Lunch Ideas

CABBAGE SALAD

Ingredients

½ head green cabbage, finely chopped or shredded (or grated if you have the time and energy)
3 heaping tbsp Veganaise* (soy-based dressing)
1 tbsp maple syrup
Juice of ½ lemon
1tbsp fenugreek seasoning
½ can pitted black olives, halved

Method

Mix ingredients thoroughly and enjoy.

Note: *If you want an alternative to the Veganaise, you may use the Sunflower Dip recipe instead.


SAVORY BLACK BEANS

Saute ¼ onion in a tbsp water until clear. Add 1 cup washed beans, 2 cups water and season with ½ cup coconut milk, basil, Braggs Amino, salt and oregano (all to taste). Simmer until beans are tender. Canned beans may also be used. Serve over rice, a baked potato or sweet yam. Great with Haystacks.

Note: Add a dollop of Veganaise in the beans just before service for added flavor.

SAVORY LENTILS

Saute ¼ onion in a tbsp water until clear. Add 1 cup washed lentils and 1 cups water and season with rosemary, salt, Braggs Amino, crushed red pepper, cumin. Simmer until beans are tender. Serve over rice or mashed potatoes or bulgar grains*. Use extra water to make a soup and adjust seasoning accordingly. To thicken soup, mix 1 tbsp arrowroot powder in about 2 tbsp cold water and pour into the soup.


Note: To make this recipe, use the Bulgar Burger Crumbles recipe using the tan colored bulgar wheat instead. May use the finished product in the place of rice served with gravy or thick sauces.