Red Lentil Hummus

Lentils tend to be easier to digest than chickpeas.  Lentils also cook up a lot faster.  This variation from your standard hummus makes a great spread for sandwiches, burgers or falafels, or as a veggie dip. 

1 cup red lentils, rinsed

2 ¾ cups filtered water

1/3 cup sundried tomatoes or roasted red peppers

1 ½ tsp. cumin

1 tsp. turmeric

½ tsp. sea salt

¼ cup flaxseed or olive oil

¼ cup tahini

4-5 medium cloves garlic, chopped

1/8 tsp. cayenne pepper, or to taste

Cover the lentils with the water in a 3-quart saucepan and bring to a boil. 

Reduce heat, skim off any foam that’s risen to the surface.

Stir in the tomatoes (if using), cumin, turmeric and salt, cover and simmer for 20 minutes, until tender. 

Uncover and allow to cool for 10-20 minutes.

Combine lentils mixture with the red peppers (if using), oil, tahini, garlic and cayenne in a food processor and blend just until smooth.  Adjust seasonings to taste.  Chill in the fridge for an hour before serving.

Store in an airtight container in the fridge for up to five days. 

Makes 3 ½ cups.

House Dressing   

The flavour combination here is the perfect balance of salty, sweet and nutty richness.  I predict this dressing will become a staple in your kitchen – it has in mine.

1 tbsp. miso paste

1 tbsp. nut butter (almond, cashew or peanut)

1 tbsp. maple syrup

1 tbsp. tamari soy sauce

3 medium cloves garlic, grated or pressed

freshly ground pepper, to taste

¾ cup flaxseed oil and/or olive oil

1/3 cup apple cider vinegar 

Mix the miso, nut butter, maple syrup, tamari, garlic and pepper in a cereal-sized bowl. 

Pour this into a glass jar and add the oil and vinegar.  Screw on the lid and shake well to combine.  Give another good shake before pouring over salad.  Store in the fridge for up to 2 weeks.

Flax Maple Cookies

These only take a moment to whip up, and they’re simply delicious. 

2 cups spelt flour

¼ cup flaxseeds

1 tsp. cinnamon

½ tsp. sea salt

½ cup maple syrup

½ cup sunflower or olive oil

Preheat oven to 350^oF.  Prepare a baking sheet (or two) with a sheet of parchment paper or a light coating of oil.

Whisk together flour, flaxseeds, cinnamon and salt in a large bowl.  Pour in the maple syrup and oil and mix just until all the flour’s been absorbed. 

Roll into walnut-sized balls and placing them on a lightly oiled cookie sheet.  Press down on each ball gently with you index and middle finger – they’ll flatten and you’ll make a nice wavy impression in the cookie. 

Slide in the oven and bake for about 12 minutes, until the bottoms are golden brown. 

Eat them warm, or allow to cool completely on a rack before storing in an air-tight container.

Makes about 20 cookies.