I’m finally home after my flight got cancelled last Tuesday due to a heavy snow fall all over Europe. I had a really good time at home, but I really started missing Duncan and Tina towards the end of my stay so I’m happy to be back, especially that I got a welcome gift of a beautiful orchid and my favourite chocolate, complete with a welcome home note stamped with Tina’s paw print. How lovely!
Freezing temperatures meant that walking around wasn’t particularly pleasant, which is a shame as I love strolling through old Krakow streets idly – something I remember fondly from when I was at the university there. Instead, I saw family and friends at their homes or in cosy hangouts, visited plenty of nice coffee shops and vegan food joints, went to the cinema several times and to the theatre once too. It was a fun two weeks and now I feel renewed and refreshed. Although I have occasionally cooked for my family, I really enjoyed having time off cooking and thinking about food (as much as I could manage it, that is) and I am starting this week full of enthusiasm for experimenting and with a head full of new ideas for future posts. I love it when this happens. Feeling inspired is the best feeling ever. Today’s recipe is a simple Puy lentil salad that I used to enjoy before going vegan. I was reminded about it the other day, when Duncan’s cousin gave me a bag of Puy lentils and I decided it’s time to recreate it using plants. It’s easy to make, healthy, filling, delicious and full of contrasting flavours and textures. I recommend making almond feta-like cheese to crumble on top, but as it needs to be made a day in advance, it’s not the end of the world if you don’t manage. There is a good selection of vegan cheeses these days, so pick one up from your vegan-friendly deli instead.
200 g / 1 cup Puy lentils, rinsed well 1 red onion olive oil salt and pepper, to taste ¼ cup walnuts, dry roasted 50 g / 2 oz baby spinach 50 g / 2 oz baby rocket / arugula 100 g / 3.5 oz fire roasted peppers, chopped 8 green olives, sliced handful of fresh parsley, chopped finely
DRESSING
2 tbsp extra virgin olive oil 2 tbsp balsamic vinegar ½ small garlic clove, grated salt and pepper, to taste
***Nutritional yeast will give the ‘cheese’ a cheesy taste, but it isn’t necessary. My almond cheese recipe has been adapted from this recipe.
