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Steamed Veggies with Chunky Lemon Dill Sauce

This was a glorious lunch that filled me up with super energy for my yoga class today. You can improvise with whatever vegetables you have on hand, raw or steamed.

I find that I digest kale better when it’s lightly steamed until bright green, which only takes about two minutes. The squash took about eight to ten minutes to cook through, and while that was on I threw together the Lemon Dill Sauce. All told this amazing meal took less than twelve minutes to prepare. Love it!

Ingredients for Vegetables: (One lunch for a hungry herbivore)

1-1 1/2 cups of acorn squash, steamed

6-8 kale leaves, steamed (de-stem if you wish, but I didn’t bother)

A handful of broccoli sprouts (about half a clamshell)

A handful of pea shoots

Ingredients for Sauce: (You’ll have leftovers)

1 cup of dill, packed

1/2 cup of parsley

3 lemons, juiced

2 tbsp tahini

2 tbsp hemp hearts

1/2 cup of chopped cauliflower

1 small shallot, chopped

1 tbsp flax oil

1 tbsp water

Ground pepper and salt to taste

Method:

While the squash is steaming, throw all sauce ingredients into a food processor and blend for about a minute so everything fuses together well. Pour sauce over your plate of vegetables, toss some additional rock salt on top (I do that with pretty much everything), and dig in.

Superhuman Veggie Power!

Love,

~The Vegan Project

 

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