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.
These are a great addition to salads, sprinkled on top of soups, and especially with the Chickpea Curry Lettuce Wraps. Super easy to make. The only problem with these is that they are difficult to stop eating.
This recipe for baked tofu is one of the first things I made when we switched to a plant-based diet. I found the recipe in Dreena Burton’s Eat, Drink & Be Vegan, which has great recipes. I made a few adjustments but Dreena gets all the credit for the dish.
If you’re thinking “BBQ, and lentils – in a taco!? Weird!”, think again. It’s delicious. Of course, if you aren’t a fan of BBQ, you won’t like it because it has a strong BBQ flavor. Personally, I’d like the lentil mixture without the sauce just as much, but the BBQ is yummy. These are easy to make and so flavorful. We enjoy them topped with my homemade non-dairy sour cream (see in Recipes on this site for Sour Un-Cream), raw cabbage and lime.
Note: this recipe is gluten-free only if you use a BBQ sauce that is gluten-free.