I work with an organization on my college campus called Slow Food-UW. SF-UW is our college’s chapter of an international grassroots movement that links the pleasure of eating delicious food with a commitment to community and the environment. Every Monday night we have a “Family Dinner Night” (FDN) which brings together various members of the Madison and UW communities to share conversation and food prepared with as many local, sustainable, and fairly traded ingredients as we can get our hands on. I was lucky to step in as this week’s “guest chef” and prepared some of my favorite vegan meals for a group of eighty vegan-curious Slow Foodies. My menu included a Sweet Potato and Lentil Salad, my favorite Samosa Quinoa, and S’more Chocolate Chip Cookies (just. you. wait.). I am going to blog the menu in normal person proportions and in three parts so check back for the next installment soon! Much love (always), Izzy
Adapted from Angela’s recipe
1. Begin by preheating oven to 400º. Peel and chop the sweet potatoes into a rough dice (1” pieces or so). In a bowl mix and coat with 1 Tablespoon olive oil and a hearty handful of salt and pepper. Pour onto a foil-lined cookie sheet (easy clean-up!). Pop these bad boys in the oven to roast for 30 minutes, stirring halfway through.
2. In the mean time, cook the lentils in a pot with 2 cups of broth over medium heat for about 20 minutes, until the lentils are tender.
3. In a skillet, combine the chopped onion and minced garlic with a light drizzle of olive oil. Cook over low-medium heat for about 5 minutes, until the onions are browned and sizzling. Add the chopped orange pepper and sauté an additional 5 minutes. Remove from heat and set aside in a large bowl.
4. Prepare dressing by simply combining all the ingredients and mixing well.
5. Combine the lentils, roasted sweet potato, sautéed veggies, chopped spinach, and dressing. Stir to incorporate and serve warm or chilled.