Michy's Foods tagged "Video" | Michy's Foods

Vegan Lentil Tacos

Posted on August 20, 2015 by Michelle Della Penna | 0 Comments

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!

Posted in 30 minutes of less, better choices, dinner time, easy dinners, easy meal prep, entrees, kid dinners, kid friendly, kid friendly meals, kid meals plant based, kids, low fat, nutritious, plant based, plant good, plantbased, quick healthy meals, quick meals, Recipe, vegan, vegan comfort food, vegan dr.ornish heart health ucla heart disease, vegan food, vegetarian, Video, weeknight meals, whole food, whole foods

Top 5 Pantry Essentials & my super simple Lentil Bolognese

Posted on August 10, 2015 by Michelle Della Penna | 0 Comments


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!

Posted in quick healthy meals, quick meals, vegan, vegan comfort food, vegan dr.ornish heart health ucla heart disease, vegan food, vegetarian, Video, whole food, whole foods

New Video: Veggie Fried Rice & Recipe

Posted on July 30, 2015 by Michelle Della Penna | 0 Comments

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!

Posted in 30 minutes of less, 30 minutes or less, better choices, dinner time, easy dinners, easy meal prep, entrees, kid dinners, kid friendly, kid friendly meals, kid meals plant based, low fat, nutritious, plant based, plant good, plantbased, quick healthy meals, quick meals, vegan, vegan comfort food, vegan dr.ornish heart health ucla heart disease, vegan food, vegetarian, Video, whole food, whole foods

Make a summer salad pizza!

Posted on August 23, 2010 by michy | 1 Comment

It's summer, so why not delve into some delicious, seasonal produce!  This pizza salad is the perfect meal to serve at your next get together.  A classic cheese pizza (vegan, of course) topped by an organic arugula salad with heirloom tomatoes and California avocados.  It's bound to become one of your favorite, go-to suppers!

Posted in Recipe, Summer, Video

 

Recent Articles

Tags