Summer Vegetable & Lentil Taco Filling

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On my quest to create some awesome vegan recipes with ingredients you can buy at Trader Joes,
I stumbled upon an easy taco filling.  Substitute any other of your favorite vegetables!  Just take note that their taco seasoning is bit spicy so go easy with it and if you want to use less you can add in some cumin or other spices for flavor without the heat.

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Makes enough for 6-8 tacos

Ingredients

2 Tbsp vegetable oil

1/2 small onion, peeled and diced

1 small zuchinni, ends removed and diced

2 large garlic cloves, peeled and finely chopped

1 Tbsp taco seasoning

1 Tbsp flour

1 cup vegetable broth or water

1 small tomato, diced

1 bag Trader Joes frozen Melodious Blend Lentils and Green Garbanzo

1 cup corn kernels, fresh or frozen

1/4 cup chopped cilantro

Method

Heat oil in a skillet over medium low heat.  Once hot, add onion and zuchinni.  Saute for 5 minutes giving a couple stirs.

Add in garlic and taco seasoning and cook 2 minutes.

Stir in flour and cook for 1-2 minutes.

Stir in broth, then add frozen lentil and green garbanzo mix, tomatoes, and corn.  Stir, then raise the heat to medium and bring to a simmer.  Cook 5-6 minutes until cooked through and sauce thickens.

Remove from heat and stir in cilantro.  Serve in tortillas, over rice, nachos.

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Crispy Tofu Tacos

Cinco de Mayo is just around the corner so it couldn’t be a better time for perfecting some of those Mexican inspired recipes, of course done vegan and healthy.  When I teach cooking classes people always ask me for tips on cooking tofu.  I think getting the right texture is the biggest challenge when cooking with tofu.  In this recipe I’ve used one of my secret weapons, the vacuum packed tofu that’s already been pressed.  Not the kind in water that you have to drain and press yourself.  This way you cut out a step and the tofu already has that firm texture.  You definitely wouldn’t a watery, mushy mesh of tofu in your tacos. Yuck.

 I love the House Foods Vacuum Packed Tofu, and the Cutlet is great too because it also has a “skin” on it, as well as great texture. And bonus – they’re CERTIFIED ORGANIC and NON-GMO CERTIFIED. So, so important when buying soy products. You can read more about GMO’s (Genetically Modified Organisms) on the Non-GMO Project site.

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Makes 4 tacos

Ingredients

1 Tbsp cumin

2 tsp chili powder

1 tsp garlic powder

1/4 tsp black pepper

1/2 tsp chipotle powder or cayenne (optional)

2 tsp low-sodium soy sauce (or gluten-free tamari)

1 8oz. package vacuum packed tofu such as House Foods (not the kind in water)

1/4 cup diced onion (or add 1/2 tsp onion powder to spices)

4 crispy taco shells, warmed in the oven

Fixins: Avocado (mashed with a pinch of salt), pico de gallo, shredded lettuce, hot sauce

Method

Mix spices in a bowl, then add soy sauce.  Crumble tofu into the bowl and mix with a fork to further break up tofu and thoroughly coat with spices.

Heat a skillet sprayed with cooking spray or lightly coated with oil.  Add tofu and onion.  Cook over medium-heat, stirring a few times, for about 5-8 minutes.  Spoon into tacos shells and pile on the fixins!

Vegan Frijoles Charros

One day I’ll get around to soaking dried beans overnight and cooking them for hours, but that’s not today.  There’s never enough time.  So I figured out a way to cheat use canned pinto beans while still developing a sauce for them to bathe in.  Very flavorful and so easy!  

Bonus: you can puree them or mash with a fork and you’ve got healthier refried beans or add a little extra broth or some salsa, puree and you’ve got yourself a dip.  I just love taking one recipe and morphing it into several different dishes.

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Makes about 2 – 1 cup servings


Ingredients

Cooking spray or oil

1/4 cup diced onion

1/4 cup green pepper

2 cloves garlic, chopped

1 tsp chopped jalapeno (optional)

1/2 cup diced tomato

2 tsp cumin

1 tsp chili powder

1/4 tsp chipotle powder (spicy) or smoked paprika (mild)

2 tsp red wine vinegar

1 1/2 cups vegetable broth

Salt and pepper to taste

1 can pinto beans, drained and rinsed

Method

Heat a lightly oiled, high-sided skillet over low-medium then add onion, pepper, garlic, and jalapeno with dash of salt.  Cook 5 minutes being careful not to let the garlic get brown.  Stir in tomato, cumin, chipotle or paprika, vinegar and let it cook for a minute, then stir in broth.  Simmer uncovered for 10 minutes.

Transfer mixture from the pan to a blender or food processor and puree.  Add back to the pan, season with salt and pepper to taste, and stir in the beans.  Let them cook over low heat for 5 minutes, then serve.