Three, Fun Ways to Cook Red Lentils

Lentils, lentils, lentils!

Lately, I have been obsessing over these small legumes. Not only are they packed with fiber, protein, iron, and potassium but they are also extremely versatile.  Who knew that you could make tofu and pizza with red lentils?!

I have been experimenting with red lentils and have decided that the following 3 recipes are my new, favorite ways to enjoy them.  I am not sure that I will ever go back to eating just plain lentils again.

The first recipe is by far and away my favorite.  I could not believe that you could use red lentils to make tofu!  Although the texture is a bit different, I found that I actually enjoy lentil tofu more than the original, soy version.  And of course, one can never go wrong when trying a recipe from Sam Turnbull of It Doesn’t Taste Like Chicken.  I hope that you enjoy her recipe as much as I have.  Did I mention how easy and fast it is to make this recipe?!

I also really enjoy red lentil pizza dough.  I am not sure where we originally found this recipe but here it is:

Ingredients:

• 3/4 cup red lentils

• 1 garlic clove (I personally just pour a bunch of garlic powder in)

• 1/2 cup water

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

Directions:

• Preheat oven to 400 degrees F. Soak red lentils for 30 minutes, drain, rinse. Add to a blender with the other ingredients.

• Line baking sheet with parchment paper.  Pour the batter for the dough and spread. Bake for 20 minutes.

• Add a sauce, your choice or toppings and bake for 5-10 more minutes.  My favorite toppings are basil, mint, bell pepper, zucchini, red onion and more garlic.

And the last red lentil recipe is a “Loaded Savory Oatmeal and Lentil Bowl” from the wonderful Angela Liddon of Oh She Glows. Talk about easy, quick to make, comforting and filling.

Ingredients:

• 1/3 cup gluten-free rolled oats

• 1/4 cup red lentils

• 1 1/2 to 1 3/4 vegetable broth

• 1 small garlic cloves, minced (optional)

• 1 small shallot, chopped, or 2 to 3 tablespoons chopped onion (optional)

• fine-grain sea salt and freshly ground black pepper to taste

Optional toppings:

• sliced avocado

• salsa

• chopped green onion

• hummus

• crackers

Directions:

• In a medium saucepan, combine the oats, lentils, broth, garlic (if using), and shallot (if using). Bring the mixture to a low boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 12 minutes, or until thickened. Season with salt and pepper to taste.

• Spoon the oatmeal into a bowl, add your desired toppings and enjoy!

Did you make any of these red lentil recipes?  I would love to hear from you!  Be sure to tag me on Instagram (@aprilmoorhealth) to share.

Nice Cream!

Have you ever heard of nice cream?! It is like ice cream, but is dairy-free, healthy and doesn’t contain the additives (or suffering!) that dairy does.

Over the hot summer in San Diego, I can easily eat nice cream daily and have been known to consume it for breakfast (what, dessert for breakfast???).

One of the beauties of nice cream is that you can flavor it with anything but the base of any nice cream is frozen bananas. It is also beneficial to have a high speed blender.

Peel 3-5 ripe bananas and freeze them overnight (use more bananas for a larger serving).

Place the frozen bananas in the blender. You can add a drop of plant based milk/water to make it easier on the blender or leave as is.

Add any flavors that you would like. My favorites are cacao powder, peanut butter powder, or chocolate protein powder. You could also add strawberries, dates, vanilla extract, peppermint essential oil, or spirulina (of course, not all together).

Blend everything together until smooth and add toppings of your choice (granola, berries, cacao nibs, dairy-free chocolate chips, shredded coconut, etc).

It is truly that easy….and delicious!

Give it a try and be sure to let me know what flavors are your favorite.

Enjoy your summer, stay cool and eat nice cream!

Energizing Green Smoothie

I have started drinking this green smoothie every morning for breakfast and I am absolutely obsessed. I am not sure where the original recipe came from but it’s definitely been modified over time. I hope that you enjoy it as much as I do.

Ingredients:

• A few giant handfuls of spinach

• 3 frozen bananas

• 1-2 cups of your favorite plant milk or water (adjust the amount for your preferred level of thickness)

• 1 scoop of vanilla protein powder

• 1 tbsp. flaxseeds

• 1 giant pinch of cinnamon (I have been using ground saigon cinnamon for an extra kick)

Directions:

1. Peel and freeze the bananas the night before.

2. Add all of the ingredients into a high speed blender and blend. Add more liquid if the smoothie is too thick for your liking.

3. Enjoy!

Did you try this recipe? Be sure to take a picture and tag me on Instagram @happyhealinvegan.

The Easiest, Dairy-Free, Cashew Cream RECIPE

This is the easiest, dairy free, CASHEW CREAM recipe. It is absolutely delicious and can be made in less than 5 minutes (without soaking the cashews). It’s perfect for salads, soups or dips (our favorite way to incorporate it is in a Garlicky Rosemary Potato Soup).

Ingredients:

• 1 cup cashews

• 1 teaspoon lemon juice

• 1/2 teaspoon salt

• dried dill to taste (I prefer to use a lot!)

• 1/2 cup to 1 cup water

Directions:

1. For optimal digestion, be sure to soak the cashews in hot water for at least an hour (I often skip this step).

2. If you have soaked the cashews, drain and rinse them.

3. Place all of the ingredients in a high speed blender and blend. Start with half a cup of water and add more based on preferred thickness.

4. Enjoy!

Greek Chopped Salad

I posted a beautiful picture of this salad a few days ago and people have been asking for the recipe.  So here you go!  It is unbelievably easy to make and is refreshing, especially on a hot day like the one we are experiencing in San Diego :)

**I absolutely cannot take credit for this recipe.  It is from The No Meat Athlete Cookbook, that I highly recommend checking out.

Greek Chopped Salad    (makes 2 main course, or 4 appetizer salads)

Ingredients:

• 2 romaine hearts, washed, dried, and chopped

• 1 red or yellow bell pepper, roasted or raw, chopped

• 1 large tomato, diced, or 1 cup halved grape tomatoes

• 1 cup cooked chickpeas

• 1/2 cup chopped cucumber

• 1/2 cup pitted Kalamata olives

• 1/4 cup chopped red onion

• 1/2 batch Marinated Tofu Feta (see below)

• 1/4 cup plus 2 tablespoons Cashew Tzatziki (see below)

• Whole grain pita wedges or pita chips

• Lemon wedges

Directions:

1.  Place the lettuce in a large bowl.  Arrange the bell pepper, tomato, chickpeas, cucumbers, olives, onion and tofu feta on top.

2. Drizzle with the cashew tzatziki, then arrange the pita around the edges.  Serve with lemon wedges.

Marinated Tofu Feta:

Ingredients:

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/8 teaspoon crushed red pepper

• 1/8 teaspoon garlic powder

• One 16-ounce package sprouted or extra-firm tofu drained and crumbled

• 1 tablespoon olive oil (Optional: omit)

Directions:

Combine the lemon juice, oregano, salt, crushed red pepper, and garlic powder in a large glass container with a lid.  Add the tofu and toss to combine.  Add the olive oil and toss again.  Refrigerate for at least 1 hour or up to 3 days before serving.

CONFESSION #1:  I accidentally messed up the spice measurements and cooked the tofu a bit.  It was still really good :)

Cashew Tzatziki

Ingredients:

• 1/2 cup chopped English cucumber

• 1/4 cup Cashew Cream (1 cup raw cashews, soaked in hot water for one hour and drained, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, 1/2 to 1 cup water blended in food processor)

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon garlic powder

• 1/8 teaspoon black pepper

Directions:

Combine all the ingredients in a medium bowl.  Serve immediately or refrigerate in an airtight container for up to 2 days.

CONFESSION 2: I accidentally just made the cashew Cream for the salad and it worked perfectly.  Next time, I will make sure to try the "tzatziki" :)

I know it looks like a lot of work but it was actually really easy.  I hope that you enjoy it and please make sure to check out The No Meat Athlete Cookbook. 

"Cheesy" Kale Casserole

Hello all,

Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always).  You may be wondering what to make for your holiday meal instead.

This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious.  Plus, it is comforting, warm and perfect for this time of year with its' main ingredient being pumpkin.

I hope that you will give it a try and let me know what you think.

*This recipe has been modified from Fresh Creations.  For more information, check out @freshcreationssd on Instagram.

"Cheesy" Kale Casserole

(4 servings)

Ingredients:

• 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)

• 1 Yellow Onion (small dice)

• 3 Garlic Cloves (minced)

• 1 can Organic Coconut Milk (15 oz can)

• 2 cups Kale Leaves (removed from stem and leaves cut thin)

• 1 tbsp Fresh Sage (minced)

• 1/4 cup Nutritional Yeast

• 2 tbsp Extra Virgin Olive Oil

• 1 1/3 tbsp Bread Crumbs (*we used gluten free)

• 1 Bag of Macaroni (*again we used gluten free)

• Salt and pepper to taste

Directions:

1. In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.

2. While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.

3. Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.

4. Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.

5. Combine pasta with pumpkin and kale mixture.

6. Scoop into individual ramekins or a 9x9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.

7. Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).

I truly hope that you enjoy this recipe!  Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products <3

Quinoa Power Bowl with Tangy Lemon-Herb Dressing

Hello everyone,

A few months ago I took a wonderful class in San Diego with a business called Veg-Appeal.  It was incredibly informative and we ate ahhhh-mazing food!  This was one of my favorite recipes from Veg-Appeal and I wanted to share it with you (with their permission, of course!).  It may look like a lot of work, but it really isn't, and it is SOOOO worth it!

Quinoa Power Bowl with Tangy Lemon-Herb Dressing

(serves 2)

Ingredients:

• 4 cups Mixed baby greens, chopped

• 1/2 cup Red cabbage, chopped

• 1/2 cup Cucumbers, chopped

• 1/2 cup Cherry tomatoes, halved

• 1 cup Cooked great northern beans, rinsed and drained

• 2 tbsp Smoky Maple "Baco Bits" or your favorite nut or seeds, toasted or raw

• 2 cups Anti-inflammatory Quinoa, cooled

• 1/2 Avocado, cubed or sliced

• 2 tbsp Pomegranate seeds (if in season) or chopped apple or soaked/drained dried cranberries

• 1/2 cup Tangy Lemon-Herb Dressing (see below)

Smoky-Maple "Baco Bits"

• 1 cup Raw Pumpkin seeds, sunflower seeds or chopped nuts

• 1/2 tbsp Liquid Smoke

• 1/2 tbsp Tamari, Braggs Liquid Aminos, or soy sauce

• 1-1-1/2 tsp Maple Syrup

• 1/2 tbsp Apple Cider Vinegar

Anti-Inflammatory Quinoa

• 1 cup Quinoa, rinsed, drained well

• 2 cups Low-sodium vegetable broth, or water

• 1/4 tsp Salt

• 1/2 tsp Turmeric

• Black pepper, to taste

Tangy Lemon -Herb Dressing

• 1/4 cup Dates, pitted and soaked (about 3 large or 6 small)

• 1/2 cup Water

• 1 small Zucchini, chopped (this thickens and extends the dressing without adding additional fats and calories)

• 2-4 medium cloves Garlic

• 1/3 cup Lemon juice

• 2 teaspoons Chia seeds

• 1/4 cup Tahini

• 1/2 teaspoon Turmeric

• Black pepper to taste

• 1/2 cup Nutritional yeast

• 1/2 tsp Salt or 1 tbsp light miso

• 1/4-1/2 cup loosely packed Fresh herb, or a mix of herbs (parsley, cilantro, basil, scallions, oregano, for example, going lighter on stronger flavors like oregano and basil)

Directions:

Prepare the Smoky-Maple "Baco Bits"

1. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.

2. Add all of the ingredients in a small bowl.  Marinate the nuts/seeds for about 10 minutes, stirring occasionally.

3. Place them on a single layer on the prepared baking sheet and bake for 8 minutes.  Remove from oven, stir and place back in the oven to bake for 3 more minutes, or until getting a little browned and crispy-they will crisp up further as they cool.

Prepare the Anti-Inflammatory Quinoa

1. Bring all of the ingredients to boil in a medium saucepan.  Stir well. Reduce the heat to a low-simmer. Cover and continue to cook for 15 minutes.

2. Fluff the quinoa with a fork, replace the cover and let cool.

Prepare the Tangy Lemon-Herb Dressing

1. Soak the dates in the water for about 1/2 hour, using warm water if you are in a hurry.  Do not drain.

2. Add the water and dates to a blender along the rest of the ingredients, and blend.

3. Add more liquid (water or lemon juice) to achieve the desired consistency.

Serve, or refrigerate for up to one week, adding more lemon/water as it thickens over time.

Assemble the Power Bowl

1. Toss the salad ingredients well in a large salad bowl.  Drizzle on the dressing and toss to mix.

2. Divide into two large salad bowl.  Serve immediately, or chill for about an hour.

3. Enjoy!!!!

Click here for more information on Veg-Appeal.

Our Favorite, Dairy-Free "Cheese" Sauce

Hello everyone,

I hope that you are having an incredible weekend!  It is cold and rainy here in San Diego, which means it's the perfect time for a warm meal....maybe Mac and cheese?!

Here is a recipe for our favorite, dairy-free (and warm) "cheese" sauce.  This recipe was originally found on a blog called Vegan Yumminess and we have modified it slightly.  I hope that you enjoy it.

Dairy-Free Cheese Sauce

Ingredients:

• 1 cup chopped yellow potatoes

• 1/4 cup chopped carrots

• 1/3 cup chopped yellow onion

• 3/4 cup water (use the warm water from the pot of boiled veggies)

• 1/2 cup raw cashews

• 1/4 cup coconut milk

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon salt (or to taste)

• 1 garlic clove

• 1/8 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• a few drops of Sriracha (optional, this will kick up the spice!)

Directions:

1. Wash and chop veggies.

2. Bring a medium to large pot of water to a boil.  Add the chopped potatoes, carrots and onions.  Cook for about 10 minutes or until vegetables are soft enough to blend.

3. In the meantime, put the remaining ingredients into a blender or Vitamix.

4. When the veggies are done, drain the water (leaving 3/4 cup water to add to the blender).

5. Add the soft veggies and water to the blender or Vitamix.

6. Blend all of the ingredients until smooth.

7. Pour the warm sauce over pasta for Mac and cheese or use it as a sauce for baked potatoes.  The sauce is also great for dipping veggies or on a sandwich.

8. Enjoy...and make sure to tag me on Instagram (@happyhealinvegan) if you make this recipe :). I would love to see your creations.

Delicious Vegan Brownies

It is a cold and rainy day here in San Diego, which makes it perfect for baking brownies!  Who am I kidding....any day is great for brownies :)

My favorite brownie recipe comes from my dear friend, Lacey.  I am sharing this recipe with her permission, and I highly recommend following her on Instagram for food inspiration (@sweetleifcafe).

We have tested these brownies on everyone, from kids to football coaches, and they always get a thumbs up.  Just don't tell anyone that they are actually healthy and packed full of protein and fiber.

Black Bean Brownies

 Ingredients:

• 1 1/2 cups cooked black beans; or 1 (15 oz.) can drained and rinsed

• 1/4 cup creamy raw nut butter

• 5-6 tablespoons raw cacao powder

• 2 tablespoons ground flax seeds

• 2 teaspoon vanilla extract

• 1 cup coconut sugar

• 2 teaspoon balsamic vinegar

• 1/4 teaspoon salt

• 1/2 tsp baking soda

• 3/4 cup dark chocolate chips (dairy free)

 Directions

1. Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the black beans until smooth.

2. To the pureed black beans, add in the almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed.

3. Add the chocolate chips to the batter and pulse a few times to mix them in. Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you'll need to use the spatula to spread it evenly into the pan.

4. Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.

5. Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. Enjoy!

Vegan Pumpkin Pie Cheesecake

We are just days away from Thanksgiving and you may still be wondering what amazing, vegan dessert you can bring to your holiday meal.  Well, look no further!  This recipe is incredibly easy to make, involves no baking, and is gluten free.

*This recipe has been modified a bit.  The original is from Fresh Creations.

Vegan Pumpkin Pie Cheesecakes (12 servings)

Ingredients:

• 1.5 cups Raw Pecans

• 1 cup Medjool Dates (soaked in warm water for 10 minutes)

• 1/4 tsp Sea Salt

• 1 cup Cashews (soaked in hot water for 1 hour)

• 1/2 cup Light Coconut Milk

• 1/2 cup Canned Pumpkin Puree (BPA free can preferred)

• 1/2 cup Maple Syrup

• 1 tsp Vanilla Extract

• 1/4 cup Lemon Juice

Directions:

1. Soak the cashews for one hour and soak the dates for 10 minutes.

2. Line a muffin tin with plastic wrap or liners.

3. Make the crust in a food processor: blend the pecans until ground, then add the soft dates (without the pits), and sea salt.  Pulse well until combined.

4. Transfer the mixture into the muffin tin and press down until crust is formed.  The crust is really sticky and it helps if you use your fingers to press it down.

5. Place tin in the freezer for 15 minutes.

6. In the meantime, prepare the filling.  In a high speed blender, blend all of the ingredients for the filling until smooth and creamy.

7. Remove tin from the freezer and pour the filling over the pecan crust.

8. Freeze the cheesecakes for about 3-4 hours, or until firm.

9. Let them thaw for a few minutes before eating.

10. Enjoy!

Baked Stuffed Sweet Potato

Hello everyone,

It has definitely turned into Fall in Southern California, and the temperature has started dropping in the evenings.  I am craving nothing but warm, comfort foods for dinner and this is one of our favorites.  I am not sure that there are many healthy, dinner recipes out there that are this easy.

Baked Stuffed Sweet Potato (serves 2)

Ingredients:

• 2 medium-sized sweet potatoes

• 3/4 can of black beans

• Your choice of veggies (we prefer cherry tomatoes, carrots, spinach, bell pepper, zucchini, red onion)

• Optional: salsa, guacamole or vegan butter

Directions:

1. Preheat the oven to 400 degrees.

2. Poke holes in your sweet potatoes with a fork.

3. Cook sweet potatoes until they are soft, all the way through (approximately 45 minutes).

4. In the meantime, chop and saute your vegetables and black beans.

5. When the sweet potatoes have finished cooking, pull them out of the oven.  Slice them open (length wise) and mash the insides with a fork.

6. Add your veggies, black beans, salsa and guacamole.

7. Enjoy!

*I will sometimes add guacamole, salsa or vegan butter to the sweet potato before piling on my veggies.  This helps take away from the dryness of the sweet potato.

Garlicky Rosemary Potato Soup

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It's easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast :)

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

Ingredients: 

• 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)

• 1 large yellow onion, chopped fine

• 1 celery rib, chopped fine

• 8 garlic cloves, chopped

• 2 sprigs fresh rosemary, leaves stripped and minced

• 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced

• One 15-ounce can cannellini beans, drained and rinsed

• 1 bay leaf

• ¼ teaspoon black pepper, plus more to taste

• 4 cups vegetable broth

• ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream

• ¼ teaspoon salt

Directions: 

• Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.

• Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).

• Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

Click here to purchase your own copy of The No Meat Athlete Cookbook.

Chickpea Salad Sandwich

And just like that summer has disappeared.....

Hello, my wonderful friends!

I just realized that it has been almost an entire summer season since I posted last.  I had a summer full of activism, sanctuaries, fitness, friends and of course, food!  And I wanted to share our favorite, summer recipe, that we ate time and time again.  Honestly, we probably still make this recipe 2-3 times per week and never get sick of it!!

It is delicious, easy to make, packed with protein, and is great to share at parties, barbecues or even just with a friend for lunch.  I hope that you enjoy it as much as we do.

Chickpea Salad Sandwich

(3 servings)

 Ingredients:

• 1-15 oz. can of chickpeas, drained and rinsed

• 3 ½ Tablespoons Vegenaise (or other vegan mayonnaise)

• 1 ½ celery stalks, chopped

• ¼ red onion, chopped finely

• ¼ red apple, chopped finely

• ½ teaspoon yellow mustard

• 1 teaspoon fresh lemon juice

• 1 ½ teaspoon dill

• ¼ teaspoon salt

• 1 small dill pickle, chopped finely

• Black pepper to taste

• 6 Vegan Bread Slices, preferably Sourdough

 Directions:

1. Drain and rinse chickpeas.

2. Put the chickpeas in a mixing bowl and mash them with a fork.

3. Add the Vegenaise and stir well.

4. Add the other ingredients, stirring periodically.

5. Toast the bread.

6. Add the chickpea salad to your bread and enjoy.

 **Feel free to include any additional sandwich ingredients including:  avocado, lettuce, tomato, cucumbers. 



Easy to Make Vegan Pesto

Here is a quick and easy to make pesto recipe that is truly delicious.  I love it on pasta, as a veggie dip or as a spread on sandwiches.

I hope that you enjoy it! Click below for the full video demonstration.

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