Alison Boston, Food, Organic, Recipes, Recipes from the Veggie Box, Vegan, Vegetarian

Leeks ‘N’ Lentils


Leeks and shiitake mushrooms blend with harvest vegetables to enhance the earthy flavour of brown lentils for a healthy, autumn meal.

Oh Yeah!

The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper.  I thought about adding tumeric or fresh herbs, but loved its plainness, so in the end opted for a dash of half ‘n’ half cream.  Not that the dish needed it.  The juice of the veg made it moist enough. The cream added just a little pizazz.

Try it!

  • 1 large clove, purple garlic
  • 1 short, fat leek
  • 1 medium size russet potato
  • 6 or 7 baby carrots
  • About 1 cup whole shiitake mushrooms
  • 1/2 cup brown lentils
  • tablespoon coconut oil
  • freshly ground pepper
  • salt
  • 2 T half ‘n’ half cream (optional)

While the lentils are cooking, heat the coconut oil in a large skillet or wok over medium heat.

Peel the garlic, wash the leek – thinly slice both.

Slice ‘n’ dice the potato and carrots into bite-size chunks.

Rinse the mushrooms.

Toss all the prepped veg together – except the mushrooms – in the heated coconut oil; toss and cook uncovered for a few minutes, slightly browning the potatoes.

Add the mushrooms, sprinkle with about 1 tsp freshly ground pepper and about 1/4-1/2 tsp salt – adjust salt n pepper to taste.

Cover and reduce heat to low simmer for about 20 minutes.

While that is cooking, rinse the puy lentils, place in a small saucepan, and cover with about 1/2 inch of water. Put over high heat to bring to boil, then reduce heat to simmer for 15-20 minutes.

Lentils and veg will be ready at the same time.  Drain the lentils of any left-over cooking water and add them to the vegetables.  Toss together, and add the half ‘n’ half cream. Serve immediately.

Brown lentils cook in about 15 minutes.

 A single cup of cooked lentils contains more than 17 grams of protein, yet lacks 2 of the essential 9 amino acids needed to properly digest and utilize the nutrients.  To get those amino acids and make this meal a complete protein, serve nuts and seeds, with a little muesli and fruit for dessert. Or you can satisfy your decadent sweet tooth by having half a chocolate shake for dessert.  Loaded with digestive enzymes and a complete protein, mix in your bullet blender to make a mousse-like consistency that needs to be eaten with a spoon.  Use 1 scoop chocolate shake  and 1/4 scoop vanilla pro (makes it fluffier) with 1 or 2 ice cubes and just a couple ounces of water. Yum Yum!  

2016 Food 'n Recipes, A-Z, Alison Boston, Recipes, Vegan, Vegetarian

Scalloped Potatoes: West Coast Style

When I was growing up on the east coast of Canada, I went to a lot of church suppers. That’s where I first ate scalloped potatoes.

When my nephew spoke at Mom’s Celebration of Life he shared that he’d loved her scalloped potatoes and asked for her recipe. She told him where to find the box in the supermarket, and what brand she used.  A box of scalloped potatoes was often on her shopping list, and there were a couple of boxes in her cupboard when she died. I tried them, but thought they tasted like cardboard.

Over the years I’ve tried many times to make a dish of scalloped potatoes like the ones I ate at the church suppers, but it wasn’t until now that I finally figured out the trick to make them nice ‘n sticky-creamy, with a crisp, browned top.

  • Select a suitable size baking dish, and if you’re lazy on the clean up, line it with parchment paper.
  • Preheat oven to about 325F.
  • Thinly slice sufficient potatoes to fill the pan, alternating with thinly sliced onion. Adjust quantity to personal taste.
  • You can also add a little garlic and a few bay leaves, or any one of “Parsely, sage, rosemary, and thyme…”
  • While you are layering the potato slices in the pan, sprinkle them with flour, and dot with butter or olive oil margarine.
  • Salt and pepper layers to taste. Go easy, too much of a good thing can spoil it.
  • Whisk together about 1 T of flour and a cup of whole milk, and pour over the potatoes to cover about two-thirds.  The exact quantity of milk will depend on the size of your dish, so you may need to mix up a couple batches of flour and milk.
  • Cover with aluminum foil, or the lid of the baking dish, and bake about 90 minutes.
  • Check each 30 minutes, and rotate dish in oven to ensure even cooking.
  • Uncover for last 30 minutes and increase temperature, or use a low temp. broil and bake until top is crispy brown.
  • Let stand about 15 minutes after removing from over. This settles the dish before serving.

You can make this dish creamier with half and half cream or yogurt, or substitute dairy with soy, or your favorite non-dairy milk. Enjoy!