Dear Splendid Plant Lovers,

I'm thrilled to have discovered your Steemit community today! This is my first post participating in the #veganwednesday contest. I've read many of the past winner's entries and look forward to discovering more. Here's a sneak peek at the recipe I'll be sharing today, to get your mouth watering...

Why am I so excited to connect with ya'll? I love plants: plants that beautify the earth, plants that contribute to a healthy ecosystem, and most relevant to this contest the plants I can eat!

I absolutely love greens of every kind and incorporate them into most of my meals. When in season, I pick them from my garden. Here in Minnesota (Northern United States) it's the time of year when I'm buying greens at my local co-op and indoor farmers markets. Thankfully, there are local growers who tend greens indoors during our winter season. Often I can continue to buy local without giving up my greens while the ground is frozen.

In addition to eating all things green I like to cook batches of lentils and rice to incorporate in my meals throughout the week. Combined, rice and lentils form a complete protein and are an inexpensive way to "power up" your recipes. If, like me, you want to prioritize protein, this article is helpful: 10 Complete Proteins Vegans Need to Know About. My favorite snack on the list is a peanut butter sandwich (toasted). Yum! Without enough protein, I burn through my fuel too quickly and end up with the dreaded hangry feeling. Who knows what I'm talking about?

And now, without further chatter, the main dish:

Curried Lentils and Wild Rice with Greens

Ingredients

• 4 c. cooked wild rice and lentils
• 1.5 - 2 c. chopped carrots (approximately 2-3 carrots)
• 1.5 - 2 c. chopped red onion (one medium to large sized onion)
• 1.5 - 2 c. chopped greens (arugula, kale, spinach, collard greens)
• 1 ¾ c. culinary coconut milk (one 13.5 fl oz can)
• 2 TBL curry powder
• 2 TBL coconut oil

Procedure

1. Chop carrots, onions, and greens.
2. Sauté in coconut oil, beginning with the carrots and adding onions when the carrots begin to soften. Stir in greens just until wilted. Let this mixture rest.
3. Heat coconut milk in a separate pan, whisking in curry powder, just until bubbling.
4. Stir carrot, onion, and greens mixture into curry sauce. Simmer for a few minutes.
5. Serve curry mixture over warm rice and lentils.

Step - by - Step

1. Chop carrots.

2. Chop onion.

3. Chop greens (I chose arugula today).

4. Sauté in coconut oil (I use organic, virgin).

5. Heat coconut milk.

6. Whisk in curry powder.

7. Stir carrot, onion, and greens mixture into curry sauce.

8. Serve over warm rice and lentils.

ENJOY!!!

All photos are my own. I love food photo shoots!

Thank you to @heart-to-heart for hosting the #veganwednesday contest and building a community based on love of ourselves and the earth's bountiful gifts!

#recipe #food #blog #foodblog #foodblogger #curry #minnesota #vegan #vegetarian