Meat, Who needs it?

Cats do.  But if you're human like me- you don't : ).


As a vegetarian I get asked for recipes....well, a whole heck of a lot. Most all the recipes I will post won't be original- I'm no iron chef- however I do have a real nice collection of delicious meat-free recipes and I LOVE cooking. 


The recipe for today is from vegetariantimes.com. It is a favorite of my hubs and I. You seriously feel like a million bucks after eating it. The salty pistachios, and sweet red grapes- it's sooo yummo.  It's a great fast dinner option, or easy to pack up for left-over lunches : )


Featured Ingredients:


LENTILS: Cheap, high in protein, lowers cholesterol, improves digestion. Nothing negative about these babies. If you don't think you like lentils- this is the recipe for you! I admit- I used to think I wasn't a fan- until I tried them in this. Now- I'm totally converted and addicted to the little legumes.  TRUST ME on this recipe- make it, eat it, love it. I was skeptical at first too.


FETA: Good Protein, good calcium. However High in saturated fats- so don't go eat a whole case of it. Most people have found a fondness for this soft cheese- but I don't think you've really tasted feta until you've had the fresh stuff. I like the Fresh Cows Milk Feta from Whole Foods-(or ask your cheese counter at your local grocery store) ....To Die for. It comes packed in water which makes it so moist and delicious. Seriously a whole new feta experience. Traditionally feta is made from sheeps milk, or a mixture of sheep/goat, but I've only tried the fresh cow's. It has a much lighter, milder taste. Ill let you know when I try the fresh sheeps milk feta. 


   Warm Lentil Salad with Grapes, Feta, and Mint

Red grapes are the surprise element in this cold-weather version of a classic Mediterranean salad. They create little bursts of sweetness in each bite. Serve over a bed of baby spinach, if desired. 

• 3 Tbs. olive oil
• 2 leeks, white and light green parts thinly sliced (1 3/4 cups)
• 2 Tbs. sherry vinegar
• 2 tsp. whole-grain mustard
• 1 17.6-oz. pkg. cooked lentils, gently broken apart, or 2 cups cooked lentil
• 1 1/2 cups red grapes, halved
• 1/4 cup chopped roasted pistachios
• 3 Tbs. finely chopped mint
• 3 Tbs. finely chopped parsley
• 1/4 cup crumbled feta

DIRECTIONS

1. Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in sherry vinegar and mustard.

2. Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta. 

Nutritional Information

Per 1/2-cup serving:

Calories	373
Protein	16g
Total Fat	17g
Saturated Fat	3g
Carbs	44g
Cholesterol	8mg
Sodium	464mg
Fiber	13g
Sugar	14g