Lentil & Black Bean Tacos with Shredded Carrots & Avocado

Here is another great vegetarian taco recipe for you to try! Full of flavor, full of health....these tacos are a total win!

This recipe makes about 8 small tacos. If you want to add meat, I think shredded chicken would be a good addition. Enjoy!

Ingredients:
1 Tbl coconut oil or extra virgin olive oil
1 medium onion, diced
5 garlic cloves, peeled and chopped
1 15oz can lentils, drained and rinsed
1 15 oz can black beans, drained and rinsed
12 cherry tomatoes, cut into quarters
1 tsp dried cumin
1 tsp dried coriander
1/2 tsp salt
1 tsp chili powder
juice of one whole lemon
8 taco sized tortillas

Topping Ideas:
shredded carrots
ripe avocado, cut or smashed
shredded cabbage
thinly sliced kale, green stems removed
chopped red or green bell pepper
chopped fresh or pickled jalapenos
sliced radishes
pickled onions (this is a must for my family!)
hot sauce
salsa
sour cream or plain Greek yogurt
pepitas
cooked brown rice

Directions:
Heat oil over medium heat. Add onions and cook for for 3 minutes. Add garlic and cook for an additional 2 minutes, stirring often so the garlic doesn't burn. Add quartered cherry tomatoes and cook for about one minutes. Add lentils, black beans, and spices. Stir and cook for a few minutes, until everything is incorporated and warm. The lentils and beans will start to break down a bit and become mashed, this is fine. Turn off the heat and squeeze the juice of one lemon over the lentil mixture and give a good stir. Now you are ready to assemble the tacos.

While lentil mixture is cooking warm tortillas. Add about 1/4 cup of the lentil mixture to a warmed tortilla and top with your desired toppings. I used shredded carrots, thinly sliced kale, pickled onions, cooked brown rice, sliced avocados and hot sauce on mine. Try to get as many fresh veggies in there as you can for a very healthy veggie taco! Enjoy!

Roasted Cauliflower Tacos with Chickpeas & Aioli Sauce

Who doesn't love tacos? Mexican food is a favorite around here, for sure! I make these cauliflower tacos all the time and they are always a big hit.  They are full of fiber and therefor filling, meat-free yet full of complex flavors, and most importantly, healthy and delicious!  

This recipe makes enough for about 8 small tacos. So if you have a hungry crew, I suggest doubling the recipe! Serve with rice, beans, and a small side salad. Oh and don't forget the chips and salsa! Enjoy! 

Ingredients:

Cauliflower

• 1 large head of cauliflower, rinsed and chopped into small florets
• 2 Tbl melted coconut oil or olive oil
• 1/2 tsp salt
• black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Roasted Chickpeas

• 15 oz can of chickpeas, drained and rinsed
• 1 Tbl coconut oil (melted) or olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Quick Chipotle Aioli

• 3 Tbl mayonaise or vegan mayo
• 2 tsp vinegar based hot sauce (I like Hank's)
• 2 tsp fresh lemon or lime juice
• 1 tsp honey
• pinch of salt & pepper

Other Ingredients:

• small flour or corn tortillas
• perfectly ripe avocado, cut into slices
• pickled onions
• a squeeze of lime juice, chopped cilantro, thinly slice radish, all optional toppings

Directions:

Preheat oven to 425F

Toss cauliflower with oil, salt, pepper and spices. Spread out on a parchment lined cookie sheet. Roast in the oven for 25-35 minutes, to desired doneness. Check on the cauliflower every 15 minutes or so and toss with a spatula so it cooks evenly. 

The chickpeas have the same spices as the cauliflower so you can make them both at the same time, if you like. Toss the chickpeas with oil and spices. Roast at 425F for 20-25 minutes on a parchment lined cookie sheet. I think the chickpeas are better a little on the soft side for these tacos, so don't cook them for too long making them crispy.

While cauliflower and chickpeas are roasting, slice the avocados and make the aioli sauce. Mix all the ingredients in the aioli sauce in a bowl and whisk until smooth. 

Warm tortillas by wrapping in foil and placing in a 300F oven for 5 to 10 minutes, or so. Or you can also warm them one by one in a dry frying pan turned to medium low heat. To assemble tacos place cauliflower, chickpeas, and sliced avocados on top of a warmed tortilla. Drizzle with the chipotle sauce and any other toppings you like! Serve with rice and beans or a small side salad. Enjoy!

Tropical Vacation Smoothie

This tasty smoothie makes me dream about lying on a beach in the Islands. The dates give is a natural sweetness. The strawberries make it a little bit tart. It tastes like sunshine in a glass. This recipe makes enough for two large smoothies - Enjoy!

Ingredients:

1 cup liquid (I used 1/2 cup almond milk & 1/2 cup water)

2 ripe bananas, fresh or frozen

2 orangesT, peeled

1 heaping cup of pineapple, fresh or frozen

1 cup strawberries, fresh or frozen

1 or 2 dates, pitted

1 inch nub of fresh ginger, peeled

1/2 tsp vanilla, optional

handful of ice cubes

unsweetened coconut, optional

Blend all ingredients, except coconut, in a high speed blender. Let ingredients run through two cycles of blending to make sure smoothie is smooth. Pour into glasses. Garnish with a sprinkle of unsweetened coconut, if desired. Drink immediately. 

Heavenly Hummus Dip

Hummus is such a tasty, healthy snack! It's very versatile and can be used to enhance so many foods. Of course we love dipping vegetables and pita in it - but it also tastes great on sandwiches and wraps, and spread on bagels and toast. Last night I made these Incredible Steak Fries (click for recipe) and this amazing hummus and we ate the fries and hummus, along with a big salad, for dinner. It was absolute delicious!!

Enjoy!

Ingredients:

2 jars garbanzo beans, drained and rinsed
juice AND zest from one lemon
1 1/2 tsp salt
2 tsp garlic powder
2 tsp cumin
1/3 cup tahini
1/3 cup extra virgin olive oil, extra for drizzling
1/3 cup water
sprinkle of paprika, for garnish

Directions:

Place beans in the bowl of a food processor with blade attached. Add lemon juice through water and blend until smooth and creamy. Scoop hummus into a serving dish and sprinkle with paprika and drizzle with a bit of olive oil, if desired. Enjoy with sliced pita, cut veggies, or in wraps and sandwiches.

Roasted Tomato Quiche with Caramelized Onions

 

This savory quiche was super yummy! Great for brunch or dinner and paired with a side salad.
Enjoy!

Ingredients:

• 3 Tbl olive oil, divided
• 1 Tbl butter
• 3 yellow onions, thinly sliced
• 1 tsp salt, divided
• 3 cloves of garlic, peeled and chopped
• 1 tsp. balsamic vinegar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• ready made pie crust 
• 1 c. gruyere cheese, shredded
• 4 eggs
• 2 Tbl whole milk
• 1 c. white cheddar cheese, shredded
• 2 cups of cherry tomatoes, cut in half (reserve a few sliced tomatoes to garnish quiche)

Directions:
Heat oven to 425F

Heat 2 Tbl oil and 1 Tbl butter in a Dutch oven over medium heat. Add the sliced onions and 1/2 tsp salt, stirring occasionally, for 10 minutes, or until the onions are soft and translucent.

Reduce heat to medium-low and cook for another 30 to 40 minutes or until the onions are well browned, but not crispy. Stir every five minutes or so to make sure onions do not burn. I added one Tbl of water to the pan about half way through cooking to keep onions soft. When onions are ready, reduce temperature to low and add chopped garlic; cook for another three or so minutes until garlic is beginning to lightly brown. Add 1 tsp balsamic vinegar and cook for and additional 10 minutes.

While the onions are caramelizing, roast the tomatoes. Line a baking sheet with parchment paper. Add halved tomatoes and drizzle with remaining 1 Tbl olive oil. Sprinkle with remaining salt, 1/2 tsp dried basil and 1/2 tsp dried oregano. Toss to coat. Roast in a 425F oven for 25-ish minutes. Check on tomatoes, if they are browned and oozing, they are ready. Cook for another 5-10 minutes until roasted to your liking. Remove from oven and set aside. 

Roll out pre-made pie crust and place into a lightly greased pie pan. I like to pre-bake my pie crust to make sure it is cooked some on the bottom. If you like, bake pie crust for 5-7 minutes in the oven at 425F. 

Place caramelized onions in the bottom of the pie crust. Sprinkle with gruyere cheese. Whisk the eggs and 2 Tbl milk. Pour egg mixture over the cheese. Evenly spread the roasted tomatoes over the egg mixture. Sprinkle the white cheddar over the tomatoes. Arrange the reserved tomatoes slices on top. 

Bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. (I like to place a foil cover over the quiche about half way through cooking to prevent the crust from getting too brown). Remove from oven and let sit for 10-15 minutes before slicing and serving. 

This quiche is wonderful served for brunch or dinner! It pairs nicely with a side salad. Enjoy! 

Chocolate Chip Oatmeal Vegan Cookies

I am always on the hunt for a delicious healthy(ish) chocolate chip cookie. These cookies really fit the bill! They are full of healthy ingredients, like flaxseed, oats and almond butter, and have no butter or refined sugar.  I really REALLY like the texture of this cookie - it is chewy and crunchy all at once! I found the recipe on the blog Beaming Baker. I love this blog....lots of great vegan treats and baked goods. Check out her blog!

Here is the Beaming Baker's recipe and instructions word for word:

Dry Ingredients:

1 cup gluten free rolled oats
3 tablespoons gluten free oat flour <I used almond flour>
2 tablespoons ground flaxseed
1 ½ teaspoons ground cinnamon
¼ teaspoon salt

Wet Ingredients 

2 tablespoons melted coconut oil
¼ cup unsalted, natural creamy almond butter
3 tablespoons pure maple syrup
3 tablespoons coconut sugar 
1 teaspoon pure vanilla extract

Add-ins: 
½ cup vegan chocolate chips <I use Lily's brand>
2 tablespoons walnuts, chopped (optional)

Optional Toppings:
2–3 tablespoons vegan chocolate chips

Instructions:

Preheat oven to 350F. Line a baking sheet with parchment paper or greased foil. Set aside. 

In a large bowl, whisk together all of the dry ingredients.

In a medium bowl, whisk together the wet ingredients.

Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips and walnuts, if using.

Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Optionally, dot cookies with chocolate chips. Using a fork, flatten cookies to desired thickness. The cookies will crumble at the edges a bit after flattening—use your fingers to squish the edges back together.

Bake for 10-14 minutes. <I baked mine for 12>. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack.

Allow to cool for 1 hour. Enjoy!

Tuscan Pasta with Cannellini Beans

I don't know about you, but I no longer have an abundance of food and pantry staples in my fridge and cupboards like I am used to. My husband has been making sporadic trips to the grocery to stock up for the week, but I keep finding myself needing this or that....I'm now making a lot of my regular recipes with quite a few ingredients missing. 

Tonight I wanted to do a pasta dish, so I took a peek in my pantry. I had marinara sauce, I had cannellini beans, an onion and some carrots in the fridge. Okay, I thought, I can make this work. The most exciting part of all is I had some Beyond Sausage! I thought, "Now this will be a feast!" HA! Normally, I would have used fresh herbs, but even with dried herbs, this quick, hearty meal was quite tasty! I had some leftover pizza dough and made garlic butter knots to serve along with it. Everything was yummy and everyone was happy! 

Ingredients:

1- 2 Tbl extra virgin olive oil
1 medium onion, diced
2 medium carrots, evenly diced

3 garlic gloves, peeled and diced
1 can cannellini beans, drained and rinse
24 oz jar of your favorite pasta sauce (I like Rao's)
1/2 tsp dried oregano
1/2 tsp dried basil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
16 oz long pasta, like bucatini, linguini or spaghetti

1/2 to 1 cup of pasta water or broth to thin the sauce, optional

2-4 links of sausage, I used plant-based Beyond Sausage (my fave!), cooked and sliced

Parmesan

Directions for the Sauce:

Add olive oil to a large pan and set to medium low. Add diced onions and carrots. Cook for 10-15 minutes, adding a little water, 1 Tbl at a time, to the pan as needed to prevent sticking. Carrots should be soft when ready. Add garlic cloves and cook for another 2 minutes or so. Add beans, spices, salt, and pasta sauce to pan. Give it a good stir. Heat until warmed through. If you like, add 1/2 a cup to 1 cup of the pasta water or broth to the sauce to thin it a bit. 

Scoop pasta sauce over cooked noodles. Arrange cooked and sliced sausage on top. Sprinkle with parmesan. Serve with a side salad and good bread. Enjoy!