Blissful Bites (13 page)

1 tablespoon coconut oil or
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cup water

2 medium carrots, chopped

2 medium red beets, peeled and chopped

1 tablespoon coriander

1 teaspoon oregano

Pinch sea salt, plus more to taste

5 cups filtered water

1 cup red lentils, washed and drained

1 tablespoon umeboshi vinegar or red wine vinegar

1 small lemon, juiced

Dash black pepper

Soy sour cream, for topping

Chopped dill, for garnish

Sea salt, to taste

Heat oil or
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cup water in a large stockpot over medium flame. Add carrots, beets, and spices with a pinch of sea salt and sauté for four minutes covered, stirring occasionally. Add water and lentils. Bring to a boil, then lower flame. Simmer partially covered for about 25 minutes, or until lentils are cooked through.

Puree in small batches in a blender and return to pot. Or use an immersion blender. Stir in vinegar, lemon, and pepper. Taste and add sea salt if needed.

Serve warm or cold garnished with a dollop of soy sour cream and chopped dill.
 

cali-style white bean bruschetta

• Makes 5 to 7 servings

Some people stay away from avocados because they are high in fat. But the fat in avocados is monounsaturated, which studies show may lower cholesterol. So don't be scared! Try this new take on the Italian appetizer bruschetta, made with white beans for added fiber.

2 cups cooked white navy beans, or 2 cans (15 ounces each), drained and rinsed

1 large avocado, small cubes

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cup packed fresh basil, chiffonade (page 27)

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cup cherry tomatoes, quartered

Splash olive oil (optional)

2 tablespoons balsamic vinegar

Sea salt, to taste

Baguette slices

Mix bruschetta ingredients together and let marinate for at least 30 minutes in the fridge. Taste, and season with sea salt as necessary. Toast bread and pile it on.
 

• Makes about 2
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cups

This is quick and easy guacamole that isn't spicy. If you want to make it spicy, feel free to add chopped jalapeños or a touch of cayenne pepper.

3 small ripe avocados, cubed

1 tablespoon fresh lime juice

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teaspoon cumin

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teaspoon chili powder

Pinch black pepper and sea salt

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cup tomatoes, chopped (optional)

1 tablespoon cilantro, chopped

Season to taste

Mash avocados in a small bowl with a fork until you obtain the consistency you prefer. I like it a little chunky. Stir in the rest of ingredients and season to taste.

• Makes about 10 servings

This recipe makes enough to fill a 9x13 dish, but if you want less, you can always halve the recipe. I would consider this party food, not something you would eat all the time. It will be the biggest hit at your next party or potluck. For a seven-layer dip, sprinkle black olives on top.

1 cup dried pinto beans, or 2 cans (15 ounces each), drained and rinsed

Filtered water

1 package Soyrizo

1 tub (12 ounces) soy sour cream

1 jar of your favorite salsa

Easy guacamole
, on page 65

1 small head romaine lettuce, chiffonade (see cutting techniques on page 27)

2 cups cherry tomatoes, sliced in half

1 package (8 ounces) Daiya cheese (optional)