Impatient Floret

Sweet Potato, Carrot, and Red Lentils Baked a sweet potato and carrot, sliced, oiled and salt and peppered for about 40 minutes at 350f. While those were going, cooked red lentils in twice their water, simmered for 20 minutes, drained and rinsed, then cooked with garlic, onion, paprika, butter, red pepper flakes, and broth until reduced and thickened.

Grits smothered in chickpea and hen of the valley. Hen of the valley is a mushroom I recently tried, if you don't have them, just use mushrooms you can find. Cook some grits to your liking, cover and set aside. Put 1 TBSP oil and 1/2 tsp red pepper flakes in a pan and heat it up, then add about a cup of sliced or diced mushrooms, and about 1 cup cooked garbanzo beans (chick peas). Sprinkle in some garlic, back pepper, onion, smoked paprika, and salt; if it gets too dry, add 1/2 cup bean cooking water, and 1 tsp "butter"). Cook it back down until you get the sauce texture you want. Serve immediately. Dish the veg's on top of the grits. Husband missed shrimp and grits, I thought this was an interesting way to hit that note.