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Currently showing posts tagged lentils

  • Super Star Lentil Taco Salad

    Dreaming of warmer days and summer fresh vegetables, I made the next best thing and put together a simple and savory lentil taco salad. Fresh tortillas are topped with tomato seasoned lentils and perfectly grilled chili spiced veggies. Finish with sliced avocado or guacamole, some chopped cilantro or parsley and drizzle of hot sauce and you have yourself a lovely meal. This took me about 25 minutes to put together, including the homemade tortillas I made from scratch! (Which are soooo easy, if you'd like to know how please just email) Here is the recipe, very versatile, full of healthy plant protein and perfect for a quick weeknight meal.


    Star Lentil Taco Salad

    Serves 2-4

    Prep time: 10 minutes Cook time: 15 minutes

    Ingredients:

    1 1/2 cups green or brown lentils
    3 cups vegetable broth or water
    1 cup chopped tomatoes (canned or sun-dried are fine)
    1 1/2 tsp salt
    1/2 tsp turmeric
    1/2 tsp black pepper
    1 tsp chili powder (or to taste)
    2 Tbsp balsamic vinegar
    1 cup red onion, sliced
    1 cup mushrooms, sliced
    1 cup red pepper, sliced
    1 cup broccoli, cabbage, or brussels sprouts, sliced
    1/2 cup cilantro (or parsley), chopped
    1 tsp medium-high heat oil (avocado, canola, grape seed, coconut)
    1 avocado, sliced
    corn tortillas, 2 per person

    Other vegetables to use: carrots, potatoes, cauliflower, zucchini


    1. Combine lentils, broth or water, 1/2 tsp salt, tomatoes, turmeric, and black pepper in a medium pot and bring to a boil. Cover and reduce to a simmer, and let cook for 15 minutes until lentils are soft and liquid is absorbed

    2. While cooking lentils, heat oil in large skillet over medium high heat. Add chili powder to oil and stir. Add all veggies, onion through broccoli and saute until lightly browning and softening, about 5-10 minutes. Add cilantro, 1/2 tsp of salt (or more to taste) and 1 Tbsp of balsamic vinegar. Stir and remove from heat.

    3. Individually warm tortillas in a pan to soften and gently wrap them in a clean dish towel to keep warm.

    4. When lentils are done cooking, stir in 1 tablespoon of balsamic vinegar (or lemon juice), and add salt if needed. Place a heaping spoonful of them on plate, top with sauteed veggies and sliced avocado. Cut tortillas into triangles (like cutting a pie) and arrange around lentils and veggies.  Drizzle with hot sauce if desired and serve!

  • Homestyle Lentil Walnut Bolognese

    This sauce is a universal crowd pleaser, with few ingredients (and easy to find ones at that),  you simply set it on the stove and let it simmer away until serving. Earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavor that is unsurpassed. This recipe makes quite a large batch, so feel free to half it or freeze some for a later date.


    Vegan Lentil Walnut Bolognese

    Serves 8-10 Prep Time: 10 minutes Cook time: 35-45 minutes

    1 cup yellow onion, chopped
    3 cloves garlic, chopped
    1 can of diced tomatoes, 28oz
    1 can of tomato paste, 6 oz
    3 cups water
    1 1/2 cups green lentils
    1 1/2 tsp brown sugar (optional)
    1 cup crushed walnuts
    2 Tbsp oregano (fresh or dried)
    1 Tbsp medium-high heat oil (canola, avocado, grape seed, etc)
    1 tsp salt
    black pepper to taste


    1. Heat the oil in a very deep skillet, or medium pot on medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring often.

    2. Add the diced tomatoes, tomato paste, water, lentils, and brown sugar and stir well. Let simmer, covered, for 30-40 minutes, until lentils are tender but still hold their shape.

    3. Add crushed walnuts, salt, pepper, and oregano and stir well. Serve over pasta of choice, roasted spaghetti squash, or use as a sauce filling in your next veggie lasagna.

  • Best Quinoa Veggie Burgers & Pumpkin Seed-Onion Cream

    If you're looking for a recipe for easy to prepare, protein packed veggie burgers that will knock your socks off everytime, then look no further. These fit the bill, and to top it off I've included a recipe for a pumpkin seed-onion cream spread that really is to die for. One of the easiet things you will ever make, and it will become a staple in your fridge for sure. The burgers are packed with high quality plant based protein from the lentils and quinoa, fiber from the veggies, and super anti-inflammatory power from the turmeric. The pumpkin seed spread is full of needed iron and zinc, and provides a healthy dose of healthy fats and protein. It's also completely raw, so it maintains all of it vital nutrients and enzymes. If you don't like the taste of a tiny bit of sweet raw onion, then feel free to leave it out, but i think it adds a wonderful flavor. The spread will keep for about a week in the fridge (if it lasts that long), and is wonderful on crackers or toast, or as a dip for sliced veggies. The possibilities go on and on. Give these a shot!


    Best Quinoa Veggie Burgers

    1/2 c quinoa, rinsed
    1/2 c red lentils, rinsed
    2 cups water
    1 medium yellow onion, chopped
    4 crimini mushrooms, chopped
    1 yellow summer squash (or zucchini), chopped
    1/2 cup corn kernels (optional)
    1/4 cup fresh parsley, chopped
    2 Tbsp ketchup
    1 Tbsp mustard
    1/4 cup coarse cornmeal
    1/4 cup nutritional yeast
    1/3 cup rice flour (or slightly more as needed)
    1 tsp turmeric
    1 tsp paprika
    1 tsp salt
    freshly ground black pepper to taste

    Pumpkin Seed-Onion Cream Spread (Raw)

    1 cup raw hulled pumpkin seeds (will be green)
    1/2 tsp salt
    2 Tbsp nutritional yeast
    juice from 1 lemon
    1 Tbsp raw onion (red or sweet onion work well), chopped finely (optional, if desired)
    1/4 tsp freshly ground black pepper
    water, as needed (1/4-1/2 cup)


    1. Prehat oven to 425 degrees. Lightly oil metal baking sheet with neutral oil like grapeseed, avocado, or canola.

    2. Place quinoa, lentils, and water together in a medium pot. Bring to a boil, then cover pot and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water has been absorbed.

    3. While quinoa-lentil mixture is cooking, saute onions, mushrooms, squash, and corn over medium heat in a bit of olive oil until tender. Transfer to a large mixing bowl and set aside.

    4. When quinoa is done, add to veggies in bowl. Stir to help it cool and add rest of the ingredients. Use your hands, or a large spoon to mix it well.

    5. The mixture should hold together well when you form it into patties. If too moist or sticky add a bit of rice flour a little at a time. Gently form into palm-sized (or smaller) patties, and place on baking sheet evenly spaced apart.

    6. Bake for 7-10 minutes, then flip them over, and bake for another 7 minutes or so. They should be golden brown and crispy. (If you prefer to grill them, bake in the oven for 2-3 minutes each side, to firm them up a bit, then transfer to grill to finish cooking).

    7.For the pumpkin seed-onion cream. In a food processor, process pumpkin seeds, salt, and  nutritional yeast into very fine crumbs/powder. Add lemon juice, chopped onion, and black pepper  and process again for 10-20 seconds. Slowly drizzle in water until spread-like consistency has been reached and continue processing for another 30 seconds to 1 minute until super creamy. Store in glass jar in fridge, use anyway you like.

    8. Assemble your burgers- spreading your bun, bread, or lettuce with pumpkin seed cream, topping with a burger, and adding avocado, tomato, and fresh greens. Sprinkle with sea salt and you're done!