Lentil Taco Filling

We love tacos in our house and eat them at least once a week. We have done everything from black bean and butternut squash, to Thai tofu and most recently we have been hooked on the Minimalist Bakers quinoa taco filling.

The plan was to serve the quinoa filling but I realized that afternoon that I was out of quinoa and so was the grocery store, oh the joys of small town life.

I am actually glad we were out of quinoa because it forced me to use what we had on hand and we came up with these babies. Be sure to save a little of the lentil mixture for nachos another night. We topped our nachos with some cashew queso that my husband raved over.

For the Lentil Taco Filling:
1 c green lentils
2 c broth
1 portabello mushroom, diced
1/2 onion, diced
1 red bell pepper, diced
1 jalapeno, diced
1 la Cucina taco seasoning packet or what ever your favorite taco seasoning happens to be.



Cook lentils in 2 cups of broth for 30-35 minutes leaving them a bit chewy. Set aside lentils and remaining broth.

Meanwhile dice veggies and saute in large sauce pan. When veggies are almost done but still crisp add in lentils with broth and taco seasoning. Cook until broth has been absorbed and lentils are soft but not mushy. Serve in tortillas and toppings of your choice.

MMM...Nachos...

Cashew Queso

Cashew Queso is easy to whip up. I like to use the smoothie cup attachment for my ninja blender since it is such a small amount. 

We topped our nachos with this recipe but would be awesome in burritos, tacos or just served as a dip.

Ingredients:

1/2 C cashews, soaked for 4 hours to soften
1/4-1/2 c water
2 tbs nutritional yeast
1 Chipotle chilie
2 tbs salsa

Blend cashews, 1/4 cup of water, nutritional yeast, Chipotle chili and salsa until smooth, adding more water if necessary for desired consistency.

Homemade Organic Raw Cashew Milk

Necessity is the mother of invention, and when I realized I was out of milk (I didn't want to use the boys’ chocolate oat milk) I decided to give making my own nut milk a try.

Cashew milk is ridiculously easy to make and required very little prep time. I started soaking the cashews and dates at 8 am and had fresh healthy milk by lunch. Best of all no special equipment just my trusty old Ninja blender.

I used my Organic Bakers Extract from Costco in this. It’s a chocolate vanilla blend that added a nice but not chocolate flavor. The milk was way better than any I've bought and easy enough to put together while holding the baby.

I can't wait to try it out in my overnight oats in the morning.

Ingredients:

1 C Raw Cashews

2 Dates (you could also use a little maple syrup or other sweetener)

4 C Water

1 tsp Vanilla extract (or Organic Bakers extract from Costco)

Dash of Sea Salt

Soak the cashews and dates in a mason jar with just enough water to cover. Chill in the fridge 4 hours then drain.

Place drained cashews and dates in blender with 2 cups of water and process until smooth. Then add remaining 2 cups of water, vanilla extract, and salt. Process until incorporated.

That's it. Chill and use within 5 days

Shredded BBQ...sweet potatoes?!?!?

I love BBQ but when we are not eating meat it can be a tough craving to satisfy. I try not to use a lot of the meat replacement products because they are so highly processed. I came across this idea a few weeks ago but when I first attempted it I cooked it in a skillet it stuck to the pan and made a huge mess. It absorbed so much oil as I tried fruitlessly to keep it from sticking. I loved the concept of sweet potatoes as a shredded meat replacement and truth be told I just LOVE sweet potatoes, so I decided to give it another shot.  Baking the shredded sweet potatoes in the oven with just a spray of oil on either a silpat or parchment paper worked great. Nothing stuck and I was free to prep the rest of dinner while they baked. We served our shredded BBQ Sweet Potato Sliders with Kale Slaw and a few red onion slices that I tossed in a bit of vinegar while everything cooked.
Serves 2 hungry adults

Ingredients:
2 small Sweet Potatoes

1/2 C BBQ sauce

Spray oil, I used spectrum organic grape seed oil
Buns for Serving

Preheat oven to 400. Grate both sweet potatoes on the large side of the grater. Spread out grated potatoes on a silpat or parchment lined baking sheet. Spray with a little oil, bake for about 15 minutes, flip potatoes and spray with more oil. Bake another 15 minutes. While potatoes are baking heat BBQ sauce in a small sauce pan. Toss cooked sweet potato in BBQ sauce and serve on Buns. 

Tofu Bahn Yum-Mi

I have seen the Bahn Mi sandwiches popping up everywhere lately but had yet to try this sweet, salty, tangy, crunchy, delight. All I can say about this sandwich is YUM! It has it all! I know this recipe will be making a regular appearance on the menu. We decided to bake the tofu in this recipe because we were making Roasted Cauliflower with Bang Bang Sauce as a side but you could fry or grill the tofu if you wish. Most recipes call for a Sriracha Mayo on the Bahn Mi but my latest obsession is Trader Joes Green Dragon Sauce and it was the perfect compliment to the ingredients in this sandwich. 

Serves 4

15 oz Extra Firm Tofu

2 Tbs Soy Sauce

1 Tbs Toasted Sesame Oil

1/2 tsp Garlic, granulated

1/2 tsp Ginger, powdered

1/3 C Rice Vinegar

1/4 C Sugar

1/2 Cucumber, thinly sliced

1 Bell Pepper, thinly sliced 

2 Carrots, grated

1/2 Red Onion, thinly sliced

1 Jalapeño, thinly sliced 

1/2 C Cilantro leaves

1/2 C Just Mayo or Veganaise (if vegan)

Sriracha or Trader Joes Green Dragon sauce, to taste

2 crusty baguettes, split and cut into 4" lengths

Slice tofu into 1/2 inch thick rectangles (about 8 slices). Place slices on a few paper towels, top with more paper towels and then a cutting board or sheet pan. Place something heavy on top, I use cookbooks or a gallon of water to help press out the moisture for about 30 minutes. In a shallow dish combine soy sauce, sesame oil, garlic and ginger. When tofu has been pressed place the tofu in the dish coating each side. Let marinade at least 30 minutes or overnight, if you want to prepare it in advance. 

Next combine rice vinegar and sugar in a medium sized bowl, stirring until sugar dissolves. Then add in the grated carrots, sliced cucumber, bell pepper and onion. Let sit at least 30 minutes. (This mixture is good in the fridge for a week or more.)

Preheat oven to 400 and bake tofu for 30 minutes, flipping halfway through. Alternately tofu can be fried in a skillet over medium heat with a bit of oil for about 3 minutes per side. 

While tofu is cooking mix mayo with Sriracha or Green Dragon Sauce, use as much or as little as you like to add heat.

Drain marinade off veggies, set aside.

To build sandwiches spread a little of the mayo mixture on both sides of bread. Top one side with jalapeños, slice of tofu, vegetable mixture, and a sprinkle of cilantro and top with other half of bread. 

BBQ Veggie and Chickpea Pitas

Sometimes I get ahead of myself. I cooked up a big batch of beans the other day with plans of making hummus, but I forgot we didn't have tahini. Last night we still had a ton of Chickpeas (garbanzo beans) in the fridge after making Fried Chickpea and Spinach Pitas with Creamy Yogurt Sauce the night before. I really didn't feel like making anything exotic so we threw together this stupid easy filling for wraps. The beauty of this recipe is that it can be adapted to any old veggies you have in your fridge. You could swap out the zucchini with bell peppers, mushrooms, cooked sweet potato chunks, winter squash, asparagus, you get the idea. We used this as a fridge cleaner since we also had a jar of homemade BBQ sauce from last week and Pitas from the night before. Sometimes you just need an easy dinner that you can feel good about.

:

Serves 2-3
For the filling:

2 C Chickpeas, or One 15 oz can of drained Chickpeas

1/2 Zucchini, quartered and chopped

1/2 Yellow Squash, quartered and chopped

4 C Greens (Spinach, Kale, Chard, whatever)

1 C of your favorite BBQ Sauce

2 Tbs of Oil

Tortillas or Pitas for serving 

You can even top it with a sprinkle of Blue Cheese if you please!

In a large skillet, heat oil over medium heat. Toss in veggies and cook until softened. Add chickpeas to brown. Toss in greens and bbq sauce, cover with lid and cook until greens are wilted and sauce is heated. Serve in rolled up tortillas or pita bread with a sprinkle of cheese if desired.

BBQ Meatless Loaf

I have experimented with many a meatless burger, loaf, meatball over the years and have not found many that stuck together well and had flavor. This recipe delivered on both counts. We used Trader Joe's Organic Sriracha and Roasted Garlic BBQ Sauce on ours but you could use whatever Barbeque Sauce you like. We served it with a super simple side dish of roasted carrots that were topped with a bit of Parmesan cheese and fresh basil after they came out of the oven. This loaf was even good cold as a sandwich the next day!

BBQ Meatless Loaf
Serves 6

1 Tbs Oil

1 Onion, diced

2 Clove Garlic, finely chopped 

1 C Red Bell Pepper, diced

8 oz Crimini Mushrooms, diced

2 Cans Black Beans, drained

2 Tbs Chili Powder, salt free

2 tsp Smoked Paprika 

1 C Oatmeal

4 Tbs Trader Joes Sriracha and Roasted Garlic BBQ Sauce or your favorite BBQ sauce

Preheat oven to 350.

In a large skillet over medium heat saute onion, garlic, red bell pepper and mushrooms in oil until soft. Stir in spices then mix in beans. Mix about half of the oatmeal and mash mixture with back of spoon or potato masher adding in oats until you get a doughy consistency that starts to stick together.

Line a loaf pan with parchment paper for easy removal of the loaf. Press bean mixture into pan and cover with BBQ Sauce.

Bake for about 30 minutes. Remove from pan, slice and enjoy!

Vegetable & Lentil Bolognese

There is an awesome recipe for lentil meatballs that we have been making for a while (and I linked it here) and I was actually planning on making tonight but things don't always work out as planned. The toddler has been in rare form today and there was no way I was pulling off the meatball recipe so I improvised. I can't give exact times for how long I sautéed everything because I was busy playing firefighter while making dinner. So embrace the craziness, crack open a bottle of red wine and make this recipe while saving the world. 

Vegetable and Lentil Bolognese

 Serves 8

1 C Lentils, Black or Green (red don't hold up well)

2 C Vegetable Broth 

1 Yellow Onion, finely diced

4 cloves Garlic, minced

8 oz Crimini Mushrooms, stems removed and diced

1 Zucchini, diced

1 C Red Wine, plus more for drinking!

1 Tbs Olive Oil 

2 tsp Oregano 

1 tsp Rosemary leaves 

1/5 tsp Thyme 

2 jars Pasta Sauce or 6 C homemade pasta sauce

Your preferred noodles for serving 

Cook lentils a few minutes less than package directions in vegetable broth to keep them firm. In a large skillet over medium low heat add olive oil and onion, cook until translucent. Add mushrooms and garlic continue cooking until onions begin to brown, then add zucchini. When zucchini is soft and onions are brown add spices, lentils and wine. Continue cooking until wine is absorbed. Add in jars of pasta sauce and serve over noodles. 
(This recipe freezes well so don't worry about making too much.)

Peasants Pie

 I didn't want to call this Vegetarian Shepard's Pie, Shepard's Pie has meat and this dish isn't trying to pretend to be something its not. Peasants Pie stands on its own with a rich gravy filled with sweet carrots and turnips, earthy mushrooms and garlic, topped with a slightly cheesy mash of baked sweet potato. 

Peasants Pie is a great Meatless Monday recipe that can be easily made Vegan with a few changes. If you are a strict vegan or vegetarian most Natural Food Stores carry a vegan Worcestershire sauce and you could sub out the Parmesan cheese for nutritional yeast. If you are just going for an easy yet hardy Meatless Monday dish forgo the trip to the store and just use what you have on hand. Sometimes ingredients can be hard to track down, especially if you live in a town as small as mine!

Ingredients:
1 Yellow Onion, diced

4 Cloves Garlic, minced

3 stalks of Celery, chopped

8 oz Crimini Mushrooms, sliced

2 Turnips (about the size of your fist), peeled and cubed

3 Carrots, peeled and sliced

1 Tbs Oil

2 tsp dried Thyme

1/4 tsp Black Pepper

2 Tbs Flour

1 1/2 to 2 C Vegetable Broth

2 Tbs Worcestershire Sauce 

1 Tbs Balsamic Vinegar 

For Topping:

2 medium Sweet Potatoes, baked

1/4 C freshly grated Parmesan Cheese

+2 Tbs freshly grated Parmesan Cheese for top

Preheat oven to 375. 

In a large skillet over medium heat oil, then add onions, garlic and celery. Cook for about 5 minutes then add in mushrooms cooking an additional 3 minutes before adding the carrots and turnips. Next add the thyme, pepper and flour stirring well and cooking until the flour starts to brown. Then slowly add in 1 1/2 C of the vegetable broth, scraping the pan to remove any browned bits from the bottom. Turn heat down to low and simmer for 15 minutes adding remaining 1/2 C of broth if gravy gets too thick. 

Meanwhile mash the cooked sweet potatoes with 1/4 C Parmesan Cheese. 

Pour vegetables and gravy into a deep pie dish or 8x8 pan. Spread potatoes over top of vegetable mixture and top with remaining Parmesan cheese and bake for 20 minutes.  

Salted Maple Cashew Crispy Treats

Who doesn't love rice crispy treats. Back in the day I used to walk to the gas station by my office and buy them at least once a week. It shames me to think I bought "food" at the gas station. Since turning my life in a healthier direction one thing I've shunned is marshmallows (and gas station food) because of the ingredients and unfortunately that included my beloved rice crispy treats. I had forgotten about my obsession until recently when I came across a recipe for a healthier version, so I tried it and it was sooo sweet. I felt there had to be a better way and I wanted to put a bit of a gourmet twist on it.

Ingredients:

3 C Crispy Brown Rice Cereal

1/2 C Cashew Butter, unsweetened/ unsalted

1/2 C Maple Syrup

1/2 tsp Sea Salt

Oil or Butter for Pan

In a Large bowl, measure 3 cups of Crispy Brown Rice Cereal.

Grease 8x8 pan, set aside. In a small saucepan combine cashew butter, maple syrup and sea salt. 

Cook over medium low heat until combined and slightly thick.

Pour into Crispy Brown Rice Cereal. Stir until cereal is completely coated and clumps together.

Pour cereal into pan and gently press into pan with a spatula.

Chill in fridge for 30 minutes then cut into squares.

Grilled Vegetable Hogies

I love sandwiches and could easily eat one everyday. This is one of my favorite meals from our Vegan days. It's super quick and easy, you can grill you veggies a couple of days in advance. It's versatile because you can use almost anything you like, and it's a complete source of protein when you combine, hummus, veggies and bread!

Ingredients:

Hummus

1 roll per person

Any or all of the following vegetables to grill;

Onion, Bell Pepper, Portobello Mushroom, Zucchini, Asparagus, Yellow Squash, Eggplant.

Any or all veggies to top sandwich;

Avocado, Tomato, Sprouts, Spinach, Arugala, Lettuce.

Oil

Balsamic Vinegar 

Salt & Pepper

Preheat Grill to Low. Slice Vegetables into large pieces so they don't fall through grates. (Bell peppers get cut in half and seeds removed. Small Zucchinis cut in half lengthwise, large squash or eggplant get sliced into 1/4" thick slices ect). Place veggies on the grill for about 4 minutes then turn. Keep a very close eye on things, four minutes on my grill maybe  two minutes on yours. My parents grill only seems to have one setting, incinerate! You just quickly pass the veggies over their grill and it's done! You just want the veggies to be soft and have some nice grill marks. 

Here is a sampling of what we used this evening.

Once everything is nicely grilled slice everything into thin strips. Spread hummus onto both sides of bread and top with desired vegetables. Salt, pepper and a drizzle of Balsamic Vinegar if desired.

Cauliflower Garlic Bites

Cauliflower Garlic Bites

Serves 2-4

1 Head of Cauliflower cut into florets

Garlic Powder

Butter it up Spray

Preheat oven to 450. Line a cookie sheet with parchment paper. In a large bowl lightly spritz with butter it up spray then sprinkle with garlic powder.

Spread cauliflower onto baking sheet and bake 15 minutes. Pull out cookie sheet and stir, return to oven another 10-15 minutes until brown and crispy.

Farro & Garbanzo Bean Summer Salad

1 C Uncooked Farro

3 C Water

1 14 oz can Garbanzo Beans drained and rinsed

1 Carrot Shredded

1 Zucchini shredded

2 Tbs shredded Red Onion 

2 oz Lemon Juice

2 oz Extra Virgin Olive Oil

1 tsp dried Oregano

1/4 tsp Garlic Powder

Greens for serving if desired

In a medium sauce pan bring Farro and 3 cups of water to a boil. Reduce heat and simmer 30 minutes. Meanwhile in a large bowl combine Garbanzo Beans, Carrot, Zucchini and Onion. In a small bowl combine Lemon Juice, Olive Oil, Oregano and Garlic. Pour dressing over bean mixture and stir.

When Farro is done (soft) drain off remaing water

and stir the warm Farro into the bean mixture. Serve over greens or top with Parmesan cheese if you are like baby boy who loves it on everything!

Flourless Chocolate Almond Brownies

Sometimes you just need Brownies!

1/2 C Fresh Ground Almond Butter

1/2 C Unsweetened Apple Sauce

1/4 C Agave Nectar or Honey

1 tsp Vanilla Extract

1/2 C Cocoa Powder

1/2 tsp Baking Soda

1/4 C Chopped Almonds

Preheat oven to 350. Spray an 8x8 pan with cooking spray, set aside. In a medium bowl stir together Almond Butter, Apple Sauce, Agave Nectar and Vanilla until blended. Then add Cocoa Powder and Baking Soda. Spread batter into prepared pan and sprinkle with Almonds. Bake 20 minutes, brownies will be set but Fudgy looking. 

* adapted from ambitiouskitchen.com

Here is what was left by the time I took a picture!