Jessica Murnane

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Lentil-A-Roni from Isa Does It + October Events

Lentil-A-Roni from Isa Does It + October Events

I’ve been preparing for a busy ass October! Busy, but really exciting stuff. Mind if I share a few things? On October 4th, I’ll be interviewing some pretty big food/wellness names at Taste Talks. I’ll be hosting a LAB at Chicago Ideas Week on October 15th. And I’ll be at the Green Festival on October 24th giving a talk on how to create a baller plant-based pantry. I’d love to see you at one or all of these events. Please make sure to say hello (or give a “what’s up” head nod) if you come by.

I’ve not had a ton of time to get in the kitchen and create new recipes with all that’s been going on. I was stressing a little bit about it and then my wise ol’ husband said, “you know, not all the recipes have to be yours.” Duh. He was right. I’m just supposed to bring you yummy food ideas…I don’t have to invent all of them. I certainly cook a lot from cookbooks, so why not share some of these favorites too?

How-To-Cook-Lentils

Brown-Rice-Pasta-Recipe

Pasta-Lentil-Recipe

Vegan-Tomato-Basil-Sauce

Creamy-Vegan-Pasta

Vegan-Creamy-Pasta-Recipe

Vegan-Beefaroni

Vegetarian-Beefaroni-Recipe

This is one of my very favorites from Isa Chandra Moskowitz’s Isa Does It. This book is awesome for hardcore plant eaters but also really great for those a little skeptical of that veggie life. I love so many of her recipes, but this is one of my favorites. Rich, hearty, and easy to make.

I only made one change to Isa’s dish. I happened to have fresh basil on hand, so I used it instead of buying the can of tomatoes with basil already in it (this is what the original recipe suggested). Either way, this recipe will be your new favorite.  You can also add spinach, mushrooms, or any other veggies you’d love to beef it up. I can’t wait for you to try this. Thanks Isa for creating such a big bowl of awesome for me to share!

 { Lentil-A-Roni }
   adapted a smidge from Isa Does It

1/2 cup cashews, soaked for at least two hours
1 cup vegetable broth
1 tablespoon olive oil (you can sub this with veggie broth for an oil free dish)
1 small yellow onion, finely chopped
1 teaspoon salt + plus a pinch
Pinch black pepper
3 cloves garlic, minced
2 teaspoons dried thyme
1 1/2 cups cooked brown lentils (or use 15 ounce can, rinsed and drained)
1 can crushed tomatoes
1/3 cup fresh basil, torn into pieces
1 package brown rice pasta (I love the Tinkyada brand)

Prepare pasta per package directions. While pasta is cooking, drain the cashews and combine with broth in blender until smooth (this could take up to 5 minutes depending on the speed of your blender). Set aside.

In a large saucepan add oil or veggie broth and sauté onions with a pinch of salt until translucent. Add garlic and sauté for another 30 seconds or so.

Add the thyme, remaining salt, black pepper and sauté for another 30 seconds. Add the lentils and toss to coat. Use a small masher or fork to smash some of the lentils. You don’t want to smash them all, just some for texture.

Add the tomatoes and basil and cover the pot and cook for about 5 minutes. Pour in the cashew mixture and let thicken for about 3 minutes, stirring occasionally. Add pasta portions to coat and put into individual bowls to serve. Dig in!

If you want more Isa recipes buy her book and check out her website.

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Posted In: Recipes | Tags: Dairy-Free, Gluten-Free, Isa Does It

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11 Comments

  1. rachel
    October 6, 2014

    I keep coming back to your blog and staring at this recipe. Clearly that means I need to make it, right? I’m a self-admitted pasta junkie, so maybe this will help with those annoying carb cravings!

    Reply
    • Jessica
      October 7, 2014

      Rachel, YESSSS! Make it. It is so damn good. If you use brown rice pasta – sometimes it can be a little easier on the belly. Great for lunch the next day too.

      Reply
  2. Crista
    December 14, 2014

    I have Isa’s book and I’m obsessed with it! – I MUST make this Lentil-A-Roni – you make it look so amazing 🙂

    Reply
    • Jessica
      December 16, 2014

      This is really one of my most favorite recipes in the book. And pretty easy to make! Let me know what you think after you make it!

      Reply
  3. Sara
    July 20, 2015

    Can I use unsweetened cashew milk instead? What would the measurements be

    Reply
    • Jessica
      July 20, 2015

      Sara, you know I’ve never tried that. If you use it, maybe half the veggie broth and add the rest with cashew milk? I think the cashews add a really nice richness. Let me know if you give it a shot and what happens! You really can’t mess up this recipe too much…it has tomatoes and noodles!!

      Reply
  4. Michelle
    March 23, 2016

    Instead of cashews – can I use almonds or pecans? I don’t have any and wanted to make this dish in a couple hours. Thanks!!

    Reply
    • Jessica
      March 23, 2016

      Michelle, I’ve never made this with either before. I would say no to the almonds. They aren’t going to give you the creaminess you want. Cashews will really work best. I haven’t tried it…but sunflower seeds might be another option, but will need to be soaked. Let me know how this turns out if you use another nut!

      Reply
  5. Heidi
    October 15, 2016

    I was thinking of buying this book but that recipe looks like dog’s vomit with worms in. So I won’t.

    Reply
    • Jessica
      October 17, 2016

      The tastiest dog food looking dish I’ve had. The book is awesome.

      Reply
      • Anu
        April 11, 2017

        I am going to try this tonight. Thank you for being such a positive light! 🙂

        Reply

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  • Latest
  • One Part Podcast
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    • What Is It?
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  • About
    • jessica’s story
    • faq
    • endometriosis + diet
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