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. 

One Pot Tofu Recipe | Easy Vegan Skillet Dinner

                                                                                        

This one-pot tofu skillet dinner has become a favorite in our house because it's simple, hearty, and incredibly versatile. You can make it with rice or quinoa, depending on what you have on hand, and it's also an easy way to use up whatever vegetables are in your refrigerator. It's not the prettiest or most photogenic dish I'll admit. 

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?

Bok Choy and Green Pea Soup - Quick, Easy, and Delicioius.

The weather is starting to warm up a little, but I'm still making soup. The last few weeks I had made vegetarian black bean soup and vegetarian lentil soup but now I wanted something lighter. I made a delicious bok choy and frozen green peas soup that hit the spot.

Beanie Bagels- High Fiber Easy To Make Flourless Bagels

 

Beanie Bagels: A Flourless Easy To Make Bagel Packed With Fiber

What in the world is a Beanie Bagel? These unique high fiber bagels are made with dry beans instead of flour, creating a hearty, filling, and surprisingly tasty alternative to traditional bagels and they are really easy to make too.

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.

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.

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.

Japanese Inspired Kabocha Miso Soup -Rich, Creamy, Comforting

Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it? 

While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .

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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Roasted Butternut Squash: An Easy Fall Side Dish

 Say hello to roasted butternut squash! It's an easy, no fuss, healthy fall side dish full with seasonal flavors (depending what you do or don't add to it.) Every piece is a bite of delicious natural sweetness.

 I never seem to get tired of roasted butternut squash. It’s one of those beautiful orange fleshed fall squashes that always tastes delicious — sweet, tender, and perfectly caramelized when it comes out of the oven. 

 Make Butternut Squash the Easy Way

The best part? A scant spray of olive oil and a hot oven are all it takes for this easy roasted butternut squash to shine. You really don’t need any seasoning to make it delicious, but a little pumpkin pie spice sprinkled on top takes it to the next level for me. Cut it up into chunks or wedges or roast it in halves face down and poke with a few fork holes in the skin. 

Versatile- Can Be Added To Many Dishes

Once the butternut squash is roasted in the oven or even the air-fryer, you can incorporate the firm roasted squash into many dishes —  toss it into salads, blend it into a creamy soup, serve it as a healthy side dish, or honestly, just eat it straight off the baking pan (I do!). 

Anti-inflammatory and Valuable Nutrients

The great news is that butternut squash provides you with anti-inflammatory nutrients too and it's packed with valuable fiber, Beta carotene which the body converts to Vitamin A, Vitamin  C and lesser amounts of other nutrients.  If you’ve never roasted butternut squash before, you’ll be surprised by how simple it is and how sweet and flavorful it turns out.

I always like to keep a few butternut squash on hand during the fall and winter months. The nice thing is, they last a long time. A whole, uncut butternut squash will keep for one to three months in a cool, dry spot — no fridge needed. However, once you cut it open, just store the pieces in an airtight container in the refrigerator and use them within four or five days. You can even roast or steam extra squash and freeze it in portions for up to three months.

How to Tell if Butternut Squash Has Gone Bad

Before you cut into it, take a quick look at the outside of your butternut squash. If you notice soft spots, mold, or wrinkled skin, it’s a sign it’s past its prime. A good squash should feel firm and heavy for its size, with smooth, matte skin. Once it’s cut, check for slimy texture or an off smell — both mean it’s time to toss it. When in doubt, it’s always safer (and less smelly!) to let it go and grab a fresh one. 

My Experiences With Stored Butternut Squash: 

That being said, I have never had a butternut squash go bad even after keeping it for over two months on my pantry shelf. The worst that ever happened to me when storing a butternut squash was that  the seeds sprouted inside and the butternut squash became too dry to want to cook it.

How to Roast Butternut Squash (The Easy Way)

If you’ve never roasted butternut squash before, you’ll be amazed at how simple it is. You only need a few ingredients, and the oven does most of the work. Here’s how to make perfectly roasted butternut squash that’s golden, sweet, and delicious every time.

Questions?? 

To Peel or not to Peel before cooking? 

The well washed skin of a roasted butternut squash is actually edible once cooked - or it can easily be removed after roasting. 

Peeling it requires the right tool. I find that this inexpensive small peeler works extremely well and quickly. I used to struggle in the past, but this peeler zips the skin right off.

Should I Cut Into Wedges or Simply Cut the Butternut Squash in half to Roast it? 

Either way will work- I prefer to cut into thick wedges for the best crispiness and caramelization. But either way will work. Just adjust the cooking time. The larger the cooking pieces, the more time it will take to roast. 

Ingredients:

• 1 medium butternut squash

• olive oil spray 

• pumpkin pie spice 

Directions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Peel (or don't peel) and cut your butternut squash into wedges ( or smaller pieces if you prefer or you can even buy them pre-cut.

3. Lightly Spray the wedges or cubes.. Make sure each piece is lightly coated — this helps it caramelize beautifully.

4. Spread it out in a single layer on the baking sheet. Crowding the pan can make the squash steam instead of roast.

5. Roast for 25–35 minutes, flipping halfway through, until the edges are golden and the inside is soft and tender.

6. When done sprinkle with cinnamon or pumpkin pie spice (my favorite)

Roasted butternut squash is one of those dishes that proves simple really is best. It’s naturally sweet, full of flavor, and makes your kitchen smell amazing while it bakes. Plus, it’s completely plant-based, gluten-free, and packed with nutrients — the perfect easy fall recipe.

Ways to Use Roasted Butternut Squash

Once you’ve made a batch of roasted butternut squash, you’ll find so many ways to enjoy it. It’s one of those ingredients that works with almost anything. Here are a few simple ideas:

• 🥗 Add it to salads – Toss warm roasted squash into a fall salad with greens, cranberries, and toasted nuts.

• 🍚 Mix it into grain bowls – Combine it with quinoa or brown rice, , and drizzle with a tahini or miso dressing.

• 🍲 Blend it into soup – Roasted squash makes an amazing base for creamy soups.

• 🌮 Tuck it into tacos or wraps – Add roasted cubes to a tortilla with black beans and avocado for a quick meal.

• 🍝 Serve it as a side dish – It’s perfect next to roasted vegetables, plant-based protein, or even a holiday spread.

No matter how you serve it, roasted butternut squash adds warmth, color, and natural sweetness to any meal. It’s one of those easy recipes that fits right into cozy fall cooking — simple, healthy, and always delicious.

My Notes: 

1. Although I usually don't use oil, I do use as little as possible in this recipe. I've tried coating the vegetables in aquafaba ( the thick liquid from the chickpea can) and it works, but not as well. so- I go very very light on the oil. 

Some of my other winter squash recipes: 

1. Acorn squash with homemade apple pie filing 

2. Butternut squash and sage soup in the Instant Pot

3. Cider glazed Butternut squash- One of my favorites

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