day 30!!! lentil salad and mashed sweet potatoes

It's the very last day of my vegan challenge. It's also the day before I run a very long distance -- 16 miles. So in preparing to fuel my body with glycogen, I wanted to make something carb-heavy without feeling heavy after consumption. 

The result: lentil salad and mashed sweet 'taters. Mmm.

Sorry to be short and sweet but it's Friday and I've got places to go and people to see :)

Peace and love --

~Jo

Lentil salad

Serves 2

1 cup lentils, washed and drained

1 bay leaf

1/2 shallot, diced

1/4 cup olive oil

Squeeze of lemon juice

1/4 teaspoon cumin

1/4 teaspoon curry powder

Salt and pepper

Place lentils and bay leaf in medium pot and fill a pot with water one inch above the lentils. You want to make sure you have enough water under the lentils at all times so they don't burn. Bring to a boil. Reduce heat and simmer for 15 minutes, or until the lentils are tender (some may have burst). 

Drain the lentils, reserving the water. Pour back in 1/4 cup of reserved water, along with the olive oil and lemon juice. Add the salt, pepper and spices and mix well. 

Serve at room temperature.

Mashed sweet potatoes

Serves 2

4 sweet potatoes, washed, peeled and quartered.

1/2 cup earth balance

1/2 teaspoon cinnamon

1 tablespoon agave (or brown sugar)

Sea Salt

Bring a large pot of water to a boil. Add salt and potatoes. Cook for 15 minutes. Drain potatoes and place in a medium mixing bowl. Using a fork or potato masher, mash potatoes until desired consistency is met. Add the Earth Balance, cinnamon and agave and mix well. 

Optional: if you like creamier mashed potatoes, add some coconut or non-dairy milk.

Serve immediately.