Zippy Lentil & Tomato Salad

When you’re looking for lean & mean plant-based protein, lentil is one of the top winners in my book. It’s so versatile! You can make a stew, a soup, a “mash”, burgers, and today, even a cold salad to satisfy your craving palate! I’m all about “easy cooking” these days, especially that the weather has warmed up, I want to be in the kitchen less and less and more out in the garden, harvesting herbs, veggies, and eating easily assembled meals. More time playing, less time working, I say!

These lentils take about 25 minutes to cook, and you have an easy addition to your meals for about 5 days ~ how easy is that?

You can use green or red lentils, but they’ll turn soupy, so my “go to” for this dish are either French/puy lentils or black lentils. Both retain their shape really well, and are a delicious chewy texture you’ll love. Use it with any veggies that are in season, herbs of your choice, and you’ve got a meal you can make in minutes!

Ingredients:

1 cup black or puy lentils, rinsed, looked over, and boiled with plenty of water until done (about 25 minutes or so).  Drain, set aside and cool.

1 chopped tomato

¼ cup chopped onion

Dressing:

1 tsp your favorite mustard

1 tablespoon raw apple cider vinegar

Pinch sea salt

As much black pepper as you can tolerate

In a bowl, combine dressing ingredients and mix up with a fork. Add in about ½ cup of your cooked lentils and stir well. Taste for seasonings and adjust as needed. Add in the tomato and onion, mix slightly, and enjoy. 

Tip: This salad is also very good, by the way, with ready made hot lentils also.

Vegan Cream of Mushroom Soup

This is probably one of my favorite go-to soups. In addition to eating high-raw in teh winter time, I really do enjoy a hot bowl of broth or soup to warm me up, and in some instances, really delicious creamy comfort food. This is one of the creamiest silkiest soups you'll find without all of the added guilt of cream, milk or butter! And it couldn't be simpler.

1/2 onion, fine dice

1 box mini bella mushrooms, sliced

1 box shitakes, sliced

1 small zucchini (optional), diced

cashew milk made with: 1/2 cup raw cashews blended with 4 cups water (do not strain)

You can make this an oil-free dish by simply sauteeing the onion, zucchini and mushrooms in a bit of broth or water until soft (or you can use a little bit of olive oil). Cook on low, covered, until the mushrooms release all of their juices and they're tender. Add in the cashew milk, and bring to a simmer to heat through. That's it - you're done!