Vegetarian Lentils for my Uncle Donnie

1 12 oz package of red lentils
1 medium yellow onion chopped
4 cloves of garlic chopped
1 T basil
6 cups of vegetable broth or boullion
2 T Ethiopian red pepper
1 fresh jalapeno sliced horizontally
1 T Anise
1 T Marjoram
1/2 cup of baby carrots whole
1/4 cup of Ghee or butter
3 T of olive oil
Saute Onions, garlic and ghee until onions are translucent, over medium heat, add lentils, basil, anise and marjoram, and stir 5-7 minutes, add vegetable broth, stir and reduce tomed- low.  Simmer 45 minutes on med-low or until tender,  add jalapeno, baby carrots and olive oil.  Serve with tossed salad with italian dressing.  Until next time CHOW!

Chef Tonne coming to Southern Dallas Corridor!

Chef Tonne coming to Southern Dallas Corridor!

cheftonne: Mr. Steve Harvey pushed my culinary skills to a ne...

cheftonne: Mr. Steve Harvey pushed my culinary skills to a ne...: This past week I had the pleasure of seeing my adopted big brother at his sprawling 200 acre ranch located outside Dallas, Texas. Steve Ha...

Mr. Steve Harvey pushed my culinary skills to a new level...once again. hahahaha.

This past week I had the pleasure of seeing my adopted big brother at his sprawling 200 acre ranch located outside Dallas, Texas.  Steve Harvey pushed my level of culinary skills to a level in which I surprised myself, my mission: to feed him a organic vegan diet of soul food without the use of soy, sugar, white flour,white rice.  My question what is soul food?  This menu took me from the slave ships of western Africa, to the fertile Caribbean Islands, and finally back to my roots of Louisiana. His menu consisted of vegan herb infused Collards greens, sweet potatoes in a cinnamon, clove reduction, vegan rolled oat griddle cakes made with almond flour with a blueberry reduction, vegan red beans and rice, ginger peanut butter soup served with braised cauliflower, pan fried  green beans with roasted cashews, and the infamous jollof rice (brown rice) on a bed of roasted veggies.
 I am looking forward to the opening of Classic Cup Cafe where I can further educate the public on the importance of healthy eating.   Thank you Steve for helping me perfect my craft and respecting me enough to fly halfway across the country to hire me to help you achieve what "GOD has in store for you in 2012." Your lil sis since 2003-Chef Tonne

http://myemail.constantcontact.com/A-Special-Offer-from-Sundrops-Vitamins.html?soid=1102176382546&aid=xaLBlS3hpVU

http://myemail.constantcontact.com/A-Special-Offer-from-Sundrops-Vitamins.html?soid=1102176382546&aid=xaLBlS3hpVU

Southern Dirty Rice made with Handmade Ground Chicken Sausage

1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 cups Uncooked Chicken Sausage
1/4 cup fresh chopped parsley
1/4 cup chopped green onion
1 t. Italian Seasoning
1 t sage
2 t red cayenne pepper
1 t basil
3 T chicken  or vegetable consume
2 T melted butter
2 T extra virgin olive oil
2 Cups Cooked Rice

Saute onion, green pepper, celery, and sausage together in large sauce pan over medium heat, stirring the mixture until brown, reduce heat to med-low add seasoning , mix well, toss in cooked rice gently stirring, BE CAREFUL not to damage rice.  Remove from heat, mix in melted butter. olive oil..let stand 5 minutes.  Serve 

Vegetarian Red Beans and Rice

1 small package of red beans soaked overnite in sea salt and water (drained)
1 cup chopped white onion
1 cup chopped green bell pepper
1 cup homemade salsa
1 small can tomato sauce
1 t. black pepper
1 jalapeño sliced down the middle
1 t. red pepper
1 t Italian seasoning
3 T vegetable consomme or bouillon
1 t dried parsley
3 cups of water
 Mix all ingredients together in Crock pot or slow cooker for 4 hours, serve over steamed  basmati rice