Sara Nephew’s Vegan Blueberry Cream Cheese Rolls
This one comes with a warning: they are irresistibly delicious!
2 cupsalmond milk, at room temperature
½ cupvegan butter, melted
¼ cuporganic sugar
- 1 packet active dry yeast
5 ½ cupsflour, divided
Karen Parkman’s Spiced Red Lentil Soup
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Spiced Red Lentil Soup
1–2 tablespoons oil or butter
1 medium onion, diced
1 jalapeño, de-seeded and diced (leave in the seeds for an extra spicy kick)
1 two-inch piece of ginger, minced
3 garlic cloves, minced
3 teaspoons cumin
1 teaspoon coriander
1 tablespoon garam masala (curry powder, or chili powder, also work great)
¾ cup lentils of your choice (I prefer red lentils)
1 28-oz can of diced tomatoes
1 16-oz can coconut milk
salt and pepper to taste
dollop of yogurt or sour cream
chopped cilantro or mint
Heat the oil/butter over medium high heat. Sauté the onion, jalapeño, ginger, and garlic, stirring frequently, about 6–8 minutes, until onion is translucent. Add the cumin, coriander, and garam masala (or substitute) and let cook for about a minute. Add in the lentils and stir, then add the tomatoes and coconut milk. Fill the empty coconut milk can with water and add that in as well.
Cook until lentils are finished and soup is desired thickness, about 20–25 minutes. Salt and pepper and add desired garnishes.
This soup is endlessly adaptable! If you like, throw in some extra chopped vegetables like carrots, bell peppers, or potato, when you add the lentils. Just be sure to adjust the cooking time to ensure your additions are cooked through.