I threw this together recently for dinner when it was over 100 degrees outside. Didn’t feel like a hot meal, and definitely didn’t feel like turning on the oven or spending a lot of time at the stove. The only cooking required is for the quinoa and that’s super quick, especially if you have a pressure cooker in which it quinoa takes 5 minutes at high pressure.
This is a great dish to share at a potluck, picnic, or for this coming weekend, a Labor Day BBQ. It holds up well in the fridge for a few days; the sauce/dressing soaks in quite a bit but the flavor is still there. Delicious on its own or on a bed of lettuce.
I’m so happy I figured out a way to use the huge bag of riced cauliflower I bought at Costco. This sauce is creamy and rich tasting without clogging arteries…. and as an added bonus, very easy to make. Great on veggies or whole grains, as well as pasta. Give it a try!!
Tacos are the world’s best food. That’s how we feel in my house, anyway. Tacos are just so versatile and easy. You can put practically anything in a tortilla and call it a taco! We use all sorts of different things like mushrooms, squash, potatoes, veggies, and all different types of beans. This one, using red lentils, is a staple for us. It’s super easy and is reminiscent of ground taco meat, like the kind we used to have back when we ate like crap and fried our tortillas (did I just say that?).
Of course, you can make tacos with the fake taco meat sold in stores, but that stuff is highly processed and has a ton of fat and oil. I’d much rather use healthy, fiber-rich filling and save my fat for avocado and Sour Un-Cream. I use my own, homemade taco seasoning but you can use store-bought if you’d like. For me, most of them are too spicy, salty and many have MSG. See below for my recipe. Also, see in Recipe Notes for slow cooker directions.
2 TBS chili powder, 2 TBS cumin, 1 TBS smoked paprika, 1 TBS sea salt, 1/2 TBS onion powder, 1/2 TBS garlic powder, 1 tsp oregano, 1 tsp sugar, 1/2 tsp pepper, 1/4-1/2 tsp cayenne. Shake everything up in a small jar and use whenever you make Taco “Meat”.
Now have at it!
I try to have a batch of these around as often as possible. They are so flavorful and easy to make. Great to have on hand to grab when you need something quick. They don’t quite come out crunchy but they are firm, and the sauce hardens somewhat as the chickpeas cool. If you want them crunchy, I would try cooking them longer, at a higher temp or use a dehydrator.
This was one of those recipes in which I had a craving for flavor (in this case, lemon) and a new dish was born. Yummy! I’ve been experimenting more and more with aquafaba, the juice from canned chickpeas, and really liking the results.
It looks like there are a lot of ingredients here but a lot of them are spices. It really isn’t any more labor intensive than any other loaf, muffin or cookie recipe I’ve got. The key is to put the blueberries in the bottom of the loaf pan so that when it cools and you flip it over, you have a yummy, dark purple blueberry topping. Cool looking and even better tasting.
This recipe came to me while I was working out, as many recipes do (I should be thinking about the workout and not food, I know!). I wanted to throw something together for an easy lunch and this is what I came up with. They are easy to make but taste like they were a lot of work. They’re moist but hold together well. Really yummy. I like serving them with avocado and Sour Un-Cream, or my Toasted Pepita Avocado Sauce as pictured.
I threw this together as a condiment for my BBQ Sweet Potato and Black Bean Patties and it’s delicious!
These babies were created when I just threw a bunch of pancake-related items in my Vitamix. I didn’t feel like measuring out the flour and I figured using rolled oats would work, blended along with everything else. And work it did! Yummy. Easy to make, healthy and delicious.
Feel free to add chocolate chips, blueberries or chopped/sliced bananas to the batter once it’s poured onto the griddle.