I think it’s a good idea to add some vegan meals to the whole long and not really healthy Christmas glutenous menu. As the minds are filled with whatever the traditional food is in your part of the world (if you even celebrate this…), here’s a suggestion for something seasonal, cheery-coloured and keeping our bottoms little
What you need is 20 minutes:
1 small teacup of red lentils
250-300 g raw squash, cut in pieces
2-3 cloves of garlic
3 tbsp sesame tahini
2 tbsp olive oil
half teaspoon of the each cumin, turmeric, dried coriander, paprika, ground black pepper, cinnamon
and the handiest thing in the world: a blender!
Boil the lentils in 2 cups of water until tender and the pumpkin in a separate pot, and yes – in some water too. Discard the liquid and put aside to cool.
Mix all the spices, the tahini, the peeled garlic, the olive oil and the lemon juice in a bowl. Then add the squash and the lentils, and use the blender to reduce all to a nice, orange, smooth, heavenly tasting dip.
Serve with some fresh whole grain bread as an appetizer.
Vegan Is Good!