Lentil Bowl with Spicy Cashew Sauce

Lentil Bowl with Spicy Cashew Sauce
There has been so much amazing action on Instagram lately and I’ve been loving all of your feedback. This recipe was requested by you! It is one of my weeknight go-to’s. I’ve been loving having a few vegan recipes to quickly put together throughout the week. You can prepare all of the components over the weekend and utilize them in different ways throughout the week. Feel free to use your favourite veg or even switch up a different bean-the possibilities are endless! For the base of this recipe I use the crispy cauliflower brown rice that I posted last week. I make a big batch and eat it throughout the week (FYI quite delicious with fried eggs over top!). Remember that healthy eating doesn’t need to be expensive, difficult or confusing. Buy real food and spend a few hours preparing and you’re set.
Lentil Bowl with Spicy Cashew Sauce
Serves 3-4

Ingredients:

• 1 tbsp sesame oil or avocado oil
• 1/2 red onion, sliced (about 1 cup)
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1/2 cup red cabbage, shredded
• 1 cup broccoli, chopped
• 3 cups cooked brown lentils (1 cup dry if cooking from scratch)
• salt
• 1 batch of Crispy Cauliflower Brown Rice
• 2 scallions thinly sliced (whites only)
• 1/4 cup toasted pumpkin seeds
• lime wedges (for serving)

Sauce Ingredients:

• 1/2 cup cashew butter (peanut or almond butter works well too!)
• 1 tsp sesame oil
• 1/4 cup rice vinegar
• 3 tbsp reduced sodium gluten free tamari
• 3 tbsp sambal oelek or sriracha
• 1 tsp honey or maple syrup
• juice of 1 lime
• 3 tbsp of water

Directions:

1. If you are cooking your own lentils, put them on the stove first. While they are cooking, heat 1 tbsp of desired oil into a large non-stick skillet over medium/high heat. Cook red onion until they soften, season with salt and add peppers. Cook for another 5 minutes.

2. Once peppers have softened, add zucchini and cook until they begin to slightly brown. Add red cabbage and allow to soften (about 6-7 minutes). Add your broccoli, stir, and turn heat to low.

3. For the sauce, add all ingredients to blender and continue to pulse until smooth.

4. Time to assemble! Add your cauliflower brown rice to a bowl, top with veggies, lentils, scallions and pumpkin seeds. Serve with the spicy cashew sauce and lime wedges.

Lentil Bowl with Spicy Cashew Sauce

Vanilla Raspberry Porridge with Toasted Cashews

Vanilla Raspberry Porridge
I don’t know about you, but there is nothing I hate more than throwing out food. I do have a habit of buying more than Zach and I need, and sometimes I just can’t get through all the produce I bought for the week. A good way to avoid this is to buy small amounts of fresh produce once at the beginning of the week and again towards the end. HOWEVER, most of us want to do a big order once a week. Luckily this oatmeal recipe is a great way to use up some of that overripe fruit.

Although this recipes calls for raspberries, you can use just about ANY fruit to make a compote of sorts. By cooking the fruit, the natural sweetness and flavours are intensified from cooking out the water. The jam like mixture pairs beautifully with oatmeal but can also be added to yogurt, granola and smoothies. The best part is, it comes together in minutes and adds exciting flavour to our everyday oatmeal! Feel free to cook the fruits up to a week in advance and use throughout the week. Have a beautiful weekend!
Vanilla Raspberry PorridgeVanilla Raspberry Porridge

Ingredients:

• 1/2 cup gluten free oats
• 1 cup water or dairy free milk
• 1/2 tsp pure vanilla extract (alcohol free)
• 1/2 tsp chia seeds
• small pinch of salt
• 1 cup raspberries
• 1 tbsp maple syrup (honey will work well too!)
• 2 tbsp roasted cashews (roughly chopped)

Directions:

1. In a small saucepan on medium heat, cook raspberries for 5-7 minutes.

2. While the raspberries are on the stove, cook oats according to the directions of the brand.

3. Once raspberries have started to cook down, add maple syrup and stir. Cook for another 2-3 minutes.

4. Mix the vanilla, salt and chia seeds into the cooked oats.

5. Swirl the raspberry sauce into the oats. Top with cashews. Enjoy!
Vanilla Raspberry Porridge

Lavender, Maple, and Coconut Salted Chocolate Bark

Lavender, Maple, and Coconut Salted Chocolate Bark

Valentines Day has never really been my favourite ‘holiday’. Although it’s nice to have a specific day where we spoil our loved ones, I think we should be doing this EVERYDAY; ok fine… at least weekly. However, I’ll never pass up an opportunity to make a sweet treat or write a card to a loved one. One thing I have learned from my mom is that even if you don’t get a gift, ALWAYS write a card. I am so grateful I have passed that along to Zach because I have such amazing cards from all the different stages in our relationship and I’m sure our future kiddies will love to read them one day! If you’re looking for a last minute card, you HAVE to check out my future sis-in-law’s new letterpress Etsy shop.

If you want to give a handmade gift AND a card, this chocolate bark is the easiest last minute gift. It has all my personal favourite combinations with chocolate but free feel to add some chilli, chia or any of your other favourite superfoods/treats! As nice as it is to get a box of chocolate for valentines, it is even nicer to get something homemade.
Lavender, Maple, and Coconut Salted Chocolate Bark
Lavender, Maple, and Coconut Salted Chocolate Bark
Lavender, Maple, and Coconut Salted Chocolate Bark

Ingredients:

• 3 cups 70% dairy free chocolate (20 ounces)
• 3/4 cup toasted coconut chips
• 1 tbsp lavender
• 1/2 cup maple flakes (can find them here)
• 1/2 cup toasted cashews
• 1 tsp coarse pink himalayan salt (optional)

Directions:

1. Cover large baking sheet with parchment paper.

2. Melt your chocolate over a double boiler. (Lazy? You can melt it in your microwave in 30 second stints, mixing vigorously in between each.)

3. Pour chocolate onto your baking sheet, spreading the chocolate evenly on the parchment. For a thicker bark, do not spread it as far.

4.Sprinkle with toppings. This is a salty-sweet combination, so if you don’t like too much salt then only use a pinch or none at all.

5. Allow to cool in the fridge for at least 2 hours or until it has solidified. Break into pieces with your hands or hammer. Store in an airtight container in the fridge, freezer or room temp.

6. Eat with loved ones!

Happy Valentines Day to my awesome readers. I love and appreciate every single one of you!

Love,
Jen
Lavender, Maple, and Coconut Salted Chocolate Bark

Chocolate Bark