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

Roasted Mediterranean Salad

Photo 2014-08-27, 4 03 11 AMMediterranean food is one of my favourites. It truly encompasses my food philosophy in that it uses wholesome, simple and good quality ingredients and allows them shine! We all long to look like the people of Greece, Italy and Spain etc… with their beautiful glowing skin and slim physiques. People have even gone as far as following the ‘Mediterranean Diet’. There is no real trick here.  It all goes back to the basics of clean eating. Heart healthy and tasty olive oils, vegetables, protein rich grains and legumes and lots of fish make up the Mediterranean cuisine. All fall under the various clean eating categories and most impotently, they are all delicious.

With colder days ahead, I think it is is really nice to serve a warm salad. What is also nice is that it also works great cold, straight out of the fridge. Throughout the week, I actually used this salad inside of an egg white omelette for a super quick breakfast or light dinner. It was also an amazing topping for my beloved avocado toast! yum…

This salad really involves just a little prep and then the oven does the work for you. A light toss in a lemony dressing with lots of fresh herbs makes it super light and refreshing. Lentils provide a boost of fiber and protein while you get lots of vitamins and antioxidants from all those veggies. I hope this salad eases you into the colder months with a smile on your face (and in your belly)! Bon appetit!
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Ingredients:

• 1 eggplant (chopped in cubes)
• 2 zucchini (sliced)
• 1 red onion (sliced)
• 2 red peppers (sliced)
• 1 tsp red chilli flakes
• 3 tbsp extra virgin olive oil divided
• 1 clove garlic (finely chopped)
• 2 cups green lentils (if from can, rinse and drain well)
• 2 tbsp chopped chives
• 1 sprig fresh oregano chopped
• 1 heaped tbsp grainy dijon mustard
• 2 tbsp good quality balsamic vinegar
• juice of half a lemon + zest
• 3 tbsp toasted pine nuts
• 7-8 sundried tomatoes (chopped)
• 1 tbsp capers (alternatively, you can use chopped kalamata olives)
• salt and pepper to taste

Directions:

1. Preheat oven to 375. Prepare vegetables and place on large roasting pan.

2. Coat in 2 tbsp extra virgin olive oil, chilli flakes, garlic, oregano, salt and pepper.
Roast for about an hour.

3. While the vegetables are roasting, prepare your dressing and toppings.

4.In a small bowl, whisk mustard, balsamic, lemon juice + zest until combined. Slowly add 1 tbsp of olive oil. Season with salt and pepper and add chopped chives and some more oregano if you desire.

5. If your pine nuts are not roasted, you can do so in a dry pan over medium heat for 5 minutes. Watch carefully or they will burn!

6. Remove vegetables from oven and place in a large bowl. Toss together with dressing, lentils, pine nuts, capers and sundried tomatoes. Top with more fresh herbs. Beautiful on its own, but would be great served with your favourite toast, fish or chicken!

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