Protein Power Goddess Bowl

This is a recipe I found in  "The Oh she Glows cookbook" by Angela Liddon

She says this recipe is inspired from a Vegetarian restaurant called "The Coup" in Calgary, Alberta.

Protein Power Goddess Bowl

For the Lemon-Tahini Goddess Dressing

1/4 of Tahini
1 large garlic clove
1/2 cup of fresh lemon juice [about 2 lemons]
1/4 cup of nutritional yeast
2 -3 tbsp of extra virgin olive oil
1/2 tsp sea salt
Freshly ground pepper

For the Lentil Mixture

1 cup of uncooked green lentils or a mix of green and black lentils
1 cup of quinoa
1 1/2 tsp of Olive oil
1 small red onion, chopped
3 cloves of garlic, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups of spinach or lacinato Kale roughly chopped
1/2 fresh parsley leaves

Serves 4-6
prep time: 30 minutes
Cook time: 60 minutes

1) make the Lemon Tahini Goddess dressing: In a food processor, combine tahini, garlic, lemon juice, nutritional yeast, olice oil, 1/2 tsp salt and black pepper to taste and process until smooth. Set aside until ready to use

2)  Cook lentils [ Put in 3 litres of water and cook about 30 minutes] Set aside

3) Cook quinoa [Put in 1 1/4 cups of water and cook about 20 minutes] Set aside

4) In a large skillet, heat the olice oil over medium heat. Add the onion and garlic and saute for a few minutes, until the onion is translucent.

5) Add the bell pepper and tomato and saute for 7-8 minutes more, until most of the liquid has cooked off.

6) Stir in Spinach and saute for a few more minutes, until the greens wilt

7) Stir in all the Lemon-Tahini Goddess dressing,the cooked lentils, and the quinoa. Reduce heat to low and simmer for a few minutes more. Remove the pan from heat and stir in the minced parsley

8) Season with salt and black pepper to taste.

Protein Power Goddess Bowl

roasted seaweed

Stumbled upon this gem at Costco. Yum... 

Rice with Lentil stew

Today I made some plain brown rice and an Ethiopian spicy lentil stew.  I mixed 2 recipes together. I wanted the spice mix from the Ethiopian version and the vegetables from a non spicy version. I like my lentils cooked with celery, carrots, onions and garlic. 

As for the type of lentils I used a split lentil mix, which I believe also includes green and yellow split peas. I also added 2 cubanelle peppers and a couple of sun dried tomatoes.  I was afraid between the Berbere spice mix and the 2  peppers that the stew would be too hot for me, but it came out perfect. It's hot, but not enough to make my nose sweat.

I'm not surprised I like how spicy my stew turned out, it had black pepper, cayenne pepper and cubanelle peppers.  I don't find cubanelle or jalapeños peppers that hot. I suppose with time I'll get to know which peppers are the best for making food spicy.