Uncategorized Vegan Vegetarian

Red Lentil Vegan Tacos

I know, I know. I make tacos all the time. The thing is, tacos can be made with infinite and fun ingredients. They can be packed with meat, full of seafood, loaded with veggies, or all of those things at once. They can be straight-up traditional Mexican tacos or created with other cultures’ favorite foods weaved in, such as Korean barbecue or Indian masala. 

This taco recipe is vegan and just as flavorful as meat tacos. It’s simple, inexpensive and so yummy. This version of “taco meat” is delicious in corn tortillas, burritos, and salads. It freezes well and easy to portion out for weekday lunches. If you’re a vegan, top these with salsa, guacamole, vegan cheese, and vegan sour cream. If you’re not a vegan and want to add more, load these up with cheese, sour cream, and maybe even a fried egg, and you will love these tacos. 

So, it looks like I’m not planning on reigning in my taco obsession anytime soon. Expect to see lots more taco recipes from me in the near future. 



1 c. red lentils

1 Tbsp. olive oil

1 medium onion, finely chopped

1 jalapeno pepper, finely chopped

3 cloves garlic, minced

2 Tbsp. taco seasoning

3 c. vegetable broth

Salt and pepper to taste








Cheese, sour cream (vegan or traditional)

Heat olive oil over medium high heat in a skillet. Add the onions and jalapeno and cook for about 3-5 minutes, or until the onion is soft and fragrant. Add the garlic and cook for 1 more minute. 

Mix in the taco seasoning, lentils and broth. Bring to a boil, then reduce heat to medium low and simmer for about 15 minutes, or until lentils are soft and most of the broth has cooked off. 

Serve the lentils in warm tortillas or on top of a salad. Top with all of your favorite taco toppings!

Sides Uncategorized Vegan Vegetarian

Lebanese Quinoa Tabbouleh Salad

This version of tabbouleh salad is prepared in the Lebanese fashion, but swaps out the traditional bulgur for quinoa for an extra protein boost. Tabbouleh salad is the most popular salad in Lebanon, and in many other countries across the Middle East and Meditteranean. It’s vegan, economical, and packed with refreshing, clean ingredients. 

I prefer the parsley-heavy Lebanese version of tabbouleh salad, as opposed to the more grainy versions often made in the United States. After all, tabbouleh salad is supposed to be a parsley salad. If you are apprehensive about making a salad that is parsley-based and contains no lettuce, give this recipe a shot. You may decide this herb salad is your new favorite thing. 



1/2 cup cooked quinoa, rinsed

2 c. fresh parsley, chopped

½ c. fresh mint, chopped

1 cucumber, finely diced

1 pint grape tomatoes, halved

3 green onions, sliced

Salt and pepper to taste


Juice from 2 lemons

½ c. olive oil

1 clove of garlic, minced

Salt and pepper

Cook quinoa according to package directions and allow it to cool completely (this can be done earlier in the day or even the day before). When the quinoa is completely cool, mix in the vegetables, parsley, and mint together in a large serving bowl.

Whisk the dressing ingredients together in a small bowl and then pour over the quinoa and veggies. Mix together thoroughly and serve cold. 

Uncategorized Vegan Vegetarian

Vegan Cold Winter’s Night Tahini Buddha Bowl

With all of the overindulging I have done over the holidays, all I have been craving over the last few days is healthy, clean food. It’s that time of year when we need to get on the healthy wagon again. I couldn’t be happier to reset my body and nutrition. This delicious Buddha bowl is such a great starting point. It’s satisfying, filling, packed with flavor, and so clean. 

The beauty of Buddha bowls is that they’re adaptable. You can really add the veggies you like and customize. This particular Buddha bowl was comforting, tasty, and warm as-is, but would be delicious with broccoli, brussels sprouts, asparagus, beans, or even falafel. The tahini sauce is so delicious, so be sure to pour it on generously!



2 cups cooked quinoa

2 Tbsp. olive oil

1 large sweet potato, thinly sliced

1 tsp. cumin

1 tsp. cayenne

2 tsp. garlic powder

2 tsp. curry

2 tsp. turmeric

Salt and pepper

Red pepper flakes

4 large handfuls of kale, chopped

Tahini sauce

Chopped green onions for garnish


1 15 oz. can of chickpeas, rinsed

1 Tbsp. olive oil

2 tsp. garlic powder

1 tsp. cumin

1 tsp. cayenne

1 tsp. turmeric

Salt and pepper, red pepper flakes

Cook the quinoa according to package directions. Preheat oven to 425 degrees. 

On one baking sheet, combine all ingredients for the chickpeas. Spread the chickpeas out evenly and bake for about 15 minutes. Season with salt and pepper.

While the chickpeas are baking, mix together the sliced sweet potatoes, olive oil, and spices in a large bowl. Spread out on a large baking sheet and cook for 10 minutes. Flip over and cook about 10 more minutes, or until the sweet potatoes are soft and lightly browned. Massage kale with olive oil and add salt and pepper. Place kale on top of sweet potatoes and cook for about 2 minutes, or until wilted. 

In a small bowl, whisk together all of the ingredients for the tahini sauce and set aside. 

To assemble the bowls, place a large scoop of quinoa in the bowl. Top it with sweet potatoes, kale, chickpeas, and green onions. Drizzle with tahini sauce. Serve immediately.

Uncategorized Vegan Vegetarian

Easy and Super-Tasty Vegan Chorizo Tacos

Does the word vegan make you automatically assume that the meal is not going to be good? If so, I’m sorry to inform you that you are wrong. Dead wrong. These vegan tacos are hearty, delicious and every bit as satisfying as their meaty counterparts. These tacos are full of flavorful ingredients that will leave you wondering why you’d ever even need to have meat tacos again. 

And if you think cooking vegan is a chore, you’re wrong again. This meal literally takes less than 10 minutes to make and requires very few ingredients, but it somehow tastes like a meal that requires much more effort. These tacos are amazing on their own, but over-the-top yummy when topped with all of the good stuff, like avocado, cilantro, green onions, salsa, and vegan sour cream. I guarantee if you try these once, you’ll make them again in the future.


Meatless chorizo, 2 links – I like Simple Truth

1 Tbsp. olive oil

1 medium sweet potato, diced

1 can black beans

Salt and red pepper flakes, to taste

Heat olive oil over medium meat in a skillet. Add diced sweet potatoes and cook for about 5 minutes or until soft and lightly browned. Add the chorizo and black beans and cook for another 2 minutes or so, or until heated through. Add salt and red pepper flakes to taste. 

Place the filling in tortillas and top with anything you desire – I like avocado, cilantro, green onions, vegan sour cream and/or cheese, salsa.

Uncategorized Vegan Vegetarian

Easy, Delicious Hummus

Hummus is easily one of the most ideal snack foods to have around the house because it’s healthy, but tastes rich and indulgent. It tastes good on nearly everything: veggies, sandwiches, pita, crackers, bagels, chips, grilled chicken . . . the list goes on. Most people buy store-bought hummus for convenience, but it is so very simple to make your own hummus at home. Homemade hummus tastes so much better than even the best store-bought options. The only downside to making it yourself is that it disappears quickly. Good thing it’s easy and economical to whip up another batch! 


¼ c. tahini, well stirred

Juice from 1 large lemon

1 15-oz can of garbanzo beans

1 garlic clove

2 Tbsp. olive oil

1 tsp. cumin


2 Tbsp. water

1 tsp. paprika

1 Tbsp. fresh parsley, chopped

Put tahini and lemon juice into the food processor and process for about 1 minute, or until smooth. Add olive oil, garlic, cumin and process again for about 30 seconds. Add the drained garbanzo beans and process for 1-2 minutes, or until very smooth. Add water, 1 Tbsp. at time, if the hummus is too thick. Process again for 30 seconds. Add salt to taste. Serve in a bowl, drizzled in a little olive oil, and top with paprika and fresh parsley.

Sides Uncategorized Vegan Vegetarian

Homemade Sauerkraut

I fell in love with fermenting cabbage by accident a few years back when I belonged to a CSA. I was overwhelmed by the amount of cabbage I had amassed and had run out of ways to cook it. A lightbulb went off in my brain and I realized that I could make sauerkraut and it was last forever, or at least nearly forever. The first time I tasted my own sauerkraut, I realized that I could never buy store-bought again. It’s so much fresher, crispier and brinier. Best of all, it’s insanely easy to make! You only need two ingredients, a wide mouth jar and a little time.


One medium head of green cabbage
2-3 tsp sea salt

Rinse cabbage in cold water and remove outer leaves. Reserve one to use later.

Using a sharp knife, cut the cabbage in quarters and remove the core. Then slice into even, thin ribbons (this will ensure that the pieces ferment evenly).

Place the cabbage in a large bowl and pour in 2 teaspoons of salt. Massage the cabbage with your hands until the The cabbage appears a bit translucent and shiny. Taste to test the level of saltiness. If you would like your sauerkraut a little saltier, add a bit more. Continue to massage until there is brine pooled in the bottom of the bowl. Once you are able to squeeze the cabbage and brine runs out freely, you are ready for the next step.

Transfer handfuls of the cabbage into the widemouth jar and press it down. Continue to repeat until there is about 2 inches of space left at the top. Press down again until the brine rises above the cabbage. Place one of the reserved cabbage leaves over the top of your sauerkraut, but below the brine line. Cover the jar with a cheese cloth or paper towel and wrap a rubber band around it. Set it on a plate or cookie sheet, as liquid may leak out of the top.Move to a dark place and ferment for 5-14 days.

Taste the sauerkraut beginning at five days so that it is fermented to your desired taste. Once your sauerkraut is ready, put a lid on it and refrigerate. Sauerkraut will last for about six months in the refrigerator.