Happy Monday! For those of you reading vegan blogs for Meatless Monday inspiration, I’ve got a super-simple lentil salad for you!
My recipe for Lentil and Artichoke Salad is below, but first I wanted to share how it came about.
Many of you know that I have served as lead organizer for the Colorado Springs Vegan & Vegetarian Group for the past two years. The Meetup has grown by nearly 400 members during that time and we now have 800+ vegans, vegetarians, and veg-curious in the group.
Last week we launched a monthly Vegan Drinks for a Cause – held the third Thursday of each month at The Burrowing Owl – and in July we raised $250 for Peaceful Prairie Sanctuary! (The August Vegan Drinks for a Cause will benefit Sisterhood of the Traveling Pets.)
Yesterday we hosted a “mini” vegan pop-up market, at our group’s tent, as part of the larger Sunday Downtown Market. NOOCH Vegan Market, Denver’s vegan grocery, was on hand to sell vegan groceries.
At my table, I gave away 53 free samples of vegan food (the Lentil and Artichoke Salad) and the recipe, free vegan starter kits from PETA, took donations for Peaceful Prairie Sanctuary, and sold copies of my books. Though I’m sitting in this picture, the reality is that I was on my feet for five hours answering numerous questions from people who were interested in how to take incremental steps toward vegetarianism or veganism or simply how to add more vegetables to their diet. I loved the conversations.
Which is why I’m particularly excited about taking the vegan conversation to a whole new level. Beginning in August, I will be producing and hosting a radio show – Easy Vegan – for KCMJ, a community, nonprofit radio station with a mission for media justice; the show will air on Mondays at noon (you can listen at KCMJ.org).
Every Monday at noon Colorado Springs author and cooking coach JL Fields interviews local, national, and international activists, authors, chefs and plant-based leaders. Learn about local vegan and animal welfare events and simple lifestyle and cooking strategies that are good for your health, the environment, and the animals. Why “Easy Vegan”? Because it’s not that complicated.
This is where you come in. I’ve scheduled several August guests and I’d love to know what questions you have for them:
- Victoria Moran will discuss her book The Good Karma Diet and the Main Street Vegan Academy. (Airs August 3)
- Nick Cooney, director of education for Mercy for Animals, will be on to talk about his new book How to be Great at Doing Good. (Airs August 10)
- Dreena Burton will share her tips and strategies for raising vegan children, the topic of her new cookbook Plant-Powered Families. (Airs August 17)
[contact-form subject=’Easy Vegan guest questions’][contact-field label=’Name’ type=’name’ required=’1’/][contact-field label=’Email’ type=’email’ required=’1’/][contact-field label=’Location (where do you live?):’ type=’text’/][contact-field label=’Do you have a question for Victoria Moran%26#x002c; Nick Cooney or Dreena Burton? Tell me who the question is for and your question: ‘ type=’textarea’/][contact-field label=’Who would you like me to invite to be a guest on future episodes?’ type=’textarea’/][/contact-form]
I want to give a big shout-out to Daniel Redwood who has donated theme music to Easy Vegan. His song “Talking Vegan Blues” will lead and close each show. Learn more about Daniel and his music at Danielredwoodsongs.com.
So, as you can see, when the first phase of the book tour concluded in June, I was able to get busy in my own town again! I’m loving every second of it!
And now, about that lentil salad recipe. On Saturday it was time to create a recipe for the market – one that used just a few, fresh ingredients to demonstrate how easy vegan cooking really is – and this fit the bill. And it was a big hit with market goers. Enjoy!
Lentil and Artichoke Salad
Ingredients (4 entrées; 6 sides)
For the lentils
- 1/2 cup water (for sauté)
- 1 cup sliced leeks
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 cup dried green lentils
- 2 – 2 1/4 cup water
- 2 bay leaves
- 1 tablespoons lime juice
- A pinch of salt and a dash or two of black pepper
- 1 cans artichokes, drained and chopped
- 1/4 cup chopped capers (drained)
For the dressing
- 1/2 cup tamari
- 1 large clove of garlic, minced teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- Juice of 1 lime
Instructions
For the lentils
Heat sauté water in the pressure cooker and water sauté the garlic, leeks and rosemary until the water is absorbed. Add lentils, water, and bay leaves. Cover. Bring to pressure. Cook at pressure for 8 -10. Allow for a natural release.
Remove the lid, stir in a tablespoon of lime juice and simmer until done (if lentils are not thoroughly cooked). Drain, remove bay leaves, and transfer to a large mixing bowl and set it aside to cool.
Chop artichoke hearts and drain capers; mix with lentils
For the dressing
Whisk all ingredients together.
Pour about half of the dressing over the salad, toss gently. Add more dressing, if desired. (Use remaining dressing over a simple lettuce salad or over steamed vegetables!)
