Recipes
"Lentil Taco"
Lentil Taco Recipe
Cup chopped onion
1 garlic clove, minsed
1 cup dry lentils, rinsed
1 TBSP chili powder
2 tsp ground cumin
1 tsp oregano
14 ounces water
1 cup salt-free salsa
Salt-free seasoning to taste
Combine all ingredients in a crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and in salads.
I've also cooked this on the stove and in my Instapot, so it is very flexible and can be adapted to your favorite cooking method.
I found this recipe in "Unprocessed" by Chef AJ. Enjoy!
1 garlic clove, minsed
1 cup dry lentils, rinsed
1 TBSP chili powder
2 tsp ground cumin
1 tsp oregano
14 ounces water
1 cup salt-free salsa
Salt-free seasoning to taste
Combine all ingredients in a crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and in salads.
I've also cooked this on the stove and in my Instapot, so it is very flexible and can be adapted to your favorite cooking method.
I found this recipe in "Unprocessed" by Chef AJ. Enjoy!
"Cornbread"
"Creamy Tomato Spinach Pasta"
Creamy Tomato Spinach Pasta
1 onion, chopped 3 cloves garlic, chopped 1 cup mushrooms, chopped 3 tablespoons tomato paste 15 oz. of canned tomatoes, drained 2 ½ cups of oat milk 2 ½ cups vegetable broth ½ cup nutritional yeast 16 oz. dry pasta 5 oz. fresh spinach (or frozen) Salt and pepper to taste Dried basil and parsley to taste Sauté the onion and garlic in a dutch oven. Add the tomato paste, then mushrooms. Sauté until onions are translucent. Stir in the basil and parsley. Add the canned tomatoes, salt and pepper, oat milk, and broth. Pour in the pasta and simmer for 10 minutes. Then stir in the nutritional yeast and spinach. Taste for seasoning, cook a few more minutes for thickening. Enjoy Inspired by "Creamy Dairy-Free One Pot Pasta” presented by BuzzFeed Tasty Vegetarian |
"Spicy Black Bean Soup"
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Spicy Black Bean Dip
The Spicy Black Bean Dip could hardly be simpler - just take one 15 oz. can of black beans and one 16 oz. jar of your favorite salsa, and blend to the desired consistency! 1 15 oz. can black beans, drained 1 16 oz. jar salsa Blend until desired consistency Chocolate Chip Cookies
These are delicious! They were a hit today at the demo and the Outdoor Expo! Follow this link for the recipe: https://www.forksoverknives.com/recipes/vegan-chocolate-chip-cookies/ Here are the changes I made ... I used whole wheat flour for all flour and cashew butter instead of almond butter. MORE RECIPES COMING SOON |