a vegetarian pop-up for New Orleans

Tag: lentils

Menu for Saturday

Chilled Celery Kohlrabi Soup with Pepper Relish

Roasted Cauliflower Curry with Mushrooms and Feta

White Beans with Greens and Fried Carrots

Fried Lentil and Greens Salad with Pecans and Cherry Tomatoes

Jasmine Rice with Beets and Greens

Challah Knots



Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer


Menu for Saturday

Beautiful weekend coming up — join us at the OCH Art Market between 10 a.m. and 3 p.m. on Saturday for a full slate of events, including the 2nd Annual Faubourg Lafayette Historic Home Tour, and musical performances by Kermit Ruffins and Irvin Mayfield on OC Haley Boulevard. The menu: 

Seared Mushroom and Ruby Streak Salad with an Egg

Turnip Soup with Greens and Rosemary

Lentil Burgers on Whole Grain Bread with Satsuma Chutney

Oatmeal Cookies with Yogurt Cheese Frosting


Coffee, Cappuccino, Latte

Mint Iced Tea

Thyme Lemonade

Photos from 8/19 TSAI House

Our good friend Kendall Calyen took wonderful pictures of last Sunday’s TSAI House event with Leyla McCalla. Take a look on our Facebook page. Many thanks to all of our guests, Leyla, and friends for a beautiful evening.

Menu for Sunday

Cucumber Chickpea Salad

Pickled Bitter Melon with Seared Onions and Feta

Roasted Baby Okra with Goat Yogurt and Peach Chutney

Green Eggplant with Tomatoes, Cardamom and Ginger

Red Lentils with Mushrooms and Garlic

Bright Rice


Almond Cookie Sandwiches

Black Rice Pudding


Basil Coconut Limeade

Cucumber Jolly Rancher

Blueberry Sangria

Menu for Sunday

Rosemary Dumplings with Black Lentils, Caramelized Onions, and Fig

Baby Squash Salad with Cherry Tomatoes , Egg, and Rosemary Basil Pesto

Crunchy Green Beans and Chickpeas with Creamy Poblano Dressing

Chilled Sweet Potato Rounds with Aji Dulce Peppers and Cilantro Coconut Dressing


Succotash with Hungarian Wax Pepper Relish

Braised Summer Vegetables

Choice of Red-Roasted Potatoes or Mushroom Shiso Fried Rice


Chicory Tea Cookie and Honey Lemon Goat’s Milk Ice Cream Sandwiches

Watermelon Lime Pudding with Pickled Watermelon Rind


Cucumber Basil Lemonade

Watermelon 75

Bourbon-soaked Peach Old Fashioned

Menu for the OCH Art Market

Zucchini French Toast with Sweet Tamarind Sauce

Braised Crowder Peas and Okra with Mushrooms and Cous Cous

Squash and Eggplant Tagine with Cilantro and Cous Cous

Fried Lentil Cakes with Greens and Mango Ginger Dressing


Sno-Balls with Homemade Syrups: Blueberry Lemon Mint, Coconut Lime Basil, and Watermelon Lime Lavender


Mint Lemonade, Mint Tea, Coffee, and Espresso

Menu for Saturday, 5/5

Creole Cream Cheese and Arugula Stuffed Baby Squash

Kale, Berry, and Sunchoke Salad with Ginger Vinaigrette and Hazelnut Rice Cakes

Roasted Spring Vegetables with Wild Local Honey, Crostini, and Cheese Curds

Spiced Lentils with Lemon Chutney, Mint, and Tarragon

Mushroom Sauce with Beans, Thyme + Bread and Jasmine Rice

Garlic White Beans with Rosemary + Bread and Jasmine Rice

Strawberries with Creole Cream Cheese, Coconut, and Honey

Thyme Lemon Champagne Cocktail

Ginger Bourbon Cooler

Herbal Lemonade

fruits, vegetables, and herbs from Crescent City Farmer’s Market, Hollygrove Farm and Market, City Park, and Lili and Miles’s Garden

Recipe: Red Lentils (Sri Lankan style)

We served a variation on these lentils way back in summer of 2011 while we were still at the Dragon’s Den. This basic recipe comes courtesy of our good friend Jamin and his mother, and we are forever indebted to them for showing us how to make this dish that will knock your socks off, especially if you like garlic as much as we do.* Even if you never try any of our other recipes, try this one. There is very little prep work, and cooking time is under thirty minutes.

Ingredients: red lentils, water, turmeric, thinly-sliced onions, minced garlic, curry leaves, mustard seeds, cumin seeds, oil, chopped hot peppers, scallions

1. In a large bowl, combine lentils, a sprinkling of turmeric, onions, garlic (we like to use a lot), and a little more than enough water to cover all the ingredients. Allow these ingredients to soak for at least ten minutes. To start, try using approximately 1/2 onion and 3-4 cloves of garlic and 1 tsp. of turmeric for each cup of dry lentils.

2. In a wide saucepan, heat cooking oil along with mustard seeds, cumin seeds, hot peppers, and a few curry leaves.** When the mustard seeds start to pop, add the lentil mixture to the pan. Keep the heat on high.

3. When the lentils have come to a boil, lower the heat, cover, and cook for 12-15 minutes. Stir occasionally — you may need to add some vegetable stock or water to make sure the lentils don’t become too dry, as they will absorb a large amount of the liquid. The lentils are done when they are soft and start to meld together.

4. Remove curry leaves, salt generously, garnish with thinly sliced scallions, and serve with rice.

*This dish accomodates other ingredients well. When we served it last year, we used beet greens to provide a little more color and flavor, and have also incorporated mushrooms, spinach, sweet potatoes, and other vegetables in previous iterations.

**Curry leaves should be available at international food markets or anywhere that sells Southeast Asian produce.