feast your eyes on this

LENTIL SUMMER MIXER

Add your choice of above ingredients and substitute for what you like best or have on hand. Your favourite bean or couscous will work best just make sure they are cooked.


I chose to make a light dressing to accompany this particular salad with a mixture of fresh lemon juice, Savory, Dill, Parsley and fresh pepper and some of the left over juice from the feta container for its natural saltiness.

In the past I have made a dressing with a bit of olive oil, balsamic vinegar a dash of sugar, dill and oregano. Follow your desires when it comes to dressing and use your favourite things.

toss together

ENJOY this super healthy salad.

Hummus in the Park

I love making homemade hummus, it taste great, super healthy, simple and impressive
What you need:

2 tbsp Tahini paste (sesame seed puree) must have

1 tbsp fresh lemon juice

1 can chickpea reserve a small amount of liquid and drain the rest

2 garlic cloves dice fine and cook in olive oil for a couple minutes on low heat

1 tsp olive oil

I like to add some ground red pepper for heat and parsley flakes, some like to add paprika etc.
Mix all ingredients together using a blender, food processor, emulsion blender etc. add more oil or reserved chickpea juice to make as smooth or chunky as you desire. Serve with fresh cut veggies, pitas, and crackers whatever you prefer. Hummus is an excellent summer picnic item.

Borscht

Borscht just starting to cook

I thought I'd eb experimental and try cooking some borscht. I am trying to cook up some imaginative vegitarian recipes and try new things. I have never had borscht and it was very good. I would amke it again and it was even better second day!

Here is the final product, added some dill and sour creme

vegan spaghetti (Zooghetti)

Zuchini spaghetti

This is a simple meal that is totally healthy with no butter, flour, preservatives and even salt if you choose to omit it. I used zichini for the pasta replacement and choose to use chickpeas instead of meat as they were the beans I had on hand. Use your favourite fresh vegtables you have on hand, I used vidallia onion, garlic, red/green peppers, red pepper flakes for spice and added some edamme and plum tomatoes with juice for the sauce. Saute the onions and garlic with olive oil if you desire, then add other vagtables of your choice and canned or fresh tomatoes. Right before you are going to serve add your zuchini pasta to heat it up along with sauce. Do not over cook as you are simulating al dente pasta.

For the chickepea meatballs: Drain chickpeas from can or cook dried beans. Boil the chickpeas, no salt for a couple minutes to make sure they are soft enough to mush with a fork. Drain and transfer to a bowl where you will mash them, leave a few rough chunks for texture. Dice a small handfull of onions add to mixture add favourite Italian seasongs and red pepper flakes, pepper etc. mix around and form small meatball size balls. Cook in oven at 375 degrees and turn every five minutes to crisp outside. do not cook longer than 12-15 minutes as you don't want them to dry out.

Add chickpea meatballs to tossed pasta and serve. super healthy super good!

Chickpea meatballs

Zuchini pasta and sauce

Wholesome dinner