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

Quinoa Salad with Adzuki Beans

Quinoa. My favourite Q food.   Not only does it offer up a food for the letter Q, it also saves me from writing about quiche!

Quinoa is a tricky grain to successfully prepare.  Over cook it, and it’s mushy; undercook and it’s crunchy. It definitely needs double the water to grain, yet it can more than triple in volume when cooking.  This recipe calls for 1 and 1/2 cups cooked quinoa, so you’ll need about 1/2 cup of quinoa cooked in 1 cup of water.

To cook the quinoa, measure it, then rinse it (I buy bulk organic grains, so they always need to be rinsed before cooking).  Then set the pot on the stove, uncovered, bring to a boil, reduce to a simmer, and cook 7 – 10 minutes.  Some people recommend bringing the water to a boil, then adding the quinoa, and reducing to a simmer for about 15 minutes.  Whichever way you choose to cook it, you’ll know it’s cooked when the grains start to pop open and the little tails become visible.

You also notice this calls for raw chard.  If you can’t imagine eating chard raw, use baby kale or arugula. You want a dry leafy green for this salad, rather than a wet one – iceberg would not work; romain would work in a pinch.

Toss together:

  • 1 1/2 cups cooked Quinoa
  • 3/4 cup cooked adzuki beans
  • 2 cloves garlic finely diced, or minced
  • pinch of dried chili pepper flakes
  • salt ‘n pepper to taste
  • 1 T extra virgin olive oil
  • 1 sweet bell pepper, diced
  • 5 medium red tomatoes, diced

Then pile your mixed beans and quinoa on the greens:

  • 4 cups swiss chard, kale or arugula – raw.

Toss together just before serving.