This is so good and only a few simple ingredients; sprouted lentils, almond milk and some spices! All I did was boil sprouted lentils in water for 5 minutes, drain and turn into a food processor. Add garlic powder, salt, pepper and nutritional yeast (optional) to taste. Blend adding almond milk until you reach desired consistency (you want it to be a little thick but creamy enough to mix with salad. Pour over rice pasta and you're done, simple as that!
You can also heat this up again after you mix it with pasta and it makes a great side dish!
Alternatively, add only a small amount of almond milk to keep the sauce thick and you can use it as an amazing bean dip over chips or toast.....yum!!
For a classic pasta salad, mix the lentil sauce above with a cup of cooked and drained green peas, some chopped some celery, red onion, carrot and bell peppers and toss with macaroni noodles. Let chill in the fridge an hour or so until ready to serve. Optional- throw in some sliced vegan ham and cubed vegan cheese.
I posted here about sprouting lentils with a jar and since found an easier way; sprouting in a strainer. Same idea as the jar method but a lot simpler when it comes to rinsing and draining. Rinse some lentils and soak overnight, in the morning turn it into a strainer and rinse well. Place the strainer over a large bowl to keep the bottom up to drain (see picture), and secure a piece of cheesecloth to cover the top. Rinse again at night and in the morning, (or every 8 hours- returning strainer over bowl and securing cheesecloth back in place every time) and you will have sprouts by lunchtime the second day or earlier, but I like to let them sprout 2 days until I dig in.
No comments:
Post a Comment