SPICY LENTIL SUMMER ROLLS + TRAVEL SNACKS

From our door to Paris with one layover, we had about 14 hours of travel time. I'm a multiple mini-meals lady, so one cardboard box of vegetarian mush on the flight over wasn't going to cut it for the whole stretch. Per request, I wanted to share a typical travel snack pack. I keep a few things in mind when packing food for the road/air. Bear with the stream of consciousness.

First off, food will likely be at room temperature for a few hours so choose items that are alright to be out awhile. This covers most vegetarian options, but worth saying. Those foods should have a good constitution - greens that hold up dressed, like kale or a broccoli salad, rice or noodle bowls packed with vegetables and sauce, wraps or sandwiches with lots of crunchy items inside. I try to keep the choices lower in salt (planes keep you puffy as is). While I am all about reusuable containers on a normal basis, storing food in plastic bags or disposable containers (I steal these from salad bars and tuck them away for circumstances like this) are easiest here. Something you don't mind throwing away or recycling. Lastly, bring an empty reusable water bottle and fill it up past the security check. Sure you get water on the plane, but I like to drink more than that wimpy cupfull once or twice a flight. It's nice to have throughout the trip as well. I loved Sarah of My New Roots recent post about travel foods too. It reminded me that I forgot to make these peanut butter bites.

This likely sounds high maintenance to a few of you, but it is totally worth the few moments of planning ahead to have fresh, light food while traveling. I went to bed at 2am the night prior but at least I had good snacks! Hugh would never take the time to pack food, but appreciates it greatly when the pretzels and peanuts have worn their welcome. Minimal bit of time invested, big reward.

My backpack full of snacks:

kale salad: chopped lacinato kale, hard boiled eggs, parmesan, thinly sliced celery and lemon vinaigrette (extra virgin olive oil, lemon juice, white of a scallion, honey, salt and pepper)

summer rolls: recipe to follow

"favorite things" trail mix: roasted/salted pistachios, montmorency dried cherries, dark chocolate chips, toasted coconut flakes

maple chocolate chip cookies: I'll post this recipe eventually, good heavens. A version of these.

good greens bars: these are the emergency snack. Most "energy bars" are full of lots of soy and crap. These have the most virtuous list I've seen. Not my first choice of whole foods focused snacks, but they don't take up a lot of space and plug up hunger when you've gone through your fresh items.

sturdy fruit: apples, bananas, oranges

SPICY LENTIL SUMMER ROLLS // Makes 6

I made these the late afternoon before leaving, and everything held up fine a full day later. I did not pack a dipping sauce. As you can see my snack bag was quite full as it was, and I have had sauce taken by security (what is my life?) but a peanut sauce would be so tasty if you aren't dining on an airplane.

I made used the end of my homemade sriracha, but the bottled sort works great too. Carrots and beets were the last vegetables in my fridge, a combination of sprouts, cucumber, lettuce or sweet peppers would be great here depending what you have.

• 6 rice paper wraps (you can typically find these in the asian section of well stocked markets)
• 1/2 cup cilantro sprigs
• 1 1/4 cup grated carrots
• 1 1/4 cup grated beets
• 1 large avocado
• 1 1/2 cups cooked lentils
• 1-2 Tbsp. sriracha (see note above)
• 1 Tbsp. toasted sesame oil
• pinch of salt

Set up your roll workspace. You need a large bowl of warm water and a damp dish towel to work on. Set out your cilantro, carrots, beets, avocado and in a small mixing bowl, combine the cooked lentils with siracha, sesame oil and pinch of salt. Taste and adjust heat as desired. Remember this is what flavors the entire roll.

Working one roll at a time. Put the wrap flat into the large bowl of warm water, being careful to not let it curl up, until soft, about one minute. Lay the wrap down on the dish towel. Down the center, like a burrito, layer the cilantro, small handful of the carrots and beets, a few slices of avocado and a modest 1/4 cup of the lentils. Fold over the top and bottom ends over the filling, tuck the right flap over and then roll to close. Repeat with remaining wraps.

Enjoy or if traveling, store in plastic wrap for easy transport.

BEAN BOWLS WITH POACHED EGGS

I used to journal all the time. It helped me process. Especially in high school when boyfriend problems were a huge deal, you fought constantly with your mother, and who gets to ask who to the winter formal dance was high drama. A girl's got to get through those hard times. Journaling made thoughts and feelings seem legitimate once they were down on paper. Later, I started journaling in letter format, writing in a voice as though someone may read my words. This felt more natural, more "like me." I love letters. I stopped about a year after college. I know this only because my last journal is in the back of my car. I keep wanting to throw it away because it makes me feel awkward when I flip through and read old stuff, but that awkward feeling may turn to endearment one day. Which is why it lingers somewhere between a box of keepsakes in the garage and the trash... my car.

Writing here has taken the place of the writing I used to do for me. At least for the time being. I think I always wanted someone to read what I was thinking, even if it wasn't fully fleshed out, emotional stuff, just the casual chatter. We've been journaling on Sprouted Kitchen, by way of recipes, photos and stories for almost four years, and much like personal journals, I don't really go back and look at older stuff. I know I will at some point years from now, so I try to weave our real life into this space as to have memories within the collection of recipes. Our first book was nominated for a James Beard award a few weeks ago, and I want to mark here how honored I have felt because of that (hey, future self reading this, this was/is a big deal!). I have wrestled with myself about food writing being "my career" and the timing of this nomination marked the first time in a while that I felt I didn't have to defend my work to myself. Writing a blog and book and working at a market and teaching classes and infrequent catering is a long answer when someone asks "what do you do?" Long answers aren't such a bad thing. It would have felt wonderful at any time, but there was something really special about it coming during this season for me. I'm humbled and grateful, and I do a happy dance when I think about it. I know this nomination is a high honor, and I won't forget it. 

This is a simple, modest bowl of a meal. Made of very affordable ingredients, delicately spiced, and pretty easy to tweak to your tastes. Clearly I am still clearing out my pantry. It is not the most creative recipe that's come out of my kitchen, but sometimes it's the less fussy stuff that is quietly satisfying. Leftovers nest well in a burrito with melty cheese. A comfy, warm meal before we roll into a season of salads and fresh fruits and tender asparagus. 

P.S. I forgot to mention last post that Hugh is planning on doing a few portrait sessions while we're away. He says he has to work to keep his croissant budget in check. If you happen to be in Paris, Antwerp or Amsterdam, he mentions the dates on his site.

BEAN BOWLS WITH POACHED EGG // Serves 4

The texture comes out like a stew and you want some of the liquid to be in the pot. Once you break the yolk from the egg, it makes a sauce with the bean broth. Add more broth to the pot if needed, it absorbs moisture as it cools, and adjust the spices to your liking.

I cooked my beans from scratch and drained off the excess liquid before adding the broth from there. They don't need to be completely drained by any means, but I wanted my broth flavor to not taste too strongly of bean. I'd guess you could use canned beans in a pinch, the texture will just be a bit less substantial.

• 1/2 lb. dried black beans (rinsed and soaked overnight)
• 2 tsp. cumin
• 1/4 tsp. cinnamon
• 2 cloves garlic, smashed
• 1 tsp. chile powder
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and diced in 1'' cubes
• 1 Tbsp. tomato paste
• 1-2 Tbsp. extra virgin olive oil
• salt to taste
• 4-8 eggs (use 1-2 eggs per person)
• cilantro and hot sauce to finish
• cotija, queso fresco or goat cheese optional

Drain and rinse the beans from soaking. Place them in a large pot and cover with a couple inches of water. Bring to a boil and simmer until the beans are cooked through and just tender (one to one and a half hours depending on freshness of beans), avoid overcooking. They should still have a tooth to them. Remove from heat, add a pinch of salt. Let the beans cool for about ten minutes before draining. Add the cumin, cinnamon, garlic, chile powder, hearty pinch of salt and broth. Bring the mixture to a low simmer.

Add the sweet potato to the warm beans, give it a stir and cover the pot. Cook for about 8-10 minutes until the sweet potatoes are cooked through. Stir in the tomato paste and olive oil and taste for salt, you'll likely need another pinch or two, and spices. You could add heat with a pinch of red pepper flakes or chipotle. Cover and keep warm until ready.

Bring a large pot of salted water with a splash of vinegar to a low boil. Poach the eggs to desired doneness (two eggs at a time is what I can manage. I deliver the eggs to the water in a ramekin, seems to help them stay together well).  For a medium poach, simmer them 2-3 minutes. If you like the yolk more firm, take them 4-5 minutes. Serve each portion with a hearty scoop of the beans and poached egg on top. Finish with hot sauce, cilantro and cheese if using. 

SMOKY BEET BURGERS

We are leaving for our trip in just over a week! I am so pumped. The anticipation is half the fun for me. In the spirit of leaving, I have been trying to use up the food we have so nothing goes to waste. This is a fun game for me, and leads to mostly vegetarian meals for Hugh. I'm priming his tum for all the croissants that are about to be consumed. I have so many suggestions for Paris, but if you have any favorite food/drink/walks/etc. in Antwerp or Amsterdam, I always appreciate tips from people who have been there.

I came across this recipe in an early copy of The New Persian Kitchen than comes out in a few weeks. I am a quick sell on homemade veggie burgers and find they are usually made with pantry staples and a few fresh items. Welcome to my fridge-elimination game, smoky beet burger! I've tried a generous number of veggie burgers now and learn something every time. First off, make more than you need. The leftovers make for an easy lunch, go great with some greens and an egg on top, or smashed and put in a wrap for a portable travel snack. When the recipe doesn't have breadcrumbs, be prepared to pay attention and handle the burgers deliberately. Eggs will bind, but they'll make you work for it. The texture and wetness of your mix should be similar to meat you would use for a regular burger. Even if you don't eat it, you know what it looks like, so at least you have a point of reference. If it looks too wet, flaxmeal, panko or a bit of coconut flour will help dry it. Personally, I like my mixture to have distinguishable chunks of the ingredients - no baby mash - so go easy on the processing. You want it pulsed just enough to stick together but lightly enough to appreciate the texture of say, the walnuts or bits of lentils here. It's unlike me to get persnickety on things like this, but I've made them enough times to have a list of mistakes, so I'm offering my two cents. A sweet and smoky vegetable-based burger is a good idea all notes aside. Congrats on a beautiful book, Louisa!

SMOKY BEET BURGERS // Makes 8

Recipe barely adapted from The New Persian Kitchen by Louisa Shafia

I wanted to provide the recipe as written in the book, but I will make a few notes here as well as in the directions. I made a quick feta spread, which is naturally salty, so I halved the salt called for in the recipe. Add a pinch more with no spread. As it goes with a gluten and dairy free veggie burger, these are VERY delicate. Keep them small and handle them delicately. I ended up adding an extra egg because I got pretty heavy handed with both the beets and the lentils and needed more binding power. If you're a good measurer, you should be fine with the one.

• 3 T. grapeseed/extra virgin olive oil
• 1 yellow onion, very roughly chopped
• 1 cup walnuts
• 1/2 cup golden raisins
• 1 cup grated beets
• 3 cloves garlic, smashed
• 2 tsp. sweet smoked paprika
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 cup cooked green lentils
• 1 egg
• 2 cups cooked short grain brown (or white) rice

• // feta spread //
• 1 cup/ 8 oz. feta cheese
• 1/4 cup whole milk greek yogurt
• squeeze of lemon juice
• 1/4 cup chopped cilantro
• few grinds fresh ground pepper

buns, sliced cucumber, microgreens, tomato for burger building

Heat the oil over medium heat in a large sauté pan. Add the onions and cook for about 10 minutes until just golden. Add the walnuts, raisins, beets, garlic and paprika and cook another 10 minutes, stirring often. Let the mix cool slightly. Transfer the mixture to a food processor and pulse a few times until chunky.

Put the mixture in a large bowl and stir in the salt, pepper and half the lentils. Replace the food processor (dirty is fine) and pulse the other half of the lentils, egg and rice together a few times to make a coarse puree. Note: Louisa has you add all the lentils whole to the mixture, I felt like some of them in the rice puree helps it all hold. Add the rice mixture to the onion mixture and mix well.

Make the feta spread by mixing all ingredients together in a mixing bowl. Set aside.

Use lightly oiled hands to form 8-10 small patties just under 1'' thick.

Heat a heavy-bottomed skillet or cast iron over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet (doing so in batches if necessary) and cook undisturbed for 5 minutes. GENTLY flip the burgers, turn the heat down, cover and cook for 10 minutes until the burgers have a firm, brown crust.

Serve warm with your favorite condiments.

TO FEED AND BE FED.

Feeding people is an exercise in generosity. It takes time to prepare a menu, gather friends, shop for ingredients, clean the house, set a table, and clean it up. It costs money to buy food and all accompanied ingredients. Entertaining, be it for four or seventeen, takes time and money. I enjoy feeding people. I like making food, serving in that way, as an act of love and nourishing people I care about. That is why I cook. Not for myself, I am happy with hummus toast, but because my skill feeds someone elses need to be fed, to feel taken care of. I want to give that. Without noticing, I grew pragmatic about that process last year - not inviting people over for the sake of frugality or inconvenience. The book testing was over and I didn't want to try so hard, maybe some of you can understand that. Except around New Year resolution time, I realized I'd cooled it a little too hard. I missed it. I missed the fearless giving that happens around a table where food is shared. Despite practicality, we'd have more dinners with friends. 

My parents were out of town for the weekend so I jumped at the opportunity to use their beautiful yard and more spacious kitchen to get friends together. We were pushing it for an outdoor dinner, the weather is not that warm yet, but I put out blankets and extra jackets and we made do. Everyone brought something to share, Hugh and I grilled teriyaki black cod, Alaskan Halibut with cajun spices and green apple salsa and tri tip with a couple sauces. I made a pot of black beans with onions, wine and a number of other pantry staples that turned out better than expected. And of course there was a springy cocktail which I'm including the rough recipe for below. I can't exactly explain how in the hustle of feeding 17 people, I felt alive. Like I was supposed to be doing this. Nourishing people. 

It took time and money. It always does. It is always worth it. 

STRAWBERRY GRAPEFRUIT SMASH // Serves 8

I can't think of a better combination for the change of seasons. It was perfect to make for a group. I am also thinking a blood orange and blackberry would be a nice and pretty combination, maybe even with gin if you wanted to have two types of cocktails out. These are rough estimates, taste and add as you wish. 

3 T. honey

3 T. natural cane sugar

16 oz./2 cups fresh grapefruit juice

16 oz./2 cups vodka

1 pint strawberries, roughly smashed

few sprigs of fresh mint

8 oz. club soda/soda water

ice for serving

In a small saucepan over medium heat, combine the honey, cane sugar and a few tablespoons of the grapefruit juice. Stir until the sugar is dissolved. Transfer to a large pitcher. Add the grapefruit juice, vodka, strawberries and stir. This much can be done in advance and kept in the fridge until needed.

Rough up the mint to release the flavor. When ready to serve, add the mint and soda water and give the mix one more stir. Pour the mix into ice filled glasses, letting bits of strawberry and mint get in the glass for presentations sake. 

MUSHROOM, MILLET + LEEK FRITTATAS

It can be tested and approved that a solid majority of our friends are either getting married or having a baby this year. I remember thinking last year that 2013 was going to be quiet on the celebratory front, but it has proven otherwise. Once we get back from our trip in April, every weekend seems to be booked with an event. Which reminds me, I need to keep my eyes peeled for dresses. It is impossible to find a dress when you really need one. It's true. In all the talk of showers, my brain starts piecing menus together. I made frittatas for a brunch shower last month. They are so perfect for feeding a group. They're inexpensive, easy to make, go well with baked goods, maybe a simple salad, fruit and mimosas. Am I selling you my shower menu? Something tells me you are familiar with the goodness that is eggs.

After yet another handful of trail mix yesterday, I huffed that I was bored of my routine foods. I go in phases, tending to burn out on something I really loved at one point. It's nice to have something at the ready for snacks or a quick meal to-go when needed. I find the lentil meatballs are good for this. I don't think I have used millet here yet, but now is as good a time as any to bring it in. It is part of one of my favorite salads from the cookbook. It is gluten free, seeing as it is actually a seed, has protein, B vitamins, fiber and is highly alkaline. You can use it anywhere you would use rice or quinoa as it takes on any flavor you'd like, much like those two will.I cook millet with a simple 2:1 ratio. It cooks quickly by bringing the rinsed grain and liquid to a boil, turn down to a simmer, cover and cook until the liquid is absorbed. Fluff, cover again and let it absorb the steam for optimum puffy texture. All said and done, the millet takes around 15 minutes. So glad to have these ready for early work days or pre-morning workout when I am easily persuaded to stay home and cook breakfast instead... which will very likely still happen.

MUSHROOM, MILLET + LEEK FRITTATAS // Makes 12

I add a bit of grain (seed) here to make them a more filling grab-n-go breakfast or snack. You could use quinoa or even rice as a substitute.

I am a big fan of sheeps feta, the conventional stuff is usually made of cows milk and doesn't hold a candle to the real thing. Yes it's a bit more expensive but a little goes a long way. Trader Joes has an excellent one from Israel in a green/yellow package.

Lastly, I'm not sure I would suggest using muffin liners, but let me know if you try. I find that with items this wet, you loose half the food getting stuck to the paper.

• 9 eggs
• 2/3 cup cooked and cooled millet
• 1/4 cup cream or milk (coconut milk would work too)
• 1 tsp. sea salt, divided
• 1 tsp. fresh ground pepper
• 1/2 tsp. red pepper flakes
• 8 oz. mushrooms, stems removed, roughly chopped
• 1 T. extra virgin olive oil, divided
• 2 leeks, cleaned, halved and thinly sliced
• 3 Tbsp. chopped chives, parlsey, thyme or mix of these (plus more for topping)
• 8 oz. sheeps feta

Preheat the oven to 350'. Grease a standard muffin tin.

In a large mixing bowl, whisk together the eggs, cream, 1/2 tsp. salt, pepper and red pepper flakes until well blended. Set aside.

In a pan, preferably non stick, over medium heat, add the mushrooms and a pinch of salt. Yes, dry pan. You saute them around until they sweat off their excess water. They will release water, dry back up and THEN add 1 tsp. oil and saute another minute. Remove and set aside. Heat another tsp. olive oil in the same pan, saute the leeks with another pinch of salt for 8-10 minutes until just browned. Add the leeks to the bowl of mushrooms, add the herbs and cooked millet and stir to combine. Once the veggie mix is relatively cool, add it to the egg mixture.

Fill the muffin tins a generous 3/4 of the way full, the mixture should last you all dozen tins depending on the size of your eggs. Top each with some crumbled feta and bake on the middle rack for 18-20 minutes. The center should be slightly underdone and will finish cooking as they rest. Garnish with any remaining chopped herbs. Allow them to cool for at least ten minutes before gently twisting them from the tins. Serve with your favorite hot sauce.