Veggies on the counter

Lentil and Mushroom Salad with Sumac Lemon Dressing

Posted in appetizers, main courses, salads by veggies on the counter on November 21, 2014

00_finalwebWhen the weather starts getting colder, I eat soups and stews for the most part of my meals. However though, salads are still welcomed, as long as they’re heartier and incorporate some cooked elements.This salad makes for a perfect, quick lunch anytime of the week. I’ve made it countless times and sometimes substitute the lentils for whole grains such as barley and bulgur and it tastes delicious as well.

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One thing you should pay attention to when making this dish is not to overcook the lentils. There’s nothing worse than mushy, soft lentils. To avoid this, cook them for no longer than 15 minutes and they’ll be perfect. As far as the dressing goes, sumac is it’s key component, so please don’t skimp on that. I’ve first found out about sumac one or two years ago when I decided to make my own za’atar. It’s a hard to find and reasonably pricy spice here in Portugal (although some speciality stores sell it these days), but you don’t need to use much to feel its tangy and lemon-y flavour. I hope you enjoy the salad and the start of the new season! Have a good weekend :)

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Lentil and Mushroom Salad with Sumac Lemon Dressing

(serves 4, as a starter)

105 g / ½ cup brown lentils, washed, drained and picked through

1 Tbs. olive oil

2 medium garlic cloves, crushed

300 g pleurothus mushrooms

50 g / 8 halves oil packed sundried tomatoes, roughly chopped

50 gr walnuts, toasted and roughly chopped

2 big handfuls / 40 g salad leaves such as rocket, baby spinach, etc.

105 g/ ½ cup (packed) pomegranate seeds

 

for the sumac lemon dressing:

1 ½ tsp. sumac

3 Tbs. lemon juice

60 ml / ¼ cup olive oil

1 small garlic clove, minced

salt and pepper to taste

 

In a small pan over medium-high heat, add the lentils and 2 cups of water. Bring to a boil and, once boiling, reduce the heat to low-medium and cook for 14-16 minutes or until tender but still al dente. Add ½ teaspoon of salt to the lentils, stir everything, and drain. Add the lentils to a large bowl and reserve.

Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, but not smoking, add the mushrooms and garlic cloves and cook for 5-8 minutes or until golden brown. Add a pinch of salt and pepper as soon as they’re cooked, remove the garlic, and add them to the bowl with the lentils.

Add the sundried tomatoes, walnuts, salad leaves and pomegranate seeds to the bowl with the lentils and mushrooms and toss everything together gently.

For the dressing, mix all the ingredients in a small glass jar. Cover the jar with the lid and agitate vigorously until everything’s combined. Pour the dressing over the salad (not all of it – 3 to 4 tablespoons should be enough) and serve immediately.

 

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Millet Breakfast Bowl

Posted in breakfast & brunch by veggies on the counter on December 8, 2013

millet bowl

Even though I have a few favourite foods and I’m, at times, fixated over some specific ingredients (this time around, pomegranates is what I’m obsessed with), I pretty much like to vary what I eat. I do not usually plan what I’m going to have; I’d rather go to the market and, based on what I find and seems to be the freshest produce, I make my own choices.

However, this “go with the flow” attitude doesn’t apply to breakfast. For breakfast, I almost always have oatmeal porridge with raw cacao and a sliced banana. When I say “almost always” I actually mean I’ve been having this very same breakfast, everyday, for almost 3 months in a row. Coming from a person who’s pretty curious when it comes to try plant-based foods and ingredients, this is a bit embarrassing. However, having acknowledged that, I’ve been trying to be a bit less predictive when it comes to breakfast fares. This millet bowl, even though sharing the same spirit as my dearest oatmeal porridge (creaminess, warmth…), is a totally different thing. Its flavour profile reminds me, somehow, of Halva, the greek dessert, because of the nuts and dried fruits. It’s sweet, creamy, comforting… and pretty much everything I crave in the cold autumn mornings.

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I already have a couple more ideas for different breakfasts on my mind and, as this blog is lacking breakfast foods, I’m eager to share a couple more with you in the meantime. I’ll also come back soon with a few Christmas-inspired recipes. (;

Millet Breakfast Bowl

 (serves 4 to 6)

200 g  / 1 cup millet

1 tablespoon olive oil

45 g / ¼ cup dried apricots, chopped

35 g / ¼ cup golden raisins

1 big handful /35 g walnuts , finely chopped

1 strip of lemon or orange rind

500 ml / 2 cups unsweetened almond milk

125 ml / ½ cup water

80 ml / 1/3 cup brown rice syrup

½ teaspoon cinnamon

1/8 teaspoon salt

In a medium sized pot, over medium heat, heat the olive oil. Add the millet and fry it in the oil, stirring constantly, until golden brown (about 3-4 minutes).

Add the cinnamon, lemon or orange rind and salt to the millet, followed by the almond milk and water. Bring the mixture to a boil, and once boiling, decrease the heat to medium-low. At this point, add the brown rice syrup, apricots, golden raisins and walnuts and give everything a good stir. Cook over low heat for 20-25 minutes. It’s ready as soon as the mixture is soft and creamy.

Serve and eat while warm, with an extra drizzle of brown rice syrup, a few more walnuts and some pomegranate seeds.