Today, after a very sweaty yoga class at my beloved Yoga Shelter, I had worked up a huge appetite. Luckily I had lunch plans with my friend Susan and a homemade vegan spread was on the menu! Susan welcomed me into her lovely home and had lunch ready and waiting on the table. Score!!!
Susan made a delicious fresh salad dressing with oil, red wine vinegar, stone ground mustard and salt and pepper. It was simple and so delicious on her fresh garden salad with cukes, peppers, mushies and sprouts! The eggplant ratatouille was very mildly spiced which I loved. It also had zuchini and celery in it and I ate every bite! We also shared two sprouted Southwest tofu burgers we dipped in ketchup.
The real standout of course were her amazing lentils!
We got to catch up over her amazing meal, which for me spells a perfect afternoon. Susan is pretty new to veganism and is absolutely loving it! It’s so inspirational to see people making the transition to a plant based diet and celebrating their food choices for their bodies and the planet! I love how important this change has been to her. It’s even affected her children. Susan told me her son recently told her he no longer wants to eat meat! It’s pretty incredible to see how our choices can positively affect so many people around us. Leading by example is a form of change. Simply by upholding our choices three times a day (or more if you snack attack like me) we have the ability to profoundly influence others without getting preachy, self-righteous or judgemental (all of which I have of course myself at some point done). We can and do affect others just by adhering to our moral principles. And that is pretty effing dope.
Now back to the food. Susan was generous enough to share her delectible recipe, so a big thank you to her, and here you go:
Moroccan spiced lentils with sweet potatoes and golden raisins:
1 package green lentils cooked per bag instructions
1 sweet potato, peeled and cubes
1 large yellow onion
1/2 cup golden raisins, soaked in hot water for 15 minutes to plump
2 -3 tbls olive oil
1 tbl Earth Balance
4 minced garlic cloves
Spices: cinnamon (1/2 tsp), cayenne pepper (1/4 tsp), curry (1/2 tsp)
Salt and pepper to taste
1. Prepare lentil according to package directions.
2. In a large skillet, sauté onions, sweet potato and garlic in both
olive oil and Earth Balance until tender (about 10 minutes). Susan’s tip: use both oil and Earth Balance, as they enhance the flavor of the dish. For a lower calorie version, you can eliminate the Earth Balance.
3. Add raisins and spices. The skillet ingredients should seem
heavily seasoned as they will flavor the rest of the dish.
4. Add lentils and stir. If the dish looks too dry, add vegetable
broth and simmer for 5-10 minutes.
5. Adjust seasoning and enjoy!
Hope you all enjoy this quick and flavor packed dish as much as I did. I can’t wait for another lunch date with Susan; she is such an amazing cook and such an amazing person! It’s so wonderful having lovely vegan friends to share my love of food and of course eating with 🙂 Do any of you have any amazing dishes I need to try making at home? I would love your input! Let me know loves!
Your Vegan Girlfriend