Let me tell you a little bit about this recipe. A long time ago, about 8 years or so ago, my husband (who was then my boyfriend, soon to be fiance) decided he would make me a special Valentine's dinner. Admittedly I was a little nervous because the only thing I'd ever seen him cook before was something he could put in the microwave. But, he had a few tricks up his sleeve. Apparently he was a master at one dish; chili. And when you think of Valentine's day, don't you think of chili? Well, I didn't, at first...but, he made me the most delicious vegan chili I'd ever had; complete with rice and cornbread shaped life a heart. And so, for the last 7 years, we have continued the tradition of a Vegan Chili Valentine's Day. It's actually so sweet and I look forward to it every year. Even our little boys get excited about it! And so, without further ado, here is my take on my hubby's chili. Enjoy!
We asked and you answered! I wanted to know what topics you wanted us to cover most on our blog and overwhelmingly, you all said "QUICK, EASY MEALS"! So, I've created a 5-day dinner menu along with shopping list, that I will post over the next 2 weeks. Most of the prep and even some of the cooking can be done ahead of time and all of the recipes require 30 minutes or less of active cook time. Do your shopping and prep on Sunday or before the week and your meals will be a breeze. These recipes are designed to feed up to 4 people, so if you have a larger family or in my case, a really big appetite, all of these recipes can easily be doubled without loosing any integrity.
Lastly, these meals are so versatile. If a recipe calls for broccoli but you prefer cauliflower swap it in. They can totally be customized to your family’s taste buds! Oh, and don’t forget to post pictures of dinners and post them to twitter or instagram @michysfoods. Enjoy, friends!
We'll be making:
Here is your shopping list for all of the recipes:
12 hard taco shells/soft tortillas (your preference)
1 lb pasta of your choice
2 cups brown rice (uncooked)
2 14 oz cans brown lentils OR 3 ½ C cooked brown lentils
1 14 oz can white beans
1 14 oz can black beans
1 14 oz can pinto beans
2 28 oz can crushed tomatoes
4 small yellow onions
4-6 large sweet potatoes or garnet yams
1 head garlic
1 bunch green onions
1 package taco seasoning (or you can make your own mix, see below*)
1 packet chili seasoning (or you can make your own mix, see below on "Chili Night" recipe)
terriyaki sauce (or you can make your own, see below on "Healthy Fried Rice" recipe)
½ C cashews (or nut of your choice)
sesame seeds (optional)
1 ½ C frozen stir fry vegetables
Olive Oil, Coconut or Non-GMO vegetable oil (whatever you have on hand)
vegan cheese of your choice
vegan sour cream (optional)
First Up: Lentil Tacos
My family absolutely loves this recipe. I make it almost every week. Once you fill your crunchy taco shell with the hearty lentils and top it with all the fixin's, you won't even realize it's vegan! Enjoy!
1 14-oz can brown lentils (or about 1 3/4 C cooked lentils)
1 small onion, diced
2 cloves garlic, minced
1/2 packet taco seasoning (OR use the homemade recipe below*)
1/4-1/2 C water
12 taco shells or tortillas
1 avocado, sliced
1/2 C vegan cheese, grated
vegan sour cream
Warm up a large skillet to medium heat with a light drizzle of oil. When the pan is hot, add the onions and a dash of salt. Cook for about 2-3 minutes until they are translucent. Add the garlic and mix, making sure not to burn. When the garlic is fragrant, add the lentils and taco seasoning; mixing well. Add about 1/4 cup of water to loosen up the mixture and bring to a boil. Stir frequently and then lower to simmer for about 10 minutes to let the flavors meld. While that is cooking, prepare all of your toppings and warm your shells or tortillas in the oven (325 for about 3-4 minutes). Taste the lentils and adjust seasonings in necessary. Spoon into shell and top with your favorite toppings and enjoy! See, wasn't that easy?!?!!?
*Homemade 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
1/2 tsp oregano
People are always asking me for tips on how to make quick and healthy meals for their families. They just don't have the time. By the time they get off work, pick up the kids, eek through traffic and finally get home, the last thing they want to do is spend an hour getting dinner on the table. I get it. So, here are 5 must haves in your fridge to make meal time much more manageable.
On Sunday night once my kids have gone to sleep, I start to make a loose map of meals for the week and make sure that I have some things cooked and on hand in the fridge to make meal time easier. By washing, prepping and cooking things on Sunday, I find that my week nights are much more manageable.
1. Baked Sweet Potatoes/Russet Potatoes: We love potatoes at our house, especially sweet potatoes. I usually bake up 6-8 big potatoes (roast at 425 for 30-40 minutes depending on how big) at the beginning of the week. I store them in my glass tupperware and they are ready to go. Sometimes we make baked potato night with all the fixins' or sometimes I'll dice up the sweet potato and make a quick hash. You can also slice them up, toss in a little olive oil and herbs and through under the broiler for some quick fries. Potatoes are also great taco fillings. Saute with some taco seasoning and stuff inside a crispy taco shell. Potatoes are actually quite nutrient-dense, help keep your sugar levels steady and leave you feeling full.
2. Rinsed Greens: I always, always, always have my salad spinner in my fridge full of greens; red leaf, kale, spinach-whatever. It may not sound like much, but having greens ready to go is one of my best practices. It doesn't seem like much, but rinsing and sorting through a bunch of spinach can be really time consuming, especially if it just came from the ground. With ready-to-go greens, you can make a quick salad, saute up some greens and garlic or make a smoothie. We all need to make sure we're getting our greens and making them accessible is one of the best ways to make it easy to do so.
3. Cooked Brown Rice/Quinoa: This is a must! I try to cook up a bunch of brown rice at the beginning of the week and just keep it in the rice cooker bowl in the fridge. Brown rice can take 40 minutes to cook and even quinoa can take 20 so having this already done is a huge life saver. You can do a quick fried rice with veggies and tofu or saute it up with your "pre-cleaned" greens and sweet potatoes! You can even sprinkle it on top of your salad for a heartier meal.
4. Cooked Lentils: We love lentils in our house and substitute them for pretty much everything but they can take awhile to cook. Having them cooked and ready to go will cut out a lot of prep time. You can use them in a bolognese sauce, taco filling or sloppy joes. You could also saute them with your cooked rice. Lentils are so filling and are rich in protein, folate and iron. They may be the healthiest food out there!
5. Ready-Made Sauce: Ok, here is where we can tie all of these things together; with a sauce. I always have a vegan cheese sauce and tahini dressing ready to go to top off salads or rice bowls. But use whatever is your favorite; terriyaki sauce, hot sauce, hoisin-whatever you and your family likes best. And if you don't want to make it yourself, take a little help from the store and keep your favorite topping in your fridge. A good sauce always ties the meal together so pick out your favorite and keep it on hand.
I hope this little list helped. What are some of your favorite things to have on hand?