Hello, World,
Over the past couple of years, I've been experimenting with a lot of lunch/dinner options, be it soups, wraps, or curries, but they never stuck. Right before this summer I discovered the wonders of seeds and porridge, and I've been thus perfecting my dinner over the time.
I am at a point where I would call my dinner quite perfected and I thought I should share it with the world. The dinner takes like 30-40 minutes to prepare, doesn't require many dishes nor measurement equipment (the only things you need is a tablespoon and a cup), the ingredients are very shelf-stable, and it's easy to prepare on demand -- all things important to me, especially now that I'm living in a University dorm.
Best I can describe this dish is buckwheat-lentil porridge boiled in vegetable broth, served with seeds and a side of textured soy protein and veggies, a fresh side dish, and tea.
As always, you are free to adapt this recipe however you want, add or substitute things you don't have/don't want, and treat cooking less like an instructional manual, but more so like an art form. My recipes aren't here to give you an answer - rather a road to discovery of yourself.
Note that this is pretty much my only meal a day and quantities change day-to-day :) The dinner is 600-900 kcal depending on how generous you are with certain ingredients, particularly lentils, buckwheat, olive oil, and TVP. Nutrition value also varies.
So, without further ado, here it is:
# Ingredients
For porridge:
- 2-3 tbsp green lentils
- 2-3 tbsp red lentils
- 2-3 tbsp buckwheat
- 1.25 cups water
- 0.5 vegetable stock cube
- 1 laurel leaf
- 0.5 tbsp garlic granules
- 0.5 tbsp onion granules
- 0.5 tbsp cumin
- 0.5 tbsp smoked paprika
- 0.25 tbsp turmeric
- 0.25-0.5 tbsp chilli pepper
- 0.25-0.5 tbsp five-pepper blend (or just black ground pepper)
For TVP (textured vegetable protein) & vegetables:
- 5-6 tbsp dried TVP (I recommend soy, extremely cheap (I get 150g for 89 cents)
- 0.75 cup frozen Mexican-style vegetables (finely cubed (where needed); carrots, green beans, red kidney beans, red sweet pepper strips, green peas, corn, onions, celery)
- 1 cup fresh, thinly sliced cabbage
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 0.5 tbsp garlic granules
- 0.5 tbsp onion granules
- 0.5 tbsp smoked paprika
- 0.5 tbsp cumin
- 0.25-0.5 tbsp chilli spices/pepper
- 0.2 tbsp cayenne pepper
- 0.2 tbsp five-pepper blend (or black pepper)
- 2-4 tbsp water
- 0.5 tbsp olive oil
Topics & sides:
- 2 tbsp seed mix (hemp, flax, sunflower, pumpkin -- whatever you have honestly)
- 1 big Jonagold apple
- 1 medium large cucumber
- Tea (I like Melissa tea)
- Optional snack (such as oat cookies)
# Instructions
# Hydrate TVP
Put your 5-6 tbsp TVP into a bowl and cover it with water enough to generously cover it, plus:
- 0.5 tbsp soy sauce
- 0.5 tbsp garlic granules
- 0.5 tbsp onion granules
- 0.5 tbsp smoked paprika
- 0.5 tbsp cumin
- 0.25-0.5 chilli spices/pepper
- 0.2 tbsp cayenne pepper
- Five-pepper
Let it sit for 8-10 minutes. While it hydrates continue the cooking steps below.
# Start the green lentils
To a pot, put:
- 1.25 cups water
- 0.5 stock cube
- 2-3 tbsp green lentils
- 1 laurel leaf
- 0.5 tbsp garlic granules
- 0.5 tbsp onion granules
- 0.5 tbsp cumin
- 0.5 tbsp smoked paprika
- 0.25 tbsp turmeric
- 0.25-0.5 tbsp chilli pepper
- 0.25-0.5 tbsp five-pepper blend (or just black ground pepper)
Bring to a boil, then lower to let it simmer. Cook for about 10 minutes.
Continue cooking steps below.
# Roast the seeds
To a dry pan, add your 2 tbsp of seed mix, cook for about 2-4 minutes while stirring frequently, then put them aside somewhere.
# Finish the porridge
By now, your green lentils are probably fine. Add to the pot:
- 2-3 tbsp red lentils
- 2-3 tbsp buckwheat
Keep it uncovered and remove the laurel leaf toward the end.
Stir occasionally and simmer for another 10-12 minutes. Continue the next cooking steps below.
# Drain & fry the TVP
Drain the remaining liquid from your TVP, then press with a fork to get excess moisture out.
Add your drained TVP into a pan on medium-high heat and cook for bout 3-5 minutes on 0.5 tbsp of olive oil. Add your remaining:
- 0.5 tbsp soy sauce
- 0.5 tbsp rice vinegar
If the pan begins sticking add 2-4 tbsp of water.
After 3-5 minutes add:
- 1 cup raw cabbage
- 0.75 cup Mexican-style frozen veggies
Cook for another 5-7 minutes. Keep the heat fairly high and stir occasionally rather than constantly.
# Prepare cold side
Slice:
- 1 big Jonagold apple
- 1 medium big cucumber
Put them on a small plate.
# Tea
Prepare your tea however you like. I usually do Melissa tea with Stevia, sometimes also a small side-snack like oat cookies.
# Serving
Split your bowl into two: porridge on one side, TVP + veggies on another. Top everything with seeds. Serve with the side dish, tea, and snack,
# Done
You're done. Enjoy.
'til next time :)