Sprouted Lentil Ceviche

10/3/2020

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Sprouted Lentil Ceviche

★★★★★

Salads, Side Dishes

Prep Time: 3-4 days Cook Time: 1 hour Difficulty: Easy Servings: 10 Source: The Food Pharmacy

Ingredients

1 cup dried lentils
1 medium red onion, diced
2 cups tomatoes, diced
2 medium carrots, shredded
2 medium cucumbers, diced
1 bunch cilantro, chopped
2 Tbsp apple cider vinegar
1 Tbsp white vinegar
Zest and juice of 2 limes
Salt and pepper to taste
Avocado slices
Homemade baked tortilla chips

Directions

1. Rinse the lentils.
2. Place lentils in a bowl and cover with 5 cups of water. Let soak for 8 hours.
3. Drain lentils and place in a jar with a cheese cloth covering the lid or a lid with holes.
4. Rinse and drain every 8 hours. Repeat for three to four days or until lentils are sprouted.
5. In a bowl, combine all the ingredients and stir well. Let marinate inside the refrigerator for at least an hour.
6. Serve on baked corn tortillas, topped with avocado slices

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Three Bean Salad With Roasted Potatoes

9/10/2020

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Three Bean Salad With Roasted Potatoes

★★★★★

Potatoes, Salads

Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Difficulty: Easy Servings: 5-6 servings Source: The Food Pharmacy

Description

With a variety of beans, bright, crisp, fresh vegetables, and hearty roasted potatoes, this filling, festive salad will be a hit at your next picnic, barbecue, or potluck.

Ingredients

2½ pounds small red potatoes
1 cup grilled corn
½ cup chopped red/orange bell pepper
¼ cup finely chopped red onion
1 cup kidney beans, drained
1 cup pinto beans, drained
1 cup chickpeas, drained
¾ cup grape tomates, halved
¼ cup basil, roughly chopped
Zest of 1 lime


Cumin-Lime Dressing

¼ cup white balsamic vinegar
1 Tbsp lime juice (add more to taste)
1 tsp date sugar
¼ tsp cumin
1 tsp garlic powder
½ tsp chili powder

Directions

1. Preheat oven to 450F.
2. Slice potatoes in half, boil for 5 minutes.
3. Drain potatoes and season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet.
5. Bake potatoes for 25 minutes or until cooked and slightly crisp.
5. In a small bowl, whisk together all dressing ingredients.
6. Pour the grilled corn, bell pepper, tomatoes, red onion, kidney beans, pinto beans, and chickpeas into a bowl and stir well.
7. Stir in the dressing and zest of 1 lime
7. Add the potatoes and stir well, right before serving.

Notes

For best results: Allow the beans and vegetables to marinate in the cumin-lime dressing for an hour and add potatoes just prior to serving.

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Speedy Mock Tuna Salad

8/1/2018

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Speedy Mock Tuna Salad

Hummus and Pates, Main Courses, Meat Alternatives, Salads

Prep Time: 10 min Difficulty: Easy Author: Elisa Burgos

Description

This easy vegan mock tuna salad is great in sandwiches, wraps, on salad, rolled like sushi in nori leaves, stuffed inside baked sweet potatoes, fresh tomatoes, cucumber boats or lettuce wraps.

Ingredients

cups (equivalent to 2 cans) of cooked and drained chickpeas
½ cup of Guilt-Free Tofu Mayo
tablespoons of Dijon mustard
diced plum tomatoes
finely chopped celery stalks
grated carrot
¼ cup of the fresh herbs of your choice

Directions

Mash the chickpeas lightly with a potato masher or fork. Stir in the vegan mayonnaise and mustard.

When they are well mixed, incorporate the other ingredients to taste, and adjust the seasoning if you wish. If it dries out a bit, you can stir in a splash of water.

Notes

You may also add some seaweed flakes into the mixture for an extra oceany taste. After all, seaweed is the original seafood!

Vary this recipe using garlic powder, curry powder, chopped onions, chives, red pepper (raw or roasted), capers, pickle relish, fresh or dried herbs, etc. according to what you have on hand.

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