You guys, I’m really cranky today, despite it being world vegetarian day. Because on world vegetarian day, all vegetarians and vegans should be running around throwing kale confetti and smiling because it’s our damn DAY. Sorry…I guess I am still sore over my big break-up with coffee.

Earlier today, my boss mused about that bazillionaire who bought most of Lanai, and I managed to segue the conversation to zombie apocalypse survival (“I mean, who wouldn’t want a Hawaiian island, what with the zombie apocalypse coming…”) and my colleague and I ended it with a debate: Can zombies swim and if so, if a shark ate a zombie would the zombie then eat the shark from the inside out? Feel free to weigh in, any zombie enthusiasts.

For the rest of you, here is a recipe I make when my bank account is particularly desolate, because it feeds me for an entire week and all of the ingredients cost under 10 dollars, total. The downside is you have to eat the same meal for a week straight but I think it’s rather delicious so I don’t mind. You know me, little miss monogamy. If you’re not trying to eat it for a week or feed a family or seven, then stick some of the left-overs in the freezer.

The reason it is so cheap is because I use frozen veggies, which I always have on hand for that week leading up to my next paycheck when I’m seriously hurting but can’t imagine a life without vegetables. I like frozen peas and carrots, but you can find some pretty jazzy frozen veggies nowadays… I can even find frozen shitake mushrooms.

“Cheap Date” Curried Lentils

2 cups dry brown lentils
1 onion, roughly chopped
2 cloves garlic, minced
1 tbs fresh ginger, minced
1 large can organic diced tomatoes
2 tablespoons organic tomato paste
2 cups frozen organic veggies. I like to use a blend of cubed butternut squash, peas, carrots, and spinach.
2 1/2 tbs curry powder
1 tbs cumin
1 1/2 tsp paprika
1/2 tsp cayenne pepper
¼ tsp salt
½ tsp black pepper

Optional: 1 cup coconut milk. (I prefer full fat.)

Step one: In a large pot, using your favorite cooking oil (or water, for those of you who like to stay unprocessed!) brown your onions for 2-3 minutes, stirring constantly. Add garlic, ginger and all your spices, and stir for 1-2 more minutes. Prepare for your kitchen to smell like you’ve died and gone to heaven, if heaven was located inside a particularly delicious indian restaurant, like my heaven would be.

Step two: Add tomatoes, tomato paste, lentils and 4 cups of water. Bring to a boil.

Step three: Once boiling, lower to a simmer. Add vegetables and 1 cup of liquid, either coconut milk if using or more water. Let cook covered for 40 minutes, stirring occasionally.

I like to enjoy over quinoa. Probably while discussing more zombies. Happy world vegetarian day, folks!

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