Posts Tagged ‘delicious vegan recipe’

Butternut Squash Lentil Tacos

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Happy 2017!

I don’t know about you, but I spent the holiday season indulging a bit more than usual.

It’s the time of year when I find it hardest to turn down perfectly baked Christmas cookies and red wine while I cozy up by a fireplace.

I spent a week in Steamboat Springs, Colorado with my sister-in-law’s family the week before Christmas and Chanukah. To say it was delightful would be an understatement.

FullSizeRender.jpg I cooked almost every meal for 11 adults and 2 children and I didn’t hold back on the heavy cream or decadent cheeses.

While I’m not big on skiing, I love the culture around the sport. Meaning I thrive at sipping on hot cocoa or coming in from the cold for a big bowl of chili, and if I am very lucky, taking a dip in the hot tub to help relax the muscles.

I skied a total of one half day the entire trip, but partook in all the other activities like a boss.

FullSizeRender.jpg-6 The holidays are now over and reality has set in, which isn’t a bad thing.

I am not going to come at you with any New Year’s Eve clichés, but I thought it would be wise to post a recipe that you may want to make when you’re feeling kind of lazy, looking to stay on a budget, and want to eat a delicious, healthy dish. 

Here’s a little tip from me to you: MEAL PREPPING AHEAD OF TIME IS WHERE IT IS AT MY FRIEND! Planning what I am going to eat for the week and chopping ingredients in advance has saved me SO much time, money and stress in the long run. It’s simple- Meal planning makes cooking more enjoyable.

FullSizeRender.jpg-4 Anyone who knows me can tell you that I love going to restaurants, but it’s usually not cost effective. The urge to dine out is tempting since I live in Manhattan which is arguably the food capital of the world.

IMG_6477 Not only is eating at a restaurant expensive, there is a good chance that there are hidden calories laced into every scrumptious bite.

Also, when I spent that week in December with my two adorable nephews who are 2.5 and 8 months old, I realized that eating at home is much preferable for many families because… have you ever been at a restaurant with a toddler and a baby? Suddenly the idea of cooking even for 13 people for the week became tremendously more appealing.

I love the results that staying home and cooking new dishes has had on my skillz. The more I cook, the more I enjoy figuring out which meals scale easily and can be prepped in advance to accommodate various diets and food allergies.

FullSizeRender.jpg-7 FullSizeRender.jpg-5 The recipe I am sharing today is the perfect meal post-holidays when it’s time to put down the hollandaise, renew your gym membership, and make healthier choices. Aside from being vegan, this dish is easy to make and Sam and I LOVE the way it tastes! It is so versatile that it started off as a dish on it’s own, but then one day I had corn tortillas on hand, so I turned this meal into lentil tacos. Hello new taco Tuesday recipe!

IMG_6460 I am also going to give you another little tip to make this recipe 100 x easier: If you don’t have the time to do your prep work in advance, buy your butternut squash pre-cubed at the grocery store. You will kiss yourself later for spending the few extra shekels and ultimately saving yourself a little time and effort.

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Eating the filling on it’s own with baked tofu + cabbage soup is another great dinner option!

Butternut Squash Lentil Tacos
Author:
Ingredients
  • 2 lbs medium butternut squash (I used pre-sliced butternut from Whole Foods), peeled and sliced into 1-inch cubes
  • ¾ cup black lentils
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin (optional)
  • Salt and freshly ground pepper
  • ½ cup crumbled goat cheese (optional)
  • 8 corn tortillas (certified gluten free if necessary)
  • Optional garnishes: shredded lettuce and guacamole
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
  2. To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili powder and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
  3. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
  4. Combine lentils, butternut squash, goat cheese, if using.
  5. To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
  6. To assemble the tacos, spoon an ample amount of filling down the center of your taco, top a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Simple guacamole (double if you love guac!)
Author:
Ingredients
  • 1 large avocado, diced
  • 1 tablespoon lime juice
  • ¼ cup diced tomatoes (optional)
  • Pinch of salt, more to taste
Instructions
  1. In a small bowl, combine the diced avocado, lime juice, tomatoes and salt. Mash with a fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.

Vegan Stuffed Mushrooms

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Holiday festivities are upon us and it’s time to whip out the best appetizer and party snack recipes. I attended an ugly Christmas sweater party this weekend (who knew Christmas sweaters would become hip someday) and later on this week I will be making edible gifts for many of the people in my life who make it so much sweeter. I just love this time of year. It’s what makes the harsh, cold weather actually bearable because many of us are feeling festive and jolly.

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Last year I posted 4 Perfect Christmas Hors D’oeuvres that were vegan, but they are actually great 365 days of the year. The recipe I am posting today is no exception. I grew up on stuffed mushrooms and I bet anyone who I was good friends with in high school would say that they grew up on stuffed mushrooms at the Wolfson house as well. They are one of the dishes that I hardly ever order out at a restaurant because they usually aren’t as good as the way that my family makes them (bragging, I know… but c’mon, I bet you have family recipes that you feel snobby about as well). To be honest, I also rarely order stuffed mushrooms at an establishment because many times they are not vegetarian and are stuffed with ingredients like bacon.

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I have mentioned previously that I am trying to be more vegan-ish and have been cutting down on my cheese intake. I can say with certainty that there is no one in the world that loves cheese more than I do- I’ve never met a cheese that I didn’t like… but it’s time for me to cut down. That’s why I tweaked my beloved family stuffed mushroom recipe from vegetarian to VEGAN. Guess what? They are just as delicious as they were before and I’ll tell you why in two words: nutritional yeast.

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If you don’t know what nutritional yeast is then you’ve been missing out, and it’s time that you become informed about this excellent vegan cheesy tasting substitute. Nutritional yeast is much tastier than the name makes it sound. It is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate.” Since it’s inactive, it doesn’t froth or grow like baking yeast does so it has no leavening ability.

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Not only is it tasty, but it also lives up to its name because it’s loaded with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein. It’s low in fat, is gluten-free, and contains no added sugars or preservatives. Because vitamin B12 is absent from plant foods unless it’s added as a supplement, look for nutritional yeast brands that contain B12.

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I have performed several taste tests to see if critics can differentiate between my vegetarian & vegan stuffed mushrooms (the only difference being that one has parmesan cheese and one has nutritional yeast), and no one knew which was which! YAY! A win for veganism where no one feels like they are sacrificing. If you are a stuffed mushroom fan, you’ll love this recipe. They are SO easy to make while maintaining an impressiveness that your guests will appreciate.

Vegan Stuffed Mushrooms
Author:
Ingredients
  • Ingredients
  • ½ cup panko bread crumbs
  • ½ cup nutritional yeast
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Salt and freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 28 large (2½-inch-diameter) cremini mushrooms, stemmed
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Stir the bread crumbs, nutritional yeast, garlic, parsley, salt and pepper, to taste, and 3 tablespoons olive oil in a medium bowl to blend.
  3. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 20 minutes. Serve.