Potato & Grilled Corn Salad with Fresh Dill

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Summer is pretty much in full swing in most parts, which means picnics, family bike rides, BBQs, and lots of dinners on the patio.  A popular summer salad which I was never really able to get behind is the traditional potato salad.  I just find it too heavy with mayo and much too creamy for my liking.  I do, however, love the idea of grilled corn, fresh dill and tangy mustard in my potato salad, and that’s just what I did to recreate this classic dish.  IMG_5441-2 We just planted our vegetable and herb garden last weekend.  I get so excited about this every year, digging up the dirt for our baby plants with my husband and nurturing them in the early mornings.  It’s such an amazing thing to do if you have the green space.  I really really do not have a green thumb (as my indoor plants can attest to), and we’ve had success every summer over the last three years.  If I can do it, you can, too. 🙂 This year we planted red and yellow cherry tomatoes, big beef tomatoes, Lebanese cucumbers, jalapeños, purple and red bell peppers, and romaine hearts.  In our herb garden we have chives, basil, thai basil, oregano, cilantro, and fresh dill.  There’s really no better feeling than going right into your backyard to cut fresh herbs at the moment you need them.  So, that’s what I did for this salad, and coming from a potato salad loving hubby, this statement was a big one: “This is the best potato salad I’ve ever had. Totally. The best.” 🙂 vegan potato salad

Potato & Grilled Corn Salad with Fresh Dill

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes 6-8 servings

Ingredients

  • 4 organic cobs of corn, husked
  • 2 pounds small white potatoes, washed
  • 3 green onions, sliced
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh dill

Instructions

  1. Place corn on grill over medium-high heat. Grill until tender and slightly charred, about 10 minutes.
  2. Remove from heat, let cool slightly before handling, then cut off kernels using a sharp knife. Place into a large bowl.
  3. In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain and slice in half. Add to the bowl of corn, along with green onions, mustard, salt, pepper, vinegar and dill. Toss all to combine well.
  4. Serve and enjoy!
http://loveandlentils.com/2014/05/30/potato-grilled-corn-salad-with-fresh-dill/

This recipe makes for excellent leftovers, and it’s so easy to whip up to bring along to a lunch or dinner party.  It won’t leave anyone feeling weighed down by heavy mayo, and you can proudly say it’s vegan! If you’re new to Love and Lentils, hello 🙂 and thank you for being here – feel free to join me on Facebook, Instagram, and Twitter! Thanks so much for reading, sophia   

Blueberry Coconut Pancakes

I challenge you to tell me what could be better than weekend pancake stacks?  Especially a blueberry coconut variety drizzled with pure maple syrup. Yum.

I am going to label this recipe kid-friendly because I don’t think any other child except for mine doesn’t like pancakes.  We have a rule in my home with food, and that is that you have to try everything at least once.  When it comes to pancakes, I am determined to show him how delicious they are, but although I keep trying, he’s not into them.  This translates into a bigger stack for me and the hub.

The coconut milk makes for a really delicious pancake, but since we’re also adding shredded coconut here (coconut lovers in the house), you will still achieve a nice coconut flavour if you decide to substitute the coconut milk for almond milk or other milk of your choice.

Same goes for the egg.  I used a flax egg here because I love vegan baking, and when possible, I leave out eggs/dairy.  You can use 1 organic egg to substitute the flax egg.

I’ve decided to note substitutes more often in my recipes, as this is a lot of what your comments revolve around.  We all have dietary preferences/restrictions, so I want to offer something (almost) everyone can enjoy.

Vegan Blueberry Coconut Pancakes

Happy Sunday – I hope you can add these to your weekend breakfast favourites.

Blueberry Coconut Pancakes

Serving Size: 8 pancakes

Ingredients

  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Wet Ingredients:
  • 1 cup + 2 tablespoons coconut milk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh blueberries
  • 2 teaspoons coconut oil

Instructions

  1. Begin by preparing your flax egg by whisking the ground flax and water in a small bowl. Place in the refrigerator until you need it.
  2. In a large bowl, whisk together the flour, shredded coconut, baking powder, sugar, cinnamon, and salt. Set aside.
  3. In a medium bowl, whisk together the coconut milk, flax egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined, without overmixing. Gently fold in the blueberries.
  5. Heat a nonstick pan over medium heat and grease with 1 teaspoon coconut oil. Ladle approx. 1/4 cup of the batter onto the pan. Depending on the size of your pan, you can do 2 or 3 pancakes at a time.
  6. Flip the pancakes after 2-3 minutes or when the edges of the pancakes are holding together well and you see bubbles forming on the surface. Cook for another 1-2 minutes on second side. Repeat with the remaining batter, oiling the pan for each batch.
  7. Remove from heat, and serve with fresh berries and pure maple syrup.
http://loveandlentils.com/2014/05/04/blueberry-coconut-pancakes/

Vegan Blueberry Coconut Pancakes

Vegan Blueberry Coconut Pancakes

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sophia 

Mango Lassi Breakfast Parfait

When I met my husband back in the day, I had never tried Indian food (crazy, I know!).  He introduced me to some of the best Indian restaurants in Montreal, and to this day, it remains my favourite dinner date treat.  Although I don’t cook much Indian food at home, I am amazed by the delicious combinations of spices and it really is a very veg-friendly cuisine.  We love to order it in as a treat from our favourite restaurant, and even my 4 1/2 year old son asks for Indian food.  We are just obsessed with chickpea chana, aloo gobi, biryani, onion bhaji, and I’ll stop now before I make everyone really hungry…. 🙂

Vegan Mango Lassi Breakfast Parfait

This brings me to the ever-refreshing mango lassi that I was daydreaming of when I created this recipe.  Traditionally, lassi is a yoghurt-based chilled drink hailing from India, and either made sweet or savoury.  When making fruit lassi, mango is the most popular.  This is my take on the mango lassi incorporated with chia seeds to make a filling, refreshing, vibrant mango lassi parfait.  I never liked yoghurt, so I didn’t use it here, but if you would like to use yoghurt/non-dairy yoghurt then leave out the cashews and water and add 1/2 cup yoghurt.  I just love the creaminess cashews bring to a dish or drink and I think they worked really well in this parfait.

Vegan Mango Lassi Breakfast Parfait

 

 

If you are new to chia seeds, I just want to emphasize what a nutritional powerhouse this little seed is.  I’ll start by saying, yes it looks totally weird when you soak it, almost alien-like.  I know that doesn’t sound at all appetizing, but it’s actually really great-tasting soaked in almond milk or milk/juice of your choice.  Chia seed contains a wealth of fiber—5 grams in just one tablespoon. It is the fiber in chia that causes chia seed to swell when combined with water, creating chia gel.  Chia gel can also be used as a substitute for eggs in vegan baking. 

Ounce for ounce, chia seeds have more omega-3 fatty acids than salmon. Chia is one of the most concentrated sources of omega-3 in any food.  Chia also contains calcium; three times more than skim milk.

Great ways to use chia: 

  • Sprinkle on cereal or salad.
  • Add to shakes or smoothies.
  • Add to baked goods like muffins, cakes, and pancakes.
  • Make into gel and use to thicken puddings, sauces or dips.  You can make chia gel by adding 1/3 cup of chia seeds to 2 cups of almond milk (or juice, or water).  Mix well to avoid clumping.  Place the chia seeds in in a sealed jar and refrigerate overnight.
  • For vegan baking, replace one egg with 1/4 cup of chia gel.

 So, I guess you’ve now realized I am a big fan of this great little seed, so I’ll get on to the recipe!  This makes two servings, but for the purpose of taking a pretty, layered photo, I stuffed it all into one mason jar. 🙂

Mango Lassi Breakfast Parfait

Serving Size: 2

Ingredients

  • For the Chia Seeds:
  • 2 cups vanilla flavoured almond milk
  • 1/3 cup white chia seeds
  • 1 tablespoon pure maple syrup
  • pinch of salt
  • For the Mango Lassi:
  • 2 medium mango, peeled
  • 1/2 cup raw unsalted cashews
  • 1/2 cup water
  • 2 medjool dates, pitted
  • pinch of salt
  • pinch of ground cardamom
  • 2 tablespoons chopped roasted pistachios (optional)

Instructions

  1. Prepare your chia seeds the night before by combining almond milk, chia seeds, maple syrup, and a pinch of salt in a jar. Stir well, cover, and place in the refrigerator. After about 30 minutes, stir again to prevent clumping. Place back in the refrigerator overnight.
  2. Soak your cashews overnight in a jar filled with water.
  3. In the morning, remove chia and cashews from the fridge.
  4. Blend 1 mango along with the cashews, water, dates, and a pinch of salt until you have a smooth consistency.
  5. Dice the one remaining mango.
  6. Layer parfait in a large cup or jar: spoon chia mixture into glass/jar first, then mango lassi, fresh mango, repeat. Top with fresh mango, pistachios, and ground cardamom.
  7. Serve cold.
http://loveandlentils.com/2014/04/27/mango-lassi-breakfast-parfait/
 

Vegan Mango Lassi Breakfast Parfait

Vegan Mango Lassi Breakfast Parfait

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Mexican Stuffed Peppers With Quinoa & Black Beans

One of our favourite meals to prepare (and eat) are stuffed peppers of many varieties.  They are simple to put together, kids love them, and they freeze really well for leftovers.  Growing up, my mother always made us stuffed peppers and tomatoes, but in those days it was with rice and meat.  When I started eating plant-based, my mother started adapting her recipe to be meat-free, and now it is a staple in her house as well.   Coming from a Greek household,  this is a pretty big feat. 🙂 Mexican Stuffed Peppers with Quinoa & Black Beans I love all peppers, so I bought the ones which were priced the best for this recipe.  You can definitely use green, or yellow.  The flavours work really well with either. This is an excellent way to change up the way you eat quinoa, as I mentioned in an earlier post, it’s super delicious, nutty, and fluffy when baked in the oven.  This time, I cooked the quinoa ahead of time, and tossed all the ingredients together to stuff the peppers with. Mexican Stuffed Peppers with Quinoa & Black Beans

Mexican Stuffed Peppers With Quinoa & Black Beans

Yield: Makes 5 servings

Ingredients

  • 1 cup quinoa, uncooked
  • 1 1/2 cups water
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 4 cloves garlic, peeled and minced
  • 2 tomatoes, diced
  • 1 (19oz) can black beans, drained and rinsed
  • 1/2 cup cilantro, minced + 1 tablespoon for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup water
  • 5 bell peppers (any color), sliced in half from stem to tip, seeds and membranes removed

Instructions

  1. Rinse quinoa well, then pour into a medium saucepan, with 1.5 cups of water and garlic powder. Stir, bring to a boil, then lower heat and cover, simmering for 15 minutes, or until all liquid is absorbed. Remove from heat and scoop into a large bowl.
  2. Add olive oil to a medium-sized skillet over medium heat. Add onion, jalapeño and garlic and sauté for 5 minutes, or until onion is translucent. Add tomatoes, black beans, cilantro, salt, pepper, cumin and chili powder. Stir, continue to cook for another 2-3 minutes. Remove from heat, and pour into the bowl of quinoa.
  3. Stir all ingredients well to combine.
  4. Pour ¼ cup water to the bottom of a 9 x 13” baking dish. Place your peppers, cut side up into the dish. Divide filling among the peppers. Cover the dish with foil, and bake in the preheated oven for 30 minutes. Remove the foil, then continue cooking for another 15 minutes.
  5. Serve peppers warm. You can drizzle them with hot sauce for some extra heat and sprinkle with fresh, chopped cilantro.

Notes

The bell peppers will be soft, but not too soft. If you would like very tender peppers, you can begin by boiling the peppers in a large pot for 5 minutes. Drain, and rinse with cold water.

http://loveandlentils.com/2014/04/23/mexican-stuffed-peppers-with-quinoa-black-beans/
IMG_4549-2 The quinoa along with the black beans, jalapeño , cumin, and cilantro give this dish a very flavorful Mexican feel.  We last visited this beautiful country three years ago.  It was my son’s first time traveling on an airplane, and he also learned to walk in Mexico, so it’s always been a very memorable trip for us!  Not to mention, the food was absolutely incredible, with vibrant and spicy flavours that we still try to replicate at home. Mexican Stuffed Peppers with Quinoa & Black Beans This dish is really not too spicy, making it perfect for kids as well.  If you want to turn up the heat, you can add more jalapeño or chili powder.     Mexican Stuffed Peppers with Quinoa & Black Beans  

If you’re new to Love and Lentils, be sure to subscribe by email so you don’t miss any healthy recipe posts! As always, thanks for reading. xx Untitled-1

Baked Quinoa Burger Patties + Lemon Tahini Sauce

I was browsing the net today and stumbled upon a photo of Montreal taken on this day in 1976, and it was a fun springtime photo on the top of Mont-Royal on a balmy day of 22 degrees. Today, however, we woke up to MORE snow, and I realized Mother Nature is getting a real kick out of this endless winter weather joke! We just inherited a barbeque from my hubby’s father, and we are dying to use it. I’ve been dreaming up summertime meals, and barbequed burgers and veggies are on the top of that list.
Baked Quinoa Burgers

Well, it was kind of freezing cold this evening, so burgers we had, but I baked them in the oven. That’s not to say they didn’t turn out really delicious, we are just really looking forward to days that are too hot for the oven to be on!
I’m always on the quest for a delicious veggie burger, and these ones were really tasty with a great texture with a little crunch thanks to the quinoa and I’m happy to say, held their shape really well! Although I used a flax egg to bind them, they didn’t feel like a sticky enough texture, so I added in 1 boiled, mashed potato and it really did the trick in keeping all the ingredients nicely held together.

Baked Quinoa Burgers
The lemon tahini dressing is so quick to whip up and is the ideal sauce for these patties. It is creamy, vibrant, and highlights the Middle Eastern flavours of this burger.

Baked Quinoa Burgers
Of course, you don’t have to eat these quinoa patties on a burger bun, they are delicious on their own with a side of salad, or tucked in a pita with of course, lemon tahini sauce poured overtop.  They are honestly even great if you pop them in your mouth cold!  Lots of options, you do what you’re in the mood for!
Let’s get to the recipe. 🙂

Baked Quinoa Burgers + Lemon Tahini Sauce
Yields 10
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. Baked Quinoa Burger Patties
  2. 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
  3. 2 cups fresh spinach
  4. 1 cup cooked quinoa
  5. 1 medium sized potato, cubed and boiled
  6. 1/2 cup onion, minced
  7. 2 garlic cloves, minced
  8. 3 tablespoons all purpose flour
  9. 1 teaspoon baking powder
  10. 1 teaspoon sea salt
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon freshly ground black pepper
  13. Lemon Tahini Sauce
  14. 1/4 cup tahini
  15. 1/4 cup water
  16. 3 tablespoons lemon juice
  17. 1/4 teaspoon sea salt
  18. 1/4 teaspoon garlic powder
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Prepare the flax egg by combining 2 tablespoons ground flax meal with 3 tablespoons water in a bowl. Whisk, then place in the fridge while you prepare the rest of your ingredients.
  3. Steam spinach for 4-5 minutes over 1-2 inches of simmering water. Remove from heat, reserving the water to boil your potato. Rinse spinach with cold water, then squeeze dry. Finely chop the spinach, then place it in a large bowl along with the quinoa.
  4. Add the onion, garlic, flax egg, potato, flour, baking powder, salt, cumin, and pepper to the bowl of quinoa/spinach. Mix well to combine.
  5. Shape into 10 patties and place on the prepared baking sheet.
  6. Bake for 15 minutes, flip them over, then bake for another 10 minutes, until golden brown and firm.
  7. While the patties are baking, prepare your sauce. Combine tahini, water, lemon juice, salt and garlic powder in bowl. Whisk, then pour into a jar so you can store leftovers.
  8. To assemble, place quinoa burger patty in a whole wheat burger bun, add your favourite fresh toppings and pour lemon tahini sauce overtop.
Notes
  1. Store in an airtight container in the refrigerator for up to 4 days.
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Baked Quinoa Burgers IMG_4488-2

 

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