French Lentils with Cherry Tomatoes over Grilled Romaine Lettuce

This dish was inspired by how beautiful I think french lentils are. I love cooking with them. The whole their texture very well and that make any dish look incredibly elegant. I have made soups, stews and salads using french lentils. I would like to share this grilled salad recipe I made over the summer. It was a true winner. Very light and loaded with vegan protein. I always looking for ways to incorporate more vegan protein in my families diet. I believe this one hit the mark. I hope you enjoy it as well.

 

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French Lentils on wilted Romaine Lettuce
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French Lentils on wilted Romaine Lettuce

Ingredients:
1  cup onions, finely diced

2 cloves garlic, peeled and minced

3 tablespoons olive

2 cups French lentils

1 teaspoon dried thyme

1 1/2 tbsp  Madrecita Salt Free Garlic Herbal- Seasoning ( a must have)

3 bay leaves

1 tbsp sea salt  or more to taste

4 romaine lettuce leaves, Large

10 -12 cherry tomato, halves

French Lentils and Grilled Romaine Lettuce
French Lentils and Grilled Romaine Lettuce

Directions:
Place a large saucepan over medium heat, add oil. When hot, add chopped vegetables, and sauté until softened, 5 to 10 minutes. Add 6 cups water, lentils, thyme, garlic seasons, bay leaves and salt. Bring to a boil, then reduce the heat to medium.
Simmer lentils until they are tender and have absorbed most of the water, for 20 to 25 minutes. Drain any excess water after lentils have cooked. Check the seasonings. Add more no salt garlic seasonings or salt, if needed. I usually add more of the garlic seasonings at the end to build the flavor of the dish, if needed.

I used my George Foreman grill. Heat up the grill and add oil to the grill. Remove the leaves from the head ( make sure they leaves are dry) and add salt to each leaf. Add the leaves to the grill and allow to cook for about 2 minutes, until they have a nice char on them. Remove from the grill and place on a platter. Take the lentils and add them on top of the leaves and garnish with the cherry tomatoes.  Serve immediately.

Tomato Salad with Parsley, Shallots and Garlic

This recipe is 100% inspired by my favorite French chef, Mimi Thorisson. Mimi’s cookbook, A Kitchen in France, takes my soul and imagination into her farmhouse in Medoc. I love this recipe.

 

 

I came upon this salad recipe, as I was adoring her life, cooking style and family, which she portrays beautifully in this cookbook.
This salad reminded me of a tomato salad my southern mother made often on Sunday. My mom’s recipe, included, cucumbers, onions, white vinegar,  sugar and of course tomatoes. I love my mom’s salad, but this one is very delicate and just as refreshing as moms.
The garlic I added, gives the salad a nice bite to it. It’s definitely one to eat with love ones.  Lol.
Enjoy and remember to Set the Table with Love.

 

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Tomato Salad with Parsley, Shallots and Garlic

Ingredients:

3 shallots, minced
1 garlic clove, minced
1 tsp. Dijon mustard
1/2 cup really good extra virgin olive oil
Fine sea salt and freshly ground pepper
1 large steak tomato,  sliced 1/2 inch thick
A bunch of fresh parsley,  leaves removed and finely chopped

Directions :
Whisk together  the shallots,  garlic,  mustard, olive oil in a small bowl and season with salt and pepper.
Arrange the tomatoes on a serving plate. Drizzle the shallot and garlic vinaigrette over the tomatoes and scatter the parsley on top.

Thanks Mimi Thorisson. Love this recipe!!

Red Quinoa Olive Tapenade

I love olives and I especially love olive tapenade, but I thought today let’s give this appetizer a little vegan protein boost. I love the texture that the quinoa adds to this recipe.  You can add this on sandwiches as a spread. You can also use it in pasta as like a pesto or top on salads.

Enjoy. Please remember to Set the Table with Love.

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Red Quinoa Olive Tapenade

 

Ingredients:

1 cup of cooked red quinoa, follow instructions on back of packaging, set cooked quinoa to the side to cool.

2 cloves garlic, peeled

1 cup pitted kalamata olives

2 tablespoons capers

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon of organic honey

salt and pepper to taste

Directions:

Place the garlic cloves into a blender or food processor; pulse to mince.  Add the cooled quinoa to the food processor. Add the olives, capers, parsley, lemon juice, honey and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. I garnished with chopped tomatoes and fresh parsley from my granddaughter’s garden.  Enjoy!

Buffalo Sauce Cauliflower Pizza with a Vegan Ranch White Bean Spread

Okay who doesn’t like pizza?  Who doesn’t like spicy buffalo sauce? Okay who doesn’t like Cauliflower? Alright put your hands down. LOL. 🙂  I love cauliflower. So, I was craving something spicy and pizza at the same time. I have heard of Buffalo wing pizza before, I think on television or saw it on a menu once, but buffalo sauce pizza. Hmm… How can we go Vegan or Vegetarian on this one?

I went Gluten Free Vegan on this recipe. It was super simple.  Now this recipe maybe spicy or not for you, so go with the level your GUT can take.

I used a pre made Gluten Free Vegan Pizza crust, that I found at Sprouts. This pizza crust  is in the section of their pre made meals and cheeses. I can not remember the name, but it is the only Gluten Free Vegan pizza-crust in that section.

Well here is what you will need and maybe a glass of water. Nah… That would not help anyway, according to food scientist, maybe some coconut water?

Enjoy!

Buffalo Sauce Cauliflower Pizza with a vegan Ranch Style White Bean Spread

Buffalo Sauce Cauliflower Pizza with a Ranch styled White Bean Spread

1 -2  pre made small pizza crust, drizzled with a little olive oil

2 Tbsp. olive oil 

2 cups cauliflower, chopped into florets ( you may have some left over, but the pizza crust come in a package of two)

1 tsp. garlic powder

1 tsp. paprika

1 /2 cup Louisiana  hot sauce or more.

Preheat the oven to 425°F.
In a large sauce pan.  Add the olive oil on medium low heat. Add the cauliflower and sauté until slightly tender, about 2-3 minutes. *NOTE: It will have to bake in the oven and that cooking time will get the cauliflower more tender.

Add the paprika and garlic on to the cauliflower and stir until all of the spices cover the veggies. Lower the heat and add the 1/2 cup of Louisiana hot sauce.  Stir the hot sauce into with the veggies, so it will coat the cauliflower completely. Here’s where your taste buds must take over. Give it a taste. See if you need more heat. Add more hot sauce according to your preference. *NOTE: If it’s too spicy, add just a little water at a time to decrease the heat. Keep the heat on, so the water can cook out of the cauliflower, if you decided to add it.

Once the cauliflower is drenched in hot sauce remove it from the heat, set aside.

Next:

Vegan  Ranch style White Bean Spread

1 can organic white beans

1 tbsp olive oil and 1/2 tsp  sea salt to seasoning the beans.

For Vegan Ranch flavoring

2 tbsp almond milk or coconut milk, unsweetened and original flavor
1 tsp garlic powder
1/4 tsp sea salt
1 tsp onion powder
1/4 tsp black pepper
2 tsp dried parsley
1 tbsp  apple cider vinegar, or lemon juice
1/4 tsp dried dill

Drain and Rinse the beans. Add the olive oil to a sauce pan. Add the beans and sea salt. Cook on a medium heat for 5 minutes. Stirring the beans. Remove from the heat, allow to cool down. Once cooled.  Add the beans to your food processor with all the rest of the ingredients, until very smooth. Taste to see if you need more salt or black pepper, you can also use cayenne pepper.

Next, add the bean spread to the lightly oiled pizza crust, spread it out evenly onto the crust.  Secondly, add the buffalo sauced cauliflower to the top of the white bean spread.  Nestling the cauliflower into the spread. Bake in the oven on 425 for as long as your pizza crust directions has instructed you. I cooked mines for 15 minutes. It is best to buy a pre made crust, because your toppings are already cooked.  If your pizza crust is frozen, allow it to thaw out before adding ingredients, so your ingredients do not burn before your crust is done.

I hope you enjoy this recipe and hey get adventurous and add your own twist to it. Try a Tuscan Pizza with veggies and a sundries tomato bean spread.

Set the Table with Love. 🙂

Polenta with butternut squash veggie ragout

All day my son and I have been spending time cooking some creative dishes. He is out of school for Spring break so we get to have some fun in the kitchen. I love trying new things, so today I mixed butternut squash into my polenta recipe. It tasted delicious!  I also made an organic ragout. I hope you enjoy this recipe.

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Polenta with butternut squash with a veggie ragout

You will need:

Polenta:

1 1/2 cups of yellow corn grits

4 cups of water

1/2 cup of organic butternut squash ( frozen)

1/2  cup of 5 Italian Blend shredded cheese

Dash of black pepper, salt and garlic powder

Ragout

1 tbs of  olive oil

2 small zucchinis ( diced)

1 half of a med onion( chopped roughly)

1 med tomato (  deseeded and chopped size of the onions)

1/2 cup of smoked sundried tomatoes ( have that bacon taste)

2 garlic cloves ( chopped finely)

1/2 cup of dried porcini mushrooms

1/2  tsp of dried fennel seed

1/2 tsp of italian seasonings

1/2 tsp of sea salt

1/2 tsp of garlic powder

Dash of black pepper to taste. I like it a little spicy. 🙂

1/2 cup of water to keep ragout wet until veggies are tender ( I add water as needed, this is optional the tomatoes should give you enough water)

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Ragout

Sauté  onions and zucchini until transparent.

Add the the raw tomatoes and the garlic and sauté for 5 minutes.

Add all  your spices and stir all the veggies.

Bring everything to a boil. Cover and simmer for 20 minutes.

About 5 minutes before the dish is done add the mushrooms and sundried tomatoes to rehydrate. Continue to cook.

Serve on top of the Polenta

Polenta

Bring water to a boil. Add Butternut Squash. Allow to cook for 10 minutes remove the squash and mash most of it up in a bowl. Leave some pieces whole it makes the polenta look pretty. Add squash back to water. Bring the water back to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened.  Add the cheese, black pepper, garlic and sea salt.  Stir throughly. It should come away from sides of the pan, and be able to support a spoon. Cooking time 20 to 30 minutes.

To plate with LOVE:

Put polenta in a nice plate or bowl.
Add the Ragout and top with some of the 5 italian cheese blend or some parmesan. Sprinkle some parsley flakes for garnish and drizzle with a little olive oil.

Oh yes one last thing. Set the table with LOVE.

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