This selection of Vine and Dine, courtesy of Tami Noyes, is straight out of Bryanna Clark Grogan's new World Vegan Feast cookbook. The selection, Lentil and Rapini Stew with Vegan Sausage, was excellent! David and I both love rapini and this was no exception. This is a simple recipe with really great flavors. I found it needed more broth than just the 2 cups called for in the recipe, but that might have been because my lentils were a little old (I had to use both French and brown varieties) and they needed a bit longer to cook.
Also, since I love my rapini with tons of garlic, I added a few more cloves to the onions when they were cooking than the four that Bryanna calls for. Since David is not averse to garlic, this works out just fine.
This is the third recipe I've made from this cookbook and it continues to impress. Great choice, Tami.
Here is David with the wine:
Tonight’s Lentil and Rapini Stew turned out to be hearty fare with bold flavors! The fact that the wife added 20 cloves of garlic instead of the 4 that were called for may have capitalized Bold but we both love garlic. We chose an organic La Rocca Vinyards, 2008 Chenin Blanc to pair with the earthy flavor of the lentils and the spiciness of the vegan sausage. We were surprised by how well the complex structure of the wine, combined with it’s light hint of fruit (it made me think of pears as I savored the first glass) truly enhanced the bold and earthy flavors of the stew. We don’t usually partake of white wines but, on this occasion, I’m glad we did because it turned out to be a delightful accompaniment for the evening’s meal.