Tag Archives: lemon

Lentil Salad

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LENTILS! What vegan doesn’t love them? I used this recipe from 101cookbooks, but I added almonds, hemp hearts and had the lentils on a bed of spring greens (even though it is not even close to spring time…).

This recipe was fabulous. The french lentils held their shape nicely and the simple dressing of oregano, olive oil, salt and lemon juice was satisfying. Sometimes it’s the simple things that are best. (Don’t get me wrong, making an extravagant dish is rewarding, but so is the humble olive oil). I sliced up half an avocado to have on the side with a squeeze of lemon. The amount of lentils I made lasted me for 3 days and it kept amazingly. By the third day, the oregano was super fragrant and delicious.

One last note, this recipe was EASY. Cooked the lentils, and that was pretty much it. I even did an outline for an essay while the lentils were cooking! If you don’t have time to cook your own lentils, no biggie. Just use two cans of lentils and make a little bit more dressing. If you want to learn how to cook lentils, check the note at the bottom!

LENTIL SALAD: serves 2

  • 1 cup dried lentils (or about 2 cups cooked)*
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 4 handfuls of spring mix greenery (spinach, kale, chard or lettuce would also work)
  • 1/4 cup raw almonds, chopped
  • 1 tablespoon hemp hearts
  • 1/4 cup green onions, chopped

Method:

Rinse the lentils and pick out any stones or weird things. In a large pot, cover the lentils with two cups of water and cook uncovered for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered. (Lentils are cooked as soon as they are tender and no longer crunchy.*)

Meanwhile, combine the oregano, olive oil, salt and lemon juice in a small bowl. Put two handfuls of greenery on each plate. Once the lentils are cooked, divide them onto each plate on top of the greenery.

Pour half of the dressing over each plate and garnish with almonds, hemp hearts and green onions. Add some extra salt, pepper or lemon juice (or avocado) as needed! Enjoy.

Much love and many easy meals as November… RUSHES INTO DECEMBER. OMG WHERE HAS THE YEAR GONE?

*Note: This is a great resource for how to cook lentils.

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Soba Pesto Salad

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Soba noodles are yet another one of my weaknesses. Especially King Soba brand. They have the COOLEST flavours. The pumkin, ginger and rice are my favorite, but a close second are the black rice noodles. They go with anything and everything, not to mention they have a perfect consistency. I used the Millet & Brown rice noodles here simply because I wanted the pesto to be the main focus of this dish.

I made up a pesto with whatever I had left over in the fridge and added lots of garlic. You could use any type of noodle or pasta or grain with this. I imagine quinoa or pasta shells or vermicelli would be awesome! Also, I was thinking that maybe excluding the noodles and adding a few more veggies (like more peas!) would make for a good wrap or pita! Even slicing, rather than chopping, the vegetables could make for a good pesto sandwich! SO MANY POSSIBILITIES. This salad kept will in the fridge for a few days which meant I had a bunch of at-school-meals all prepped.

SOBA PESTO SALAD (serves 4):

  • 250g Soba noodles (I package of King Soba Millet & Brown Rice noodles)
  • 2 cups spinach, roughly chopped
  • 1 shallot, chopped
  • 4 brown mushrooms, chopped
  • 1 medium cucumber, chopped
  • 1/2 cup peas
  • 2 tablespoons hemp hearts/seeds
  • 1 4 inch x 4 inch cube of Extra Firm Tofu
  • juice of 1/2 lemon
  • 1/4 teaspoon salt
  • pepper to taste

PESTO:

  • 1/2 cup basil
  • 1/4 cup flat leaf parsley
  • 1/4 cup olive oil
  • 1 tablespoon tahini
  • juice of 1/2 lemon
  • 2 large garlic cloves
  • 1/2 avocado
  • salt

Method:

Bring a large pot of water to a boil and cook the soba noodles according to package (about 5 minutes). Drain, refresh under cold water and set aside to cool. In a large bowl, mix the spinach, shallot, mushroom, cucumber, peas and hemp hearts with the soba noodles once they’ve cooled.

In a small bowl, crumble the cube of tofu quite finely with your hands and mix with the lemon juice and salt. Set this aside while you make the pesto.

For the pesto, blend all the ingredients in a blender (or magic bullet as I do!!) until thick and creamy.

Finally, mix the lemon-y tofu and pesto into the soba noodles and vegetables.