Inspiration can be found in random places.
Inspiration=a sale on avocados makes for a delicious sauce.
Let it be known that everything is better with “sauce”.
Inspiration=a really super cool puzzle that a 4 year old is desperate to have is a great motivator to earn some cash and put the silverware away.
Never mind that each piece is now covered in sticky 4 year old fingerprints…
Inspiration=a recipe for a delicious tofu scramble turns into a novel thought for lentil stew.
Here’s what happened: I have a new blog that I adore, Oh, ladycakes. Her photography is gorgeous, her writing is quality and the recipes look delicious!
I ran across her tofu scramble recipe and was super intrigued. It called for almond butter mixed with cumin, turmeric and cinnamon. What?!? Like I said, intriguing. AND inspirational.
Inspirational because at the very same time that I was making the tofu scramble recipe for lunch, I was also cooking up some lentils for dinner.
And if truth must be told, the onions I was cooking up to flavor the lentils with were a little…unimaginative.
So a second batch of almond butter, cumin, turmeric and cinnamon was concocted, along with some salt.
Presto chango! Boring lentils become…
Amazing, albeit ugly, lentils. The spice mixture was perfect and while you can’t taste almond butter, per se, you know that there’s something special.
Inspiration can be found in the most random places: i.e. interpretive dance on the basketball court…?
I’ll stick with my lentils…
Almond Butter Lentil Stew
1/2 TBS olive oil
1/2 onion, chopped
1 cup red lentils
3 cups vege broth
2 TBS almond butter
1 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp salt
Sauté onion in oil until soft. Add lentils and broth and cook 10-12 minutes until lentils are mostly cooked through.
In a separate bowl, combine remaining ingredients. Add to lentils and cook to texture of choice.