Tag Archives: Olive oil

Lentil Salad



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


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.


Carrot, Dill, White Bean Salad


This is most likely my favorite dish on the planet… okay ONE of my (many) favorite dishes. The sweet carrots and the creamy beans and the powerful dill finished with the tart lemon juice and shallots are… perfection. I’ve made this salad many many times and I’ve finally figured out a good balance between the oil and lemon juice which makes it an ideal lunch that isn’t too heavy but still packs a punch of energy (to keep me going on my 14 hour school days!!). One note: there are frozen peas in this salad. BIG SURPRISE. Feel free to omit the zucchini and peas, I simply wanted to bulk up the salad a bit. If you want to bulk it up even MORE add 1 cup of chopped kale or spinach at the end. Let me know if you love this as much as I do!

CARROT, DILL, WHITE BEAN SALAD serves 4 as a side:

  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon sea salt (I adore the pink Himalayan type)
  • 1/3 cup (or one medium) shallot, thinly sliced
  • 2 tablespoons grapeseed oil
  • 1 1/2 cup carrots, thinly sliced/chopped into rounds
  • 1 can organic navy beans (or bean of your choice)
  • 1/4 cup chopped zucchini
  • 1/4 cup frozen (or blanched) peas
  • 2 tablespoons maple syrup
  • 1/4 cup fresh dill
  • optional 1/4 cup sliced almonds


Combine the olive oil, lemon juice, sea salt and sliced shallots in a small bowl and set aside. While the shallots are marinating, heat the grapeseed oil in a large skillet over medium heat. Toss in the carrots and stir to ensure they’re covered in the oil. Let the carrots cook in a single layer; keep tossing every 3 minutes until deeply browned (about 12 minutes). Rinse the canned beans and add to the skillet, cook for another 5 minutes.

Place the contents of the skillet in a medium mixing bowl with the zucchini and peas. Drizzle on the maple syrup to the bean mix and add the shallots with the olive oil-lemon mixture. Toss gently. Add the dill and toss again. Let sit for at least ten minutes before serving, tossing once more before serving. Garnish with optional almonds!

Potatoes! Pt.2

On to the pesto & peas potato salad. Okay, I cannot lie, I really impressed myself with this one.

I ate this salad with some fried up Field Roast vegan frankfurters. Once again, this recipe was inspired by Ottolenghi’s “Plenty” book.



Pesto & Peas Potato Salad (serves 4 as a side):

  • 1 cup frozen peas
  • 1lbs baby potatoes
  • 1/2 cup chopped kale
  • 1/4 cup chopped parsley
  • 1/4 cup basil leaves
  • 3 tablespoons lemon juice
  • 1 table spoon lime juice
  • 1/2 an avocado
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1 teaspoon Apple Cider Vinegar
  • bunch of fresh mint leaves, chopped
  • pepper to taste


1) Place the potatoes into a pot of boiling water and let cook for 15-20 minutes.

DSC_02022) While the potatoes are cooking, place the chopped kale, parsley, basil, lemon and lime juice, avocado, garlic and salt into a food processor or blender. Once a sort of paste has formed, slowly pour in the olive oil to create a thick pesto. Pour into a small bowl.

3) Drain the potatoes and cut in two (or four) as soon as you can handle them. Pour over the apple cider vinegar then pour in the pesto and add the peas. Toss with the mint, slightly crushing the potatoes to help blend the flavors. Season with pepper and enjoy!


As I said, I served this with Field Roast brand Frankfurters (Check them out! http://www.fieldroast.com/products/retail/frankfurter/). I chopped them up and friend them with garlic and onions. Super tasty AND protein rich (Each ‘furter has 26 grams of protein!).

Zucchini Pasta Salad

DSC_0189The other night was a weird night. So as I do, I turned to the kitchen. I know lots of people say not to eat your emotions, but they never say anything about cooking your emotions (wow that sounds odd). I made a zucchini pasta salad for the next day’s lunch; even though it was a thing where I used up whatever was in the fridge, it turned out to be pretty solid. I used garlic sprouts because that’s all there was in the house, however they added a wonderful zing of flavour.

This salad was inspired by my recent trip to a small book store where I finally found Ottolenghi’s cook book “Plenty”. DROOL. I want to make everything in that book.

Because this recipe was something I whipped up spontaneously, I’m not too sure how I feel about it. Next time I make something like this, I’d like to try making a different dressing/herb paste or add an avocado to the mix. Nonetheless, it was super simple and gave me great energy for the show I had that night!

Zucchini Pasta Salad (serves 4)

  • 2 cups dry pasta (I used fusilli)
  • 1 medium zucchini
  • 1 tablespoon coconut oil
  • 2 teaspoons apple cider vinegar
  • 1 tiny kale leaf
  • 1/4 cup chopped parsley
  • 1 tbsp chopped tarragon
  • 2 medium garlic cloves (less if preferred)
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1/2 cup frozen peas
  • 1 tablespoon lime juice
  • 1/4 cup hemp seeds
  • 1 tablespoon garlic sprouts (or any kind of sprouts)
  • 2 green onions, chopped
  • salt and pepper to taste


1) cook pasta in salted water until al dente (about 8-10 minutes), drain and rinse under cols water. Place into a large bowl.

2) heat coconut oil in medium saucepan over medium-high heat. Slice the zucchini and fry the slices. It’s best to fry the zucchini in a few batches making sure not to crowd them. Fry for about 3 minutes, or until golden brown on both sides; flipping once only. Once the zucchini is fried, transfer into a large bowl and pour over the apple cider vinegar.

DSC_01763) chop the kale, parsley, tarragon and garlic as teeny as possible . Combine in a small bowl with lemon juice, and slowly add olive oil while mixing vigorously (this would more easily be done in a food processor). Season with salt and a healthy amount of pepper.

4) Pour the zucchini and their juices over the pasta and add the herb paste, frozen peas, lime juice, hemp seeds, garlic sprouts, and chopped green onions. Do a final seasoning with salt and pepper to taste and consume.