Lemon Marinated Lentils

• 1 tbsp extra virgin olive oil
• 1 medium red onion, diced
• 3 cloves of garlic, minced
• 1/4 tsp each sea salt, freshly ground black pepper, and chili flakes
• 2 medium zucchini, sliced into half circles or full circles, depending on size
• 2 medium tomatoes, diced
• 3 cups cooked French green or black lentils (from 1 cup dry lentils- see post for cooking instructions)
• 1 tbsp capers
• 1/4 cup finely chopped sun-dried tomatoes or olives
• Zest of 1 organic lemon
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup each chopped fresh parsley and mint

Avocado Kale Caesar Salad

• 1 very large bunch or 2 small bunches green kale
• 1 medium ripe avocado
• 1/4 cup hulled hemp seeds (also called hemp hearts)
• 1 tbsp capers
• 1 tsp vegan Worcestershire sauce (I like Wizard’s brand)
• 1 tsp dijon mustard
• 2 medium cloves of garlic
• 2 tbsp nutritional yeast
• 1 tbsp extra virgin olive oil
• Zest of one organic lemon
• 1/4 cup freshly squeezed lemon juice (from about 1 whole lemon)
• 1/2 tsp fine sea salt
• Freshly ground black pepper to taste
• 1/2 cup water
• 1/3 cup cashew hemp parmesan, plus more for garnish

For Serving:

• Cooked brown rice, quinoa, millet, buckwheat, farro, or pasta