Red Lentil Potato Dal | An Easy Plant-Based Indian Dinner

Do you enjoy Indian cuisine? It's one of our favorites, and last night I made a simple, comforting red lentil potato dal that was relatively quick and easy- as vegetarian cooking goes. You gotta chop!

We're still hosting our cousin from Los Angeles, who is in the area for work. He's a film producer and spends most of the day working remotely, making him an easy houseguest. (His latest film is called "Monument" with John Voight). Since he only eats two meals a day, I like to make sure dinner is something filling. He is not a vegetarian, but he likes ethnic food.

Asian Summer Rolls- no cooking needed

Vegetable filling for Summer Rolls along with sliced pickles, mint, cilantro etc.

To start, I served fresh Asian summer rolls filled with grated raw vegetables, fragrant herbs from my garden, and a few unexpected additions like sliced pickles for extra crunch and flavor. I paired them with a gluten-free peanut dipping sauce that I found at Wegmans, and it was a perfect match.

No Lettuce Salad- no cooking needed

For the dinner, I made a delightful salad without lettuce using canned hearts of palm, cherry tomatoes, red onion, and chunks of avocado. It's one of my favorite combinations because it's fresh, colorful, and the slight juice from the hearts of palm and the creamy avocado kind of make its own dressing.

Rice and Red Lentil Potato Dal-25-30 minutes cooking

For the main course, I served my hearty red lentil potato dal over fluffy white rice. The simple dal was flavored with cumin seeds, ground cumin, turmeric, freshly grated ginger, cracked black pepper, and garlic powder (I had run out of fresh garlic). As it simmered, the kitchen filled with the warm aroma of Indian spices, making it hard to wait until dinner was ready.

The dal (and the rice cooked separately) cooked in pots on low rather quickly (about 30 minutes) so the kitchen didn't heat up too much.

Corn on cob- eaten raw- no cooking needed

Oh, I almost forgot ! I also served fresh corn on the cob from a local farmer who says his corn is Non GMO. It was so sweet, we ate it raw without cooking it. Corn is fabulous eaten right off the cob without cooking. It is sweet, crunchy, and delicious.

Yes, it was a filling meal; we were all so full that dessert wasn't even a consideration. We were stuffed!

The weather here has been brutal—104°F yesterday! It's definitely the kind of heat that makes me crave simple, nourishing meals that don't require hours in the kitchen.

How's the weather where you are? And what's been on your dinner table lately? I'd love to hear what you're cooking this summer.

Ingredients for the Red Lentil Potato Dal:  

1 tablespoon of cumin seeds

1 medium onion, diced

1 cloves of garlic, pressed or 1/2 teaspoon garlic powder

1 tablespoon of grated fresh ginger

2 cups of diced potatoes, or chopped how you like it

1 cup of red lentils, washed and drained

1 teaspoon of salt

cracked pepper to taste

1/4 teaspoon turmeric

1 teaspoon of ground cumin powder

1/8 teaspoon of curry powder 

4 cups of water 

2 tablespoons vegetable bouillon powder

Optional: hot pepper of your choice

Directions: 

Sauté onion, ginger, cumin seeds in a wide rimmed skillet in a little water, or oil if you prefer, for 5 minutes stirring. Add chopped potatoes and coat and stir for 1 minute. Add red lentils, turmeric, pepper, cumin powder, curry powder, salt, water and bouillon. Stir, bring to a boil, reduce to a simmer and cover and cook for 25 minutes until potatoes are soft. Serve over cooked quinoa or rice.

My Notes: 

1. You could add jalapeño peppers or any hot pepper while cooking if you like it hot!! I don't... 

2. Use vegetable broth instead of water and bouillon powder.

3. Everything in this meal is gluten-free

I used a julienne peeler to grate the vegetables in a jiffy. 

It was called ReNext Multifunction Stainless... and it works great. 

Disclaimer: I am an affiliate for Amazon. If you click on a link and go to Amazon and you make a qualified purchase on Amazon- I will get a small commission. 

Summer Vegan Pesto

Today I'm sharing one of my favorite summer recipes—a fresh, vibrant healthy pesto made with fresh herbs that I snip straight from the containers on my deck. There's something very satisfying about stepping outside, gathering a handful of fresh herbs, and turning them into a flavorful sauce in just a few minutes.

Spicy Moroccan Cauliflower Dinner Inspired by Ruhama

Last week, I spotted some big beautiful cauliflowers at the neighborhood farmers market. They looked so fresh and vibrant that I couldn't resist bringing one home with me.

Mushroom Recipes Over The Years

After more than 15 years of blogging, my recipe archives are starting to feel a bit like a treasure hunt. Every time I search for something, I discover old recipes I haven't thought about in years.

Recently, I went looking for mushroom recipes. I simply typed "mushrooms" into the search bar on my blog and started browsing through the results.

 I discovered quite a collection—and several recipes I had completely forgotten about over the years. It was like opening a time capsule from my own kitchen. Some recipes brought back memories of family dinners, while others reminded me of ingredients and cooking techniques I haven't used in a while.

It was fun revisiting these recipes and seeing just how many ways mushrooms have found their way into my kitchen over the years. From comforting soups and hearty main dishes to simple sides, mushrooms have always been one of my favorite ingredients.

If you're a mushroom lover, I've rounded up some of my favorite mushroom recipes from the archives. I hope you'll find a few you might enjoy.

Mushrooms:

Roasted Mushroom Scampi  

Herbed Penne with Spinach  and Mushrooms 

Spinach and Artichoke Stuffed Mushrooms

Do you like spinach and artichoke dip- you'll love this.

Asian Mushroom Soup 

Mashed Potatoes and Mushroom Gravy

Mongolian Mushrooms and Tofu ( link)

Portobello Burgers  (link)

My Notes: 

1. One of my readers, Angie, left a comment about heavy metals in mushrooms. I had no idea. So, I looked it up and found this article which I think is important to read about mushrooms. Who knew?

Heavy Metals in Mushrooms  (link to article I found online)

Easy Vegetable Pasta Dinner with Broccoli and Mushrooms.

 Looking for an easy summer dinner that is simple to prepare and assemble? Think pasta, mushrooms, and broccoli.

It has been quite a while since I last made pasta, but for some reason, I was now really craving it. I don't make it often because I try to keep the carbs in check, so I came up with a compromise—why not mix it up with lots of vegetables?

Purple Sweet Potato Magic - Foods That Help Protect Against Disease

I'm eating Purple Sweet Potatoes. Why are purple foods so magical for statistically helping to reduce the risk of disease.?  

A few days ago, I listened to a podcast episode of Mel Robbins featuring Dr. Dawn Mussallem — and I honestly haven’t stopped thinking about it since. If you like podcasts, Mel Robbins has incredible podcasts and I learn so much.

Zucchinni Noodle Pasta Bowl- A Tasty-High Protein Plant- Based Meal

Calling all pasta lovers who watch their carbs and calories and want high protein and high fiber meals. Try something new!!!! Fresh zucchini made into noodles!!! Use it in your favorite pasta dishes. Cooks up in a skillet in minutes.

Norwegian Aqua Review: Spa, Food, Balcony Room

Norwegian Aqua Cruise Review: Spa Experience, Dining, and Balcony Stateroom

I’m back from a relaxing 5-day Bahamas cruise on the Norwegian Aqua—but honestly, we barely left the ship. This trip was all about unwinding in the spa. It was our first time sailing on the Norwegian Aqua, and I had promised I’d share a full review.

A Vegan Chickpea and Cauliflower-Rice Bowl that I Make Again and Again

If you’re looking for an easy, healthy vegan meal that comes together in minutes, this simple chickpea and cauliflower bowl may become one of your new favorites. Made with protein-rich chickpeas, cauliflower rice, fresh arugula, and a few simple seasonings, it’s a light yet satisfying plant-based meal I make again and again. Of course, it's naturally gluten-free as well.

People often ask me what I actually eat as a vegan, and I always laugh a little because I think many expect the answer to be something complicated, wierd, or unusual. The truth is, a lot of what I eat is incredibly simple—basic, wholesome foods put together in ways that are nourishing, satisfying, and delicious.

Greek White Bean Dip (Creamy Garlicky and Better Than Hummus)

Do you like dips? You will love the simplicity of this Greek recipe,

We had lunch the other day at a local Greek restaurant, and I fell in love with the creamy dip that the server placed on the table that she  referred to as hummus.

Spring Mushroom Soup (Instant Pot or Stovetop Recipe)

What's in my soup pot right now? 

With the first signs of spring beginning to appear, my trusty soup pot naturally starts to feel a little lighter, and I start to think about making my light spring mushroom soup.  

Chocolate Chia/Flax Pudding- A Heart Healthy Dessert

Do you love a rich chocolatey pudding? 

What if I told you this pudding recipe is not only rich, creamy and indulgent, but actually nourishing too? 

Zesty Lime Marinade Over Black Beans and Rice- Ready in 30 Minutes

This is my new go-to black beans and rice dinner for those busy  nights when I'm tired and want something healthy and satisfying that comes together in 30 minutes. Do you know what I mean? 

Grated Radish and Apple Salad (Easy & Refreshing)

It’s amazing how endlessly creative salad making can be. This grated radish and grated apple salad became a new favorite of mine after I bought a bunch of red radishes and quickly realized I had no plan or idea what to do with them. 

Easy Mushroom, Pepper, and Onion Pasta Sauce (One-Skillet Comfort Food)

Craving a tasty pasta dinner that’s big on flavor but low on effort? This hearty mushroom, pepper, and onion pasta sauce delivers comfort, convenience, and serious savory goodness—all in one skillet.

Let’s be honest—no matter how good the pasta is, the magic is always in the sauce. And this one? It’s one of my go-to favorites.

Discover Ojakhuri - A Comforting Georgian Mushroom, Red Pepper, and Potato dish

Have you ever tried Georgian cuisine? One of my favorite vegetarian Georgian dishes is Ojakhuri, a beloved Georgian comfort food made with crispy potatoes, sautéed mushrooms, and onions, often served sizzling straight from the pan.

While traditional ojakhuri is typically prepared with pork and potatoes, it is also very commonly made in a vegetarian or vegan version, using mushrooms as the main ingredient. This meatless variation is hearty, flavorful, and incredibly satisfying.

Living in South Florida, where there is a large Russian and Eastern European population, I’ve been exposed to many regional foods—including authentic Georgian food. 

Georgia is a small country located in the Greater Caucasus Mountains, bordering Russia, Armenia, and Turkey. Its cuisine reflects this unique crossroads of cultures, blending bold spices, comforting ingredients, and rich, home-style flavors.

Sunny Isles Beach Area is City Like

I live in a highly populated city like beach area. The other night, while out for a walk, we literally stumbled upon a Georgian restaurant and decided to give it a try. The food was outstanding. When I ordered ojakhuri, I was offered a choice of protein—pork, beef, chicken, or mushrooms. I chose the mushroom version, and it was absolutely delicious and gluten-free appropriate too. 

As soon as I got home, I wanted to recreate the dish. The only challenge was figuring out which spices they used and how it was made. All I knew was that it was deeply flavorful and warming, without being overpowering.

Sautéed mixture of mushrooms, onions, red pepper and seasonings

I googled around and found that like most ethnic recipes, there are as many recipes as there are cooks. I tried to keep this recipe as close to what I ate in the restaurant as possible.  

Potatoes are under the vegetables and I took the pic before I garnished with greens

Ingredients: 

3 large russet potatoes, peeled and sliced

water (or oil if your prefer) for sautéing

8 ounce container of white button or cremini mushrooms, quartered

1 red pepper, sliced

1 medium onion, sliced

Seasonings: salt, cracked pepper, paprika, ground oregano,  ground coriander, garlic powder or 2 cloves garlic, chopped.

Optional: Cooked chickpeas or tofu cubes for xtra protein

Garnish: 1/2 cup chopped parsley and or cilantro and additional seasoning to taste.

Directions:

Season the potatoes with salt, pepper, and paprika. Air-fry at 390 for 20 minutes, turning half way through. Or bake in 400 degree oven for 30 minutes. (spraying with olive oil if desired-I don't)

While potatoes are air-frying, sauté (in 1/4 cup of water or a few tablespoons of oil) mushrooms with oregano, garlic, and ground coriander  for 4 minutes, stirring. Add onion and red pepper and continue to sauté for another 4-5 minutes stirring. Set aside.

Place air-fried or roasted in the oven potatoes in a pyrex or casserole dish. Top with sautéed vegetables and (chickpeas if using) and serve while piping hot.

If you like potatoes (I do) you'll love this potato type stew. I actually added some chickpeas to make it a full meal. I could have added chunks of tofu instead of the chickpeas. Either would be good and provide some substantial protein. 

Video for Ojakhuri 

I'm no expert, so If you want to watch a video on how to make ojakhuri, this is one that I found and watched on Youtube this ojakhuri video . I have no affiliation with the video and do not endorse it in any way. 

My Notes: 

I've learned to easily sauté in small amounts of water or broth instead of oil. Really cuts down on calories and extra fat.

Tofu Entree With Mushroom and Onion Gravy- Part of A Plant-based Thanksgiving Meal 2025

Wondering what I ate for a plant-based and gluten-free holiday entrée? This amazing tofu with mushroom gravy to start off a full plant-based holiday menu that even non-vegans loved.

A few people asked what I was planning to serve as my vegan Thanksgiving entrée this year. After thinking it over, I settled on tofu smothered in a rich flavorful onion-and-mushroom gravy. We ate it over warm rice, and the whole thing turned into one of those dishes that seems humble at first but somehow becomes the star of the plate—simple, satisfying, and surprisingly good. Paired with the butternut squash and fresh cranberry casserole, the dishes carried all the flavors of Thanksgiving.

I’ll admit, I took a shortcut with the mushroom gravy and grabbed a vegan, gluten-free mushroom gravy from Whole Foods. It turned out to be painfully bland, so I rescued it with freshly grated ginger, tamari, generous amounts of rice vinegar, and a little sugar. Honestly, I should’ve just made my own gravy with potato starch to begin with.

We spent the holiday with three other couples—none of them vegetarian—and yet not a single spoonful of the butternut squash casserole survived. Half the mushroom tofu disappeared too, even though there was plenty of turkey and other sides at the celebration at my friend's home.

People often ask what vegans actually eat for Thanksgiving, so I'm sharing a sample menu that I would serve if I were the host. 

Everything is vegan and gluten-free.

My entree is a mushroom and onion gravy with cubes of tofu over rice. 

Tofu mushrooms and onion over rice in a casserole

Ingredients:

1 large onion, peeled and sliced into 1/2 moons

2 containers of fresh white or portobello mushrooms, washed and sliced

1 block of organic firm tofu, drained well and cubed

Sauce 

1/2 teaspoon of freshly grated ginger

2 tablespoons of potato starch (or cornstarch)

1/4 cup of water

1/3 cup of tamari sauce 

1/3 cup of rice vinegar

1 teaspoon of sugar (of your choice)

1/4 teaspoon of garlic powder

freshly grated black pepper 

Topping: sliced scallions

 

Directions: 

In a large rimmed skillet, sauté onions and mushrooms in 1/4 cup of water or vegetable broth (or oil if your prefer) on a low flame until soft. Add tofu and continue to sauté adding a little more water or broth if needed to prevent burning. While sautéing, assemble sauce in a bowl. Add all ingredient and mix well. Pour over the sautéed vegetables and tofu and continue to cook on low for 5 minutes. Taste and add additional seasoning if desired. 

Place cooked warm rice in a pyrex casserole and flatten - add the tofu mushroom mixture to the top, decorate with scallions and serve. 

Take a look at my full plant-based Thanksgiving Menu Suggestions

A Plant-Based Thanksgiving Menu 2025

Entree:
Tofu smothered with mushroom and onion gravy, served over rice

Side:
Butternut Squash (or sweet potato), Apple, and Fresh Cranberry Bake

Vegetable:
Green Bean Medley — bright, crisp, and green

Salad:
Tasty Mediterranean salad with nuts or my grated carrot–cranberry salad — both are interesting company-worthy options

Dessert:
Vegan Pumpkin Pie — blender recipe, crustless

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That’s what I’m sharing for this holiday season — a hearty plant-based menu with ingredients that truly feel like Thanksgiving that everyone can enjoy!

How was your Thanksgiving? What did you make that you really enjoyed?

My Notes: 

1. Try quinoa in place of rice

2. Use butternut squash or sweet potato for the bake 

I was visiting Angie at her truly inspirational recipe blog at Angie's Recipes and saw this quote: I had to repeat.. thanks Angie.

 Americans have more food to eat than any other people and more diets to keep them from eating it. ~Anonymous 

Easy Cauliflower Rice Recipe – Healthy Food Swap for Weight Watchers & Low-Carb Meals”

The holidays are coming and it's time to start thinking about how to balance out those extra high calorie treats with some lighter healthier "swaps." 

Have you tried cauliflower rice yet?

 It’s one of my go-to healthy low carb/low calorie food swaps instead of rice—and I rely on it for a light, flavorful, and satisfying meal that fits perfectly into my healthy lifestyle. I only like the frozen!!

Recently at my Weight Watchers Workshop, our leader talked about helpful strategies for weight loss and maintenance. Finding swaps for otherwise very fattening foods is a great strategy. You get to indulge without the guilt and weight gain.

Why Food healthier "Swaps" Matter

For me, food swaps have always been a vital part of healthy eating. I love finding creative ways to enjoy the foods I crave—without all the extra fat, sugar, or calories such as this fiesta cauliflower rice recipe below. It's very flavorful with the chopped tomato, fresh lime, and chopped xxxxxxxxxblack olives. 

Tomatoes, lime, and black olives recipe with cauliflower rice  
(link to recipe)

Here are a few of my favorites with links with recipe:

I like to use frozen fruit to make a frozen dessert instead of eating ice cream which I can otherwise never get enough of. It's a huge difference in calories, fat, and my health.

• Fresh fruit sorbets instead of high-fat ice cream

• Air-fried potato wedges, zucchini strips, or carrot fries instead of deep-fried French fries

• Peanut butter powder instead of full-fat peanut butter

  I like to sauté in vegetable broth or water instead of oil.

And of course, cauliflower rice tops my list as a substitute for rice.

Why Cauliflower Rice Is a Smart Choice

Cauliflower is a cruciferous vegetable rich in antioxidants and nutrients that support your body’s natural defenses. It’s also a fantastic low-carb, low-calorie substitute for rice, making it ideal for anyone on a Weight Watchers, low-carb, or gluten-free plan.

The secret to perfect cauliflower rice? Cooking it so it’s light, fluffy, and never mushy. I only use frozen and think it cooks tastier than the fresh raw version.

My Easy Cauliflower Rice Recipe

Here’s my simple method for delicious cauliflower rice every time:

1. Open a bag of frozen cauliflower rice and pour it into a wide, high-rimmed skillet.(must be wide so the "rice' has room to spread out. )

2. Add ¼ cup of water or vegetable broth.

3. Heat on high for 1 minute.

4. Reduce to medium heat and cook for 5 more minutes. Add another 1/4 cup of liquid if needed to prevent burning. Watch it carefully.

For extra flavor and nutrition, I often add:

• ½ cup chopped red bell peppers

• 1 cup cubed tofu

• Season with turmeric, garlic powder, or fresh minced garlic, salt and cracked pepper or any seasoning of your choice.

If you add bell peppers, cook for about 7 minutes total and include an additional ¼ cup of water or broth halfway through the cooking if needed to prevent burning.

A Fast, One-Pan Meal You’ll Love

The result? A tasty, filling, and healthy side dish or entrée that’s light, fluffy, and bursting with flavor. The best part—it’s a one-pot meal that comes together in minutes!

So next time you’re craving something warm and satisfying, try swapping your regular rice for cauliflower rice. It’s one of the easiest ways to make your meals healthier without sacrificing taste.

Do you have a plan to eat healthier for the holidays?  Any low calorie healthy suggestions for Thanksgiving?

My Notes: 

1. After cooking the cauliflower rice mixture, place in an oven proof bowl and bake in a preheated 375 degree oven for 5-7 minutes to crisp up the tofu and rice if desired.  

2. All recipes on this blog are gluten-free and since 2021 all recipes are vegan.

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