I came up with an idea for a rice-lentil pilaf. I chopped a quarter or so of a small onion, as well as a third of a bell pepper, into 1/4" cubes. I measured equal parts (half of a small six ounce soy yogurt container each) of brown basmati rice and French green lentils, and three times (i.e., 1 1/2 containers-full) water.
In a sauce pan, I started the onion sauteeing in madadamia nut oil over medium heat; less than a minute later, I added the rice, and kept stirring. As the rice started clearing a bit, maybe in a minute and a half or so, I added the bell pepper (and wish I had some jalapeno to add, as well as cumin seeds, both of which I'm out of), stirred for another half minute or so, then added the water, a vegan bouillon cube, and the lentils.
Normally, brown rice is cooked with a 1:2 ratio of rice to water for 50m or so, and the French lentils 1:3 / 30-45 minutes. I went with a 1:3 ratio, which was good, though the dish could actually have used even a little bit more water, surprisingly. I let it cook for about 45 minutes on a low, covered simmer, and that seemed to work out fine. I served it with some salt, chili powder, and maybe a half teaspoon of dried thyme.
I also made a simple jerked okra dish by cooking in a little oil on a cast iron pan about 15-20 okra fingers, cut in half lengthwise, along with a half onion cut into maybe 1" long slivers. I mixed in some salt and jerk seasoning.
My wife picked up for me some Follow Your Heart
brand cheddar style
vegan cheese. My favorite cheese is Scottish Sheese
, but it's not available locally. I served a slice of the vegan cheese atop baby spinach leaves and pita crisps (my wife doesn't generally eat non-tempeh soy products and never liked cheese anyway, so her plate missed out on the cheese). It was a good dinner!