Lemon tahini over lentils

What is vegan, nut-free, soy-free, dairy-free, added sugar free, and wheat free?

A California dinner party.

…get it? because Californias are such hippies?!

Ok, not the best joke but this dinner is. The best.

And yes, it’s vegan; nut, soy, dairy, sugar, and wheat free.

More importantly, it’s delicious.

Also important: it’s easy.

Most importance: Mike loves it. (Which makes me want to make it every week which means he might get tired of it soon…)

I hope you give this dinner a try soon! You won’t regret it. I’ve mentioned it’s delicious and easy but it’s also SUPER FILLING which is a real selling point for me. The lentils keep ya full (13g plant based protein per 1/4 cup ehyoo) but the tahini and lemon dressing make it feel like you’re indulging. Feel free to add any green veggie you have on hand; or serve the lentils and tahini on top of a giant salad for a summer night twist.

Tip: I’ve recently started soaking my lentils before cooking them (to get more protein and other added benefits!) because of this article.

Soaking lentils

Lemon tahini over lentils

Prep time: 10 minutes โ€“ Cook time: 25 – 30 minutes โ€“ Servings: 2


  • 3/4 cup soaked green lentils
  • 1/4 cup tahini
  • juice of 1 small lemon


  • Cook lentils in 2 cups of water until soft, about 25 – 30 minutes
  • Strain lentils and put aside
  • Mix in lemon juice with tahini until combined
  • Incorporate with lentils
  • Serve with something green on the side
  • Bon appรฉtit



I add the lemon and tahini straight to the lentils to be sure they are all coated but alternatively you can drizzle it on top of them once plated


Moroccan Stew

It’s winter in California which means rain, rain, and more rain. That’s good news for my drought prone home state but I find the winter blues creeping in. This dinner is perfect for warming both your body and soul; great for the nights we’ve been having!

The cumin and paprika in it gives it a nice kick that keeps you cozy. Plus, it’s packed with nutrients and, I don’t know about you, but I always feel better about myself when I’m filled with nourishing food.

This would be a perfect dish to bring to a neighbor or to enjoy with family because it makes a lot. And who doesn’t love a yummy stew (that someone else made!) on a cold night?! Consider making it for someone special in your life. (Bonus points if you pair it with a crusty baguette or a side of pre-cooked rice to really round out the meal for your loved ones.)

Side note, I don’t know how I came up with this name but this is what I called it years ago when I first made this dish and it’s sticking. ๐Ÿ˜‰

Moroccan Stew

Prep time:ย  10 minutes โ€“ Cook time: 35 minutes โ€“ Servings: Enough to shareย 


  • 1/2 onion, chopped
  • 4-5 garlic cloves, minced
  • 2 Tbs olive oil
  • 2 Tbs cumin
  • 1 Tbs paprika
  • 2 potatoes, cubed
  • 2 large carrots, chopped
  • 32 ounces of vegetable broth
  • 28 ounces of diced tomatoes
  • 1 box of chickpeas (~13oz)
  • 1 bag frozen kale (or spinach)
  • optional: brown rice or bread to serve with


  • Sautรฉ onions and garlic in olive oil until translucent and fragrant
  • Add carrots and potatoes for 4 – 6 minutes
  • Add cumin and paprika
  • Add vegetable broth and bring to boil
  • Reduce heat and add tomatoes, simmer for 20 minutes
  • Add chickpeas and simmer for 10 minutes
  • Add kale during the last 5 minutes so it doesn’t go brown
  • Scope and serve


Cooking and catching up on Netflix!
Love Whole Foods BPA free cans (Trader Joe’s get on it!)