Monthly Archives: January 2022

Lentil Walnut “Ground Meat”


This recipe produces a full 10″ skillet worth. Probably 6-8 non giant burritos.

  • 1 cup chopped walnut pieces
  • 3/4 cup uncooked brown lentils
  • 1/2 cup chopped white onion
  • 1 teaspoon dried oregano – didn’t have any
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 tsp garlic & onion powders
  • 1/4-1/2c broth


  1. Simmer lentils until tender (~15-20 depending on soaking). Set aside
  2. Toast walnuts. Set aside.
  3. Saute the onions and spices in a pan, once they’re translucent (but not caramelized), add the lentils and walnuts. Toss and add some broth until it’s appropriately damp.

Ideas for next time:

  1. Add canned tomatoes, mushrooms?
  2. Season differently (pomegranate syrup & pita?)

Okra Gomae


Spinach Gomae –

Okra Goma-ae:


Rub ~1 lb ish okra (a few handfuls, dry) with salt to remove the hairs. Then blanch in lightly salted water for 2 minutes and 30 seconds in small batches. (The youtube video suggests 2 minutes, that was more crisp than I’d like)

Drain, cool in a bowl of ice water. Pat dry. Chop into bite size pieces & mix with the sauce.


Mix together:

1 tbsp tahini

3-4 tbsp toasted sesame seeds, roughly ground (measure before the mortar & pestle)

2 tbsp light soy

1 tsp mirin

1 tsp sake

2 tsp sugar

I liked the mix of the smooth tahini with the chunky coarsely ground sesame seeds.