There is a fun element in vegan cooking that you just don’t get with meat based dishes. You get to tap into the fruits and vegetables of the season, and think of using them in creative and fanciful ways to appeal to the whole family. You can even get children engaged in vegan cooking by starting at the farmer’s market. In the fall the market is brimming with crimson pomegranates and apples, golden with butternut squash, persimmons and clementines, and violet with fresh eggplant. Once you pick your selected vegetables together, you can then engage them with a fun dish that features their vegetable of choice–like my Lentil Lettuce cups with Butternut Squash and Mushrooms.
This dish is so hearty and earthy you won’t miss the meat. The addition of mushrooms adds a meaty component and extra protein as well–yes mushrooms have protein too! I love incorporating lentils in vegan cooking because they everything you need in a perfect food: protein, fiber, iron, and tons of flavor when mixed with the right spices and vegetables. The butternut squash and onion add beautiful color and a caramelized sweetness. Wrapping this warm fall harvest in lettuce wraps makes the whole eating experience fun and interactive for all ages. It also slows down eating, forcing one to eat mindfully and savor every bite.
Want the easy recipe? Click on the video below and cook with me–and if you want more vegan recipes, please let me know in the comments below!
Lentils (I love the precooked kind at Trader Joes)
Salt and pepper to taste