Yesterday was the last day of VeganMoFo 2014! This past “mofo” was definitely one of my more successful ones over the past few years. I don’t know how other bloggers with kids are able to keep up with their blogs. Its not easy for me. Maybe now that my son is older and starting preschool any day now is what helped me have more time to blog this past month. Lets hope to keeping it easier for me to blog because I’ve really grown to love it again.
Today I’m going to tell you about a super simple Lentil Salad I made over the weekend. No cooking involved at all! Thanks to the help of packaged precooked lentils!
When we have family functions..etc..to attend I have to pack food. For me, for my kids and usually for my husband. Him being vegetarian means there is usually something for him to eat. My kids are also vegetarian but are picky children so if we are going to be out all day I pack snacks and sandwiches for them. Me..well as you know I’m vegan. There isn’t going to be much if at all anything for me to eat.
I usually just go the route of making some type of wrap for my husband and I. Its easy, it’s small, I’m not pulling out a full cooked for me at a restaurant or a someones house and they fit in my cooler backpack. Yes, a cooler backpack. A cooler you wear on your back! Its the best thing I’ve purchased for us in years because it can also hold all of my personal belongings and it just looks like a backpack. I’m in love.
Wanting something different then a hummus wrap or a seitan wrap, but still an easy to eat wrap, I grabbed a package of precooked lentil that I purchased at Trader Joe’s. I kept it real simple. The lemon and basil combination was just perfect with a touch of olive oil, salt and pepper. Throw in some finely diced onions and quartered cherry tomatoes and you are good to go. This took me less then 10 minutes to prep and as it sat in my cooler the flavors developed even more making it taste amazing when I finally ate it hours later. I tucked some spinach leaves in the wrap for more healthy goodness. When I make this again to eat at home I would want to just eat is as is or add a big scoop of it on top of some raw greens for a nice salad. Either way is great.
Lentil Salad with Lemon and Basil
Using pre-packaged already cooked Lentils is a huge time saver in this recipe. Feel free to cook your own though! You might have to adjust the seasoning on it though since the Trader Joes's lentils are slightly seasoned.
- 1 package Trader Joe's cooked lentils (equals just over 1 pound if cooking yourself)
- 1 small onion, minced
- 1 cup quartered cherry tomatoes
- 2 tablespoons finely sliced basil
- 1 lemon, juiced
- 2 tablespoons olive oil
- salt and pepper to taste
- Real easy!
- Combine all ingredients in a medium size mixing bowl. Season with salt and pepper to taste.
- Eat as is. Use is a wrap with some spinach or enjoy a big scoop of the salad on top of raw greens.
good good things http://good-good-things.com/
Reno helping with breakfast
Reno loves helping with food and I believe that is what has made her a somewhat easy kid to feed. She has her weeks where she just wants Pasta w. Earth Balance but she’s open to trying new things and will sometimes eat her veggies first!
So good. So so so good. I can’t wait to make it again.
Earth Balance, garlic, basil, salt, pepper
Valentines Day Cupcakes
I got to be class mom on Valentines Day. These were a lot of fun to make and decorate with Re.
Seitan, romaine, shoyu dressing. This was a spur of the moment, lets use whats in the fridge type of lunches and it was delicious.
Roasted Chickpea Taco Salad
I’m always excited when it’s time to MoFo again. It seems to always start just when I’ve majorly slowed down with new post and it gets me back into the swing of things. I have no real themes or plans for this year’s event. My only goals are to post at least 5 days a week and post some recipes I’ve been working on for awhile now. Tonight you’ll be getting one of those recipe. Its for Crunchy Taco Chickpeas which I use for Taco Salads (or just snacking right out of the oven) and i’m obsessed with them.
I’ve been trying to eat healthier during the day. I’m still a stay at home Mom to Reno and although she is eating breakfast and lunch everyday I’m not always doing the same and she is starting to call me out on it. She’s 3 now so she takes notice if she’s eating and I’m not so I need to be a better example for her in the meals department. I decided a nice big salad for lunch would be perfect one day but I wanted to make it something special so that it wasn’t boring. I’ve been obsessed with all things taco lately, especially taco seasoning, so I decided to create my own taco salad. I’ve done it before with a raw nutmeat but I wasn’t feeling that this day so I went with chickpeas and I was instantly addicted to them as soon as they were done roasting in the oven. I threw some mesclun in a bowl with some avocado, sliced cucumbers, the taco roasted chickpeas and a quick agave lime dressing which had a touch of whole grain mustard. It was the perfect lunch and the perfect salad to get me to eat more salads during lunchtime.
Roasted Taco-flavored Chickpeas
1 15 ounce can of chickpeas, drained and rinsed
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons taco seasoning (homemade or store bought)
pinch of salt
pinch of cayenne pepper
Preheat the oven to 350 degrees. Line a sheet tray with parchment paper and set aside. In a bowl add the chickpeas, olive oil, lemon juice, taco seasoning, salt and cayenne and stir well to combine all ingredients and coat the chickpeas. Spread out the chickpeas on the sheet tray and place in the heated oven. Bake for 25 minutes, stirring the chickpeas after the first 10 minutes and then again every 5 minutes or so until the chickpeas are nice and roasted and all of the liquid is gone. Enjoy as is or cool for a few minutes to add to salads, taco’s or whatever. Store any extra in sealed in a container in the fridge.