15 November 2010

No Meat Zone Recipes: Vegan Brown Rice and Lentil Salad


Brown Rice and Lentil Salad

I used to dislike eating rice and avoided it for many years. But I have recently started eating it (for nutritional reasons after reading The Kind Diet) and I actually kind of like it (a lot!). So much so that it is my new favorite breakfast food! This meal is really tasty and wholesome and I find it keeps me full all the way up until lunch. I prepare a large pot of brown rice (organic) and keep it in the fridge, it lasts me a few days and it makes cooking this meal in the morning really easy.

Ingredients (for one):
  • a small onion chopped finely
  • a small cup of green organic lentils (prepared by soaking overnight and then quickly boiling at a low heat for 3-4 minutes)
  • a cup and a half of brown rice
  • some olive oil
  • 2 teaspoons of soy sauce
  • some raddishes quartered
  • some cucumber cut up quite small
  • chopped corriander to garnish
  • some chopped spring onion
  • half an avocado

Fry the onion in a little olive oil, in a pan on a low heat until the onions are soft. Add the lentils and allow them to soften a little. Then add in your rice and the soy sauce, mix everything together well and pour into a bowl. Add the cucumber, raddishes, spring onion, corriander and avocado. Enjoy.

Andrea Nicola | @ands_pav_nic
Andrea has been a vegan for around a year and a half after having been a vegetarian from the age of 10 years old. Andrea's main motivation for this choice of lifestyle is because she loves animals but she also recognizes the health benefits and the planet saving potential of this diet. You can also find Andrea at Vegan-a-licious.

Photo credit: Andrea