Alison Boston, Food, Organic, Recipes, Recipes from the Veggie Box, Vegan, Vegetarian

Leeks ‘N’ Lentils


Leeks and shiitake mushrooms blend with harvest vegetables to enhance the earthy flavour of brown lentils for a healthy, autumn meal.

Oh Yeah!

The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper.  I thought about adding tumeric or fresh herbs, but loved its plainness, so in the end opted for a dash of half ‘n’ half cream.  Not that the dish needed it.  The juice of the veg made it moist enough. The cream added just a little pizazz.

Try it!

  • 1 large clove, purple garlic
  • 1 short, fat leek
  • 1 medium size russet potato
  • 6 or 7 baby carrots
  • About 1 cup whole shiitake mushrooms
  • 1/2 cup brown lentils
  • tablespoon coconut oil
  • freshly ground pepper
  • salt
  • 2 T half ‘n’ half cream (optional)

While the lentils are cooking, heat the coconut oil in a large skillet or wok over medium heat.

Peel the garlic, wash the leek – thinly slice both.

Slice ‘n’ dice the potato and carrots into bite-size chunks.

Rinse the mushrooms.

Toss all the prepped veg together – except the mushrooms – in the heated coconut oil; toss and cook uncovered for a few minutes, slightly browning the potatoes.

Add the mushrooms, sprinkle with about 1 tsp freshly ground pepper and about 1/4-1/2 tsp salt – adjust salt n pepper to taste.

Cover and reduce heat to low simmer for about 20 minutes.

While that is cooking, rinse the puy lentils, place in a small saucepan, and cover with about 1/2 inch of water. Put over high heat to bring to boil, then reduce heat to simmer for 15-20 minutes.

Lentils and veg will be ready at the same time.  Drain the lentils of any left-over cooking water and add them to the vegetables.  Toss together, and add the half ‘n’ half cream. Serve immediately.

Brown lentils cook in about 15 minutes.

 A single cup of cooked lentils contains more than 17 grams of protein, yet lacks 2 of the essential 9 amino acids needed to properly digest and utilize the nutrients.  To get those amino acids and make this meal a complete protein, serve nuts and seeds, with a little muesli and fruit for dessert. Or you can satisfy your decadent sweet tooth by having half a chocolate shake for dessert.  Loaded with digestive enzymes and a complete protein, mix in your bullet blender to make a mousse-like consistency that needs to be eaten with a spoon.  Use 1 scoop chocolate shake  and 1/4 scoop vanilla pro (makes it fluffier) with 1 or 2 ice cubes and just a couple ounces of water. Yum Yum!  

2016 Food 'n Recipes, A-Z, Alison Boston, Recipes, Recipes from the Veggie Box, Vegan, Vegetarian

Red Cabbage Salad

First salad I made after breaking my two arms – yes, I broke both arms last August, riding my bicycle. Braked and swerved to avoid hitting another cyclist who appeared on a cross path – traveling at a terrific pace. I was on a dirt path, coming down a short, steep hill. Broke my bones when my body hit the dirt. I was taken to ER in an ambulance, where after waiting 5 hours I was told I had a broken left wrist and a broken right elbow. I was incapacitated.  Fortunately I was with a friend at the time, a very good friend, who stayed with me for a few days and helped me; and came back every day and helped. It took a while to get the use of my arms back, and one of the things I missed most (besides playing my ukulele and doing yoga) was my own cooking!

As I gradually regained use of my arms, I was so hungry for one of my special salads. I needed to nourish my arms, feed my body with good bone building food, and tend my gut at the same time.  So I made this cabbage salad.

You’ll notice it calls for leeks, and there’s no onion. That’s because my friend – who looked after me with my broken arms – has an aversion to onions. He can eat them, he just doesn’t like them (hmmm). Sometimes I sneak them into cooked dishes, but raw salads take mincing it so fine it’s unrecognizable and you only get a trace of the flavor – whereas leeks work with the other ingredients like a mild onion, and impart a wonderful taste.

Toss together:

  • half a head, small red cabbage, thinly sliced, about 3 cups loosely packed
  • about 1 1/2 cup thinly sliced leek, include green top
  • about 1 1/2 cup thinly sliced fennel, use the whole thing, heart, stalk and feathery top
  • 1 large carrot, grated – about 2 cups
  • about 1/2 cup raisins
  • 1/4 cup apple cider vinegar
  • 1 large clove garlic, finely diced
  • about 1 and 1/2 tablespoons finely diced fresh ginger

Set aside to marinate.

Roast together for 30 minutes in a 250F oven:

  • 2 T raw cashews
  • 2 T raw almonds
  • 2 T raw pumpkin seeds
  • 2 T raw sunflower seeds
  • 2 T raw sesame seeds
  • 1 tsp red chili flakes
  • 1 tsp paprika
  • 1 T sesame oil
  • 1 T olive oil
  • 6 Brazil nuts

Add roasted nuts to cabbage mixture, toss and serve.

Yum! Delish!

I thought: “This is such a beautiful, colorful salad – take a picture, quick.”  But alas, we ate it all before I could get up from the table to get the device – tossed aside in favor of face-to-face interaction with another human being. It happens a lot at my table, so that’s why there isn’t always a picture.