3 Course Gluten Free Dinner ( vegan)

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)

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