This is regular lentils cooked on the stove.

I fried minced onion and cilantro stems for 10 minutes in olive oil before adding minced garlic, grated ginger, cumin, MSG, mustard powder, garlic powder and frying 5 more minutes.

Into this went 1 can of coconut milk, 16 oz of veggie stock, 16oz of water, 1tbsp mushroom stock granules and 1 1/2 cups of dried lentils.

Cooked for 40 minutes or so with regular stirring at just bubbling and served over jasmine rice with cilantro leaves and a squirt of braggs. Delicious! Easy! Vegan! Healthy!

    • GalaxyBrain [they/them]@hexbear.netEnglish
      4·
      6 days ago

      I like both but didn’t know they were the same guy until I’d tried both. I get where you’re coming from there. Especially the day powder. Uncrushed seeds work nice with sauces and stuff but you also try to not actually chomp em while eating, kinda like a peppercorn

        • GalaxyBrain [they/them]@hexbear.netEnglish
          3·
          6 days ago

          Cilantro isn’t spicy at all. I mean that k In the you’re describing a potato or white rice as spicy more.tjsn a flex on what I can handle. It has a flavor and it’s not for everyone bit ive never heard if as spicy. I think spots tasted like raw radish but if it were a leaf

            • GalaxyBrain [they/them]@hexbear.netEnglish
              3·
              6 days ago

              I actually piated it elsewhere on the thread, the piwswr sucks and the seeds should be treated like peppercorn, try not to bite into em, they carry so.e flavor through but smoke peppercorn that’s mostly in the cooking, you could strain em.out depending on the dish but generally it’s one of those things you just gotta know to feel around d for when biting and try to swallow whole. I’ve never used em much but I have liked the results when I have, the main one that I came up.with way back before I really knew.my way around food and maybe should improve on was a lemony/garlic vegan butter sauce that used those and peppercorn. That got my gears ticking actually and I bet I could use that concept and make an amazing tofu marinade. Lemon garlic peppercorn infused butter melted down with some lemon juice, ac vinegar, salt n pepper, tarragon and chive over a baked potato or rice