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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Wednesday, May 29, 2013

Vegan Lentil and Rice Salad


A friend of mine at work is on a vegan cleanse, so I made this for a healthy potluck lunch. It was a huge hit, even with the non-vegans.  The lentils, nuts and seeds made it extremely hearty and filling.  I sorted through a lot of vegan recipes on Epicurious to find this one and it's a winner.  I made it without the almonds at home too.  

Here's what you need: 


1 cup chopped fresh chives
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice (or lemon salad dressing)
1 teaspoon kosher salt
1 1/2 cups mixed dried sprouted legumes (I used this sprouted mix from Costco)
1 zucchini
1/2 cup cooked brown rice
2 green onions
1/3 cup toasted salted sunflower seeds
1/3 cup toasted salted shelled pumpkin seeds (pepitas)
1/3 cup coarsely chopped roasted unsalted almonds
Freshly ground black pepper


Instead of the oil and lemon juice, I used this prepared lemon garlic dressing.  


And I used this basmati, wild rice and quinoa blend instead of the brown rice.  


Shred the zucchini (food processor is easiest but you can shred it by hand), and squeeze some of the liquid out with paper towels.  


I toasted the almonds and seeds, but you can use toasted if you have them.  


Cook the lentil mix and drain. 


Chop the chives.


Mix the lentils, rice, zucchini and chives.


Then add the nuts and seeds.  


Mix it all together with the dressing, salt and pepper.   

Even if you're not into vegan food, this is really delicious.  Give it a try!  

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