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Flock Exclusive ContentNewsletter — Daily
by Jasmin May 22, 2013

FLOCK ONLY: The Vegan R.D. Spills the Beans: 3 Super Easy Lentil Recipes

by Jasmin May 22, 2013
by Jasmin
We love when Ginny spills the beans.

We love when Ginny spills the beans.

Dear Flock,

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!).

Um.

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.

xo jasmin

***

Easy Beans Three Ways

by Ginny Messina, MPH, RD

Ginny Messina ("The Vegan R.D.")

Ginny Messina (“The Vegan R.D.”)

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.

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Protein in Vegan Diets: Take Advantage of the Options (BONUS RECIPE: Grape and Brazil Nut Chicken-Less Salad)

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