3 Classic Thanksgiving Vegan Salad Recipes
Curried Lentil Dip or Spread (gluten-free, egg-free, dairy-free)
IN MEDIUM POT, Bring to a boil:
*1 C. Red Lentils in
*2 1/2 C. Filtered Water
Turn it down to Low when it has boiled and simmer for about 20 minutes.
IN A SKILLET, SAUTE TOGETHER (for about 5 minutes):
*1 T. Coconut Oil
*1 C. diced Onions
*1 1/2 C. diced Apple (peeled and cored)
*3 Garlic Cloves, grated or minced
*dash of Celtic Sea Salt
ADD to the above:
*1/2 C. Raisins
*1 tsp. Curry Powder
and continue to cook for another 20 minutes on LOW.
ADD all of the above to a Food Processor and process with:
*1/4 C. Coconut Milk
*2 T. Fresh-squeezed Lemon Juice
*1/2 tsp. Celtic Sea Salt (or to taste)
This is a delicious high protein, low fat vegan dip that will disappear almost as soon as you set it on the table at a Potluck. Dip with multi-grain pita (or GF), fresh crudite (raw veggies), pineapple spears, mango chunks, ??
Adapted from the recipe for Curried Lentil Dip in the Moosewood Restaurant New Classics: 350 Recipes
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