Posts

Showing posts from February, 2015

Curried Lentil Dip or Spread (gluten-free, egg-free, dairy-free)

Image
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







Join the 21-Day Vegan Kickstart FREE

Image
If one of your New Year's Resolutions was to try eating a healthier way, this is a great way to dip your toe in!  The 21-Day Vegan Kickstart program has been available online for FREE for a few years now.  You get all the information you need to confidently prepare food for and serve you and your family heatlhy, tasty dishes that will prevent illness and even reverse major ailments, in many cases.  Happy Healthy New Year to you and your loved ones!

GOOD NEWS; THE 2015 - 21-Day Kickstart starts the 1st of the Month until the 21st, EVERY MONTH of the YEAR-- so go register for the next one! (click on above picture box)

-----------------------------------------------------------------------------------------------------------