Vegetable Lentil Stew & Banana Fudge Pots

I’m not the biggest fan of Sundays. It’s important to fill them up with good things to sugarcoat the fact that the weekend is over. Tonight, Quin and I decided to plan a big healthy dinner with crusty bread, open one of our WSJ wine club bottles and watch The Help using the new DVD player we got at Target. Alas, the DVD player only played in black and white (that’s what we get for buying the cheapest one) so we opted for making a healthy-ish dessert instead- courtesy of Chocolate Covered Katie.

Vegetable Lentil Stew

2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
2 carrots, diced
1 sweet potato (microwaved for 4 minutes) diced
1 cup peas
1 can diced tomatoes
3 14.5 ounce cans vegetable broth
1 cup water
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon cumin
salt and pepper to taste
1 cup French lentils
1/2 cup quinoa
mozzarella cheese

In a large pot over medium high heat, sauté onion, bell pepper for a minute or two. Add garlic, carrot and sweet potato and cook another couple minutes. Add remaining ingredients and stir to combine. Bring to a boil then lower heat and cover for 20-25 minutes or until lentils and quinoa are cooked. Top with mozzarella cheese.

Banana Fudge Pots

1 banana, sliced thin
1 package firm tofu
1 cup chocolate chips
1 teaspoon cocoa powder
1 teaspoon vanilla
2 tablespoons nondairy milk
dash salt
2 tablespoons sweetener (agave, corn syrup, sugar)
Greek yogurt

Melt chocolate chips. In a food processor, combine all ingredients except Greek yogurt and blend until smooth. Layer banana slices on the bottom of 6 ramekins, then divide chocolate mixture into ramekins and chill until ready to serve. Top with Greek yogurt.