Category Archives: Dinner

Lost an hour? Gain a few back.

Forget about Daylight Savings Time. The Happy Herbivore, Lindsay Nixon, fellow chickpea lover, has found a way to give you back a few hours of your week. Previously, I would spend a few hours a week, typically either on a Sunday as a diligent planner, or via freaking out when I get home from work worrying about what will go on the grocery list, or what I will cook for dinner, etc. The Happy Herbivore has eliminated the planning, digging, guessing, grocery list making, contemplating out of my weekly food equation with 7-Day meal Plans.

With this service, which is around $20.00 a month, I get a pdf link weekly with a calendar for meals, all the recipes in one place, a premade grocery list, calorie counts for all food consumed, and suggested snack ideas. Each day falls into the 1,200 calorie range so you can add snacks or decrease snacks as needed and the meals are interchangable with other weeks and other meals. She does a pretty good job of recycling ingredients through the week in different ways so you don’t feel like you are always eating say quinoa in the same way. Today for example, we ate quinoa for breakfast in chocolate *pudding* form with blueberries. Even I was skeptical, and I spend most of my waking life thinking about what I am going to next eat. Turns out, taking the thinking portion out of food is what I need during this part of life. I sometimes don’t want to make another decision that day which typically translates into take-out which is not good for my weight OR my checking account.

The Happy Herbivore has cookbooks too of course, so you could pull out a recipe and swap it for another if you so choose. At any rate. I’d be happy to share a week with you if you are scared of the initial investment-just leave me a comment including your email address below and I’ll send it out to you. Just one per person though, I want this service to continue and for that to happen, Lindsay has to be compensated for her time. I’m sure you will find, it’s worth all $18.88 per month to regain a few extra hours a week and a plan after you try.

Curious what Chocolate Espresso Quinoa Pudding is? Try it.

  • 1/4 C quinoa (rinsed)
  • 3/4 C unsweetened chocolate almond milk
  • 1 1/2 T pure maple syrup
  • 1 T unsweetened cocoa powder (I mixed 1/2 special dark and 1/2 regular)
  • 1/8 tsp espresso powder
  • 1/8 tsp vanilla extract
  • 1/2 C blueberries (fresh or frozen)

In a saucepan, combine quinoa, chocolate milk and espresso. Cover, bring to a boil, reduce to low and simmer until quinoa is cooked and fluffy, about 15-20 minutes. Stir in maple syrup, vanilla, and cocoa [I made a quick paste of this before putting into quinoa], plus another splash of chocolate milk. Taste, add more maple syrup if you need it a little sweeter. Top with fresh fruit. Serve warm.

Fast, Cheap, Vegan Red Sauce

I bought this really great loaf of bread of a few days ago when I was in Holland at Pereddies. The rosemary salt loaf has been a guilty pleasure of mine for many years. The inside is just barely cooked through so it’s still a little gooey,  and the outside is crunchy and salty, like a pretzel almost. It’s a perfect food. However, one can’t, no wait, shouldn’t eat just a loaf of bread for dinner, right? It is probably frowned upon. As I am a total slacker in the grocery shopping category right now, I had limited foods in the fridge; however, out of necessity/laziness, a red sauce was born…a little of this…a little of that and you have a pretty tasty red sauce for pasta or just bread dipping…I won’t judge you.

Ingredients:

  • 5 red bell peppers, cut into slices
  • 2 cans, 14.5 oz roasted tomatoes or regular tomatoes
  • 1 jar crack tomatoes from freezer (optional)
  • 1 can, 15 oz tomato sauce (no sugar added please)
  • 2 T balsamic vinegar
  • 2 T garlic, minced
  • 1 T Italian seasoning, or fresh herbs
  • 2 tsp red pepper flakes
  • 4 medium sized shallots, diced

In a pan with a significant edge (think saute, sauce, or dutch oven), saute the sliced red bell peppers and the shallots until roasted over medium high, nearly caramelized. Add all other ingredients and bring to low boil. Cover, turn heat down to simmer and forget about this dish for about 20 minutes. Remove from heat and place 1/2 to 3/4 of sauce mix into blender and process until smooth. Return blended sauce to pan, stir to combine. Serve over pasta, spaghetti squash, gnocchi, etc. Freeze remaining for up to 6 months.

Ceci-Roasted Red Pepper Soup

New Year’s Eve is for two things:  1) resolution making and 2) drinking, heavily.  The day after your first thought:  1) resolving to not EVER drink again….like for real this time, ever.  Right?  So for your hangover cure I did a little research and decided that one of my fave soups can be your cure for what you overdo on NYE.

Nutrient-rich foods that are good to eat with a hangover are bananas, red peppers, broccoli, nuts, and oats. A banana smoothie is an excellent choice, as it acts as a natural antacid as well as replenishing vitamins and minerals. To make one, blend together one ripe banana, one a half cups of nondairy milk, and two tablespoons of honey or agave (for those of you that are strict vegan).

This soup is great.  Protein, vitamins, sits on stove all day without getting icky so you can eat when you get that small window of opportunity when you feel “better” than you did when you woke up at Noon.  Tastes excellent with saltines…see, it’s like perfect.  Take care.

  • 2 large red bell peppers
  • 1 medium size onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. rosemary, dried
  • 1/2 tsp. salt
  • black pepper, to taste
  • 2 c. tomatoes, chopped
  • 1 tsp. ground coriander
  • 3 c. vegetable broth
  • 1 (15oz) can chickpeas, drained and rinsed

DIRECTIONS

  1. Preheat oven to 375 F.
  2. Cut out the stems of the peppers and discard along with the seeds. Stand the peppers in a small baking pan to roast the peppers for 35-50 minutes.
  3. Remove from oven and let cool, additionally, I removed the skin, then cut into bite-sized pieces.
  4. Saute the onion in a large pot in very little oil (or none at all if you like) for 5 minutes until translucent.
  5. Add garlic, rosemary, salt, and black pepper to pot and saute for another minute.
  6. Mix in tomatoes (canned are okay here too, let’s be honest you aren’t going to cut up tomatoes hungover) and stir for another minute.
  7. Add coriander, vegetable broth, and chickpeas and stir.
  8. Bring contents of pot to a low boil and cook covered for 15 minutes or all day…whatever you need/want.
  9. Add the roasted peppers.
  10. Blend half the soup with an immersion blender OR blend about half the soup in a blender, being careful not to let the steam build up in the blender while you are blending, add the blended soup back to the pot.
  11. Let soup sit for a few minutes, taste for salt, and serve.

Adapted from Appetite for Reduction; shown here with bread and goat cheese (omit goat cheese for vegans).

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Butternut Coconut Rice

Good use of leftovers here.  Had brown rice, marinated tofu, and roasted butternut squash in the freezer, so just had to chop up some ginger, garlic and shallots.  Had this dish on the dinner table in under 20 minutes.  YUM!  This rice dish freezes well after you put it together too-add some more veg broth and coconut milk, maybe a little curry powder and you have soup.  So many possibilities.

Ingredients:

  • 1 c brown basmati rice (I used pink rice)
  • 2 c water
  • pinch of salt
  • 2 lbs butternut squash
  • 2 tsp sesame oil
  • 1 c sliced shallot
  • 1 tbl minced fresh ginger
  • 3 cloves of garlic
  • 1 tsp lime zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 3/4 c light coconut milk
  • 1/4-1/2 c veg broth (I just used water)
  • 1 tbl freshly squeezed lime juice

Directions:

  1. Cook rice (add rice, water and pinch of salt)-I pulled this pre-made from the freezer
  2. Preheat oven to 400, bake squash for about 45 minutes-you could microwave this too if you are in a big hurry
  3. When squash is cool to handle, preheat a large skillet over med-high heat. Sauté shallot in the oil for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt, saute for 2 minutes, turn heat to low
  4. Scoop the flesh out of the squash into the pan, add the coconut milk. Mash into a creamy consistency. Add rice and stir well. Add 1/4 c veg broth (or water) and mix well. You can add up to another 1/4 c of brother to get a creamier consistency if you want. Add lime juice, salt if needed and enjoy!

Recipe courtesy of Appetite for Reduction, my most used and abused vegan cookbook.  Go get it.

Tamarind Tempeh BBQ with Sweet Potatoes

If you haven’t already been ruined by the appearance of sweet potatoes in just about everything except for your toothpaste, do give this recipe a try.  It’s bbq like all vegans truthfully do miss when no longer eating meat.  Isa delivers another recipe that kicks total ass, it’s all things bbq should be…sticky, tangy and satisfying.  Track down tamarind paste at an ethnic grocery or just stop working do damn hard and order it from Amazon.com already.  It will be on your doorstep in two days which is actually less time then it would take you to drive around until you found it anyway.  Happy lip-smacking.

  • 4 garlic cloves
  • 1 tbsp minced fresh ginger
  • 3/4 cup vegetable broth
  • 2 tsp arrowroot dissolved in 1/4 cup of water
  • 2 tbsp tomato paste
  • 1 tbsp tamarind concentrate (Indian spice)
  • 3 tbsp of agave or maple syrup
  • 2 tbsp soy sauce
  • 1 tsp olive oil
  • 1 tsp liquid smoke
  • 1/8 tsp cayenne (optional)
  • 12 oz Tempeh cut into 3/4 inch chunks
  • 1.5 pounds sweet potatoes also cut into 3/4 chunks

Spray a 9X13 inch glass casserole pan with non-stick cooking spray. Avoid glass. In medium sized mixing bowl, whisk together all the sauce ingredients. Make sure the tamarind is dissolved. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hand to coat well. Let marinade for an hour at least. When ready to bake, preheat oven to 400 degrees. Cove the pan with foil and bake for about 25 minutes. Remove from oven and toss out the foil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another 30 minutes, flipping everything once. The sweet potato should be tender but not mushy, the sauce should be thickened and coating everything. Serve.

Number of Servings: 4

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Talkin’ Tempeh

I recently found an article, it’s an oldie but a goodie.  I liked so much I thought I reproduce a part of it for you, my faithful followers.  I get bored of tofu this and tofu that and sometimes I just want something toothsome and jerky like.  This texture usually helps make my TLTs a little more BLT if you know what I mean.  Tempeh while it’s my newest taco go-to…it’s still an odd vegan duck.  Here are some ways to break it in a little, making it less weird and more yum.  Give it a try.

Methods To The Madness
Tempeh is so so versatile, it takes to just about any cooking method you throw its way. Here are a few methods, along with recipes, to get you started. But feel free to use some of your favorite marinades in place of these. All of the following recipes are for 8 ounces of tempeh and serve 2 to 4 people.

Basic Baked Tempeh
This marinade of basic pantry ingredients works well with any of the cuts of tempeh. Try sandwich slices or serve slabs over a salad or alongside mashed potatoes, gravy and greens.

8 oz tempeh
Marinade:

  • 1/2 cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tamari
  • 2 garlic cloves, minced

Here’s what you do:
Mix together ingredients and marinate tempeh for at least an hour or up to overnight.

Preheat oven to 400 F. Lightly oil a baking sheet. Place tempeh slices on sheet in a single layer. Bake for 25 to 30 minutes, flipping once. Spoon extra marinade over tempeh a few times during baking.

Hot Sauce Grilled Tempeh
This tempeh is excellent served with sauteed greens and mashed sweet potatoes. Use a cast iron grill for best results indoors.

  • 8 oz tempeh, in slabs
  • 1/2 cup vegetable broth
  • 1/4 cup Louisiana hot sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional, if you like a little extra heat)


Here’s what you do
:
Mix together ingredients and marinate tempeh for at least an hour or up to overnight.

Preheat a greased grill pan over medium-high heat. To grease it, brush lightly with olive oil or if you have a spray bottle of olive oil, that works, too.

Grill each side for 5 minutes, until dark grill marks appear. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

Sauteed Tempeh With Chard
I’m kind of cheating here because when I serve this for dinner I call it “sauteed,” but when I serve it for brunch I call it “scrambled.” Either way, it’s wonderful paired with roasted butternut squash. For this recipe, cubed tempeh is perfect.

  • 3 tablespoons olive oil, divided
  • 16 oz tempeh, cubed
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced (about 1/2 a cup)
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme, or 2 tablespoons fresh thyme, chopped
  • 1/4 teaspoon salt
  • Fresh black pepper
  • 4 large leaves Swiss chard, or any leafy green, torn into pieces

Here’s what you do:
Preheat a large, heavy bottomed pan (preferably cast iron) over medium heat. Saute in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned. Add red bell pepper, and red onion and drizzle in remaining tablespoon of oil. Saute for about 5 minutes, veggies should be softened but still have a bit of crunch.

Add garlic and thyme, saute for two minutes more. Season with salt and pepper. Add swiss chard and saute just until wilted. Serve immediately.

Tempeh Sausage Crumbles
These are perfect for topping pizza or serving over pasta. No need to steam the tempeh for this recipe.

  • 8 oz tempeh
  • 1 tablespoon fennel seed
  • 1 teaspoon dried basil
  • 1 teaspoon dried margoram or oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried sage
  • 2 teaspoons garlic, minced
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon extra olive oil
  • 1 tablespoon fresh lemon juice

Here’s what you do:
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water, add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Tempeh Bacon
Tempeh bacon is great alongside scrambled tofu and home fries, served over a salad or make a TLT with some vegan mayo – Veganaise grapeseed mayo is a favorite. Use tempeh strips for this.

8 oz tempeh
Marinade:

  • 3 tablespoons soy sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 3/4 cups vegetable broth
  • 2 cloves garlic, crushed
  • To cook: 1 tablespoon extra virgin olive oil

Here’s what you do:
In a wide shallow bowl, mix together all the marinade ingredients. Add the tempeh slices and marinade for about an hour.

Preheat a large heavy bottomed pan over medium high heat. Pan fry the tempeh in oil for about 7 to 10 minutes, flipping occasionally and adding more marinade as you cook. Tempeh is done when it is browned and crispy to your liking.

Lentil Sloppy Joes

It’s tailgating season that means…Sloppy Joes.  Last year I posted a recipe using TVP which fooled the meat-eaters for sure, this year I’ll be taking Lentil Sloppy Joes.  Very similar recipe, as I finally got the flavor right, so now, moving on to lentils.  These have a bit of a kick to them, so easy on the chipotle en adobo if you like things a little more mild.  I think dijon, brown, or whole grain mustard would be a great sub for the peppers if you want a kick but no heat.  We shall see how this goes.

Filling:

  • 2 C dried lentils, your choice of lentil
  • 6 C water
  • 3 bay leaves
  • 1 head garlic

So this part cooks itself.  Take your lentils, give them a hearty rinse under cool water until the water runs clear.  Dump them into your slow cooker with the water, bay leaves and head of garlic with top cut off (keep it intact, so you can drag it out later).  Depending on your lentil, your water will absorb completely, or you will have to strain them before combining with other items below.  Either way, you want to cook your lentils until they are al dente (like pasta), not mush.  For me, in a slow cooker cranked up to high, it was just 3 hours.  I cleaned the house while they cooked.  When they are done, drain the excess liquid from the lentils, toss the bay leaves and garlic, then return the lentils to the slow cooker pot, you will finish cooking this dish in the slow cooker after you assemble the items below.   Next…

  • 1 T olive oil
  • 1/2 C coarsely chopped onion
  • 1/2 C coarsely chopped bell pepper (your choice of color)
  • 4 cloves garlic, minced
  • 1 4-oz can tomato sauce
  • 1/4 C water
  • 2 T tomato paste
  • 1 T packed light brown sugar
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp red wine vinegar
  • 1 tsp Sriracha
  • 2 whole chipotle en adobo, chopped finely
  • salt & pepper to taste
  • 4-6 large hamburger buns or rolls or 10-12 slider buns

Heat the oil in a large nonstick skillet (I used a wok) over medium-high heat.  Cook the onion, bell pepper and garlic through until the bell pepper is tender (8-10 minutes).

Stir the remaining sandwich filling ingredients together in a medium bowl.  Add this mix to the cooked and DRAINED lentils in the slow cooker, stir until the mixture is well combined.  Set the slow cooker to high for faster results or low if you have all day and let the mixture thicken.

To serve, spread filling onto a bun and enjoy.

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2 Green Smoothies

I went on a juice fast about a month ago for five very, very long days.  Now, I wasn’t a huge fan of not chewing any of my foods, but I do love smoothies regularly.  Here are a few recipes I came away from Sip with for Green Smoothies.

 Good Morning Green Smoothies

  • 10-16 oz cold filtered water
  • 2 cups spinach (If you are new to green smoothies start with spinach.  In time, switch to 1/2 spinach 1/2 kale, and then try all kale.)
  • 1-2 unpeeled apples
  • 1 banana
  • 2 stalks celery
  • small handful of parsley  (parsley can over power the smoothie, add more or less depending on your taste for the plant!)
  • 1 T lemon juice
  • 1/2 grapefruit
(use a whole orange if grapefruit is not an option due to certain medication interactions)
blend in high speed blender with a few ice cubes
*start with 10 oz of water and add more as needed*
  • 10-16 oz cold filtered water
  • 2 cups spinach and kale mixed (one or the other is fine too)
  • small handful parsley
  • 1/2 – 3/4 cucumber
  • 1 1/2 cups pineapple
  • 1 banana
  • 1 inch fresh ginger
  • 1 T lemon juice
blend with ice
Enjoy!
serves 2
photo:  Sip
A girl and her blender

Sriracha Tofu

I was thinking of a recipe that might be similar in sushi for spicy tuna and this is pretty close.  One night when we were out at Tokyo Grill, I asked the sushi chef what made up the spicy sauce for the tuna and it’s just Sriracha and mayo mixed together.  I bet the texture could be achieved if you cubed the tofu very, very small.  This can be used for make at home sushi or over rice in a bowl, which is a go-to meal for us during the work week with some steamed or stir fried veggies.  This is spicy.  So if you want to dial it down a notch, half the Sriracha or even quarter it depending on your tolerance.  I like this with avocados and kale over brown rice.  It cools it off a little but still tastes tangy.

  • 1 12-oz. pkg. extra-firm tofu, drained and patted dry, cut into ¼-inch cubes
  • 3 T low-sodium soy sauce
  • 2 T Sriracha
  • 1 T white wine vinegar (or rice wine vinegar)
  • 1 T mirin
  • 1 T maple syrup
  • 2 tsp toasted sesame oil
  • 1 T vegan mayonnaise

1. Heat nonstick skillet over medium-high heat, and add half of tofu cubes. Cook 10 to 12 minutes, or until cubes are golden, stirring occasionally. Transfer tofu to plate, and repeat with remaining tofu.

2. Stir together soy sauce, Sriracha, vinegar, mirin, maple syrup, sesame oil.  Return all tofu to pan, and add soy sauce mixture. Bring to a simmer, and cook 2 to 3 minutes, or until most of liquid is absorbed. Remove from heat, and stir in mayonnaise. Serve warm or chilled.

Adapted from vegetariantimes.com

Barley Burgers

Tree Huggers is one of those happy places.  So.  Much.  Happy.  I basically stalked the owner and demanded that she be my friend.  Hey, whatever works. Angela Topp is a lover of vegan eats, IPA and dogs, she’s lovely and skilled at creating partnerships in the Earth-friendly community.   This recipe share is the result of Tree Huggers partnership with Bartertown Diner.  Once a week (in the evening) a chef from Bartertown works at Tree Huggers prepping recipes straight from ingredients available from the cooler (yes, RIGHT IN THE STORE) and then shares a tasty animal-free dish with you.  You can walk out with everything you need to make it from the help of the Bartertown chef as your personal shopper.  How cool is that?!

Enjoy a burger on the grill that didn’t come from a the screaming death of a helpless animal.  Yeah, I just said that.

Black Bean Barley Burger

  • 2 C cooked black beans
  • 2 C cooked barley
  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 2 T nutritional yeast
  • 1 tsp chili powder
  • 2 T Braggs liquid aminos
  • 1 T oil
  • 1 tsp of salt
  • Little rooster vegan buns
  • Ham Family Farm Tomato

1. Cook barley, set aside and allow to cool to a handleable temperature.
2. Cook black beans until soft, mash using a fork or food processor, set aside.
3. Finely chop onions and garlic, Sautée until translucent.
4. Combine all ingredients in a large mixing bowl, mix well.
5. Preheat your oven to 350
6. Form mixture into sizable patties on a greased baking pan.
7. Bake for 30 minutes, flipping once halfway through.
8. Allow patties to cool, this helps with binding.
9. Now you have patties for dinner and leftovers for the week!

Feel free to experiment with your own blend on spices.

Raw Tomato Sauce

What to do with a bazillion tomatoes, some fresh basil and a hungry husband? Make dinner.  My first thought was bruschetta!  Then I thought about the naked pasta in the fridge so I warmed up the noodles in some hot water, you know the way Olive Garden does it (start rant-no, they don’t make their own food in the restaurant.  I know I just broke your heart.  It comes to them from some industrial kitchen, off a truck, in large Ziplocks they toss in hot water, warm up then put on a nice plate.  You are so distracted by “neverending salad and sticks” that you don’t notice the food is gross and reheated-end rant).  I served this sauce over top, not to make a statement, but mostly because I was too lazy to put this sauce on simmer at like noon, so what’s the point to heat it up at 7pm?   No point.  I give you raw tomato sauce.

  • 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
  • 5 garlic cloves, peeled and minced
  • 1 tablespoons olive oil
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt, or to taste
  • black pepper, to taste
  • a pinch of red pepper flakes
  • 1 pound spaghetti (grab vegan version if you like)
  • freshly grated Parmesan cheese for serving (omit if vegan)

Preparation:

Option 1-as shown in pictures:
Combine diced tomatoes, basil, garlic, olive oil, salt, pepper, red peppers in a bowl, toss to form the sauce.  Serve cold sauce over hot pasta.  Add grated cheese if interested.  Adjust seasonings to your preference.
Option 2:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.  Serve over pasta.

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Pesto, hold the Parm…

Pesto.  No cheese.  Just make it.  So good and simple, saying anymore would spoil the beauty.

Ingredients:

  • 3-4 C washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
  • 1 C shelled, roasted walnuts or pine nuts
  • 6-7 cloves fresh garlic
  • 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
  • Sea salt, to taste
  • Big pinch of red pepper flakes
Instructions:Combine the fresh herbs, nuts, red pepper flakes and garlic in a food processor and process the mixture until it turns into a coarse meal.Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.

Season with sea salt, to taste.

Immediately use over fresh pasta or on toast.  I put the leftovers in ice cube trays top with a drizzle of olive oil and cover with plastic wrap.  When they are frozen, pop them out and wrap them securely with plastic wrap by the one cube and then toss all the cubes into a plastic freezer bag and you have summer pesto in the winter months.

Inspired by : glutenfreegoddess.com

Vegan Zucchini Corn Pancakes

Last year at about this time I concocted a vegetarian version of zucchini fritters and zucchini pancakes that were pretty darn good.  This year, I tried for a little less batter, a little more vegetable and no animal products.  Adapted from Simply Recipes (zucchini fritters) and Smitten Kitchen (zucchini fritters) I give you, Vegan Zucchini Corn Pancakes.

  • 1 pound (about 2 medium or approx 4 C) zucchini, shredded
  • 1 flax egg
  • 1 C corn kernels cut fresh from the cob
  • 2 tsp water
  • Freshly ground black pepper
  • Kosher salt to taste
  • 1/2 C all-purpose flour
  • 1/2 tsp baking powder
  • Olive or another oil of your choice, for frying

To serve (optional)

  • 1 cup non-dairy sour cream or plain yogurt
  • 1 to 2 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • Pinch of salt
  • 1 small minced or crushed clove of garlic

OR

  • 1/4 C Vegenaise
  • 1/4 C salsa of your choice
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • Kosher salt to taste
  • Non-dairy milk to thin this concoction to your desired consistency (I used soy milk)

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.  Either way, be sure to squeeze out the excess moisture in a clean kitchen towel or paper towels until practically dry.

Add zucchini shreds to a large mixing bowl. Taste and if you think it could benefit from salt, then add a little, you should season as you go here. Stir in corn, flax egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron would be great, but I settled for an electric griddle — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.

Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes-this could take up to 6 minutes this first side, don’t let burn, but let it cook and rise completely. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet in a 200 degree oven if you prefer them warm.  Leave them on a cooling rack if you don’t mind them at room temp-they dry out well if left out and keep their crunch.  Repeat process, keeping the pan well-oiled, with remaining batter.

For the topping, if using, stir together ingredients for whichever topping you prefer.  Dollop on each fritter before serving.   To assemble as shown in the picture.  I took a sandwich thin, halved it and then placed on each half 1 piece of lettuce, a slice of tomato, some leftover grilled onions, the fritters, a little of the salsa dressing (above) and a few pickled jalapenos.

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Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Roasted Beet Sandwich on Naan

I love naan.  I love it a little less now that I’ve investigated what it is that I am actually eating.  It’s not exactly health food.  I have been buying these delicious commercial naan bread that I typically see at my deli counter and now they are available at Costco, double whammy.  After I made this sandwich, I started researching recipes online for a healthier, more importantly vegan naan and I came up with a few that I will be trying for my next foray into sandwich-making.

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Sometimes not eating meat poses problems in the sandwich area-going to a deli can be less than successful most times.  Instead, you have to make up for it in your own kitchen.  Pictured is a toss together sandwich made from Tin Foil Beets and various other items found in the fridge.  These items would also make a great salad with a squeeze of lemon or orange juice for the dressing.  Contents of the sandwich on naan bread are:  smear of hummus, fresh baby spinach, avocado with lemon juice and roasted beets.  I serve this in a pocket sometimes with sprouts, arugula and carrots.  A Mr. Wonderful fave and perfect beach food as they travel well.

Fried Rice

I typically make grains on the weekend to avoid the time it takes to prep them during the week.  There is nothing worse than a 30 minute meal, that takes an hour and a half because you need to account for the brown rice to cook.  I have gotten in the habit of planning out a week of meals at a time because as you have probably noticed about me by now, I hate the friggin’ grocery store.  So I shop once a week, get my CSA’s two times a week and that generally allows me to be pretty prepared for all lunches and dinners for the week.
Now sometimes, those made-ahead grains get lost in the back of the fridge.  When that happens there is no better time to use up the rest of your CSA, freezer stuff, and pre-made brown rice, than in fried rice.
Ingredients
  • 3 C cooked brown rice (day old or leftover rice works best!)
  • 3 T sesame oil
  • 1/2 C shelled fresh or frozen peas
  • 1/3 C frozen shelled edemame
  • 1 C shredded carrot
  • 1 small onion, chopped
  • 2 tsp minced garlic
  • 2 eggs, slightly beaten (omit if vegan)
  • 1/4 C Tamari (to keep it gluten free; okay to use soy or Bragg’s Aminos if you are not concerned about gluten)
  • 1 bag Quorn strips (if vegan omit)
  • 1 handful roasted, salted peanuts
On medium high heat, heat the oil in a large skillet or wok.  Add the peas, carrots, edemame, onion, Quorn*, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled*. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
*To keep this recipe vegan, omit the egg and the Quorn of course.
Recipe adapted from Life as a Lofthouse

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Flaming Amy’s Burritos

File this place under “why the hell didn’t I think of a burrito barn?”

First of all, yes, this is a real place.  Flaming Amy’s Burrito Barn is a little slice of cool, in one of the hottest (for real it was like 100 degrees out when we went there-see my Dryfit shirt and horrible hair?!) cities in NC-Wilmington.  It has a cult vibe, bumper stickers, southern hipsters, mullet-wearers, bikers, babies and dogs are all welcome.  Yeah, even babies.  🙂

Secondly, add this to the list of retail institutions that Grand Rapids doesn’t have, but desperately needs along side Trader Joe’s, Whole Foods and Ikea.

Last, the homemade salsas are amazing…if you get a chance, do a shot of the pineapple-jalapeno, it will change your life.

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Kohlrabi Tofu Scramble

This is a twist on a previous post:  Curried Tofu & Wilted Arugula Scramble .  I won’t bore you with the details, but this update is awesome when you add the garlic scapes and kohlrabi it turns slightly more sweet than the original.  Proof that really you can toss anything into a tofu scramble and it will taste good.  Flex your imagination, or simply look into your CSA bag for inspiration.

Ingredients:

  • 1 tsp canola or olive oil
  • 1 medium red onion, diced finely
  •  2 cloves garlic, minced
  • 2 garlic scapes, minced
  • 1 medium sized kohlrabi, peeled and diced into 1/4 to 1/2 inch cubes
  • 1 large handful, pea pods
  • 1 1/2 T fresh ginger, peeled and diced
  • 1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
  • 2 tsp regular (sweet) curry powder
  • 1 tsp hot curry powder
  • 1/2 tsp ground cumin
  • 2 T freshly squeezed lemon juice
  • 1/2 tsp. salt
  • a few pinches of freshly ground black pepper
  • 2-3 C baby arugula or spinach
  • 2 T crushed roasted peanuts
  1. Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion and kohlrabi in oil for about 4-6 minutes covered, until translucent and tender. Add the garlic, scapes, and ginger, saute for 2-3 minutes.  Add tofu and pea pods to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
  2. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
  3. Taste for spices and add another teaspoon of curry powder if needed. Plate, add crushed peanuts on top and serve!

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Quinoa Black Bean Salad

I’m already thinking of dishes to take to 4th of July festivities.  So many salads have mayo (gag) in them and have a short potluck shelf life.  This one can stay at room temp indefinitely.

I could eat this every single day of the summer, mixing and matching veggie add-ins.  It’s really THAT good.

Adapted from the NY Times.

Try it for yourself.

For the salad:

  • 1 cup uncooked red quinoa
  • 1 (14oz) can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 green onions, chopped
  • 1 cup fresh corn (optional) *see note
  • 1 small avocado, chopped into 1 inch pieces

For the dressing:

  • 4-5 tbsp of fresh lime juice (juice from 2 small limes)
  • 1/2 tsp Kosher salt, or to taste
  • 1/2 tsp freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp ground cumin, or more to taste (I used 1 tsp, I love cumin)

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I painstakingly picked out every, single, kernel after that eff up.  I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.

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Roasted Turnip and Sweet Potato Pizza

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Most of the recipes I come up with that are truly “my own” are straight out of my lack of want to go grocery shopping.  I hate, no loathe, the grocery store.  As a result of this…Roasted Turnip and Sweet Potato Pizza was born right from the contents of my pantry, fridge and deep freeze.

Ingredients:

  • store prepared or homemade hummus (I used Sabra, garlic flavor)
  • store prepared or homemade pizza dough (I used a ball of Trader Joe’s Whole Wheat dough from the freezer)
  • 1 large sweet potato, cut into thin discs (skin on or off, your choice)
  • 1 small red onion, sliced into rings
  • a handful of turnips, cut into thin discs (skin on or off, your choice)
  • goat cheese (unless you are vegan, then sub your fave non-diary cheese or go without)
  • extra virgin olive oil (about a glug’s worth from the bottle-we are very scientific here)
  • salt and pepper
  • flour for counter top to roll out your raw dough

Wash, cut up and roast veggies tossed with olive oil, either in a foil packet on the grill or in a 400 degree oven until they are tender.  In the photos, I took them out of their foil packet and put them right on the heat for the last minute or so to get a char.  They are high sugar content veggies, so do not leave them unattended [if you were to by chance do this…you just end up with potato chips, so win-win at least].  You could roast your veggies up to 3 days in advance and keep them in the fridge until you are ready to use.  I would do this if I were more organized…alas, I am not…so keep reading.

While your veggies roast away, roll out your dough blob to desired crust thickness and let rest until your veggies are off (I have a VERY small grill-large grill owners you can do both at the same time is space allows).  Brush crust on one side with some olive oil and put directly onto grill grate.  DO NOT MOVE the dough until you can see the grill lines developing on the underside, or you will tear your perfect crust-give it a peek after a minute or so to see where you are at.  This grated side is going to be your topping side.

Flip dough after it is firm yet not burned.  At this point you can apply your hummus to the first cooked side, scatter around your potatoes and onion then drop your goat cheese or cheese substitute on top, cover and allow for the cheese to melt.  When your cheese hits the melty stage, remove entire pizza.  Let cool a few minutes then slice it up.

I find hummus is an awesome base for pizza-I use it more than the traditional tomato-based sauces.  You can put just about any combination of toppings on this, sub what you like or what you have on hand, add fresh herbs to increase the wow value…if it were up to Mr. Wonderful we would make grilled pizzas every day.

THANK YOU!

Thanks to all who took the time to brave the captcha nightmare and voted for me to be on the cover of West Michigan Woman Magazine’s debut issue (August).  I’ll let you know the results as soon as I am able.

What is on your Meatless Monday menu this week?  We’re gonna try a roasted sweet potato pizza.

Vegan Num Num Bowl

I really, really wanted this to be mind blowing.  Sadly it wasn’t.  I don’t even have any witty commentary to present about this recipe.  If you should choose to make it.  Fix it up a bit.  As is, Vegan Num Num Bowl is actually, yuck yuck.  Sometimes recipes fail to meet expectations.  This is one of those recipes.

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1 Block Extra Firm Tofu, pressed, cut into small squares
1 tbs Canola or Peanut Oil
2 tsp Soy Sauce
2 tsp Mirin
Broccoli, steamed
1 Carrot, peeled and shredded
Peanuts, crushed (optional)
1 Cup Dry Brown Rice

Peanut Dressing
1/4 Cup Peanut Butter
1/4 Cup Water (or coconut milk if you have it!)
1 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Seasoned Rice Vinegar
1 tsp Hot Chili Oil
1 Pinch Salt

Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.

Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.

Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Chickpea Tacos

So many friends have been asking for quick, kid-friendly meals.  I have no idea what kid-friendly means…I mean, feed them what you eat, then if you eat this, logic dictates kids friendly, right?  This one is just as delicious as the lentil taco recipe from earlier in the month; however, when you mash up the chickpeas…they actually take on the texture of shredded chicken (or what I remember shredded chicken to look like).  It will fool your friends and kiddos too.  If your kids have delicate palates, adjust the salt and spices accordingly.  Go ahead, play with your food.

Adapted from The Snarky Chickpea

Ingredients:

  • 6 taco shells or tortillas
  • 1/3 lb dried chickpeas (I think it made about 1.5 cups after cooking)-you could use 1.5 cans of chickpeas here if you like, just drain them before using and give a good rinse
  • 2 TB Braggs Liquid Aminos or soy sauce/tamari
  • 1 1/2 TB lemon juice
  • 1 TB chili powder
  • 1 TB garlic powder
  • 1 TB onion powder
  • 1 TB red pepper flakes
  • 1 TB cumin
  • 1 tsp cayenne
  • 1 tsp smoked paprika
  • 1 tsp ancho chile powder
  • 1 tsp fresh black pepper
  • 1/2 tsp salt
  • taco toppings: lettuce, onion, tomatoes, taco sauce, etc.

Method:

  1. Cook your chickpeas for about 90 minutes over a medium or medium-low heat (you could also use canned).
  2. In bowl, combine Braggs, lemon juice, and all spices. Mix well.
  3. In a saute’ pan, add chickpeas and pour the liquid spice mix over the chickpeas in the pan and mix well-mashing down the chickpeas so you have some whole and some smushed for texture.  The chickpeas will start to suck in the spice mix which is total noms.
  4. Heat through on low-medium, stirring well.
  5. Remove from heat and add to your shell of choice, top with your fave veggies, salsa, etc and shove in your pie hole.

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Tempeh, Poblano and Portobello Tacos with Honey Cumin Slaw

My third taco recipe of May is a blend of two of my fave recipes: Poblano & Portobello Tacos and TLT Sandwiches.  Sundays are typically a very hectic day at my house cramming all the stuff we should have done on Saturday AND Sunday into just Sunday, so I wanted leftovers for Sunday that I could reheat and not have to spend time on din-din.

Enter, the Tempeh, Poblano & Portobello Taco for dinner guests on Saturday.  Most of this can be done in advance and kept warm in a 200 degree oven until company arrives.  This recipe looks long and drawn out, but it’s mostly done in stages so you don’t even notice it.

Components:

  • 3 packages portobello mushrooms, de-stemmed and sliced then roasted
  • 4 poblano peppers, roasted, skinned and sliced into strips
  • 3 red bell peppers, roasted, skinned and sliced into strips
  • 2 boxes grape tomatoes, roasted
  • dairy or nondairy cheese
  • tortillas of your choice
  • dairy or nondairy sour cream
  • cubed avocado
  • lime wedges
  • store-bought salsa (I used Newman’s black bean and corn)
First things first…the prep for the roasted veggies is not difficult, they pretty much do the work for you…it’s magic, but takes time to get that roasty goodness, so plan accordingly.  Before you dive in, read below to prepare your dressing for the slaw and your marinade for your tempeh, get those two things started and then get your veggies goin’-you will want your tempeh to marinade for about 30 minutes before you bake it off.
Roasted peppers from a jar or the frozen food section are adequate, but who the hell wants to be knows as the adequate taco maker?  Not this chic.  Plan ahead and then deny the time it takes to make these the right way like every other reasonably awesome at home chef.  Easy peasy.  Preheat a grill or your oven to super hot (for the oven we’re talking like 450 and open up the windows just in case).  Preheat your oven to 450 and roast the mushrooms and tomatoes indoor while you soak up some vitamin D outside grilling your peppers.  Since it’s summer, grill them your peppers, then you won’t have to disable your smoke detectors to get the perfect charred pepper.  Take clean, dry peppers and drop them on the grill, wait for smoke and or charring and then turn until every side is burned but yet still moist-ish (yeah, it is a word now).  Transfer these little beauties to a bowl, cover in plastic wrap and then wait until they are cool to remove the charring.  After this is done, you will be left with succulent, sweet and smokey roasted peppers.  Resist eating them all before company arrives.  All that goodness and NO oil needed.
Take your washed and dried tomatoes and chopped mushrooms, place on baking sheets in the oven (use the ones with sides to contain the liquid or you will have a fire, and jerky instead of roasted veggies).  Spray with a little cooking oil, pop in preheated oven and wait.  The tomatoes are done when their skins are bursting.  The mushrooms are done with them are still glistening from moisture, not dry like rawhide.  Watch those, they will burn and then you have mushroom chips.  Gross?  Or maybe a new blog post..hmmm.

Tempeh “Meat”

  • 2 bricks tempeh (any flavor), steamed and sliced into strips

Marinade

  • 6 T extra virgin olive oil
  • 1/2 C tamari or soy sauce
  • 4 T balsamic vinegar
  • 4 T maple syrup or agave
  • 6 T chipotle en adobo
Toss all marinade ingredients into a food processor and whirl away.  Pour over the top of the tempeh strips that you have nestled into a 9×11 baking dish and let sit for 30 minutes or longer.  When your oven roasted veggies are done from above, reduce the oven temp to 350 degrees and slide the tempeh into the oven.  Bake until the marinade has become basically a syrup.  Watch it though, don’t let it burn.  It will look very dark.  Reduce oven even further to 200 degrees leave in tempeh, then toss back in the tomatoes and mushrooms to keep them warm until guests arrive.

Honey Cumin Slaw

  • 1/2 large green cabbage, shredded (could also use a bag of cole slaw mix)
  • 5-8 radishes, grated and patted dry
Combine both items in a large bowl.  Just before service, top with dressing below.  Serve on top of or along side tacos.

Dressing

  • 1/3 C fresh squeezed lime juice
  • 1 T vegetable, grapeseed or extra virgin olive oil
  • 2 T honey or agave
  • 1 tsp cumin

Easiest.  Dressing.  Ever.  Combine items in a Ball jar, give it a good shake and let it sit for 30 minutes before topping slaw above.  Serve immediately.

Finally, assemble tacos with your choice of tortilla (I prefer corn), roasted peppers, mushrooms, tomatoes, tempeh, dairy or nondairy cheese, avocado, dairy or nondairy sour cream, salsa, slaw, squirt of lime and prepare for leftovers.

From this recipe, I was able to get dinner on Saturday night for four, TLT’s from the leftovers with the help of some bread from the freezer toasted for two for Sunday night dinner, two lunches of black bean/mango bowls on Monday, and finally…dinner on Monday night for two, roasted veggie quesadillas.  Not bad for a bunch of simple ingredients, a little prep work, and some help from the freezer.

A Tale of Two Lentil Taco Recipes

It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair, we had everything before us, we had nothing before us, we were all going direct to Heaven, we were all going direct the other way – in short, the period was so far like the present period, that some of its noisiest authorities insisted on its being received, for good or for evil, in the superlative degree of comparison only (A Tale of Two Cities-Dickens-opening paragraph).

If I haven’t lost ya yet, now you have some trivia knowledge and two taco recipes coming right up!  See this is why we are friends!  Speaking of friends that tolerate me, my friend Angela asked me about these lentil tacos I keep talking about.  I went to direct her to my blog and realized, crap, I have never shared them on my blog.  Here you go Angela!  I have no pictures for you, but the recipe needs to get out into the universe.  We all know that pink slime, er beef is bad; love on a lentil instead.

Recipe One:  Lentil Tacos

Adapted from Isa Chandra.

2 teaspoons olive oil (you can do this oil free if you add a smidge of water to the onion when it starts getting sticky from sauteing it)

  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 1/2 cups cooked lentils (from about 1 cup dried)
  • 3 tablespoons tomato paste
  • 2 tablespoons hot sauce (preferably Cholula)

Spice mix:

  • 1/2 teaspoon dried oregano
  • 2 teaspoons ground ancho chile
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt

First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.  You can totally put in taco sauce or salsa for the hot sauce and chili powder for the ancho pepper in the spice mix to make it less of a shock.

Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.

Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Depending on the type of lentil you land, it will take more or less time to cook.  Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

Lentil Tacos Take Two

Adapted from the recipe above based on what I had in my kitchen

  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 cup dried lentils, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2-1/2 cups vegetable broth
  • 1 cup salsa
  • 12 taco shells
  • shredded lettuce, chopped fresh tomato, vegan cheese, avocado, limes

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.  Stuff in your shell of choice and serve with toppings as you have them available.

Skinny Bitch Curried Chickpea Patties

I have a love/hate relationship with the Skinny Bitch vegan book series.  I think it starts with the word skinny, something which I will never ever feel that I am, nor that I necessarily desire to be frankly…Thinner Bitch I will strive for I guess then.  At any rate, I present to you, a reason I’ll never be skinny….Curried Chickpea Cakes via Skinny Bitch Kim Barnouin’s Ultimate Everyday Cookbook.

Curried Chickpea Cakes
Makes 10 Servings

  • 1 (15-ounce/430 g) can chickpeas, drained and rinsed
  • 1/3 cup (20 g) sliced green onions, both white and light green parts
  • 1/3 cup (75 ml) light coconut milk
  • 2 teaspoons evaporated cane sugar
  • 2/3 cup (75 g) breadcrumbs, plus 1/4 cup (30 g) for coating
  • 1 teaspoon curry powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 2/3 cup (130 g) brown rice, cooked
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) grapeseed oil or toasted sesame oil, for pan searing
  1. In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl. Add the coconut milk, sugar, 2/3 cup (75 g) of the breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon until well combined.
  2. Stir in the brown rice and the salt.
  3. Mold into 10 mini patties.
  4. In a large sauté pan, heat the oil over medium heat (make sure it is preheated well in advance, so you get a nice crust). Add the chickpea cakes to the pan and sauté until there’s a nice golden sear on the bottom. Flip and sear the other side as well. Continue with the remaining cakes.
  5. Transfer to a paper-towel-lined plate to drain.

Serving Size: 123 g; Calories 170; Fat 7 g; Saturated Fat 1 g; Cholesterol 0 mg; Carbohydrates 23 g; Fiber 3 g; Protein 4 g

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