The Best Lentil Salad, Ever

Sarah B over at My New Roots has done it again. This really is the best lentil salad, ever. There are so many flavors going on with the lentils, the key is to keep everything else super simple. I mixed the legumes with some fresh dandelion greens and topped it off with some sauerkraut. 

Winter Slaw with Creamy Tahini Dressing

This winter slaw recipe has been the perfect way to include some raw veggies amongst the many cooked versions I've been enjoying this winter. Its super quick to toss together, can be adapted to whatever vegetables are left over in your fridge and is refreshing yet hearty due to the creamy dressing. 

I love using a big box cheese grater to grate all the veggies- so quick and ensures everything is a consistent size. I grated up (counter clockwise)::

one large beet

one carrot

1/2 of a daikon radish

1/4 purple cabbage

chopped kale

The dressing consisted of::

2T tahini 

1t miso

1t mustard

4T balsamic vinegar

1/2t cumin

1t maple syrup (optional)

1/2 teaspoon sesame oil (optional)

1/4 – 1/2 tsp sea salt (to taste) 

Tossed everything together in a big salad bowl and let sit for about 20 minutes for the veggies to soften and flavors to meld together. This salad can be enjoyed immediately or refrigerated for 2 days. 

Slow:Fast:Foods

For my last time cooking at the artist's residency where I spent the last month cohabiting, co-creating and co-cooking (?) with 13 other people, I decided to make a healthy, vegan (shocker! I know!) fun, "fast food-inspired" meal. What came to mind? Burgers. Fries. Cookies. Done. 


The meal started off with a vegan caesar salad inspired by The Kind Diet, that I topped with gluten-free rosemary-polenta croutons 
For the dressing (serves 6-8 people):
2 Tbs almonds
3 Cloves garlic, minced
3 Tbs Dijon mustard
2 Tbs Tamari soy sauce
1 Tbs tahini
3 Tbs fresh lemon juice
2 Tbs extra-vergin olive oil


2 or 3 large heads of romaine lettuce, torn into bite-sized pieces 


For the croutons:
1 Cup polenta
2 Cups water
Rosemary, dried
Garlic powder
Sea salt

Bring the water to a boil, then slowly add the polenta whisking briskly to avoid any clumps from forming. Lower flame and allow to simmer, stirring continuously for about 5 minutes. Turn off heat, stir in salt and herbs and then pour into a square, heat-proof dish. Allow to cool completely while you make other components of the salad.
To make the dressing, place all the ingredients into a food processor; process until smooth and well blended. Add water if need. 


Sweet Potato Fries:
5 big sweet potatoes
Coconut oil
Cajun spice seasoning + a bit of salt to taste

Simply wash and slice the potatoes into french fry shape. Lay them down on a baking sheet (will need multiple if making a big batch) making sure they don't touch; this will allow them to crisp up. Coat them evenly in coconut oil (if the oil has turned to a solid, simply scoop some out and rub it between your hands) and then dowse them in cajun seasoning. Bake for approximately 40 minutes at 400 degrees, or unit they have reached desired crispiness!


Black Bean Burgers (via  GOOP curtesy of Candle 79) (Makes 6-8 burgers)
2 cans black beans
2 cups chopped yellow onion
1 tsp chipotle chili powder
2 tsp salt
black pepper to taste
cumin to taste 
1 1/2 cups brown rice
3 cups water
1 Tbs olive oil
1 cup raw pumpkin seeds 
1 Tbs smoked paprika
sliced red onion, tomato and lettuce for serving
whole grain burger buns, toasted

Bring the water to a boil and add brown rice, lower to a simmer and cover until rice is tender and all the water is absorbed, about 40 minutes. Add the chopped onion and cover for 10 minutes. Heat the olive oil in a sauté pan over medium-high heat. Add the pumpkin seeds, paprika and 1tsp of salt and season with pepper. Cook the seeds, stirring and shaking the pan until they are lightly toasted, about 3-5 minutes. Set aside to cool. Combine the drained beans, rice and pumpkin seeds in a large bowl, add the remaining spice and stir. Place half the mixture into the food processor until smooth. Return the processed mix to the big bowl and stir into the unprocessed mix. Form patties about 3 1/2 inch in diameter and 1 inch thick. Brush a baking sheet with olive oil and bake at 350 degrees until browned, about 20 to 30 minutes, flipping halfway through cooking. Alternatively, you can pan fry them in olive oil, about 4 minute per side. Slather in condiments as you desire and enjoy!


And finally...if you aren't already bursting at the seams...


Gluten-free and Sugar-free Chocolate Chip Cookie Pie (via Chocolate Covered Katie)
2 cans white beans or garbanzos (drained and rinsed well) (500g total, once drained)
1 cup quick oats (or certified-gf quick oats)
2 cups pitted dates 
4 stevia packs, or 1/8 tsp uncut 
3/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup unsweetened applesauce
2/3 cup milk of choice (I used almond)
3 tbsp oil (canola, veg, or coconut)
1 tbsp pure vanilla extract
1 cup chocolate chips 

Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Place dry and then wet ingredients into a food processor and blend until super-smooth (where there are no date pieces to be seen). Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes, then let cool at least 15 minutes before trying to remove it. Slice and devour! 

Zucchini wraps with cream sauce

Tonight I was the sous chef for Todd and we made this entirely raw meal. The cream sauce was very sweet with a tinge of spice. Lots of chopping but it was totally work it!


Ingredients:
Spinach cream dressing:
3 Cups of almonds, ground to a powder in food processor
3 Cups coconut cream
1.5 Cups coconut water (liquid remaining in can)
6 Cups spinach
1.5 Cups Lemon juice
Pinch of salt
Pinch of black pepper
Pinch of chipotle pepper (optional, but delicious :)


Lettuce wrap filling:
5 Carrots, grated
4 Cucumbers, cubed
5 Zucchini, cubed
5 Avocado, cubed
8 Tomatoes, cubed


Romane lettuce (for wrapping)


Simply place all the almonds (a few cups at a time) into the food processor until blended into a fine powder. Add the remainder of the dressing ingredients and process until smooth.


Chop filling ingredients into to small pieces. Place a few pinches of each filling ingredients and place on a a lettuce leaf with a dollop of dressing. Roll and munch!

<3veg<3

our little D.I.Y station with the extras

Raw thai salad and mexican chili

Today I decided to co-sous chef in the kitchen so I could learn how to make these two delicious raw recipes. I mostly made the salad (which was so bomb, I ate it again for lunch AND dinner the next day) but the chili was equally amazing and filling!

Thai Inspired Slaw Salad::  (you can adapt to what you have on hand)

Carrot, grated

Cucumber, sliced julian style

Zucchini, sliced

Broccoli, chopped into small pieces 

For the dressing:

Penut butter (or almond butter)

Sesame oil

Maple syrup

Orange juice

Salad Ingredients: (you can adapt to what you have on hand)

Mix dressing ingredients in a bowl and set in refrigerator to chill. Slice veggies into small pieces and coat in the dressing. Allow to chill for a bit before serving as to let the flavors meld together. 

Raw chili:

Tomatos 

Red and green bell peppers

Corn

Jalepeno pepper 

Acocado

Sun-dried tomatos

Dried chipotle pepers 

Process half the ingredients in a food processor. Chop the rest (excluding any dried ingredients) and mix well. 

Mung bean sprout salad

Here is a great asian-inspired salad I threw together yesterday.

Ingredients:

2 cups mung bean sprouts

1 carrot, grated

1/2 cucumber, grater

2" long piece of daikon radish, grated

2 scallions, chopped

1" piece of ginger, finely grated, squeeze in juice and mix in pulp

1/2 Tablespoon braggs

spash of umeboshi vinegar (optional)

Then today, I ate the leftovers for lunch! It tasted even better once the flavors marinated the vegetables overnight. I toasted a sprouted corn tortilla, smashed up some warm adzuki beans and then added the salad with lots of red pepper flakes and some Siracha, obvi. When in doubt...tacos!!

Salad spruce-up pt.2

This post seems quite appropriate considering my recent adventures in ending a salad rut and finding confidence in preparing brussels sprouts on my own. I bring to you: The Super Sprout Salad

Ingredients:

1/2lb brussels sprouts, grated in a (not for)cheese grater

1 handful alfalfa sprouts

Sprinkle of flax and/or sunflower seeds for added protein and crunch

Sweet Mustard Miso Dressing:
1 lemon, zested and juiced
2 tablespoons miso
2 tablespoons stoneground mustard
2 tablespoons brown rice syrup (I only used 1 because I used sweet white miso and found it to be sweet enough)
2 tablespoons nutritional yeast
Black pepper, to taste
Sea salt, to taste (omitted this because the miso was salty enough for me)
Filtered water, as necessary

Also bellow are 5 ways to break out of your salad rut via thekitchn

1) A Sprinkle of Cocoa Nibs: I first started using a sprinkling of cocoa nibs on top of my salads this summer. While you'd think it would lend an odd sweetness to a salad, because of their slightly bitter nuttiness, they provide a really nice toasty, savory element. And a welcome crunch.

2) Mix Up Your Greens: It's easy to get in a rut when it comes to salad greens. We know which greens we like and we continue to buy them. Maybe you're a butter lettuce gal or a strictly romaine kind of guy, but next time you're at the market, choose a spicy arugula or watercress to change things up a bit.

3) Try a New Ingredient: I recently had a dinner party with a handful of good friends here in the Bay Area and we prepared a salad with fennel and mushrooms. Both the fennel and mushrooms were sliced paper thin and we dressed it with a simple dash of olive oil, lemon and good sea salt. It was a most welcome change from a more typical green salad. Now when I'm at the market, I've been picking up fennel or a persimmon or something I don't typically use in salads just to experiment with something new.

4) Herbs, Herbs, Herbs: My dad adds chopped cilantro to virtually every green salad he makes. After falling in love with salads at his house, I've tried adding chopped Italian parsley, chives or dill. Herbs are an easy, wonderful (and healthy) way to liven up any tired salad.

5) Hello there, mandolin: In addition to trying new greens or ingredients in a salad, slicing or prepping your vegetables in a new way will make you feel like you're experiencing an entirely new kind of salad. Try slicing your vegetables paper thin or as matchsticks on a mandolin. Or do the exact opposite and keep things robust and chunky. Visually, you'll trick your palate into thinking you're onto something totally new.

salad spruce-up pt.1

I've kind of been in a salad rut lately. Kale + some herbs + sprouts + some kind of dressing + maybe half an avocado for slow-digesting fats, some beans or seeds for protein and crunch and, if I'm lucky, some leftovers on top.

To make my lunch a little more exciting (lunch is already a pretty exciting part of my day-but sometimes you need something special to look forward to!) I'm currently working on devising a few recipes that can be made ahead of time, stored in the fridge over the week and added to the top of any bed of greens and really jaz them up. Bonus* they also make great fillings for a collard or tortilla wrap, or atop some whole grains for dinner!

Corn and Mung Bean Salad(based off of this recipe)

1 cup dried mung beans
2 large ears corn, kernels removed (about 2 cups)
1 small red onion, diced (about 1/2 cup)
1 clove garlic, minced
1/2 cup dill, chopped
1 tablespoon parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Kosher salt
Freshly ground black pepper

Prune and Beet Salad:

5 cooked beets, chopped into bite-sized pieces

1c prunes, soaked in water for a few hours or until soft, then drained

3Tbsp olive oil

2tsp ground flax seed

2tbsp sesame seeds

sea salt, to taste

Mix all ingredients. Plop on a bed of greens (kale in my case) I also chopped up a dill pickle because, um, sour pickles and sweet beets are a bomb combo.

What are your favorite salad add-ins?

Kale Massacre Salad

I call this bad boy the Kale Massacre Salad because a) there is NO WAY you will not massacre this thing when you make it and b) when you finishing beasting on it, your plate (or in my case, Tupperware that I brought it in to work) will look like some one went on a kale killing spree, with green blood and guts and all. Mmmm. Well, now that I got you hungry, here's the recipe:

So much green goodness!

3-4 kale leaves (depending on the size of the kale and the size of the salad you want to make) pulled off the stem and ripped into little bite-sized pieces

1 hand full of parley, torn into smaller pieces

1 hand full of fresh dill, torn

2t apple cider vinegar

*I let this mix of greens and herbs sit in a container in my fridge overnight to help break it down so its easier to digest. you could also combine all of the ingredients at once, but I like to let the herbs really mix in with my greens

In the am, I added...

juice of 1/2 a lemon (the leftover half from my lemon water!)

1/2 avocado (I scoop out all the meat and then use my hands to really coat all the leaves)

1-2 T nutritional yeast

1/2 Tground flaw seed

1/2 t spiralina

a handful of raw pumpkin seeds

1/2 cup sprouts (I used a mix of lentil sprouts and pea shoots)

salt, black pepper and cayenne pepper to taste (I like a lot of cayenne in this one :)

1/2 piece nori seaweed, cut into thin strips

dulse seaweed* (I impulsively picked up this kind on my way to work and added it in at the last minute...ohmygod so good! I'm afraid I may have munched a little bit too hard on it as an afternoon snack, not because there is any lack of health benefits, but it is a bit pricey. I'm thinking of ordering it in bulk from the same company I purchased from today because I'm already hooked! It has an amazing salty, smokey, (dare I say) meaty flavor. I think it would be amazing on an avocado sandwich, in miso soup or a veggie stir-fry with mushrooms! Woah slow down!)

destroyed.