Category Archives: Meatless Monday

Moroccan Red Lentil Soup with Chard {Video}

It’s always a fun to see what recipes end up topping the Feed Me Phoebe charts every year. One of the dishes whose popularity continues to surprise me is this Red Lentil and Spinach Masala recipe, which is now one of your all-time fan favorites.

Lentils always seem like the lowly vegan peasant food that most self-respecting meat eaters wouldn’t touch unless providing structural support for some thinly sliced lamb on a restaurant plate. But I was pleasantly shocked a few summers ago when my favorite self-respecting meat eater, Charlie, ordered the vegetarian entrée—a bowl of lentils with a fried egg—when we went out to a nice meal on Martha’s Vineyard.

Ever since then, I’ve added lentils back into our shared meal cycle. Now that I’ve successfully added most FODMAPs back into mine and tallied the votes (er, clicks), I see that my perceived legume bias was totally unfounded across the board. This is a win win for me, as it means this simple red lentil soup, which I once might have considered too pedestrian for your collective taste buds, now has a home here.

Moroccan Red Lentil Soup Recipe HariraMoroccan Red Lentil Soup Recipe HariraAfter a long month away, I came home to the onset of fall craving simple, healthy soups. In a effort to clean out my pantry, I decided to use up my remaining red lentils in a Moroccan harira-like concoction with lots of carrots and red chard mixed in.

This red lentil recipe is just the kind of healthy comfort food this site was founded on, even if I didn’t realize its proper place here until recently.

Moroccan Red Lentil Soup Recipe Harira

As you begin to dial back on the summer hedonism and get back into a healthy fall routine (whatever that means for you), I hope you’ll give this warm bowl of goodness some love. I’m trying to …

Vegetarian Japchae with Braised Eggs (Korean Sweet Potato Noodles)

My recipe output has been at an all-time high recently. But it’s been at an all-time low on the site. Last week, you found out why. It was a good excuse, right??

I’ve taken my book creativity suck as an excuse to mine some of my friends’ recipe gems for the blog, which has been a much needed helping hand, and conversely also something that’s stoked my creative fires when they are starting to dwindle.

A few weeks ago, I got my hands on my friend Hetty’s new cookbook, Family. Not only was I blown away by the photography, which literally made me want to lick the pages, but her recipes are always such a refreshing take on vegetarian main courses, something I am always trying to offer you guys more of here.

The book offers very special glimpses into the family life, lineage, and cooking outputs of a variety of different families, including Hetty’s own. I could have flagged half the recipes to try, but instead dug into the Asian Roots section, which has a bundle of healthy takes on traditional dishes like this vegetarian Japchae recipe with braised eggs.

For those who are unfamiliar, Japchae is like the pad Thai of Korean cooking. It’s a staple noodle dish and one that can be easily adapted to be gluten-free thanks to the base being made from gelatinous, starchy sweet potato.

If you can’t find authentic Japchae sweet potato noodles at a local Asian grocer, you can easily find rice vermicelli or glass noodles in the Asian aisle of Whole Foods. You can also make them completely paleo by using coconut aminos instead of tamari or soy sauce. Kelp noodles–which actually have a quite similar weight, thickness, and opacity—or spaghetti squash, which is a little thinner, are …