Tuesday, October 1, 2013

Lentil, Pineapple, Purslane Salad and Rice Paper Wraps Recipe- Gluten Free, Vegan, and Delicious

 photo IMG_0906_zps557f9cdd.jpgSometimes inspiration comes from the randomest of places.
I have to go out tonight, and I'll be gone for hours, including supper time. With my food restrictions, and budget, I can't just buy something while I'm out, so I was racking my brains for ideas of an easily transportable food to bring along for supper. Immediately I thought to bring rice paper wraps, but filled with what was the question. Purslane was the obvious choice, since it's free and abundant right now and it is amazing in wraps, but I wasn't sure what to put in it. Lentils are frugal, so... why not purslane and lentils? And the last ingredient was decided upon when I saw the cans of pineapple that I bought on sale yesterday at the grocery store, and hadn't had a chance yet to put away. I thought pineapples would add a sweetness and juiciness that would be much appreciated together with lentils.
 photo 0efed66c-3d95-41e6-a271-43e1d95db517_zpsa8e131c9.jpg This recipe, out of the randomest inspiration, ended up so delicious that I wanted to share it with you. You can make this just as a salad to keep it grain free, or you can put it into rice paper wraps and roll them, spring roll style (but don't fry them).

This recipe is vegan and easily transportable, pretty healthy, and cheap as well. What's not to like?
If you can't pick purslane in your area, many farmers markets and even regular grocery stores sell this nutritious and delicious green.

Lentil, Pineapple, Purslane Salad and Rice Paper Wraps Recipe- Gluten Free, Vegan, and Delicious

1 cup canned pineapple (no juice)
2 cups cooked green lentils
3 cups chopped purslane
1/2 onion, ideally purple, but white is also ok
1 teaspoon salt
2 tablespoons oil
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder
Rice paper wraps (optional)

1. Chop up purslane into one inch pieces.

2. Slice the onions very thinly, and then chop up into smaller pieces.

3. Mix the lentils with the purslane, strained pineapple, and onion.

4. Mix the rest of the ingredients together (other than the rice paper wraps), then add them to the lentils and purslane, etc...

5. Either serve as a salad now, or wet rice paper wraps one at a time, and fill them with this salad, and roll them up. I prefer to roll them once, then in another layer of rice paper, because one layer of rice paper ends up being flimsy.


What is your favorite travel food to bring along with you? How does the combination of purslane, lentils, and pineapple sound to you? Does this look like a recipe you'd try?

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