Grilled Veggie Lentil Salad


Yields: 8 servings as a side dish

1 acorn squash

2 large eggplants, sliced
3 portobello mushrooms, stems removed
1 red bell pepper
1 red onion, sliced
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 tbs worcestershire sauce (vegan if you prefer)
1 tsp grated ginger
1 tsp grated garlic (about 2 cloves)

1 1/2 cups beluga lentils (or green)
1 quart water
2 tsp turmeric
1/2 yellow onion

2 tbs sherry vinegar
1 tbs dijon mustard
1 tsp cumin seeds, ground
1 tbs canola oil
1/4 cup parsley, chopped

Preheat your oven to 450 degrees. Halve the squash and scoop out the seeds. Place the squash on a baking sheet and roast in the oven until a knife passes through easily, about 40 minutes. Let the squash cool, scoop the flesh out of the skin and chop into bite-sized pieces. Set aside.

Mix the balsamic vinegar, soy sauce, worcestershire sauce, ginger and garlic together. Slice the eggplants about 1/2 inch thick. Remove stems from the mushrooms and pour about 1 tbs of the marinade into each mushroom cap. Let them marinate for 1-2 hours. With about 10 minutes to go, combine the remaining marinade with the eggplant in a plastic bag, tossing every couple minutes.

Heat the grill to a medium temperature and grill the eggplant, mushrooms, onion and bell pepper. You might have to brush the veggies with a little oil if your grill tends to stick. The eggplant will take 3-4 minutes a side. Grill the mushrooms for about 5 minutes gill side up. Flip over and grill for another 5 minutes. Don’t worry about the liquid spilling out. It’s mostly water. The onion should also take about 5 minutes a side. The bell pepper should char on all sides. It will take about 10-15 minutes.

Put the bell pepper in a bowl and cover for about 10 minutes. Now you can peel the charred skin off and discard the liquid and seeds. Chop all veggies into bite-sized pieces, combine with the lemon zest and juice and set aside.

After rinsing and sorting through your lentils (for rocks), combine with the water (cold), turmeric and onion. Bring water to a boil, reduce to a simmer and cook until done (about 20-25 minutes). Drain the water and remove the onion. Whisk together the vinegar, mustard, cumin and oil, pour over lentils and combine with the grilled veggies and squash. Chop up your parsley and mix into salad after it has cooled.

Best if served at room temperature!

Whole Wheat Pizza Dough

Pizza has been a passion of mine for 4-5 years now. You will never make a great pizza without first creating a great dough. Get that right, and the rest is easy. I started making my dough from white flour, but eventually yearned for something healthier, so I started my quest to make a great whole wheat dough. After a few missteps along the way, I think I’ve gotten it down. Here’s the fruit of my labors…

Serves: 3 medium pies

4 cups whole wheat flour (I like King Arthur White Whole Wheat Flour)
1/4 cup vital wheat gluten
1 tsp salt
1 1/2 cups distilled or filtered water
1 tbs honey
1 cup sourdough yeast culture (50/50 flour/water ratio)

I find using a mixer is much easier than kneading by hand, but any mixing method will work eventually.

Now, let’s talk about the sourdough yeast culture. It is not necessary for your dough, but if you choose to take the time and care to develop and care for your culture, you will find it adds a wonderful flavor. For more about sourdough yeast culture, go to If you do not use a yeast culture, add 2 tsp (1 package) of dry active yeast, an additional 1/2 cup of flour and 1/2 cup of water. You will want to activate the dry yeast in this instance by adding it to the lukewarm (not greater than 105 degrees) water and letting it sit for 10 minutes.

Whisk together the flour, wheat gluten, and salt. In a mixer bowl, combine the water, honey, and yeast culture (if you’re using it). Add 3/4 of the dry mixture to the wet and mix on a low speed for 1-2 minutes. It should look something like this:


Cover with a towel and let sit for 20 minutes. This is a very important step called autolyse. It allows the flour to properly absorb the water and will make for a smoother, springier dough.

Now, using your dough hook, starting mixing at a low speed.

After about 5-6 minutes, increase the speed. After another 5 minutes, start adding more of the dry mixture. Keep adding slowly and increasing the speed. Once the dough starts pulling off the side of the bowl, you can stop adding flour. You will want the dough as wet as possible and still be able to work with it. In all, I mix/knead my dough for about 25 minutes. Here’s what the mixing should look like when you’re finished…

In the end, it should look something like this:


Pull out the dough hook, cover with a towel, and let the dough rest for 15-20 minutes. Now you can transfer the dough to a board dusted with flour and separate out your individual doughs. I usually separate them out into 3 ~400g portions.


Hand knead each dough piece into a ball and store in a lightly oiled tupperware.


You will want to refrigerate the dough for at least 1 and up to 4 days. The dough will slowly rise and the yeast will add more flavor the longer you allow it to do so. Before using, take the dough out at least one hour beforehand to warm up before kneading.

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Yield: Serves 4-5

1 head cauliflower
1 head garlic
1 medium yellow onion, rough dice
3 stalks celery, rough dice
6 medium cremini mushrooms, rough dice
1 tbs fresh oregano (or 2 tsp dried), chopped
1/2 cup dry white wine
1 lemon, zested and juiced
4 cups vegetable broth
1/2 cup water

Canola oil

Preheat oven to 400 degrees.

Break up cauliflower into medium-sized pieces. Spread them out on a cookie sheet and lightly sprinkle oil, salt and pepper on top. Cut the top off the garlic, sprinkle lightly with oil, salt and pepper. Wrap garlic in tin foil and place both cauliflower and garlic in the oven. After 15 minutes, flip the cauliflower to brown all sides. When cauliflower is tender (should take about 30 minutes), remove it from the oven. Remove the garlic after an hour total. Set both aside.

In a large pot (I like to use a dutch oven) over medium heat, sweat the onion and celery in 1 tsp of oil and a dash of salt. After about 8 minutes, add the mushrooms and saute another 2 minutes. Add the oregano and wine and bring it to a simmer for 3-4 minutes. Add the cauliflower and squeeze the roasted garlic into the pot. Give all ingredients a good toss and add the lemon zest, lemon juice, broth and water. Bring everything to a simmer for about 10 minutes.

Blend the soup well either in a blender or using a stick blender. Add salt and pepper to taste. Serve immediately!

Corn and Red Lentil Soup

Corn and Red Lentil Soup

Yield: Serves 4-5

1/2 medium onion
2 cloves garlic
2 celery
2 carrots
1 tbs cumin seeds
2 tbs fresh minced rosemary
1 tsp salt
2 bay leaves
2 large tomatoes, seeded
4 cups water
2 cups vegetable broth
3/4 cup lentils
2 ears sweet corn, kernels cut off
1 tsp sherry vinegar

In a dutch oven over medium heat, saute the onion, garlic, celery and carrots for 5-6 minutes or until vegetables begin to soften. Add cumin, rosemary, salt, bay leaves and tomatoes and cook about 5 minutes or until tomatoes begin to give up their juices.

Add the water and broth and bring them to a boil. Reduce heat and simmer for 10 minutes.

With a blender or stick blender, blend the soup as desired.

Add lentils and corn and simmer for 45 minutes

Add vinegar and salt/pepper to taste

Granola Bars

Yield: 12 bars

8 oz rolled oats (not quick oats!)
5 oz quinoa, uncooked
6 oz chopped almonds
1.5 oz wheat germ
1.5 oz raw sugar
4.5 oz agave nectar
4.5 maple syrup
2 tsp vanilla
1/2 tsp salt

Preheat your oven to 350 and spread out the first 4 ingredients on a baking sheet. Bake for 30 minutes, giving the tray a toss half-way through. Set aside to cool and reduce the oven to 300.

In a sauce pot, over medium heat, combine the remaining ingredients and cook until the sugar dissolves.

Line a 9″x6″ pan with parchment paper (on all sides). Combine the dry and wet ingredients well and pour into the pan. Use a spatula to smooth out the mixture to cover the bottom of the pan.

Bake in the 300 oven for 25 minutes. After you remove it from the oven, cool on a rack for 10 minutes. Cut into desired sizes (I use a bench scraper or a pizza cutter) and cool for another 10-15 minutes before refrigerating. Remove after an hour and break bars apart.

Bars will keep at room temperature for about a week and in the refrigerator for months.

Adapted from

Grilled Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Yield: Serves 4

4 portobello mushrooms, stems and ribs removed
1 tsp canola oil
1/2 medium onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded, minced
2 plum tomatoes, chopped
2 cups whole wheat bread crumbs
1 lemon, zested, juiced
6 oz frozen spinach, thawed, squeezed, liquid reserved
1 yellow bell pepper, roasted and diced
1/4 cup parsley, chopped
1 tbsp balsamic vinegar

Salt/pepper to taste

In a pan over medium heat, add the canola oil. Saute the onion, garlic and jalapeno for 3-4 minutes. Add some salt and the tomatoes and saute for another 4 minutes. Remove from the heat and add the remaining ingredients. If the mixture is too dry, add the reserved liquid from the spinach.

Lightly brush the flesh side of the mushrooms with oil, and season with salt and pepper. Over medium heat, grill the mushrooms, stem side up for about 5 minutes. Flip the mushrooms and grill another 2 minutes. Remove from the grill and add the stuffing evenly over the mushrooms. Drizzle the tops of the mushrooms with canola oil and add them back to the grill. Grill for 10-15 minutes or until heated through and beginning to brown on top. Serve immediately!