Beans are just about my favorite subject of all time (well, perhaps second to Patti LuPone). #PRIVATE#That’s why I have devoured today’s Thought for Food column written by Ginny Messina and JL Fields, featuring insight on the skinny about protein for vegans. The article also includes a delicious looking salad recipe by JL, in which she used the new plant-based product, Beyond Meat. Though I’m not generally a fan of putting plant-based meat in my salads (see above for my feelings about beans and you’ll know why that is), I am intrigued by JL’s recipe for Grape and Brazil Nut Chicken-Less Salad. Still, beans are what make my heart sing (and my farts sing — OMG stop me!).
Anyway, darling flock, I’m excited about today’s exclusive flock content, brought to you by the always brilliant (and much-more-appropriate-than-I) Ginny Messina, a.k.a. The Vegan R.D., who – as a follow-up to her thoughts on protein – is sharing with us three super simple ways to prepare lentils.
Easy Beans Three Ways
It’s fine to grab a veggie burger when you need to, but bulk cooking is an easy way to make sure you always have the healthiest protein-rich foods – beans – on hand. By cooking up a big pot of plain, unseasoned beans, you can dress them differently every night, enjoying convenience and variety. Here are three super-fast things to do with plain old lentils:
1. Curried lentils: Add onions sautéed in a little bit of your favorite oil, a few tablespoons of curry paste or powder, and a can of lite coconut milk.
2. Lentil soup: Add vegetable broth powder dissolved in water, a can of diced tomatoes, and a package of frozen chopped spinach (or use fresh tomatoes and spinach if you have them on hand). Heat until the spinach is cooked.
3. Lentil rice salad: Combine cooked lentils, cooked rice, chopped onions and sunflower seeds. Toss with a dressing made from ½ cup of Vegenaise, 2 tablespoons of lemon juice, 2 tablespoons of cider vinegar, and dried herbs.