Sprouted Lentil Salad
4 c sprouted lentils
Chopped veggies, your choice: onions, bell peppers, cucumbers, kale, mushrooms, corn pieces, fresh sweet peas
Chopped fruits: apples, pear, halved grapes, oranges
Hemp hearts (opt)
Raisins (opt)
Raw cheese for non vegans (opt)
Mix all chopped veggies and fruits with the sprouts. Add all other additional choices.
Dressing:
1/2 c olive oil
1/4 c apple cider vinegar or fermented kombucha vinegar
1/4 maple syrup or raw honey
2 fresh minced garlic cloves
Italian seasonings to taste, fresh or dried
Salt to taste
If possible let the dressing sit for 20 minutes before adding it to the salad in order to let the flavors meld. Serve promptly after adding to the salad.
Mexican Lentil Wrap
3 c sprouted lentils
1 c soaked and dehydrated walnuts (or fresh mushrooms may also be a tasty option)
1/3 c nutritional yeast
1/2 c Hemp hearts (opt)
Small squirt liquid smoke (opt)
1-2 T coconut aminos or Braggs to taste (opt)
Taco seasoning to taste (see recipe below)
Pulse all ingredients in a food processor until will combined. Add a little water if necessary to get the desired consistency. Serve with non GMO corn chips, taco shells or on lettuce wraps. Top with fermented Mexican Slaw, avocados or guacamole!!!
Taco Seasoning:
3 tsp cumin
1 T onion powder
1 tsp garlic powder
1 T paprika
1 T oregano
1 tsp pink salt