veggie comfort food 101

Thanks to inspiration from The Vegan Lunchbox, I had a fabulous dinner tonight and have developed a new recipe for the cookbook. I made a vegetarian version of Sloppy Joes, which I have named "Disheveled Josephs" for the time being, and think I have a winner. They taste pretty darn good, and are very close to the "real thing." Except without the beef, of course. :)

This really was so good, I can't contain myself from posting the recipe:

(This is, by the way, directly out of the cookbook. Feedback is welcome!)

INGREDIENTS:
1 teaspoon extra-virgin olive oil
1 small onion, chopped
1 small green pepper, seeded and chopped
2 cloves garlic, minced
1/2 teaspoon dried Italian seasoning
14.5 oz can no salt added diced tomatoes with liquid
1/2 an empty tomato can full of water
1/2 cup lentils (any color)
2 teaspoons soy sauce
1/2 teaspoon vegetarian Worcestershire sauce
1/2 teaspoon balsamic vinegar
4 teaspoons cornstarch
salt and pepper to taste
1 tablespoon ground flaxseed (optional)

DIRECTIONS:
1. Combine the oil, onion, green pepper, and garlic in your large saucepan. Cook and stir the vegetables over medium heat until they are tender, but not brown. Add the Italian seasoning, and cook and stir for about 1 minute.
2. Add the tomatoes, water, and lentils to the pot. Bring everything to a boil. Lower the heat, and cover and simmer the lentils for 30 minutes.
3. Combine the soy sauce, Worcestershire, vinegar, and cornstarch, and stir it into the pan. Turn the heat up and boil and cook your lentils for 2 minutes, or until the sauce thickens. Turn off the heat and stir in the flaxseed, salt, and pepper.
4. Serve your lentils in whole grain pita, on toast, or on whole grain sandwich rolls.

Ooh -- and of course I packed some for lunch tomorrow.

I'm really so very glad tomorrow is Friday.