1 cup Black Beluga Lentils
Bay Leaf/Carrot/Garlic*
1 Cup Wild Rice
Beets Spirilized
1 Japanese Sweet Potato
Carrots quartered
Creamy Basil V Cheese by The Cultured Kitchen
DRESSING: 1/4 Cup EVOO, 1 clove garlic, Ginger grated, 1/2 Lemon, 2 tsp. Curry Powder, Sea Salt. Mix together and let merry while you cook. Adjust flavors as necessary.
LENTILS
Bring 3 cups water* add these to the broth for flavor or homemade veggie stock, bring to a boil, add the lentils; bring to a boil. Reduce and simmer, partially covered approximately 20 ~ 30 minutes check for consistency, you don’t want mushy. Transfer to bowl and add dressing.
WILD RICE
Bring 4 cups water to a boil, reduce and simmer for 30-45 minutes, making sure the rice isn’t overcooked. Transfer to a bowl and add dressing.
BEETS, Spiralized raw CORN, Raw
CARROTS: Peeled, washed well, and steam in a pan for approximately 10 minutes until tender. Add Miyoko’s V butter.
JAPANESE SWEET POTATOES: Preheat oven to 450; Wash lay on Baking sheet or pan. Bake for 30-40 minutes. Slice and spread with Miyoko’s Creamery V Butter.
Arrange your bowl with the Rice and Lentils, and veggies. Normally I wouldn’t have so many vegetables, but when you have plans to make something, and they don’t happen, bowls are a great way to not do food waste. Something I’m really working on, even though I have compost, no one likes to waste food. So bowls or juices, or broths are always great.
Loved the way the lentils and rice were served salad like for this hot summer day, it hasn’t been blazing hot like last summer, with all the wildfires in California. We’ve had a lot of fog, which was a great relief, so if you have heat you can always serve dishes like this at room temperature with a great dressing, and find a creamy vegan cheese like I have and meld it into everything so perfect! You will be satisfied they you are filling yourself with the rainbow! Enjoy!
