Seriously -- this show rocks. We really liked it, but then a seemingly premature wrap-up last week left us feeling a little bereft. We wish there was more show! Anyway, here's the link to the Food Revolution episodes; they are definitely worth watching today if you're stuck in this weird, siren-punctuated storm just like we are.
Inspired by the vegetable-y, but still basically meat-based ones that Jaime served at a Huntingdon, West Virginia school cafeteria, we recently made our own vegan sloppy joes. They were a hearty and great way to eat a bunch of vegetables.
Vegan Sloppy Joes
20 ounces of any combination of mushrooms, diced
1 white onion, diced
2 carrots, diced
2 stalks of celery, diced
1 green bell pepper, diced
1 1/2 cups of prepared lentils
1 Not-Beef bouillon cube
1/4 cup white wine
1/2 cup ketchup
5 dashes of vegan Worchestershire sauce
salt and pepper
4 whole wheat Kaiser rolls (or buns)
Sauté the mushrooms in a few tablespoons of olive oil until browned and liquid has evaporated. Remove from pan and set aside.
In the same pan, sauté the onion and the bouillon cube until onion is translucent. Deglaze the pan with white wine. Add the carrots, celery, and bell pepper. Cook on medium until carrots have softened -- about 5 minutes.
Return mushrooms to the pan with the vegetables and add all remaining ingredients. Turn heat to low and stir and heat the mix through. Salt and pepper to taste. Spoon onto warmed Kaiser rolls and have some napkins ready.