Being a gluten free vegan, I can't tell you how many times people ask me, "what do you actually make for dinner?"Although it changes with the season, this is a typical dinner.
( Those who know me are probably thinking, "Vegan???" .. it's true! I have always been a vegetarian, but I took the plunge over the summer and for mostly health reasons, I am now eating vegan. It's easier than I thought, and actually when I looked through my last two year's recipe posts on this blog, they were 80 % vegan.
This dinner was delicious and filling ( maybe too filling). It might have been better for a weekend lunch..
I made soup ,which is perfect dinner choice for fall, a salad full of fall greens ( kale, dandelion) , some roasted Brussels Sprouts and cauliflower and steamed rich orange sweet yams over black beans.
Soup:
Red Lentil Soup with red potatoes and carrots ( very easy, fast and delicious, very filling, and high in protein)
Salad: Sweet and Bitter
Bitter Fall Greens ( really good for you; helps cleans and detoxify your system), raisins, cashews, and a homemade sweet cranberry dressing..
Vegetables and Yams over Black Beans
I chose fall veggies . According to many ancient traditions ( Ayurveda (Indian) , Chinese medicine, etc., it is always healthiest to eat what grows locally.It makes sense, it supplies the vitamins and minerals that you need for that season.
I love my veggies roasted; there is nothing better than
roasted Brussels sprouts( recipe)- in fact it's the only way I like them..( You couldn't get me to eat a boiled one!!)
|
Fresh Brussels Sprouts on the stalk |
|
Crunchy and creamy on the inside roasted Brussels sprouts |
We didn't actually end up eating the black beans. The lentil soup was very filling and a good source of protein, so we saved the black beans for the next day.
Soup Ingredients:
1 package of red lentils ( available in the supermarket; " Goya" or in the health food isle, the health food store, or an ethnic store- middle eastern, Indian, Spanish)
2 small red potatoes, peeled and cubed
2 organic carrots, washed and sliced
Water to cover everything
Hilmaylian salt and pepper to taste
Trader Joe's salt-less 21 Salute seasoning ( or Mrs. Dash or add your own spices)
Instructions:
Wash lentils well, add to pot , add potatoes, carrots, and sufficient water to cover all. Bring to a boil and then simmer, stirring very frequently ( will stick and burn if you don't) and skim off any foam ( this is like a split pea soup) allow to cook until everything is soft and well blended ( about 1 hour)
Salad Ingredients:
Organic romaine lettuce, 2 cups chopped
organic kale , 1 hand sized bunch or 1 cup ( remove veins and rip into bite size pieces)
dandelion greens ( 1/4 cup) very bitter, chopped ( optional)
1/4 of organic cranberries ( raw) chopped
1/2 cup of organic raisins
1/4 cup or raw organic cashews
1 cup of red cabbage, chopped
1 red apple, cored and diced
2 organic radishes, sliced
Dressing:
1/4 cup of raw organic cranberries
1/2 cup of fresh lemon juice
1/4 cup of fresh squeezed orange juice ( optional)
1/4 cup of Grade B organic maple syrup ( Trader Joe's)
1/4 cup of water
Blend in blender until well blended
Yams:
I bought 2 varieties; a bright orange and a light orange..
I steam them in their skin until tender ( about 20 minutes) watch that your water doesn't evaporate and burn the pot ( like I did ) The skin will come right off after steamed.
Slice and arrange on top of plain black beans..
Roasted Veggie
( recipe)-
That's our meal- gluten free, vegan, healthy, delicious, filling!! ( the soup, salad, and dressing are fat free)
shared on the following carnival links: