This is a great staple vegetarian meal to have handy in your fridge, and it is so versatile, tasty and a great dish to make ahead of time for a quick lunch or dinner! I like to serve it warm with a side of soba noodles + leafy greens, and then use it cold the next day as a salad topping or a filling stuffed in roasted sweet potatoes and served with a guacamole or creamy hummus dip (this lentil + hemp protein hummus is also one of my faves!).
I love how quickly it comes together, and how balanced it is; perfect balance of light, but hearty. Fresh, yet comforting. Perfect for the fall season ahead. And if you prefer, you can easily swap the chickpeas for lentils.
This fresh crunchy salad, dressed in a spicy Asian peanut dressing and topped with toasted cashew nuts, has quickly become our favourite Saturday night dinner options. And it has replaced our tendency to order in and rivals take-out in both flavour and enjoyment! So since Autumn is fast approaching here, I thought it was about time to share, in efforts to try and hold on to colourful, summer-looking meals for just a liiittle longer. We love throwing this together and eating it out of cosy bowls in the couch while catching up or watching a movie. It’s healthy and simple, and the dressing is divine! However, if you’re not a fan of peanuts, the dressing can be made with almond or cashew butter instead too.
I love that this is such a light meal, but if you’re after more substance you can use the salad as filling for rice paper rolls to make your own summer rolls and the dressing as dipping sauce.. DIY take out?! Using the wraps is a great way to get raw veggies into kids too and makes for a fun (albeit messy) ‘self-assemble’ dinner option.
Homemade hummus is amazing, versatile, full of nutrition and can be used as a dip + spread + filling, or however you like it. Basically, it is something I make a lot, and while I love my classic hummus recipe, I have over the years experimented with many many different types of hummus to mix it up and keep and interesting. This recipe is one of those experiments, and one I keep coming back to. It is a little different from the classic hummus in that it’s made with green lentils and hemp seeds instead of chickpeas. This means it has a much higher protein content and makes it a great and easy way to add a healthy amount of plant based protein to your daily diet.
Hemp seeds are a nutritional powerhouse, and great for our skin and hormonal balance. This is primarily due to their beneficial composition of polyunsaturated fatty acids (PUFAs), particularly omega 3 fatty acids, but also GLA, which is a necessary building block for some prostaglandins — hormone-like chemicals in the body that help maintain proper hormonal balance as well as control inflammation and support other vital body functions. Hemp seeds have also shown to be particularly beneficial for skin conditions, such as atopic dermatitis, again due to their amazing fatty acids.
While hemp seeds contain 35 gm protein per 100 gm, green lentils packs more protein than most other legumes with 22 gm protein per can, making them another easy to come by, and cheap plant protein. All in all, a jar of this hummus contains upwards of 46 gm protein, making it a great and very healthy protein source to have on hand, ready in your fridge.
Some of my favourite serving suggestions…
Spread on top of a toasted piece of bread and topped with sliced cucumber (for a gluten free and very low grain bread, check out my buckwheat and seed bread)
As a dip for a colourful crudité platter
Served with my Chia Seed Crackers for a super nutritious and filling snack that is high in fibre, healthy fats + protein.