Tag Archives: lunch

Roasted Beet and Lentil BIG Salad Recipe

Lentil Beet SaladMy love of big salads continues! This meal-sized salad is full of good things like greens, roasted golden beets, olives and sunflower seeds. Plus, it’s topped with a simple lentil and herb salad. That’s right, salad on salad. This is BIG.

Roasted Beet and Lentil BIG Salad Recipe
3 cups fresh baby greens (I used a mix of arugula and spinach)
1/2 cup coarsely chopped roasted golden beets
2 tablespoons roasted, shelled sunflower seeds
3 Castelvetrano green olives
1/4 cup cooked French green lentils
1 tablespoon coarsely chopped fresh Italian flat-leaf parsley
2 teaspoons extra virgin olive oil
1 teaspoon sherry vinegar
Fine sea salt and freshly ground black pepper

In a serving container arrange greens, beets, sunflower seeds and olives. In a small bowl combine lentils, parsley, olive oil and vinegar; stir. Spoon lentil mixture over salad; toss before serving. Season to taste with salt and black pepper.

Makes 1 BIG salad

Tips:
-This salad is lightly dressed. If you prefer more dressing, drizzle with additional olive oil and sherry vinegar.
-Not sure how to roast beets? Check out a how-to from the kitchn.

How to Cook French Green Lentils
1/2 cup French green lentils, rinsed and drained
3 cups water
1/2 teaspoon fine sea salt

In a medium saucepan, combine lentils and water. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 20 to 30 minutes or until lentils are almost tender. Add salt; cook about 5 minutes more or until lentils are just tender. (Be careful not to overcook so that lentils keep their shape.) Drain lentils. Makes about 2 cups
Vegetarian Lentil SaladMore meal-sized salads:
Avocado-Peach Vegetarian Chopped Salad
Tofu BIG Salad
Beet and Apple Salad
Chopped Salad with Avocado, Arugula and Hearts of Palm
French Green Lentil Salad from Eating Clean Recipes
French Lentil and Bitter Greens Salad from The Simple Veganista
French Green Lentil with Tarragon Pesto Salad from Cali Zona

Vegan Mushroom Lettuce Wraps Recipe

Vegan Mushroom Lettuce WrapsVegetarian lettuce wraps are incredibly versatile. Really, you can stuff them with any number of delicious things like tofu, hummus or quinoa. The key is to pile on fresh toppings to add flavor and texture.

For this lettuce wrap recipe, I made a simple filling of sautéed mushrooms and sweet pepper seasoned with chile paste, tamari and cilantro. To finish the dish, I spooned the warm mushroom filling into romaine leaves and topped with cashews, green onion and a squeeze of lime. Feel free to switch up the toppings– avocado, cucumber or toasted sesame seeds would pair well with the mushroom filling.

Vegan Mushroom Lettuce Wraps Recipe
Mushroom Filling:
1 tablespoon olive oil
1 medium red bell pepper, cut into bite-size pieces
1 package (8- to 10-ounces) crimini mushrooms, halved and thickly sliced
1 tablespoon sambal oelek chile paste
1 tablespoon tamari (gluten free soy sauce)
2 tablespoons chopped fresh cilantro leaves
Lettuce Wraps and Toppings:
Lettuce leaves (I used romaine hearts)
Roasted cashews (I used unsalted, raw cashews that I roasted)
Sliced green onion tops
Lime wedges

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add red pepper and mushrooms; cook 8 to 10 minutes until vegetables are tender and beginning to brown and any liquid has evaporated, stirring frequently. Remove from heat; stir in sambal and tamari. Stir in cilantro.

To make lettuce wraps, fill lettuce leaves with warm mushroom mixture. Top with cashews and sliced green onion. Serve with lime wedges.

Makes 4 appetizer servings (about 2 cups mushroom filling)

Tip: For a paleo friendly recipe, use a soy-free tamari alternative such as coconut aminos.

Vegetarian Lettuce WrapsMore vegetarian wrap recipes:
Vegan Mushroom Tacos
Shiitake Mushroom Lettuce Wraps from Food and Style
Mango Tempeh Lettuce Wraps by Oh My Veggies

Slow Cooker Vegan Chili Recipe with Quinoa

Slow Cooker Vegan ChiliWhat’s good about this vegan chili? It’s a simple slow-cooker chili loaded with veggies like butternut squash and sweet bell pepper. But that’s not the best part! What I really love about this vegan chili recipe is the addition of quinoa. Instead of beans, I opted for quinoa to give a hearty texture and a hit of protein.Slow Cooker Vegetarian Chili
Slow Cooker Vegan Chili Recipe with Squash and Quinoa
Chili:
1 medium onion, chopped
1 medium yellow or red bell pepper, coarsely chopped
1 jalapeno or serrano chile pepper, seeded and finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 1/2 teaspoons kosher salt or fine sea salt
1 teaspoon ground cumin
Dash cayenne pepper
2 cans (14.5 ounces each) diced tomatoes or fire roasted diced tomatoes
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 cup water

Serve with:
Cooked quinoa
Chopped fresh cilantro

In a 4- to 5-quart slow cooker, combine all chili ingredients. Cover and cook on HIGH heat setting for 4 to 5 hours until the butternut squash is very tender and the tomatoes start to break down. Turn off the heat and uncover the chili to let cool slightly, allowing the chili to thicken.

Serve the chili over quinoa with a sprinkling of fresh cilantro.

Makes 8 servings (about 8 cups chili)

Tip: Plan on 1/2 cup of cooked quinoa per serving of chili. I cook a big pot of quinoa and use it throughout the week to serve with the chili and use it for more recipes like quinoa breakfast bowls.Slow Cooker Vegetarian Chili with Quinoa

One-Pot Vegetarian Quinoa Recipe

Vegetarian QuinoaLooking for a healthy and easy dinner? One pot is all you need to make this hearty vegetarian mix of quinoa and vegetables.

Start by building a flavor base of sautéed onion, mushrooms and garlic. Then add squash, quinoa, seasonings and water to the pot. Simmer about 20 minutes until the quinoa and veggies are tender. Layer on additional flavor by adding tamari, fresh lemon juice and flat-leaf parsley. That’s it. You’ve got dinner. Plus, any leftovers make a great packed lunch.

One-Pot Vegetarian Quinoa Recipe
2 tablespoons olive oil
1/2 cup chopped onion
1 package (8 ounces) fresh crimini mushrooms, quartered
2 cloves garlic, finely chopped
1 cup red quinoa, rinsed and drained
1 1/2 cups water
1 medium delicata squash, peeled, seeded and cut into 3/4-inch pieces (2 cups)
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons tamari (soy sauce)
1 tablespoon fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley

In a large pot, heat olive oil over medium heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms, cook 5 to 6 minutes until mushrooms cook down and release their liquid, stirring frequently. Add garlic, cook and stir 30 seconds until fragrant. (Be careful not to burn garlic.)

Add quinoa, water, squash, salt, thyme and red pepper flakes. Bring to boiling over medium-high heat. Reduce heat and simmer, covered, 20 to 25 minutes until quinoa and squash are tender and liquid is absorbed, stirring occasionally. (If needed, cook uncovered for a few minutes to evaporate any extra liquid.) Turn off heat; stir in tamari and lemon juice. Stir in parsley.

Makes about 6 cups

Tip: An equal amount of cubed butternut squash can be used in place of the delicata squash.One Pot Vegetarian QuinoaMore quinoa recipes to try:
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Kale and Quinoa Salad
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes