French Lentil, Arugula, and Avocado Salad with Pecan Pesto

It’s Earth Day tomorrow! Well, really everyday is Earth Day am I right? Eh? But tomorrow’s the official one. My friends and I did a beach clean up this weekend, and tomorrow, I’m going to plant some herbs and vegetables in the yard. One of the easiest ways you can honor Earth Day is to try a plant-based diet, even if it’s just for the day.(Actually did you know that it’a also Earth Month? Just throwing that out there!)  Especially if you are in the drought-stricken state of California like me, it’s so important for us all to actively find solutions and make little sacrifices to better our environment. A salad is the perfect place to start.

To be honest, I stole this salad recipe from the Le Pain Quotidien menu, because I really loved the combination of ingredients, but I can make it at home for a whole lot less money. The thing I like about this salad is that it contains a couple things that I’m not generally fond of (radishes, fennel, yuck) but somehow when it’s all mixed together the flavors are fantastic! This salad has more than 12 different vegetables and herbs, so it’s a nutrient powerhouse. Plus the lentils contribute tons of protein, fiber, and iron.

I used a mandolin to slice the radishes, fennel, and cucumber into paper thin shavings, and I’d like to take a moment to remind you that cooking is dangerous! There’s fire, sharp objects, scalding oil– you have to be very careful. Or else, you end up like me and slice your finger open on the mandolin and have to prepare the rest of your meal with one hand. And type with one hand. And where a rubber glove to wash your hair. So yeah, don’t cut your fingers open like I do, it hurts a lot.

French Lentil, Arugula, and Avocado Salad

Makes 2 entree salads or 4 small salads

4 cups arugula

6 grape tomatoes, diced

4 tbs finely diced red bell pepper

3 green onions, sliced

1 sprig dill, finely chopped

1/3 bulb of fennel, thinly sliced

1 radish, thinly sliced

1/3 cucumber, thinly sliced

1 carrot, grated with a fine cheese grater

1 cup cooked French green lentils

1 avocado, sliced

Pecan Pesto Dressing:

1/3 cup raw pecans

1/2 cup first cold pressed olive oil

juice of 1 lemon

5 cloves garlic

a generous sprinkling of salt

1 bunch basil leaves

Combine all salad ingredients in a big bowl. Put all dressing ingredients in a blender or food processor and blend until smooth, about 30 seconds to 1 minute. I sometimes replace half the oil with water, just to make it a little lighter, but the oil tastes richer, naturally. Poor the dressing on and toss. This would also be great with some toasted sunflower seeds on top. Happy Earth Day!

 

Champignons Au Riesling

French cuisine is not typically vegan friendly, nor a favorite category of mine, but my family loves a French dish called coq au vin, a stew of chicken thighs and mushrooms cooked with red wine, bacon, and cream. (Basically the opposite of a vegan dish haha) Then, the other day I stumbled upon a recipe that makes it with white wine, which sounded even better. Since my favorite part about the dish is the rich, buttery wine sauce, my mission became clear: veganize the heck out of coq au vin! Instead of opting for some fake chicken and bacon fiasco, I chose to focus on the sauce, which is the best part anyway. I moved the mushrooms from a sidekick role to the main attraction, and oh man, it turned out well.  You can serve this ladled over some pasta or rice, or as a side dish.

Champignons Au Riesling

makes about 2 servings

2 tbs Vegan Butter (or olive oil would work, but you won’t get as much butter flavor)

2 shallots, sliced

about 20 crimini mushrooms, stemmed

10 cloves garlic, minced

2 tbs fresh chopped thyme leaves

3/4 cup riesling, or other dry white wine

1/2 tsp organic cornstarch

1/2 cup coconut creamer (This is the kind they sell in a small carton to put in your coffee. I got mine at Trader Joe’s. I believe there are almond options as well. If you use canned coconut cream, the flavor might be too overwhelming, and on the other end of the spectrum, if you only use coconut/almond milk, it might be too bland)

salt and pepper to taste.

Melt the butter in a large frying pan over medium-high heat. Add the shallots and sauté for about 3 minutes, add the mushrooms and cook an additional 2 minutes or so, shaking the pan around and getting everything covered in butter.

Add the garlic and thyme, cooking for another 30 seconds, then slowly pour in the wine.

Bring it up to a boil, then cover the pan and set the heat to low. Cook for about 8-10 minutes.

Remove the lid and add the cream, salt, and pepper. Sprinkle the cornstarch in. Turn the heat back up to medium high and get everything back up to a low boil, stirring well to disperse the cornstarch. Cook for about 3-5 more minutes, until it thickens a little. The cream separates slightly, but it’s all good. 🙂

Serve nice and hot, garnished with thyme. Oui, si bon.