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Vegantopia

you know, vegan stuff.



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TLT and lentil salad lunch at the park. <3<3




Lunch: as far as raw foods go, this dish is in my Top 5 of everything I’ve tried, thus far. Super easy to make and delicious. I eat it for lunch or side dish to dinner quite often.

(From the highly recommended uncookbook: The Complete Book of Raw Food)

Sprouted Lentil Salad - By: Rita Romano

Advanced Prep: 2 or 3 days for lentils: Immediate Prep: 25 min

Ingredients:

3 cups lentils, sprouted

1/2 red onion, minced

1 young parsnip, shredded

1/2 yellow pepper, minced

1 tablespoon orange peel, grated

1/4 cup tahini

1 or more lemons, juiced

pinch cayenne

Bragg Liquid Aminos (*I religiously use tamari as to avoid msg.)

1/2 bunch parsley, cleaned, stemmed, mined

1/2 teaspoon dried thyme

Directions:

Combine the lentil sprouts, onion, parsnip, yellow pepper, and orange peel and set aside. Blend the tahini, lemon juice, cayenne and Bragg Liquid Aminos or soy sauce* with enough water to make a thin dressing. Transfer to a bowl and mix in the parsley and thyme. Pour the dressing over the lentil salad and enjoy.




Lunch: sun burger, spinach cuke salad, italian rawsage neatballs (raw).





Lunch: I visited Eastern Market this weekend and got some goodies, the best being the Zensational Dressing made by the Buddhist monks at the Detroit Zen Center. All of the food they sell is vegan and raw. And most importantly, incredibly delicious.



Lunch: spicy cauliflower wraps.




Lunch: sprouted tofu spinach salad.




Lunch: Gobi Manchurian from Neehee’s - Canton, MI.




Lunch: raw mock tuna wrap.

My own recipe: 1 c. cashews soaked 1 hour (pulsed in food processor until small, empty into bowl) add: 1/4 c of cashew soak water, 4 celery stalks (small dice), 2 green onions (small dice), 1 T dill, 1 T crushed nori sheets, 1/2 t sea salt, fresh cracked pepper.





Lunch: raw garden burger wrap with snap peas, dill cashew cream, and raw ketchup/relish.

Second pic is my food processor showing a before shot of all the ingredients in the raw ketchup/relish: tomato, apple, raspberries, red onion, sundried tomatoes. I also added hemp oil, ACV, agave, sea salt.



Lunch: (highly recommended) vegan lentil burger, Brooklyn Street Local - Detroit.