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Vegan Lentil Tacos

Vegan Lentil Tacos

Serves 4

1 14 oz can brown lentils, rinsed

1 small red onion, diced

2 cloves garlic, minced

1/3 C water

*2 Tbsp taco seasoning (or use home made recipe below)

4-8 taco shells

Assorted taco toppings; sliced avocado, chopped tomatoes, diced green onion, vegan cheese, hot sauce etc.

*Taco Seasoning

2 Tbsp chili powder
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp cumin
1/2 tsp corriander

 

Warm a large skillet on medium heat. Add a small amount of grapeseed oil (or 2 tablespoons of water for a non fat version) and add the onions. Add a pinch of salt and let cook until softened and translucent, about 5 minutes. Add the garlic and cook another few minutes until soft and fragrant. Add the lentils, water and seasoning. Let simmer for 5-10 minutes or until the water has absorbed. Scoop filling into taco shells and add your favorite toppings. Enjoy!

Lentil Bolognese (shhh, don’t tell anyone it’s vegan!)

Lentil Bolognese

Serves 4-6

1 lb pasta of your choice; reg or g/f

3 garlic cloves; minced

1 small yellow onion; diced

1 tsp dried oregano

1-28 oz can crushed tomatoes

1-14 oz can brown lentils; drained & rinsed

salt & pepper

olive oil

2 Tbsp nutritional yeast

 

Fill a large pasta pot with water and set to boil. Heat a dutch oven or medium size sauce pan on medium heat.  Add a tablespoon of olive oil (or for a low fat version, add 2 tablespoons of water) and add onions, along with a generous pinch of salt.  Saute the onions for 2-3 minutes or until translucent.  Add the garlic and cook until fragrant (be careful not to burn).  Add the oregano, tomatoes and another pinch of salt and stir.  Bring to a boil and reduce to simmer.  Add the lentils and stir together.  Note: if you have any red wine on hand, feel free to add 2-3 tablespoons to the sauce at this point. It will add a nice depth and richness to the sauce and the alcohol will cook out.

Let the sauce simmer together for about 15-20 minutes. Once the pasta water is boiling, add a heavy handed dash of salt.  Remember, your pasta water should taste like the ocean-that’s how it gives your pasta it’s flavor! Cook your pasta according to package instructions.  Taste your sauce and adjust seasonings if necessary.  Your sauce should have reduced down a little bit and may be a little thick. If you prefer a thinner sauce, add a few spoonfuls of the pasta water to the sauce until you achieve the desired consistency.

Once the pasta is done, use tongs to gently shake the pasta and put it directly into a pasta bowl or directly into the sauce pot-DO NOT RINSE YOUR PASTA, PEOPLE! You will wash away all of the beautiful starch and flavor that work into the sauce! Add the desired amount of sauce to the pasta and enjoy! Sprinkle with a little nutritional yeast for a cheesy flavor!

New Video: Veggie Fried Rice & Recipe

Hello there, friends! Did you watch my latest video? My recipe for veggie fried rice is the perfect way to use up some of those fridge essentials. Feel free to use your favorite veggies and nuts (or whatever is on hand). Make the rice ahead of time and this recipe comes together in well under 30 minutes. Let me know what you think.

Veggie Fried Rice

Serves 2-4

2 C cooked brown rice

2 C diced veggies; onions, asparagus, corn, bell pepper, carrots, broccoli etc.

1/4 C tamari, soy sauce, bragg’s aminos or coconut aminos

1 14 oz firm tofu; drained & dice to 1 inch cubes

1/4 C nuts; cashews, peanuts or almonds work best

2 tsp sesame oil (optional)

Drain and press your tofu (optional) before dicing. Place tofu in a large bowl and add 2 tablespoons of the soy sauce and set aside to marinate. In a large skillet, warm on medium heat with a tablespoon of vegetable oil. Add your vegetables and saute for a few minutes until soft. Add in your nuts for a few minutes until they start to get some color. Add in your rice and toss together. Press down gently with the back of your spoon for another couple of minutes. Gently toss in the tofu and soy sauce along with an additional 2 tablespoons of soy sauce. Cook for another 2-3 minutes until everything is warmed through. Drizzle in the sesame oil if using and serve. Enjoy!

Top 5 Fridge Essentials for your Plant Based Kitchen & Miso Citrus Marinade Recipe

Did you see my latest video? It’s my top 5 fridge essentials! Below is my recipe for a miso citrus marinade that you can use to top tofu, salads or sauteed veggies. You can also just slurp it up with a spoon, it’s that good. I hope like it! Here’s what you need:

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Miso Citrus Dressing

Yields about 1 C

1/4 C white or yellow miso

3 Tbsp maple syrup

1 Tbsp tamari, soy sauce, bragg’s aminos or coconut aminos

1 Tbsp apple cider vinegar

1 clove of garlic, minced

Juice of one grapefruit or orange (about 3 Tbsp)

Mix all of the ingredients together and add 2-4 tablespoons of water until you achieve desired consistency. Enjoy!

*Tofu Quick Tip: For a quick pan fry, remove tofu from container and pat dry with a towel. Gently press down on the tofu to remove some excess liquid or use a tofu press (video on that coming soon). Slice into 1/4 inch slices. Heat up a non stick skillet on medium high heat. Spray with a little non stick spray and then add the tofu. Sear on each side for about 3 minutes, or until golden brown. Season lightly with salt. Remove from heat and use as needed.

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Lentil Mac n’ Cheese

Hello again! Here is my recipe for 15 minute vegan mac n’ cheese. I guarantee that you will love this dish. It is so simple to make and so nutritious and filling. And, hey! Have you checked out our youtube channel yet? Watch the video for this recipe and more!

Vegan Lentil Mac n’ Cheese

Serves 4-6

1 lb pasta; your choice

1 1/4 C cooked, drained brown lentils

1/3 C nutritional yeast

1/3 C non dairy milk

3 Tbsp vegan butter

Cook your pasta according to package instructions. Drain and put back into pot. On medium heat, add your butter, milk and nutritional yeast. Stir until creamy. Add the lentils and stir to combine. Season with salt and pepper to taste. Enjoy!

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Black Bean Burgers

Here is a super simple and yummy meal that comes together quickly. These burgers will be a hit among vegans and omnivores alike. Enjoy!

Michy’s Black Bean Burgers

1 can black beans

1 C cooked brown rice

1/2 small red onion, diced

1/2 C corn

1 pasilla chili, diced

1/3 C oats

1/4 C vital wheat gluten

1 tsp oregano, cumin, corriander & paprika

Makes 4-6 patties

Preheat oven to 375.

In a large stock pot, saute onion and chili on medium heat with a little water and a pinch of salt for 5-6 minutes, or until soft. Drain the beans and add to the pot along with the rice and season with spices and more salt if needed. Turn off the heat. Using a potato masher, gently mash the ingredients together. You don’t want everything to become mushy but you want to loosen the beans a little so that it is easier to form a patty. Once you can see some of the beans have broken up add the corn, the vital wheat gluten and oats and mix well. Let sit until totally cool. Using an ice cream scoop, scoop a patty onto a non stick cookie sheet and press down evenly.

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Bake for about 25-30 minutes, turning once, until patties have browned and firmed. Top with your favorite toppings and enjoy!

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