Vegan MoFo food journal – October 29, 2012
Chickenless Crispy Tenders with green beans and red lentils
This was a really tasty meal. I went to Winco in the morning and bought a few pounds of bulk red lentils. I could eat lentils everyday. Probably should since they are so great for me!
Part One: Trader Joe’s Chickenless Crispy Tenders
Follow the directions on the package as they apply to you. You can microwave them first and bake less or bake from frozen. I find they turn out better when baked only. I put them on a cookie sheet lined with parchment paper and bake for 15 minutes. Turn them over and bake for another 10 minutes, until crispy.
Part Two: Red Lentils
1 c red lentils, sorted and rinsed thoroughly
1 tsp oil
1 tsp salt
1/2 tsp turmeric
3 c water
Combine all ingredients in a sauce pot. Bring to a boil, stir and reduce heat to a simmer. Cook for 15-20 minutes until creamy.
Part Three: Green Beans
Sort through as many green beans as you will need, removing yucky spots and stems. I like to snap them in half for more bite-size pieces. Salt and pepper to taste. Place in steamer for about 5 minutes until bright and tender.
I cooked the lentils while the tenders were baking. I put them into the oven about 10 minutes in, since the tenders would have another 15 to go. It worked out well. The beans were turned on toward the end.
Here is the final product: