Snobby Joes

(originally titled: so good that i'm skipping past dessert...)

there are mint chocolate brownies waiting - no begging - to be posted.

but they will wait. because this - this MUST be made soon. while the weather is cold and craptastic. (did you hear it may SNOW at the end of the week? SNOW!)

i didnt make these up, i didnt really change anything (except the color of a pepper and that was just cause i used what i had instead of running to the store) but i need to share this, STAT.

vegan sloppy joes. also known as Snobby Joes. also known as a 5 pt dinner for all of you weight watchers out there...

onion, pepper, garlic & oil look good!

simmering lentils. ew, looks gross!

honestly, they couldnt be easier... i had 45 minutes between getting home and going back out and i put it all together and then let it sit so that all the flavors could really mush together...






now, i dont know about your childhood, but during MY childhood, there was really only one kind of packaged roll. i'm not sure if its cause they are so yummy or if its cause they are so full of preservatives that they NEVER EVER get moldy or hard, but we always, always, always had martin's potato rolls in the house. always.



honestly, aside from perhaps kraft mac & cheese with cut up hotdogs or perhaps hamburger helper (both things i no longer eat since there's meat in both), theres nothing that says childhood memories like sloppy joes... therefore, it would have been 6 ways wrong to put them on anything other than martin's rolls...



(there's only one in that picture, but i had 2. I'm a piggy...)

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Snobby Joes
Courtesy of Veganomicon, via the ppk.com - teeny tiny changes by me


1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1/2 red pepper, diced small
2 cloves garlic, minced

2 1/2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt

8 oz can tomato sauce
1/4 cup tomato paste

3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)

potato rolls (or some other kind if you MUST)



Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside. Reserve 1/2 c of the liquid.

About 10 minutes before the lentils are done boiling. saute the onion, garlic and pepper in the oil for about 8 - 10 minutes, until softened.

Add the cooked lentils, the chili powder, oregano and salt to the onion/garlic/pepper combo and mix.
Add the tomato sauce and tomato paste. If desired, add 1/4 - 1/2 c of the reserved liquid in order to allow the mixture to 'cook down'.
Cook for about 10 minutes over low heat, stirring frequently.

Add the maple syrup and mustard and heat through.

Turn the heat off and let sit for at least 10 minutes to allow the flavors to meld.

Serve on open face potato rolls. Should make about 6 sandwiches.

(1/6th of lentil recipe = 3 WW pts. 1 potato roll = 2 WW pts.)