Tag Archives | Lentils

Holiday Lentil & Buckwheat Loaf

Published on in Freeze-able, Grains, Legumes, Main course, Nightshade-free, Seeds By |
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Not the sexiest name, I know, but trust me, it’s exactly what your holiday table is missing.

Have you ever spent holiday dinners eating Brussels sprouts, mashed potatoes and cranberry sauce? I have to admit, this sounds pretty good to me right now, but it is nice to have a thoughtful (non-turkey-shaped tofu disaster) addition to this for those who are on a health-conscious, plant-based path.

Even those who eat everything around the holidays will like this recipe (I mean, probably not my Dad, but like, most people who like food). It has all of the flavours of a traditional stuffing, has a good hearty texture and could even be served in place of stuffing without any song and dance.

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Whole Roasted Cauliflower with Curried Red Lentils

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Whole Roasted Cauliflower in Lentil Curry

I just got home from a sunny few days in San Francisco where we climbed hills, ate all of the green food (there is seemingly a creative salad/cold-pressed green juice on every corner), watched the pelicans, climbed more hills, talked about how much harder it is to climb these hills while 30 WEEKS PREGNANT (that was mostly me) and ate more food.

Whole Roasted Cauliflower in Lentil Curry

It is one of my favourite cities and we had the best time. A small part of me considered faking early labour so that we could stay a little bit longer (I once faked a broken leg as a kid to get out of a slow day in ski camp, I’m sort of that person).

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Beet & Lentil Hummus

Published on in Condiment, Greens, Legumes, Main course, Nightshade-free, Roots, Seeds, Snack By |
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Beet and Lentil Hummus

I often order from the ‘sides’ part of the menu when I go out for dinner. That’s where you usually find the good guys (and the French fries…); sautéed spinach, roasted carrots, green beans, Brussels sprouts etc.

Beet and Lentil Hummus

What I wish though, was that more restaurants (and not just the healthy and/or plant-based ones) gave these simple veggie sides the muscle to help them stand alone as main courses. Some roasted chickpeas, an ancient whole grain, something to help it all stick a little better.

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Spinach, Roasted Squash Salad & Lentil Salad with Sundried Tomato & Tahini Dressing

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Spinach, Roasted Squash and Lentil Salad with Sundried Tomato and Tahini Dressing

Every once in a while, there is nothing like a big leafy green salad. Kale is usually my go-to green (original, I know) but it is a nutrient-dense crucifer and also tastes good on day two and three, it’s hard to argue with that. But every once in a while I need something juicier.

Spinach, Roasted Squash and Lentil Salad with Sundried Tomato and Tahini Dressing

I always forget about spinach (the kale of the 90’s). It is also a dark, leafy green (big nutrients), it still tastes good after an overnight fridge-wilt (because we commonly eat it cooked too, unlike most lettuces), and it tastes relatively mild. I’m not talking about boxes of pre-washed by a stranger baby spinach, I’m talking about full-grown heads of spinach that you have to chop and clean yourself. It’s so worth it, trust me, it’s far juicier and more flavourful. Save the boxed spinach for recipes like our Spinach and Artichoke Dip, or a convenient smoothie boost.

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