Nishi’s Luscious Lentil Salad

I veganized my friend’s Nishi’s lentil salad, and replaced some veggies with what I had in the fridge.

Ingredients:
1 can lentils (brown or green)
1/2 small red onion, finely chopped
1/2 red or yellow pepper, finely chopped
1/2 english cucumber, finely chopped
1/2 avocado, chopped
1/4 cup fresh parsley, finely chopped

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Dressing:
4 tbsp cider vinegar
2 tsp dijon mustard
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper

Mix all the ingredients, and add dressing. Even my omnivore husband enjoyed this salad!

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For vegetarians, below is Nishi’s original lentil salad recipe.

Ingredients:
1 can lentils (brown or green)
2 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/2 red or yellow pepper, finely chopped
2 roma tomatoes, finely chopped
2 oz semi firm Havarti cheese, cubed
1/4 cup fresh parsley, finely chopped
2 garlic cloves, minced

Dressing:
4 tbsp cider vinegar
3 tbsp canola oil
2 tsp dijon mustard
1/2 tsp oregano
1 tsp salt
3/4 tsp pepper

Enjoy!

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Vegetarian Lasagna

We love gooey cheese dishes, bonus if we can sneak a vegetable in there like zucchini. Usually we’re not really sure what to do with zucchini besides eat it straight off grill or put it on pizza. We love putting vegetables like eggplant in risottos, stews, etc. but the zucchini somehow gets neglected. However, it’s absolutely delicious in this lasagna! This dish is healthier than traditional lasagnas thanks to the vegetables and the low fat cottage cheese.

3 cups organic Marinara sauce
3 tablespoons olive oil
1 package lasagna noodles
2 medium zucchini, sliced
7 oz oyster mushrooms, sliced
2 garlic cloves, chopped
2 cups low fat cottage cheese
2 cups shredded cheese (We used a 4 cheese blend)
1 teaspoon oregano

1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a heavy frying pan over medium heat. Saute the garlic for two minutes, then add oyster mushrooms and zucchini. Stir and cook for 8 to 10 minutes, until zucchini and mushrooms are tender.
3. Cook the noodles in boiling water for a few minutes, rinse in cold water and drain.
4. Cover the bottom of a 9×12 inch baking pan with 1/2 cup of the marinara sauce, then cover the sauce with one layer of lasagna noodles. Cover this with a thin layer of cottage cheese, then add a layer of cooked mushrooms and zucchini and a thin layer of marinara sauce. Repeat 2 times, then add a layer of noodles, a layer of marinara sauce and a layer of shredded cheese. Sprinkle oregano on top of shredded cheese.
5. Cover the baking dish with foil and bake for 30 minutes. Uncover the lasagna and bake for another 15 minutes to lightly brown the cheese.
6. Allow lasagna to sit for 10 to 15 minutes before serving.

Serves 8.

Kale and Boiled Potatoes

When the weather is around 30 degrees C, we like to cook Mediterranean food because it’s very light. This side dish goes well with any kind of fish, or a vegetarian burger or scrambled tofu. When buying kale, look for crisp and dark greens. Avoid those that are wilted or have yellow or brown spots. Young greens can be stir-fried, steamed, or sauteed briefly.

1 bunch Kale
3 medium potatoes, peeled and chopped
2 tablespoons olive oil
3 garlic cloves, minced
Salt and pepper

1. Cook the potatoes in salted water until soft. Drain.
2. Rinse kale well in a large bowl of warm water. Drain in colander.
3. Use the leaves only. Trim away tough stem ends by making a “V-shaped” cut at stem end. Save the stems for vegetable stock! Cut the leaves into small pieces.
4. Heat one tablespoon of olive oil in a large skillet and add the pieces of kale. Cook and stir over medium-high heat 4 to 5 minutes until wilted and tender (older leaves may take slightly longer).
5. Heat 1 tablespoon of olive oil in a small skillet. Add minced garlic and saute for a few minutes.
6. Add potatoes and garlic to kale, stir and heat through. Season with salt and pepper to taste.

BANANAS for Banana Bread!

I always get excited when there’s a few bananas in the fruit bowl that are starting to brown. That means it’s time for BANANA BREAD!!! This banana bread is sooooo good. It’s hard to eat just one slice, so take two. Or three.

BANANAS for Banana Bread!

4 very ripe large bananas
1/3 cup melted organic coconut oil
1 cup cane sugar
1 free run egg, beaten or egg replacer equal to one egg
2 teaspoons vanilla extract
3/4 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
1 1/2 cups of all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

1. Preheat the oven to 350 degrees F.
2. Mash bananas in a large bowl. Add melted coconut oil and mix well with a wooden spoon.
3. Mix in the sugar, egg, vanilla, walnuts and chocolate chips.
4. Combine flour, salt and baking soda in a small bowl, mix and add to the large bowl. Mix well and pour into a greased and floured loaf pan. Bake for 60 minutes at 350 degrees F.
5. It’s done when a toothpick inserted in the middle of banana bread comes out clean. Cool for 15 minutes and then take the bread out of the pan. Cool completely before slicing.