Recipes

Category

Currently showing posts tagged entree

  • Super Star Lentil Taco Salad

    Dreaming of warmer days and summer fresh vegetables, I made the next best thing and put together a simple and savory lentil taco salad. Fresh tortillas are topped with tomato seasoned lentils and perfectly grilled chili spiced veggies. Finish with sliced avocado or guacamole, some chopped cilantro or parsley and drizzle of hot sauce and you have yourself a lovely meal. This took me about 25 minutes to put together, including the homemade tortillas I made from scratch! (Which are soooo easy, if you'd like to know how please just email) Here is the recipe, very versatile, full of healthy plant protein and perfect for a quick weeknight meal.


    Star Lentil Taco Salad

    Serves 2-4

    Prep time: 10 minutes Cook time: 15 minutes

    Ingredients:

    1 1/2 cups green or brown lentils
    3 cups vegetable broth or water
    1 cup chopped tomatoes (canned or sun-dried are fine)
    1 1/2 tsp salt
    1/2 tsp turmeric
    1/2 tsp black pepper
    1 tsp chili powder (or to taste)
    2 Tbsp balsamic vinegar
    1 cup red onion, sliced
    1 cup mushrooms, sliced
    1 cup red pepper, sliced
    1 cup broccoli, cabbage, or brussels sprouts, sliced
    1/2 cup cilantro (or parsley), chopped
    1 tsp medium-high heat oil (avocado, canola, grape seed, coconut)
    1 avocado, sliced
    corn tortillas, 2 per person

    Other vegetables to use: carrots, potatoes, cauliflower, zucchini


    1. Combine lentils, broth or water, 1/2 tsp salt, tomatoes, turmeric, and black pepper in a medium pot and bring to a boil. Cover and reduce to a simmer, and let cook for 15 minutes until lentils are soft and liquid is absorbed

    2. While cooking lentils, heat oil in large skillet over medium high heat. Add chili powder to oil and stir. Add all veggies, onion through broccoli and saute until lightly browning and softening, about 5-10 minutes. Add cilantro, 1/2 tsp of salt (or more to taste) and 1 Tbsp of balsamic vinegar. Stir and remove from heat.

    3. Individually warm tortillas in a pan to soften and gently wrap them in a clean dish towel to keep warm.

    4. When lentils are done cooking, stir in 1 tablespoon of balsamic vinegar (or lemon juice), and add salt if needed. Place a heaping spoonful of them on plate, top with sauteed veggies and sliced avocado. Cut tortillas into triangles (like cutting a pie) and arrange around lentils and veggies.  Drizzle with hot sauce if desired and serve!

  • Three Bean Chili over Skillet Corn Cakes

    It is officially fall here in Seattle, the clouds have come in, and naturally chili is the first thing we will cook.  After our "Bring on the Beans" cooking class this past weekend, we are still in a bean frenzy. I made about 10 cups too many beans while preparing for class, and while I froze some, there were still too many begging to be eaten. So here it is, a brand new Fire and Earth Kitchen creation. The skillet corn cakes this chili sits atop, are absolutely delicious, but not at all necessary in order to enjoy this colorful masterpiece. If you're short on time, serve it a la carte, or with some bread or tortilla chips. Perfect food to warm a rainy day. As always, 100% vegan, gluten-free, and soy-free. Enjoy!


    Three Bean Chili and Skillet Corn Cakes

    Serves 4-6 Prep time: 15 minutes Cook time: 25-30 minutes

    Ingredients:

    The Chili:
    1 can kidney beans, drained and rinsed
    1 can black beans, drained and rinsed
    1 can chickpeas, drained and rinsed
    1 onion, chopped
    1/4 lb mushrooms, chopped
    1/2 cup celery, chopped
    1 carrot, chopped
    1 cup sweet potato, cubed
    1 cup corn kernels, fresh or frozen
    1 cup broccoli florets
    1 Tbsp high heat oil (avocado, canola, peanut, etc)
    1 Tbsp chili powder
    1 tsp salt (or to taste)
    1 Tbsp maple syrup (optional)
    1 Tbsp turmeric
    1 Tbsp paprika
    1/2 cup nutritional yeast (optional)
    1 tsp "Liquid Smoke" (optional-for smokey flavor)
    1 large 28 oz can of chopped tomatoes (or 3-4 cups fresh tomatoes)

    The Corn Cakes:
    1 cup masa harina (corn flour with lime)
    1 cup Bob's Red Mill Gluten-Free All Purpose Flour
    1/2 cup polenta (coarse cornmeal)
    1 tsp salt
    1/2 tsp baking powder
    2 Tbsp maple syrup
    2 Tbsp oil
    1-1 1/2 cups water


    1. Start the chili in a large pot or deep skillet. Heat the oil to medium heat, add the chopped onion, celery, carrot and mushrooms and saute for 3-4 minutes. Add the sweet potato, corn, and broccoli. Add the kidney and black beans. Process the drained chickpeas in a food processor (or mash by hand in a bowl) until they resemble crumbs. Add to pot as well.

    2. Add all spices, maple syrup, salt, Liquid Smoke, nutritional yeast and tomatoes. Add water if necessary. Bring to a gentle simmer and let cook undisturbed for 20 minutes until sweet potatoes are cooked through and nice chili consistency has been reached.

    3. In a medium bowl, whisk together all dry ingredients for corn cakes, masa harina though baking powder. Add wet ingredients, maple syrup through water. Stir well and heat skillet to medium high heat. Add 1 Tbsp of oil and spoon batter onto pan, tilting pan to spread into a circle. When browning on bottom and bubbling on top, flip over and cook 30-45 more seconds. Repeat.

    4. Serve chili atop corn cakes, with a dallop of vegan sour cream if you like.