Lentil, Tempeh, and Sweet Potato Chili

So, one of my lofty goals in life is to eat more lentils and beans. Yep. That's pretty much my life's work. Eat. More. Food. No really, lentils and beans are unbelievably good for us and most people I know (including myself) definitely aren't getting enough.  My goal is to have at least one dinner that has a substantial amount of either lentils or beans per week. For some reason, soup always seems to end up being the most practical implementation of this goal.

Now, I've never been a huge chili-loving person. Maybe it was the ground meat, I dunno, just never really loved the stuff. I prefer my chili mild and non-traditional. You know, the kind that's all like, "I'm-posing-as-chili-but-I'm-really-a-stew..." Yea, give me that one. The humble and kind one, not the self-assertive, rude, and overbearing one. Yes, in my mind chili is brash. But not my delightful Lentil, Tempeh, and Sweet Potato Chili...I'm not a crazy person, I swear. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

If you're expecting this to be an in-your-face (like I said, brash), I'M CHILI, type of chili...this isn't that kind of dish. People get seriously all weird about their chili, so this is just a courtesy heads-up. I live in Alaska, not Texas okay?

However, if you want a completely lovely, and delicious non-traditional chili spiced with common chili spices that hint you could be eating some kind of cousin of chili...then, darling step right up and devour away. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

A spiced chili-like stew filled with protein rich lentils and tempeh, and tender sweet potato. 

Lentil, Tempeh, and Sweet Potato Chili

Serves 8-10

  • Aromatics:
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 5 garlic cloves, minced
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground paprika
  • 1/2 tsp. ground turmeric 
  • 1/4 tsp. ground coriander 
  • 1/4 tsp. liquid smoke (optional)
  • dash of black pepper
  • Sustenance:
  • 1 7 oz. package of tempeh, diced
  • 1 medium red bell pepper, diced
  • 1 medium sweet potato, diced
  • 2 15 oz. cans of diced tomatoes (I like BPA-free cans and no salt added)
  • 8 cups vegetable broth
  • 2 cups dry lentils (I like red)
  • fresh chopped cilantro, for topping 

In a very large soup pot, heat the olive oil over medium-low. Add the remaining aromatic ingredients and saute for about 5 minutes, until fragrant and the onions begin to soften. 

Add the tempeh, red bell pepper, and sweet potato. Saute for a few minutes, then deglaze the pan with the canned diced tomatoes. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

Add the broth and lentils. Stir well and bring to a boil over high heat, then cover partially and reduce to a simmer. Simmer for about 30 minutes. Next, remove the lid and continue to simmer for about 10 minutes while stirring occasionally. 

Serve hot and topped with fresh cilantro. 

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili
Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

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German Word of The Day: Lentil --> Linse (pronounced: lynnzah)

Good Deed of The Day: Save the bees!! Bees are super important, peeps. We kind of need them. Chemical giants Dow and Syngenta have asked the Environmental Protection Agency to authorize the expanded use of two highly toxic pesticides that could have deadly consequences for bees. Tell the EPA to reject the companies' reckless proposal and protect bees from the devastating impacts of these two dangerous chemicals.

[yumprint-recipe id='118']

The Best Vegetable Chow Mein

Sorry, I know I've been a bit absent. We finally moved completely into our new little house and the old one is history! Unfortunately, the computer was one of the last things to go because we didn't yet have internet at our new place and thus, no posts. You have my sincerest of apologies. But now I'm back!  Onto today's post. The first post and photos done in our new place! Anyway, one day, in the big city Anchorage while shopping for our new couch I stopped to get some quick dinner . Shopping really takes it out of me and I needed something totally delicious to take my mind off the task at hand and refresh my decision making skills. I decided to stop at New Sagaya (a local health food/ethnic grocer) to see what they had available. 

What I found was a vegetable chow mein. Not my usual lunch fare, but I thought what the heck. Sweet sassy molassy! Upon tasting these mind-blowing noodles I asked myself, "Why haven't I been eating chow mein every damn day of my life?" 

Since that very fateful day (we did find a couch too, afterall) I couldn't stop thinking about the chow mein. I knew I needed to make it myself. So, I lowered my standards. Like, super low. So, sooo low. I'd never made it before! Well, when my chow mein was done and I tasted it...it was exactly like the one I had bought at New Sagaya, albeit less greasy, which I was very pleased about. It was uncommonly delicious.

Produce On Parade - The Best Vegetable Chow Mein

There are a few tips and tricks regarding this recipe that will indeed gift you with the best chow mein you've ever made.

- First, I did a little research on chow mein noodles by consulting America's Test Kitchen to find the best type to use. They recommend the tangled chow mein noodles as opposed to the straight kind and be sure they are not fried! You'll want dried noodles as well, not fresh. I read that if you're not blessed with finding said noodles, to substitute regular dried linguine instead. I know, sounds crazy but ATK has never let me down. 

- Second, undercook those little chow mein mofos. Trust me. Not normal ol' al dente, they should be even more underdone. There is a lot of sauce in my recipe (I admit, this was 90% by complete accident) but the undercooked noodles will soak it all right up and they will be the perfect texture and have the perfect taste. I know, genius. Even if a little by accident...

Produce On Parade - The Best Vegetable Chow Mein

So, prepare to amaze your friends, family, and yes, even yourself with your awesome ability to create the most perfect vegetable chow mein. These perfectly textured noodles are infused with a homemade Asian sauce and tangled with sauteed Napa cabbage, carrots, and rich Shiitake mushrooms. 

Produce On Parade - The Best Vegetable Chow Mein
Produce On Parade - The Best Vegetable Chow Mein
Produce On Parade - The Best Vegetable Chow Mein
Produce On Parade - The Best Vegetable Chow Mein

The Best Vegetable Chow Mein

Serves 6-8

  • Sustenance:
  • 1 oz. dried shiitake mushrooms, reconstituted (or 8 oz. fresh)
  • 1 Tbsp. olive oil or canola oil 
  • 2 garlic cloves, minced
  • 2 large carrots, matchsticked 
  • 1 medium Napa cabbage, chopped
  • 2 6 oz. packages of tangled chow mein noodles, dry (not the fried kind!)
  • 1 bunch of green onions, sliced on the diagonal 
  • Sauce:
  • 3/4 cup water
  • 1/2 cup soy sauce
  • 3 Tbsp. vegan sugar
  • 2 Tbsp. sesame oil
  • 1-2 Tbsp. sweet chili sauce
  • dash of crushed red pepper
  • sesame seeds (for garnish)

Notes & Tips: It's important to use the right noodles! Find the non-fried chow mein noodles that are tangled, as opposed to straight. The noodles should be undercooked. There will seem to be an excess of sauce, but the undercooked  noodles will soak it all up!

In a medium bowl, add the dried mushrooms and cover with a substantial amount of boiling water. Allow to rest until ready to use, at least 20 minutes. 

In a very large rimmed frying pan, heat the olive oil over medium-low. Add the garlic and saute for a couple minutes, until fragrant. Now, add the carrots and saute about 3-5 minutes, while preparing the cabbage. 

Add the cabbage and saute until almost tender and wilted. This can be done in batches if the pan won't accommodate all the cabbage at once. 

Meanwhile, bring a very large pot of water to boil. While the water is coming to a boil, whisk together the sauce ingredients in a medium bowl or measuring cup.

When ready, remove the mushrooms from the water with a slotted spoon. Slice and add to the veggies.

Add the noodles when the pasta water comes to a boil and cook only 3 minutes. They need to be undercooked. Drain and add to the veggies along with the green onions. Stir well to combine. 

Pour the sauce into the noodle/veggie mixture and continuously stir over medium-low until the liquid is almost completely gone. It'll be ready when the noodles start to stick to the bottom of the pan a bit.

Remove from heat and serve hot, garnished with a sprinkling of sesame seeds.

Produce On Parade - The Best Vegetable Chow Mein

OoooOooooOooooo....

Produce On Parade - The Best Vegetable Chow Mein
Produce On Parade - The Best Vegetable Chow Mein

German Word of The Day: Absent --> abwesend (ahp-veeis-nt)

Good Deed of The Day: Help Free the "Sentosa 25" from Resort World in Sentosa Singapore. Twenty-five bottlenose dolphins that once roamed free and wild are now facing a life of captivity and sadness as permanent residents of Resorts World - Sentosa, Singapore. These dolphins were captured in the waters of the Solomon Islands and are now being kept in the Philippines while the new facility at Resorts World Sentosa is being built. Two of them have already tragically died.