I feel I should begin this story with total transparency…I am not the chef in our family. Ale has and will always be in charge of our kitchen. Not just the cooking but the food shopping as well. In fact, up until recently there were typically only 3 reasons that I would even step foot into the kitchen…
3. ice cream
And then coronavirus happened… Alex was (and still is) stuck in Argentina and me stuck (and still am) in Miami. After 14 years of Alex being in charge of our culinary experiences I was now on my own indefinitely. I found myself alone in Publix, blank stare on my face (although no one else could tell with my mask on), attempting to fend for myself. Two minutes inside and I would slip into panic mode, grab some bananas, ice cream, and wine (the essentials) and flee the scene as quickly as possible.
Well, to my disappointment (and utter surprise), a girl can only survive so long on the creamy magic and fermented grapes. After a few weeks of living in fear of the kitchen, I knew the time had come to put my big girl panties on and get cooking.
I felt my safest bet to make this new endeavor a success was a crock-pot. I mean after all; you just throw a bunch of stuff in the thing and press “on”. How could I possibly mess this up? Well…turns out I could.
First of all, crock-pots should be renamed “mush-pots” because no matter what you put in it, everything comes out as mush. Sometimes good mush, but in my case often times not. Frustration was setting in…it was time to head to Google. Since I was making an effort to eat less meat, I went on the hunt for a vegan dish with rave reviews. Low and behold I found one (one. Lol). I have made it several times now, and even gotten as bold as to invite friends to come over and eat it (although I still always keep a pizza on hand for back up). I have yet to resort to that pizza and so I am officially ready to call this recipe a winner! And so, without further ado, here is how to make the best crock-pot vegan mush.
Butternut Squash Dal A.K.A Vegan Mush
1 tbsp olive oil
2 small yellow onions diced
4 cloves garlic minced
1 small butternut squash cut into 1/2-inch cubes
1 1/2 cups dry red lentils
1 (400mL) can coconut milk
1 (796mL) can diced tomatoes
1 tbsp turmeric
1 tbsp curry powder
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
2 cups spinach chopped
Cilantro and sesame seeds for garnish
1. Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice. I prefer to add the coconut milk in at the end. About 15 minutes before its done.
2. Cook on high for 4 hours, or on low for 8 hours.
3. Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro. Enjoy!
I found this and a few other great ideas at Girl on the Bloor
Follow along for the ride @thesantuarioretreat