Another tasty version of vegan taco meat that resembles ground beef. I didn’t have enough cauliflower so I added some leftover lentils (from recipe below) and it turned out perfectly. I’m all about finding ways to sneak in a few more lentils to my diet so I might do the same next time I make this recipe.
I pan-fried the mixture for about five minutes but it started burning to the bottom of my pan so I decided to throw it on a sheet pan and bake the rest of the way. I bumped the oven temperature to 375 degrees and baked for 10 minutes. The end result was a perfectly crumbly, slightly crunchy taco meat. The recipe provides instructions for an oven-baked version (350 degrees for 30-40 minutes). I plan to skip the pan-frying next time for easier cleanup. I served on corn tortillas with guacamole, shredded purple cabbage, pickled onions, and a smoky red salsa. It was delish!
Hearty Spaghetti with Lentils & Marinara Sauce
Quick, easy, and full of flavor! I love the lentils from this recipe. It’s become one of my favorite ways to prepare lentils. They are delicious on their own and can easily be adapted for other recipes. Lentils are a great alternative to ground beef in pasta dishes. They are packed with protein and fiber and don’t contain saturated fats.
If I have extra time, I’ll chop onions, garlic, and other veggies (e.g., carrots, peppers, mushrooms) and add them to the sauce. I finely dice the veggies as toddlers tend to prefer a smoother sauce. If you have little ones who are really sensitive to texture, you can blend the sauce (I recommend using a high-powered blender). If you’re cooking for adults (especially omnivores), larger diced veggies are nice as they help give the sauce a meatier texture.
Despite its simple ingredient list, this chili packs a lot of flavor. It has a nice smoky, sweetness with just a touch of spice from the chili powder. I’m not a huge fan of canned diced tomatoes so I used 1 can of crushed tomatoes and 1 can diced tomatoes. I had leftover kidney beans so I used those in place of pinto beans. Garnish with chopped cilantro, sliced avocado (or a scoop of guacamole), and crushed tortilla chips. Great as leftovers and freezes well!
This was my first time using stoneground (medium-grind) cornmeal. It definitely gave the cornbread a more interesting texture than the standard boxed cornmeal. The crumb had a little bit of grit but was still fluffy, moist, and crumbly.
The bread tastes buttery, sweet, and has a nice corn flavor (which comes from the courser grind cornmeal). It was maybe a little too sweet for my taste. The recipe calls for 1/4 cup brown sugar and 1/4 cup agave. I used honey in place of the agave, which is technically less sweet. Next time I make this, I’ll cut the total amount of sweetener by a third, or possibly in half if I use agave. I didn’t use the rosemary as I was serving with chili, but I’m sure it would be a delicious addition if serving alongside any other dish that pairs well with this herb.
Chia Seed Pudding
I make this recipe several times a week for breakfast:
- 1/2 cup unsweetened soy milk
- 1 1/2 tablespoons chia seeds
- 1/2 scoop protein powder (I like Truvani’s vanilla plant-based protein powder)
Instructions: Stir ingredients together with a whisk. Let sit for 5 minutes, then stir again to breakup any chia seed clumps that have formed. Let sit for another 5-10 minutes. Top with berries and granola, or I often add the mixture to a small bowl of oatmeal.
Most recipes I’ve come across call for 2 tablespoons of chia seeds per 1/2 cup of milk. I prefer my chia pudding less congealed, which is why I use 1 1/2 tablespoons and only let it sit for 10-15 minutes. The protein powder helps thicken the pudding. If you choose to forgo the protein powder and use an alternative sweetener (e.g., honey or maple syrup), you’ll need to let the mixture sit for longer in order to get a pudding-like consistency.
Chia seed pudding is a great make-ahead recipe. Just remember, the longer chia seeds sit in liquid, the more moisture they absorb. If you leave for more than a few hours and find the pudding is too thick for your liking, you can stir in more liquid. Just be careful not to overdo it as the chia seeds likely won’t absorb any of the additional liquid.
Recipe adapted from Love and Lemons chia seed pudding.
Other recipes I’ve made recently:
Creamy Aubergine (Eggplant) Curry
I thought this recipe was good but needed a little extra something. Having recently made Rainbow Plant Life’s red lentil curry (delicious!) I took a note out of Nisha’s book and added some almond butter and lemon juice to “add richness and a pop of freshness” to the curry. I also added roasted carrots to make the dish more colorful and cashews for texture.
I used lite coconut milk, so the end result wasn’t quite as creamy. I tend to prefer using light coconut milk as it isn’t quite as heavy on the stomach. It also has fewer saturated fats than regular coconut milk, which is good from a health perspective. For maximum flavor, make a day in advance; magic happens when you let the flavors meld in the fridge overnight.
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