Recipes for the Week of January 30

by Julie

Eric’s been bringing home the latest bowls from the studio, and I couldn’t be happier. I love the shape  and depth of these, perfect for anything spanning soup to rice. What will these beauties hold this week, I wonder?

Monday, January 30: Warm Lentil Salad (inspired from fresh365)

The picture on the website calls for crumbled goat cheese, but that’s easily replaceable, and this salad has enough flavor with the toasted walnuts and sun-dried tomatoes.

Ingredients:

salad
1 1/2 cups lentils, rinsed
3 cups water
2 teaspoons fresh thyme leaves, plus more for garnish
1-2 teaspoons salt
8 large lettuce leaves or kale
1/2 cup chopped walnuts, toasted

1 cup shredded beet

2 Tablespoons minced red onion

dressing
2 Tablespoons minced sun dried tomatoes
6 Tablespoons olive oil
3 Tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey (I’m not going to lie: I indulge in raw honey)
1 teaspoons salt

Tuesday, January 31: Sesame Broccolini and Tofu (from fresh365)

Serve warm, over rice or rice noodles. Feel free to double the recipe and use in a pho soup the next day for lunch.

Ingredients:

12-14 oz tofu, drained
2 Tablespoons olive oil
4 large garlic cloves, minced
2 teaspoons cumin seeds
1 teaspoon red pepper flakes
2 teaspoons sesame oil
2 teaspoons red wine vinegar
1 bunch broccolini, broken into bite-size pieces, tough stems discarded
salt and pepper, to taste

Wednesday, February 1: Vegan Lasagna (like this one from lunchboxbrunch)

I plan to report back on my very own recipe for vegan + gluten-free lasagna next week, so stay tuned.

Thursday, February 2: Black Bean and Butternut Soup (from Sprouted Kitchen)

I find the call for a teaspoon of cocoa powder in this recipe extremely tempting.

Ingredients:

1 Tablespoon coconut or extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 a small head of cabbage, chopped (heaping 2 cups)
3 cups cubed butternut squash (sweet potato would be good too)
3 cups low sodium vegetable broth
1 teaspoon cumin
1 teaspoon cocoa powder
pinch of chipotle powder or cayenne pepper
2 cups cooked, black beans (about one can, rinsed and drained)
salt to taste

avocado, for garnish
cilantro, for garnish

// tortilla crispies //
3 corn tortillas
scant 1 tsp. extra virgin olive oil
1/2 tsp. sea salt

 

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