Vanilla Coconut Milk & Yellow Curry Chana Dahl

A new summer staple, dal is is a dried pulse (lentil, pea, or a various type of bean), that has been split. The word is also used to name the stew prepared from them, a dish we often see in Indian, Nepali, and or/ Pakistani cuisine. Dal is an ideal source of protein for vegan Continue Reading …

Sprouted Lentils – Alive and Delicious!

I just love how alive and vital these little lentils look after me taking care of them for a couple days. Instead of being a dull little bean inside my cupboard, they are growing and packed with enzymes that help digestion, cleanse the liver and give me amazing energy. Here’s a quick way to grow Continue Reading …

Lentil Salad with Sun Dried Tomato-Tahini Dressing

I made this quick lentil salad to accompany my bowl of Smokey Potato Soup with Roasted Garlic (which I will post later this week!).  It was the perfect, protein-packed side, full of crunchy veggies (use what you have in your crisper) and tossed in a creamy, sun dried tomato dressing.  If you’re cooking the lentils Continue Reading …

Damn, That’s Good Soup!

Damn, that’s good soup!

Vegan Shepherd’s Pie (Gardener’s Pie) and a Cucumber & Fennel Salad

Tonight’s dinner was inspired by a dear friend Steve’s Cucumber & Fennel Salad combined with a Shepherd’s Pie recipe found here (i’ve renamed it ‘gardener’s pie’):  http://www.ivu.org/recipes/main/lentil-shepherds.html (I definitely added mushrooms-about 2 cups chopped portobellos, mixed frozen veggies and lots of fresh thyme. Also added Tofutti cream cheese to make the potatoes extra creamy, and Continue Reading …