This meal is sort of a hodgepodge of fall and summer produce. I was really craving sweet potatoes with some sweet apples, but I also wanted to use up all the rhubarb I got at the farmers market before it went bad so I combined it with some collard greens and everything went together wonderfully. If you've never tried rhubarb in a savory way, what are you waiting for!? While good in pies and crumbles, rhubarb is also great sauteed up simply with just a little olive oil and salt.
My lentil croquettes have black lentils in them, which I've never had. I found them at whole foods in the canned bean section. If you can't find them, substitute green or brown.
Black Lentil Croquettes
2 tbl extra virgin olive oil
1 yellow onion, small dice
1 red bell pepper, small dice
1 tsp dried sage
salt and pepper
1 tbl tomato paste
1-15oz can black lentils, drained and rinsed
1 tbl tamari
7oz extra firm tofu, drained and pressed
1/4 cup whole wheat flour
1/4 cup canola oil
Saute the onions and red bell pepper in oil over medium heat until soft and translucent, 7 minutes. Add the sage, salt and pepper to taste. Add the tomato paste and stir to combine. Set aside.
In a bowl combine the lentils, tamari and crumble in the tofu. Mash the mixture. Add the vegetables and flour. Stir to combine and scoop out 9 small patties. Chill for 30 minutes.
When ready to cook, saute in oil until golden brown on both sides.
Sweet Potato & Apple Smash
1 tbl coconut oil
1 large fugi apple, unpeeled, small dice
1 tsp cinnamon
1/8 tsp allspice
1 tbl organic light brown sugar
1-15oz can coconut milk
1 large sweet potato, peeled, small dice
Saute the apple in coconut oil over medium-high heat until the apple starts to soften. Add the cinnamon, allspice, a pinch of salt and brown sugar. Saute until tender and caramelized. Transfer to a plate and add the coconut milk and sweet potato into the pot. Bring to a boil and cook until tender. Drain, reserving some coconut milk if needed to loosen the mash. Mash the potatoes and fold in half of the apple mixture. Top with the rest.
Rhubarb & Collards
1 tbl extra virgin olive oil
3 tbl garlic, minced
2 rhubarb stalks, small dice
1 small bunch of collards, stems removed, thinly sliced
1/4 cup vegetable broth
salt and pepper
Add the oil and garlic in a saute pan and turn on the heat. Let the garlic heat up with the oil and infuse. Once toasted, add the rhubarb and saute for 5 minutes over medium heat. Add the collards and toss to wilt. Once the greens have cooked down, add the broth and simmer for 5 minutes. Season with salt and pepper.