book has some good lentil recipes (and/or eggplant and/or other things I especially like), I usually buy it.
--------------
- 1st recipe: I think at least some of those are *grape* tomatoes, not "teeny tiny cherry tomatoes". I actually prefer them to cherry tomatoes. Also, I couldn't catch what you said you'd do if they were bigger ("I'd quarter them or ____"?)
- I'm pretty sure that was a small red onion, not a shallot. BTW, shallots are not always available and cost way more than *any* of the common onions. I use red onions a lot.
- There are two common types of parsley in most U.S grocery stores: regular aka curly, and Italian aka flat-leaf. You are using Italian/flat-leaf parsley. (I prefer that one as well.) You should say so in the video and the recipe.
- While tsp is used for teaspoon, Tbs/Tbsp is probably the most common abbreviation for tablespoon. Note the capital T to avoid any mix-ups; personally, I prefer to use Tbs and leave off the final "p" for the same reason. See
www.dummies.com/article/home-auto-hobbies/food-drink/cooking-baking/general-cooking-baking/measurement-abbreviations-and-conversions-200637/ for more.
- You can abbreviate cup as "c." (Some sources say upper case is acceptable as well.)
- It would be great to see the final dish, in close-up, right after you make the dish. Especially felt the loss of that with the pate. It was great to see everything at the end, too, with sample servings and tasting comments, though.
- Not everyone has easy access to pine nuts, nor can afford them. It would be good to say something like "If you don't have pine nuts, just use 3/4 c. walnuts. (Or sub hazelnuts? macadamia? sunflower seeds? pumpkin seeds aka pepitas? instead of the 1/2 c. of pine nuts.)
- I think you could probably add a bit of water in order to moisten the pate and reduce the amount of oil needed. The nuts add fat as well, so there would still be plenty of richness.
- Bouillon. Note the "u".
- "Better than Bouillon" comes in many flavors, _not all of them vegan_ . You should be specific. I, for instance, only knew about the non-vegan ones.
Vegan samplers: www.soupsonline.com/product/better-than-bouillon-large-vegan-sampler/ and www.soupsonline.com/product/better-than-bouillon-basic-vegan-sampler/
- Personally, as a long-haired cook with an inquisitive cat, I don't have much of a problem (or a leg to stand on to criticize), but I've seen and heard plenty of people who would have an issue with you for not tieing your hair back and not keeping the dog away from the food. (It was a bit distracting as a viewer, to tell the truth.)
------------
*Liked* , bookmarked, and I will be sending a link to this to a couple of vegan friends. I will probably make at least two, maybe all, the recipes.
After a quick browse of your channel (ALL of your holiday-ish recipes are intriguing--I'll be watching those soon), I had to *subscribe* as well! (P.S. Not a vegan, not even a vegetarian, but leaning that way, and just interested in good, nutritious, affordable food and recipes.) Thanks for adding to my repertoire.
Hi Val, do you know the ratios for dry lentils/cooked lentils? In other words, if you cook 1 cup of dried lentils, how much dehydrated lentils are made?
Yes, so one cup of dried lentils made just over 3 cups of cooked lentils. Hope this helps!
The lentil patè recipe has a typo. It says “2 tbsp. nutritonal yeast and 1 tbsp. nutritional yeast.” The 1 tablespoon should read tahini.
Corrected, thanks
Introduce us to your puppy!!
That's Dougie- he is the most amazing puppers, and can often be seen walking around and doing Doug stuff in my videos. He is very much an only child, and loves long naps, destroying soft toys, wading in water, pouncing like a cat, treats, and getting all the attention.
@@veryveganval 🥰🥰
LOVE UR MOOMINS SHIRT!!!
@@marybuchanan6973 thank you!
These recipes look very good, but would appreciate how you use these dishes.
Watch the whole video. She shows and explains exactly how to enjoy each recipe
I do explain some of that in the video, but if there were specific ones you were looking for more ideas let me know.
❤
Meatballs ❤
Is vegan real