The Raw Cooked Vegan

Thursday, November 8, 2012

Roasted Veggie Melt with Arugula and Jalapeno Garlic Daiya


This was too simple.

But worth posting because I can't say enough good things about Daiya "cheese." I especially love the Garlic Jalapeno!

Oven roasted veggies of choice (I chose red onion, pablano peppers and orange peppers)
Olive oil and seasoning for veggies
Lavash or pita wedges
Arugula leaves
Garlic Jalapeno Daiya wedge, sliced

Sprinkle veggies with olive oil and seasonings. Bake on a cookie sheet in a 400 degree oven, stirring a couple times, until browned (about 15 to 25 minutes).

Arrange veggies on pita wedges, toss some arugula leaves on, top with Daiya and stick under broiler for 5 minutes until melted and slightly browned.


Avocado and Beluga Lentils in a Salty Lemon Scallion Vinaigrette


Beluga Lentils (or French lentils) are very tiny and firm. I occasionally find them in the bulk section of my natural food store, however, I've discovered  Archer Farms has a pre-cooked 8 ounce bag. Saves so much time!

2 cups cooked Beluga Lentils
1 large ripe and firm avocado, diced
2 scallions, white and green part, sliced
1 large clove of garlic, minced
1 Anaheim red pepper, chopped (seeds and all)
2 and 1/2 TBS extra virgin olive oil
1/2 tsp Celtic sea salt
1 fresh lemon, juiced

Combine cooked lentils, scallions and red pepper in a bowl.
Whisk together olive oil, garlic, lemon juice and sea salt. Pour over lentil mixture and let marinate for several hours.

I served it with pita wedges and hummus.