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

Squeaky Clean Chocolate Coconut Torte

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If you love mounds, you’ll absoloutly love this chocolate coconut torte. If you have been eating clean you might have found one of the most difficult areas to satisfy is that sweet tooth. After so many chia pudding combinations, or super creamy banana ‘ice cream sundaes’ you one day might say f*** it, I want a real dessert.

I hear people say that a lot. I don’t just want fruit, I want a real dessert. The irony is, those so called real desserts are made up of so much fakeness that you’d be ready for a nap after reading the ingredients (if you can even pronounce it). Even if you don’t want to go the gluten and dairy free route… I beg you to buy real. Go to your local farmer or market and buy fresh eggs, cream and butter. When there is an entire brand that is named ” I Can’t Believe It’s Not Butter” don’t you want to ask.. well then, what the eff is it? Let me enlighten you on what it is…Water, Liquid Soybean Oil, Salt, Sweet Cream Buttermilk, Xanthan Gum, Soy Lecithin, Polysorbate 60, Lactic Acid, (Potassium Sorbate, Sodium Benzoate, Calcium Disodium EDTA) as Preservatives, Artificial Flavor, Colored with Beta Carotene, Vitamin A (Palmitate).

Sooooo delicious right? And what is evil butter made of? Milk. Im not saying to eat a stick of butter. It is full of milk fat. But if it comes down to you choosing between that fat free butter spray or a pat of butter… choose the butter. Just do so in moderation. Much more on this later…

Back to the torte… I am glad to say that you don’t need to ‘fall off the wagon’ or suffer to enjoy a real, restaurant quality dessert. Full of healthy fats and antioxidants you would never think a dairy free dessert could be so rich and creamy. I promise you that even if you think you are the WORST baker in the world, this torte is foolproof. Make it as a decadent passover addition or for an impressive dessert for guests, all made in 30 minutes or less. You can even make it the night before! No one will ever know it is gluten, dairy and refined sugar free. Top with hazelnuts and coconut flakes or even fresh raspberries, the possibilities are endless. You and your guests will be left satisfied and feeling guilt and tummy-ache free. Bon appetit!

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Crust Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup of coconut sugar
• 2 large egg whites
• 1 tsp pure vanilla extract
• pinch of salt

Filling Ingredients:

• 12 ounces chopped 70% cocoa chocolate (I like Purelife dairy/gluten free chocolate)
• 1 cup coconut cream (remove water from coconut milk – best from a can)
• toasted hazelnuts
• unsweetened coconut flakes
• ** or berries, other nuts or coconut whipped cream!
• pinch of sea salt

Directions:

• Preheat oven to 350 degrees.
• Coat a 9-inch tart pan with coconut oil cooking spray.
• Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
• Bake crust for 10-15 minutes or until golden.
• While the crust is baking get started on the filling. On a double boiler melt the chocolate and coconut cream until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30-40 minutes).
• Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don’t forget the sea salt!) and let set in the fridge for at least two hours. Serve cold or at room temperature… you might need a glass of almond milk for this one!
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