I am not the vegan. I am only the mom of the vegan. Just as the Hockey Mom does not play hockey or the Soccer Mom may not play soccer, this vegan mom supports her offspring by trying to cook good food untarnished by over-processed fake food-like ingredients. I will just take the recipes that were naturally vegan to begin with and post them here.
This is a dish my family likes. I learned it from my aunt who learned it from my Lebanese Grandmother (who died before I was born).
Mmmmm'judra (Lentils, rice and onion)
1 cup of lentils washed and picked over
1 cup of brown rice ( If you can, use sweet brown rice but short grain brown rice is good or just
supermarket brown rice will do nicely too.)
6 cups of water
1 big onion sliced lengthwise and paper thin
Olive oil a few tablespoons or enough to cover the bottom of a saute pan.
pinch of cumin
salt
Put the lentils and the rice in a pot with the water, put the lid on. Turn the heat to med high heat til it starts to boil. Then lower the heat. Set your timer to 45 minutes from this point.
In the meantime, slice the onion and add to hot oil in the saute pan. Cook on med. low heat until it is all wilted. When onion is wilted, pour all the oil and the onions into the cooking lentils and rice. Add salt, a pinch of cumin and put the lid back on the pot.
The M'judra will be thick and porridge-like when done. For non-vegans, it can be served with plain whole milk yogurt.
Variations:
We also like to make this with red lentils. Dark green French lentils also are delicious in this dish.
