How cool would it be to fill a huge sandbox with lentils!
These wicked healthy power-packed plant pods show off endless possibilities. Delicious bites of goodness packed with protein, essential amino acids (we hear these are good). Lentils are inexpensive, go with just about everything, and there are plenty of different kinds available (seriously — check out the lentil aisle in an Indian grocery store)+ organic and heirloom. Yay! NON -GMO! Lentils are also packed with plant-based protein (half a cup of lentils contains about 12 grams of protein).
Lentils are quick and easy to prepare even for the novice kitchen player and offer themselves as sleek, sexy, and innovative main ingredients and side dish that often steal the show, they’re not just your hippy grandpa’s healthy eating item anymore. Lentils are becoming the go-to grain that’s really a bean. Whip up this vegan Thai lentil dal recipe for an easy, budget-friendly dinner that’s filling, flavorful, and full of healthy fats thanks to coconut milk/
- 1 cup PNW Red Lentils, soaked for at least an hour is best, rinse
- 1, 13 oz. can organic light coconut milk
- 2.5 cups of water
- 1 medium onion, diced
- 4 cloves of garlic, sliced thin
- 1/2 cup dried apricots, sliced
- 2 handfuls of Kale, shredded
- 1/2 sheet of Organic Nori
- Thai Red chili peppers, small handful
- Kosher salt, pinch
- Cinnamon, mini pinch
- 1 teaspoon Sesame oil (optional)
- 7 Mint leaves
- Heat shallow pot on medium high heat
- Add onions and garlic, saute for 30 seconds
- Add red lentils, chili peppers and 3 cups of water and bring to boil
- Add coconut milk, apricots, cinnamon and Nori sheet and bring to simmering boil until lentils are soft
- Turn off heat, remove Nori sheet (if desired) add kale and cover for 3 mins
- Add salt and stir before serving, use chopped mint for garnish
Looking for more wicked-awesome recipes from the Wicked Healthy kitchen? Try these vegan satay skewers made with mushrooms instead of meat. King oyster mushrooms are pan-seared to give them a meatier texture, then marinated in a sweet, savory, and spicy sauce. They’re then baked in the oven and best paired with the homemade spicy peanut-ginger sauce and rice on the side.
King oyster mushrooms are versatile and can also be used to recreate other things, like pulled pork, calamari, and even scallops. In this vegan scallops recipe, the mushrooms are simmered in a flavorful kombu stock, then the stems are sliced into shapes that resemble scallops, poached, and pan-seared with dairy-free, tamari-infused butter. It’s served with shaved asparagus and a rosemary-garlic corona bean butter.
Have you ever tried cooking with banana blossom? This savory was inspired by a Filipino dish is called ginataang puso ng saging, which literally means “banana hearts cooked in coconut cream.” But lime, coconut, and chile pepper gives it a Vietnamese kick. Banana blossom has a chewy texture and appearance similar to pulled pork.
This recipe was republished with permission from Wicked Healthy.