A versatile vegan “meat” that can be used in a variety of ways. Use with my vegan taco recipe, in a tortilla, wrapped in a romaine lettuce or collard green leaf. Add vegetables of choice and you have a delicious high-protein alternative to meat.
Whole Roasted Carrots with Black Lentils and Green Harissa Rating: 51 Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour Servings: 6 servingsServing Size: approximately 1 cup lentils and 5 ounces carrots Ingredients2 pounds whole carrots (I like to use the ones with the tops and smaller in size if possible) 2 cups uncooked
Lentil, Carrot and Fennel Salad with Walnut Vinaigrette Rating: 41 Servings: Serves 6-8 Ingredients½ cup French green lentils 1 bay leaf ¼ cup medium sized red onion, diced 2 cloves garlic, peeled and minced 2 carrots, peeled and julienned 1 bulb fresh fennel, cored and medium diced ½ cup fresh parsley, chopped Salt and pepper
Basic Aduki Beans Rating: 41 Prep Time: 10 minutesCook Time: 70 minutes Servings: 4 Ingredients1 cup aduki beans 5-inch piece kombu 4 cups water 2 bay leaves 1 teaspoon sea saltInstructionsWash beans. Place kombu and aduki beans in a pot. Cover with water at 2 inches above the level of the beans. Bring water to
