Vegan Lentil-loaf with sweet potato fries. I can’t wait to try this!
Used this recipe to make delicious and incredibly nutritious, vegan pho. It was so good!
Lentils help cleanse and stimulate the kidneys and adrenal system, strengthen the heart and circulation and increase energy and vitality. When lentils are sprouted, their nutrients become more easily digestible, and after just 3-4 days of sprouting, their soluble fiber, which helps lower LDL cholesterol, blood pressure, and blood sugar and regulate insulin levels, increases 300 percent!
The sprouting process is super easy, and though today we’re talking about lentil sprouts, you can use this process to sprout many other seeds and beans (alfalfa, clover, mung, garbanzo, lentil, sunflower). They all have very unique and wonderful flavors, but right now it’s the peppery crunch of these little lentil guys that I can’t get enough of.
You can choose any variety of lentils you want – brown, green or red – but just make sure they are whole, not split or in “dahl” form. The first thing you’ll want to do measure out about a cup of lentils and inspect them for stones or damaged beans. Then rinse them really well in cool water and place them in a large bowl of water to soak overnight (8-12 hours).
The next morning your beans will be nice and plump. You can strain out the excess water, rinse and strain again and then transfer the seeds into a large jar, filling it no more than 1/3 of the way with seeds so that there’s adequate space for growth.
Now, cover the opening of the jar with some cheesecloth and hold it in place with a snug rubber band. For the next few days all you’ll have to do is rinse the seeds with fresh water by filling the jar and draining through the cheesecloth twice a day.
After each rinse, give the jar a few firm shakes and turns upside down to get all the water out of there. You want it moist in there, but you don’t want a puddle of water at the bottom where slime can build up and potentially spoil your sprouts. If you start to notice any slime, just give a few extra rinses and get it all out.
After 24 hours in the jar, you’ll start to see the beans split open and may even see some tails forming. Just keep monitoring the lentils growth and keep giving them the fresh rinses + draining for 4-5 days. Once that green leaf pokes out and starts to unfold, they’re ready to harvest.
You’ll notice that they’ll be very tightly packed in their jar(s) so you’ll have to use a little force to get them out. I like to use tongs and grab from as far down as possible.
Once they’re out of the jar, I like to place them in a strainer and give them one last rinse and shake. Then I line an airtight container with a couple paper towels and spread them evenly across the bottom. They’ll stay good like that in the fridge for a week or so. If you’ve sprouted way more than you can eat, just give some away in plastic baggies lined with paper towels!
There are a million ways to eat them.
Soups or salads: (lettuce, arugula, pink unripe tomatoes, avocado, cucumber, lentil sprouts)
They’re also a fantastic crunchy element in sandwiches or even on pizza. However you choose to eat them, I think it’s worth doing if only to add a little extra green to your windowsill. Try it out and let me know how it goes!
Vegan Mac & Cheese for supper, yum.
1 pound vegan pasta (or regular if you prefer!)
1 1/4 cups water
1 cup plain Almond Breeze (may use other non-dairy milk) [I used Flax milk]
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste) [I used Bragg’s Liquid Aminos]
1/2 teaspoon garlic puree
1/2 teaspoon dry mustard
1/2 teaspoon paprika [didn’t have any, so I used chili powder]
1/2 teaspoon turmeric (curry powder)
1 tablespoons tahini
black pepper to taste
Cook your preferred pasta according to the directions on the bag or box. I used pasta shells for a fun change. It brought me back to the wonderful Velveeta pasta my mom used to make us as kids! While that is cooking, throw ALL ingredients (including 1 + 1/4 cup water) into the food processor or blender and blend for 30-60 seconds. Once pasta is cooked and drained, add sauce into sauce pan with pasta shells and simmer over low-medium heat stirring frequently. The thickening process takes 5-10 minutes. Don’t despair if you think the pasta is too watery- it REALLY thickens up nicely thanks to the cornstarch! Serves 8. You can get creative with this and mix in some vegetables or spinach too.
This Vegan Mac & Cheese is the shiz-net!
I absolutely despise when people say “Well you only live once, so may as well enjoy what you eat.” I do enjoy eating and being healthy. Have fun eating crap food and dying young!
YES! Like why is my whole family seriously perturbed that I decided to stop eating meat and started eating more veggies?!
Steel-cut oats with mashed banana, raisins, almond slivers, and almond milk.
Vegetable fry-up with potatoes, red & green peppers, onions, and a tomato.
Once again, no salt, sugar, or oil. And it was absolutely delicious!
Breakfast - vegan style!
Also, no salt, sugar, or oil style.
Feeling like a boss with all my healthy! Also, in case you were wondering that meal was 398 calories for everything.
It went a little quicker this time. I definitely had better form, but still had to chill out during some of the cardio - it’s so intense!
Mostly I’m just amazed that I did that whole thing, again.
I’m realizing that part of my eat to live struggle is that I’m complicating things. I’m trying to take things like comfort foods and make them east to live and vegan friendly. But that doesn’t help out the real problem - I’m not getting enough fruits and vegetables. From now on soup, salad, and fresh fruit, period. That way, when I want something special, I won’t have to sacrifice taste, and it will be that much more special.