Ohai. I present three recipes with my #FoodBankNYCChallenge haul.
Baked Lentils
1 1/2 cup lentils
4-5 garlic cloves, minced
diced fresh tomatoes
1 teaspoon dal spice mix (more or less according to personal taste)
Wash and drain lentils first. Then mix everything in a casserole dish and cover with water by one inch. Bake in a 350F oven for 40-55 minutes or until liquid is absorbed. Stir half-way during the baking process.
Serve with rice, which you can prepare according to package directions.
I didn’t buy olive oil because its cost doesn’t fit into the $29 budget. I wondered if it’s possible to roast vegetables without oil. The internet says yes, it is so. So here we go…
Dry Oven Roasted Bitter Gourd
Slice gourds in thick rounds, roughly 1 inch thick.
Season with a bit of salt.*
Arrange in pie plate.
Bake in 350F oven for 30 minutes.
*The Food Bank NYC Challenge Took Kit states that common spices (like salt) already in your pantry is okay to use.
No-cook oatmeal
This one is easy to put together.
Mix together equal parts raw rolled oats and almond milk in a bowl or mason jar. Add in as much raisins as you like. Let it sit in the refrigerator overnight. In the morning, add in some sliced fruit (banana or apple) and eat.