Vegan Recipe: Black Lentil Vinaigrette Dressing

INGREDIENTS
  • 1/2 Cup Uncooked Black Lentils, Rinsed
  • 3 Cups Water
  • 1 Tablespoon Fresh Garlic, Minced
  • 2 Tablespoons Shallot, Peeled and Chopped
  • 2 Tablespoons Stone Ground Mustard
  • 4 Fluid Ounces Sherry Vinegar
  • 1/4 Cup Fresh Parsley, Chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 12 Fluid Ounces Olive Oil
INSTRUCTIONS
  • In a heavy bottom pot add lentils, garlic and water. Bring to a boil and quickly lowe to simmer.
  • Cook approximately 50 minutes, until lentils become tender.
  • Remove from heat and allow mixture to completely cool. Set aside.
  • While lentil mixture is cooling, prepare the dressing.
  • In a food processor., add shallots, mustard, vinegar, salt and pepper.
  • Puree dressing mixture for 30 seconds.
  • With motor running, add oil in a quick, steady stream. Add parsely.
  • Remove dressing from processor, and combine with lentils. Mix well.

Vegan Recipe: Baked Coconut Lentils

INGREDIENTS
  • 1 Tablespoon Coconut Oil
  • 1 Yellow Onion, Chopped
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Tumeric
  • 1 Pound Dried Organic Black Lentils, Rinsed
  • 1 Cup Pitted Dates, Chopped
  • 1 Tablespoon Tamari Sauce
  • 1/2 Cup Shredded Coconut
  • 1/2 Cup Chopped Cilantro
INSTRUCTIONS
  • In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown (about 8 minutes). Stir in ginger and tumeric and cook 1 minute.
  • Add 6 cups water, drained lentils and dates, and bring to a boil. Reduce heat to medium-low and simmer 30 minutes.
  • Preheat oven into 350 degrees F. Stir in tamari sauce and transfer lentils to a greased 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut, and bake 15 to 20 minutes longer ,or until lentils are tender and coconut is golden. Garnish with cilantro before serving.
  • Serves 8
  • Nutrition: Black Lentils are high in fiber and protein. Also known as Beluga lentils, they are fast cooking and do not require presoaking.

Quick and Easy Green Salad Recipe

Heathy Meals Don’t Have To Be Time-Consuming

This recipe is based on preference, and ingredients you have on hand that don’t require cooking. Vegetables such as carrots and beets require more prep time, since you’ll have to either grate or slice them into bite size pieces. The point is to save time without sacrificing nutrition. Choose veggies that are quicker to prepare from the suggested list of ingredients.

SUGGESTED LIST OF INGREDIENTS
  • Beans and Lentils (any type)
  • Salad Greens (any type)
  • Artichoke Hearts (plain, or marinated)
  • Grated Parmesan or Pecorino Romano Cheese
  • Olive Oil, Balsamic Vinegar, Apple Cider Vinegar or any favorite dressing
  • Walnuts, Sliced Almonds, Sesame Seeds, Sunflower Seeds, Cashews
  • Tomato, Cucumber, Sprouts, Avocado, Bell Pepper, Olives, Onions, Scallions, Radishes
  • Romaine Lettuce, Iceberg Lettuce, Butter Lettuce, Baby Spinach, Salad Mix
  • Canned Tuna or Salmon, Cooked Chicken, Firm Tofu, Feta Cheese
  • Oregano, Basil, Salt, Black Pepper, or any favorite seasoning

PREPARATION
  • No precooking. Just combine ingredients together and add dressing.
  • How much of each ingredient you use depends on your preference.
  • The more produce and beans, the higher the fiber content.
  • Serve with hearty artisan bread.