Creamy, Lentil and Vegan!

Creamy, Lentil, and Vegan!
with tamarind chutney and za'atar

In a skillet with grapeseed or olive oil:

1 cup previously cooked lentils
2 med. sized carrots, chopped into disks
5-6 large radishes, grated
1/2 onion or 2 tsp onion powder
1-2 lare garlic cloves, chopped
1/2 tsp fresh ginger, chopped
1/4 tsp nutritional yeast
1/4 tsp nutmeg
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp curry paste
1-2 tbsp tahini
1-2 tbsp almond (or rice) milk
juice of one lemon wedge

garnish with Za'atar and (tamarind) chutney!

Zatoun Za'atar Ingredients: Traditional Palestinian recipe made in Jenin

• Ground Dried Thyme
• Roasted Sesame Seeds
• Sumac
• Sea Salt

To Vegans (& All): Please Feed Yourself Well!

salad of health

lettuce

fresh chopped parsley

tomato

hemp seeds

aloe vera

kiwi

garlic

salt & pepper

apple cider vinegar

oil

lentil coconut sweetpotato soup
veggie stock, lentils, creamed coconut (or shredded), coconut milk (rice, soy or almond), agave nectar, fresh chopped coriander, fresh chopped parsley, red cabbage, lettuce, ginger, garlic, 1 jalepeno, sauteed onion, 1 sweet potato, chopped into squares, 4-5 white potatoes, chopped into squares, cumin, tumeric, mustard powder, oregano, paprika, cinnamon, sea salt, fresh ground pepper, dash of cayenne pepper, curry powder, viola!

carob banana cakes

granola

carob powder

rice milk

water

hazelnuts

banana

bake at 350 in muffin tins (filling the greased cups up only half way)
for approximately 10-15 mins but keep an eye!

bon appetit, bon provecho, enjoy your meal vegan freak!