¼ cup brown basmati rice
¼ cup split mung dal or split lentils
3 cups vegetable broth or water
½ teaspoon grated or finely chopped ginger
¼ teaspoon cumin seeds¼ teaspoon fennel seeds
¼ teaspoon mustard seeds¼ teaspoon ground coriander
¼ teaspoon turmeric
Vegetables of your choice: add chopped sweet potato, wintersquash, carrot, cauliflower, or string beans at start of cooking;add greens near the end.
Black pepper (Don’t leave this out; it will help with theassimilation of the antioxidants in the turmeric.)
1. Rinse the rice and mung dal or lentils and place in small slowcooker along with any vegetables you’re using (except quick-cooking greens) and add the broth or water.
2. Set slow cooker for 3 hours on high or 6 hours on low.
3. In a separate pan, gently sauté the spices until the seeds startto pop. Add spice mixture to other ingredients. Spices can alsobe dry-roasted or simply added to the pot.
4. Add greens, if you’re including them, in the last half hour or so depending on which greens you’ve chosen (mature kale will need 30 minutes; baby spinach can be added literally at the last minute).
Victoria Moran is the Oprah-featured author of several books, including Main Street Vegan, The Love-Powered Diet, and Younger by the Day. A member of the National Health Association for half a century, Victoria hosts the Main Street Vegan podcast, was voted “PETA’s Sexiest Vegan Over 50” in 2016, and directs Main Street Vegan Academy, a dynamic, live Zoom program that trains and certifies vegan lifestyle coaches and educators. MSVA instructors include Joel Kahn, MD; Milton Mills, MD;Frank Sabatino, MD; Marty Davey, MS, RD; Chef Fran Costigan; and vegan fashion designer Joshua Katcher. Learn more at mainstreetvegan.net, and follow Victoria’s vegan and ayurvedic adventures on Instagram:@VictoriaMoranAuthor.