Curried rice and lentil salad with grapes and celery

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If the Waldorf-Astoria merged with the Best Marigold Hotel, this would be the new hotel’s signature dish. This salad, which eats as a meal, combines flavourful Indian spices, the crunch of celery, the sweetness of grapes and the staying power of lentils and rice. It’s also an easy dish to make that will last for 3-4 days in the fridge and travels well, which makes it great for toting for lunches, picnics or pot lucks.

Ingredients

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The salad

2 ½ cups cooked brown rice (that’s about 1 cup uncooked)

1 cup of cooked du Puy or beluga (a/k/a black) lentils (about ½ cup uncooked)

2 green onions sliced

2 stalks of celery sliced

1 ½ cups red grapes cut in half

¼ cup slivered almonds toasted*

The dressing

The juice of 1 lemon

4 Tbsp canola or peanut oil**

1 Tbsp curry powder

½ tsp cumin

½ tsp turmeric

3 – 4 cloves garlic minced

¾ tsp ground ginger

¾ tsp salt

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Directions

Place all the salad ingredients in a large bowl. In a cup or small bowl, whisk all the dressing ingredients and pour over the salad. Toss everything thoroughly to combine. I like this salad after it’s had time to sit and the flavours can marry. I usually make it in the morning for lunch.

Serve up and enjoy!  This makes 3-4 servings.

*To toast the almonds, place them on a small cookie sheet or other heat-proof dish (I used a miniature casserole dish). Place the almonds in the oven (To save power, I use my toaster oven.) at 400F for 3-4 minutes. Seriously keep your eye on them! They can burn in a flash. Remove the almonds from the oven as soon as they are toasted or they’ll keep cooking.

**Use an oil that is flavourless and will not go solid (like virgin coconut oil does). I tried this salad with melted coconut oil once and the minute the oil got cold, I was left with unappetizing mini-chunks of “oil” throughout the salad.

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Creamy, sundried tomato and almond pasta

SundriedTomatoPasta

I was definitely built for long-term survival! While other people have a sweet tooth, I have a fat tooth. This pasta dish satisfies my love for creamy, rich sauces and yet is completely plant based and healthy. Oh, it’s delicious, fast and easy too. Does it get any better??

Ingredients

12 oz uncooked pasta (I used farfalle pasta)

½ cup sundried tomatoes (mine are not oil packed)

¼ cup raw almonds

¼ cup almond butter

1 cup vegetable broth

1 tsp sea salt

A few grinds black pepper

2 cloves garlic

1 Tbsp olive oil (omit if you’re using oil-packed sundried tomatoes)

1 Tbsp nutritional yeast

¼ cup fresh basil torn in pieces

Directions

Bring the vegetable broth to a boil (or microwave it) and put the sundried tomatoes in the broth to soak for about 10 minutes.

Cook your pasta according to package directions.

While the pasta is cooking, put all the other ingredients in a blender and blend until you have a thick, creamy sauce. Yes. It’s that easy.

Drain the cooked pasta and put in a large bowl. Toss with the sauce.

Additions: If I have cherry tomatoes, I sometimes throw a few in the blender for an even tomato-i-er flavour.

I think this dish would be great with a couple handfuls of chopped fresh spinach or kale added to the pasta pot right before draining the noodles (just enough to blanch the greens).

I love this dish with broccoli and peas.

This recipe is my mildly modified version of the recipe from Laura Machell.