Lentil Salad

 This is such a fun flavor and texture combo. It really can be on it's own or served as a side to a potluck. It keeps well in the fridge. 

For the salad:

• 1 cup uncooked green lentils
• 3 cups water
• 1 large English cucumber, finely diced
• 1 red bell pepper, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, finely diced
• 1/2 cup pitted small black olives (I used Kalamata)
• 1/4 cup chopped Italian parsley, chopped
• 1/4 cup chopped fresh mint leaves
• a couple kale leaves stemmed and cut up (optional)
• 1/3 cup crumbled feta cheese, optional

For the dressing:

• 1/4 cup extra-virgin olive oil
• 1 large lemon, zest, and juice of
• 2 Tbsps Dijon mustard
• 1 Tbsp raw honey or pure maple syrup
• 2 cloves garlic, minced
• sea salt and black pepper, to taste

Instructions 

1. In a small jar add all the ingredients for the dressing. Shake well to emulsify. Set aside.
2. Start by cooking your green lentils; Place them in a large saucepan together with the water and a generous pinch of salt.
3. Boil over medium heat for 15-20 minutes, or until just soft but not mushy.
4. Drain well and allow your lentils to cool in a colander.
5. Meanwhile, prep all the veggies for your salad and place them in a large serving bowl.
6. Shake your dressing briskly to get everything well combined again before pouring on your salad.
7. Add in the cooked and cooled lentils, then drizzle in your dressing.
8. Stir to combine then taste test. Add a touch more sea salt, pepper, or an extra drizzle of olive oil or squeeze of fresh lemon to suit your own personal taste.
9. Add crumbled feta if you like.
10. Serve immediately, or cover and set in the fridge for a few hours.
11. This salad is best eaten within 48 hours.

https://cleanfoodcrush.com/rachels-green-lentil-salad/

Easy Naan

 1 1/2 cups all purpose flour

1 cup plain yoghurt (I used greek from Costco)

2 tsp baking powder

1/4 tsp salt

1. Mix all ingredients together in a large bowl. Use your hands to knead it together for about a minute until the ball comes together sticky. Can add more flour as needed or some more yoghurt. 

Divide into 6 equal pieces and use a rolling pin dusted with flour and roll into about a 6 inch diameter. 

Head a cast iron without oil and cook until hot. Cook on each side until lightly golden spots appear and it puffs up. Eat fresh. 

via: https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/ 

Bang Bang Cauliflower

veganbowls

Bang Bang Cauliflower by @plantbased.traveler 

 These delicious, roasted, sweet ‘n spicy sticky Bang Bang Cauliflower Bites aren’t like cauliflower wings as they’re not dipped in batter but are meant to be served as a topping for salad, rice or noodle dishes, or as filling for some tacos! 

Ingredients:
1 medium head of cauliflower, cut into small florets 
2 tbsp corn starch 

Bang Bang Sauce:
1/3 cup vegan mayo 
1 tbsp sriracha *
Juice of 1 lime 
2 tbsp maple syrup 
1 tbsp coconut sugar 
2 tbsp coconut aminos or light soy sauce 
1 tsp each of paprika, garlic and onion powder 

Optional: 
Sesame seeds 
Chopped cilantro 

Method:
Preheat oven to 425 F/ 220 C. 
Add ingredients for the sauce to a large bowl, and whisk until smooth. 
Cut cauliflower into small florets, then wash and dry them thoroughly. 
Dust florets with cornstarch, and add them to the sauce. Use a spoon or spatula to make sure everything is evenly coated. 
Spread cauliflower bites on a lined baking sheet, and bake them for 35-40 minutes. 
After every 15 minutes, give them a stir, and coat with any sauce that may have spread or run off. 
Since they’re not dipped in batter they won’t crisp up like cauliflower wings but should be a little charred, and deliciously caramelized when done. 
Top with sesame seeds and cilantro, and enjoy! 

Tip: Add more or less sriracha to your preference! Double the sauce to have extra for drizzling or dipping.

Shrimp Taco Bowls

 

This one is from my favorite Mexican cook, Sara from GrowingupSarita on instagram. She is adorable and every one of her recipes is so so good!

Mango salsa recipe:

 2 ripe mangoes 
 2 jalapeños 
 3 roma tomatoes
 1 red onion 
 2 garlic cloves 
 1 small bushel of cilantro 
 1 lime juiced 
 salt & pepper to taste

Dice everything finely, mix together in a bowl!

Cilantro Lime Rice: 

2.5 c rice 
2.5 c chicken broth 
Half stick of butter
1 Tbsp onion powder 
1 Tbsp garlic powder 
1 tsp cumin 
Juice of 1/2 lime, more if desired.
Half bunch cilantro, finely chopped. ( more if desired). 

Mix everything into instantpot and press the rice button. When rice is done, slow release and fluff your rice. Add lime juice and cilantro after it’s cooked. (More detailed recipe reel in profile)

Shrimp seasonings: 

Sprinkle: 
old bay seasoning 
Paprika
Garlic salt or seasoned salt 

Cook until pink for a few minutes on each side. 

Combine in your favorite bowls or eat as tacos

Kale Quinoa Salad with Lemon Tahini Dressing

via: https://theliveinkitchen.com/warm-kale-and-quinoa-salad/#recipe

Kale and Quinoa Salad

• ▢ 1 bunch kale, ribs removed, chopped
• ▢ Coarse kosher salt
• ▢ 1 teaspoon olive oil
• ▢ 2 cup cooked quinoa
• ▢ 3 carrots, julienned
• ▢ 1 red bell pepper, julienned
• ▢ ¼ cup sunflower seeds
• ▢ ¼ cup pepitas (optional)
• ▢ 4-6 radishes, julienned
• ▢ ½ cup fresh cilantro, chopped
• ▢ 1 avocado, sliced (optional)
• 1 cup roasted sweet potatoes (optional) have prepped ahead

Lemon Tahini Dressing

• ▢ ⅓ cup olive oil
• ▢ ⅓ cup lemon juice
• ▢ 2 tablespoons tahini
• ▢ 2 teaspoons maple syrup
• ▢ 1 clove garlic, pressed
• ▢ ½ teaspoon ground cumin
• ▢ ¼ teaspoon coarse kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 1/8 teaspoon crushed red pepper flakes

Make the dressing

• In a small bowl or jar, whisk together dressing ingredients until smooth. Taste and adjust seasonings.

Make the salad

• Sprinkle kale with salt and drizzle with 1 teaspoon olive oil. Using your hands, massage until dark.⠀
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the kale, quinoa, carrot, red bell pepper, and sunflower seeds. Cook, stirring frequently, for 5 minutes until the kale is slightly wilted. Remove from the heat and add the pepitas, radishes, and cilantro. Stir to combine.
• Toss salad with half the dressing and serve drizzled with additional dressing, sliced avocado, a sprinkling of freshly cracked black pepper, and crushed red pepper flakes if desired.