Thanks to the Whole Foods hot bar and the diversity of the neighborhood around it, I have developed a new found love for Indian food. The best part is that it tends to be vegan by default, so I get all the flavor and warmth and variety that I crave, but without worrying about avoiding meat or dairy. I’m super intimidated by all of the spices that I can’t identify by taste, so I’ve never tried making it at home.
Last night was chilly and damp and we were craving a chunky filling soup. I walked into the coop with a general plan of using red lentils, and a quick Pinterest search popped up this recipe for Indian lentil soup. Luckily, the bulk spice section at the coop makes trying new spices super low risk and inexpensive, so I went for it. Best. Decision. Ever. This soup is so so so delicious and I plan on making it at least once a week for the rest of the winter. If you don’t think you’re going to use these spices for other recipes and don’t want to clutter your cabinet with another 5-6 jars, find yourself some bulk spices and buy just a teaspoon or two of what you need. My spices only cost about $3 total for this entire recipe, and I bought enough for probably 3 more batches. I’ll probably invest in jars of each since I plan on making this often.
Another huge plus is that prep is minimal. You only have to cut one onion and smash (a lot of) garlic! Easy peasy. It’s super forgiving too, so you can use more or less of almost anything depending on what you have in the pantry, and it’ll come out just fine. I wung it on a few things and it was still delish.
2-3 C red or yellow lentils
5+ C chicken or veggie stock
2-3 tsp curry (the recipe calls for curry leaves, but this is all I had sooooo same?)
2 bay leaves
1 yellow onion – diced
6-8 cloves garlic – minced or chopped
2 tsp minced fresh ginger (seriously fresh makes all the difference)
1/2 tsp mustard seeds
1 tsp coriander
3 Tbsp vegan butter or oil
1 tsp garam masala
3/4 tsp cumin
1 tsp turmeric
1 tsp fenugreek
1/2 tsp chili powder
1/2 C tomato puree
simmer the lentils, stock, bay leaves, and curry powder for about 20 minutes in a large soup pot
in a separate pot, simmer the butter+coriander+mustard seeds for a few minutes
add the onions and ginger and fry til transparent
add the garlic and spices and fry for a few minutes, adding the tomato puree when the pot gets dry.
add the onion mix to the lentils and mix everything together. Simmer over low heat for about 20 more minutes.
We ate these with Trader Joes naan, but it would be delicious with crackers or bread, or by itself. I was genuinely sad when my bowl was empty and I was too full to eat any more.
These started as a really great idea when we had some leftover tortillas that were getting hard in the fridge and begging to be used. I’ve made enchiladas in the past that we’ve loved, with chicken, green chiles, sour cream, and loads of cheese on top. I figured it wouldn’t be too hard to make a vegan version and just forego the chicken, make an avocado/cilantro sauce in place of the sour cream, and up the veggies, fajita style. My plan was to smear some refried beans on a tortilla, load it up with veggies, black beans, enchilada sauce, wrap it up, and boom. Enchiladas.
Like all great meals, this one was destined for failure almost immediately. I was too far in when I realized that our black beans and refried beans had gone bad in the fridge and we had none in the pantry. Our fake mozzarella had mold on it, and the tortillas had a weird crispy edge on one side. I had tried scrambling some tofu with taco seasoning and that was bombing hardcore. I gave up and left everything on the counter.
About an hour later, Brian texted that he was leaving work, so I hauled myself up off the couch and went to see what I could do to salvage dinner. I reached way back into the deep dark corners of the pantry and found a can of corn and a can of lentils. Not the beans I was hoping for, but I could make it work. I cut the moldy corner off the fake mozzarella, gave it a sniff, and deemed it fine. I sliced 2″ off all of the tortillas and tossed them in the oven with a wet towel to soften them up. I threw everything in a bowl with enchilada sauce, wrapped it in the tortillas, dumped sauce on top, loaded it with cilantro and green onions, and LO AND BEHOLD IT WAS DELICIOUS. Seriously, it was like really really good.
Like Brian said, some of my best meals have stemmed from desperation when I’ve had to get a little creative with what we have available. I’m not saying ALL of my creative dishes turn out this well….. (promise they do NOT) but experimenting can be a great thing and it’s usually worth a shot. In this case, I think enchiladas are generally a pretty forgiving meal, especially if you have a solid enchilada sauce that can add great flavor to whatever weird ingredients you ended up choosing. Bottom line, recipes are not the be-all end-all of cooking. Also, get yourself some good reliable sauces that you can pull out when all else fails.
1 can of corn*
1 can of lentils*
1 can of beans
1 can of vegan green enchilada sauce
1 red onion, sliced into strips
1 green pepper, sliced into strips
1 red pepper, sliced into strips
Couple shakes of your favorite mexican seasoning
Flour tortillas, burrito sized
Lots of cilantro, roughly chopped
Dairy-free plain yogurt, or sour cream, or something medium thick
*or whatever other cans you have laying around!
Sautee the onions, peppers, and garlic in olive oil with a bunch of seasoning til the veggies are super soft.
Rinse and drain the cans of corn and lentils (or whatever cans you have on hand)
Dump it all in a bowl with like 1/3 of the enchilada sauce, mix it up
Scoop a few spoonfuls into a tortilla, wrap it up, and lay in a rectangle baking dish until all the filling is used
Spread the rest of the enchilada sauce on top, and sprinkle half of the chopped cilantro and green onions. Sprinkle some of your fave seasoning on top too.
Pop the pan in the oven for 40 ish minutes or until everything is bubbling
Meanwhile, throw one avocado, half the cilantro, half the green onions, a few cloves of garlic, juice from a lime, and a few scoops of yogurt into the blender and blend til smooth. Add water/salt/pepper to taste.
Drizzle the sauce on top of enchiladas and OMG YUM
By the time dinner is finally ready, neither of us ever have the patience to take photos. Brian, however has a knack for catching my best eating moments, so even though I’m pretty sure this photo was from breakfast, it very well could have been me eating these enchiladas. Enjoy!
I’m writing this with one hand, while the other is scratching my growing number of mosquito bites that are appearing by the hour. We had such amazing weather in Seattle this weekend, and I’m so glad we took advantage and spent the entire time outside. We packed up our bikes on Friday morning, left work around 3pm to catch the ferry, and didn’t get home until Sunday afternoon. All in all, we rode about 75 miles, rode 3 ferries, and climbed a little over 3200 feet (although it felt closer to 10000 feet). It was about 84 degrees on Sunday, with a beautiful breeze off of the sound the entire time. The map is hard to read since we covered a lot of distance with the ferries, but it shows where we rode in relation to home. Each of the lines is round trip, and show the mileage.
Right out of the gate, we were behind schedule (my fault) and were pushing it to make it on time to the last direct West Seattle Ferry to Southworth. I didn’t have time to stop at the library to grab a book like I wanted, but I figured I’d just lay out and get tan while Brian read his 🙂 The ferry was a short 30 minute ride, and we rode right off and were on our way.
It’s weird how we’ve gotten so used to some of the coolest quirks of living in the PNW, like seeing little free libraries all over the place! There’s probably an average of one every other block in Seattle, but even on this little island that feels like the middle of nowhere, we rode right past a fully stocked little free library! It was perfect timing, so I stopped to grab one. The options were sparse, so it was a matter of the best of the worst. I went for one that was written “By a New York Times Bestselling Author” with the hopes that if they wrote one good book, they could write another. Turns out, that’s not necessarily the case. I’m kicking myself for not taking a picture of the back cover, and I’ve spent an embarrassingly long time googling the quote, but the author’s foreword started out something like “Dear reader, as you know I write a lot of legal crime thrillers with plot twists, cliffhangers, and surprise endings…” Sure enough, within the first two pages, the main character tried to ford a river along the Oregon Trail, his pregnant wife died tragically when her wagon tipped over, and then he woke up in a cold sweat because… it was all a dream! Of course it was. So I used the book to smash a giant mosquito in the first page and decided that was enough of that.
We also passed a llama! Unfortunately in my excitement to take photos with it, I neglected to notice the Trump signs all over their yard…. so my apologies. I won’t be back. No llama or exotic animal is worth that.
In general, most campsites in Washington offer hiker/biker campsites which have fewer amenities, can’t be reserved, and are relatively cheap. These are intended for people who arrive on foot or on bike, and are a way of making sure backpackers or people on bike tours always have a place to stay on their route. People in cars can at least drive to another site if the first one is full, but walking or biking can take 4+ hours to get to the next campsite, and if it’s dark and 10pm, that’s not ideal. These hiker/biker sites are our favorite way to camp, but since both campsites this weekend were new to us, we didn’t want to risk the hiker/biker sites being full, so we paid for full reservations. (technically state parks aren’t allowed to turn away hiker/biker, but we’ve heard of some park rangers who aren’t the most receptive to bikers…) It gave us some peace of mind, but since the reserved sites include power hookups, we were one of the only tents in a sea of massive campers at our first campsite at Manchester state park. It wasn’t great.
The mosquitoes were GIANT (and biting, even though Brian was convinced they weren’t), we had an obnoxious family parked at the campsite across from us with 3 screaming children, and all we wanted to do was climb into the tent to escape the bugs and get out of that park! We made coffee down by the water the next morning and then we were packed up and gone by 9am. I didn’t even take a single photo of the campsite! The ride back to the ferry was great, we saw deer, lots of horses, a very sad looking camel, and met a very generous woman who runs an awesome little cat-centric coffee shop right on the water. She made us iced coffees with coffee ice cubes, and even offered to let us borrow her kayaks so we could camp on Blake Island one night. We’ll probably take her up on that one day when there’s no wind or rain and the water is clear and still…. maybe. We’ve never kayaked before…
The ferry from Southworth to Vashon was so short, I barely had time to run into the bathroom to change into a tank top and get back out to our bikes! I probably wouldn’t have survived that first hill off the ferry if I hadn’t changed, and my only regret is that I didn’t put on shorts too. We’ve been told that Vashon is hilly…. but that is a massive understatement. The first hill felt like it went on FOREVER and I was dying. I sucked down my entire waterbottle in the first 20 minutes of climbing, figuring we had to be close to the top. We weren’t. Brian was way up ahead of me, so I reverted to my little hill chant that I fall into whenever I’m exhausted.
inhale – exhale ‘this is so hard’
inhale – exhale ‘omg I’m so hot’
inhale – exhale ‘I think im dying’
inhale – exhale ‘I need water’
inhale – exhale ‘such a big hill’
inhale – exhale ‘this sucks so hard’
inhale – exhale ‘lots of swear words’
inhale – exhale ‘my legs are gonna look so good’
inhale – exhale ‘I hope I’m getting tan’
inhale – exhale ‘I wish I had shorts’
inhale – exhale ‘those look like blackberries’
inhale – exhale ‘I want a blackberry’
inhale – exhale ‘I want some water’
inhale – exhale ‘where’s the top’
inhale – exhale ‘I’m so hot’
inhale – exhale ‘holy crap’
inhale – exhale ‘so sweaty’
…. and so on til I get to the top. It really does help.
The top wasn’t actually the top, it was just the bottom of another hill. (Vashon in a nutshell)
Eventually we rolled into the tiny little downtown strip of Vashon, and locked up to walk around the farmers market and cool off for a bit. We had a delish vegan tamale, icey horchata, and strawberry sorbet, and Brian got his knife sharpened by a cute little old guy whose oxygen was hanging off the back of his tent. Ohhhh island life. We refilled our water bottles at the grocery store, and set off for our last stretch to the campsite. It was super hilly, that’s all there is to it. It was hot and long and steep and definitive proof that 11 miles on flat ground is WAY different than 11 miles of hills. We finally turned into the little park where we were staying, and found ourselves at the top of one of the steepest gravel hills I’ve seen. The ocean was way out in front of us, and wayyyyyy far down. So down we went, very aware that every hill you go down, you have to come back up. BARF.
That campsite was lucky it was so beautiful or I probably would’ve just laid down in a shady spot and had a meltdown. But it was gorgeous, just a few flat spots on a little bluff that dropped straight down to the beach with a wall of forest behind us. It was primitive camping, and we loved it. The view was so incredible that we kept the rainfly off the tent so we could lay in our sleeping bags and look out at the sun setting on the sound. We hung out on the beach looking for whales (none), and made our freeze dried rice and beans for dinner. This site didn’t provide any water, so we were ultra conscious about saving enough to make our dinner and coffee the next morning and still having enough to drink for the hot walk back up that godforsaken hill. There was a quick little rain shower while we were making dinner that was actually very refreshing and short lived. A beautiful full rainbow opened up right across the water from us, ending right at Mt. Rainier! It was almost too perfect.
We had great intentions of staying up to look at the stars through our tent, but it was still very light out when we tucked in, and we were both asleep within like 2 minutes of laying down.
Based on our route to the campsite, we knew we had at least the one giant hill to get up to the road, and then we were hopeful for mostly downhill the rest of the way back to the ferry. We were mostly correct, but we tried a different route home and ran into one massive hill that was a real killer, especially since we only had a few sips of water left til we got into town. We stopped to refill our bottles at a weird little coffee shop (again, typical island life), and then took our time getting to the ferry. The whole island was really really beautiful, even if we were focused on getting up the hills most of the time instead of looking around. There was tons of country farm land with beautiful rolling hills and tall grasses, and it smelled so fresh. This is one place where I think we’d really enjoy having a car and being able to explore more of the island without worrying about the hills. The campsite itself was so so worth it, and we’ll definitely be back (but with more water!) The views were incredible, and there have been plenty of whale sightings from this park where we stayed (!!!!). I’m adding binoculars to my list of must-haves for future trips. Also added are shower wipes (3 sweaty days was REALLLLLLY pushing it), a new inflatable pillow for Brian, and travel toothbrushes.
It was a hotty totty weekend, and we were both really disgusting by the time we got home. Showers all around! It was super fun though, and it felt so nice and relaxing to be outside for 2 days straight. I took a bunch of videos, so eventually I’ll put those into one big video and update the post.