Category: Vegetarian

Full-on Taco Bar

6/30/2019

Filling:
2 cups chopped sweet onions
1 cup chopped red sweet pepper
½ of a fresh jalapeno Chile pepper, seeded and finely chopped
2 cloves garlic, minced
3 cups cooked brown lentils or two 15-oz cans lentils, rinsed and drained
1 to 2 cups low sodium vegetable broth or water
1 15-oz can fat-free vegetarian refried beans
¼ cup reduced sodium taco seasoning

Toppings:
Tortillas, shredded lettuce, chopped tomatoes, avocado, fresh cilantro, salsa, taco sauce, olives, brewers yeast, sprouts, chopped onion

In a large skillet cook onions, sweet pepper, jalapeno, and garlic over high until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Stir in lentils, broth, refried beans, and taco seasoning. Bring to boiling; reduce heat. Simmer, covered, 5-7 minutes or until slightly thick.
Serve lentil mixture in warm tortillas with toppings.

From The Engine 2 Cookbook by Rip and Jane Esselstyn

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Split Pea Salad

6/10/2019

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½ cup dry split peas (green, yellow, or a mix)
1 ½ cups broth (any flavor) (optional)
2 green onions*
1 cup tomatoes, diced*
¼ cup parsley, chopped*
¼ cup Italian salad dressing

In a small saucepan, combine split peas and water or broth. Bring to a boil. Reduce heat and simmer until just tender but still holding their shape, 20 minutes. Drain if needed. Set aside to cool.
In a bowl, combine the cooked split peas, onion, tomatoes, and parsley. Add the dressing and toss lightly.
Chill 20 minutes or serve warm.
Refrigerate leftovers within 2 hours.

This dish is better the next day. *You can use whatever vegetables you have on hand.

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Simple Beet Salad with Goat Cheese

4/7/2019

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If you love beets, you'll absolutely adore this salad. The sweet, earthy flavor of the beet is front and center. Besides the time it takes to roast the beets, the salad is quick to assemble and makes an excellent side dish in any meal.

Ingredients

3 or 4 medium beets
1 avocado, diced
4 to 5 tablespoons water
¾ cup cilantro, chopped
½ medium yellow onion, chopped
½ cup pumpkin seeds, toasted
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt and pepper to taste
2 to 4 ounces of goat cheese

Directions
To roast the beets

Preheat the oven to 400 degrees F.
Wash and scrub the beets. Slice off a small portion of the top or bottom of each beet, so the beets sit on the flat surface of the baking dish without falling over. If you want the beets to cook more quickly, cut the beets in half.
Place the beets in a medium-sized baking dish. Add the water to the baking dish and cover the dish loosely with foil.
Cook the beets for 45 minutes or until tender.
Let the beets cool and then peel and cut them into bite-size chunks.

To assemble the salad

Mix the beets, avocado, cilantro, onion, and pumpkin seeds in a medium-sized mixing bowl.
Drizzle the red wine vinegar and olive oil over the salad and mix.
Add salt and pepper to taste.
Sprinkle the goat cheese and top of the salad. Toss and serve.

Yield: 4 servings
Prep time: 45 minutes to cook the beets and 15 minutes to prep the salad
Adapted by Megan Wellman from Sauvie Island Organics Farm Blog at www.sauvieislandorganics.com/blog/?p=2790, author Katherine Deumling, 2013.

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Full-on Taco Bar

Split Pea Salad

Simple Beet Salad with Goat Cheese

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Full-on Taco Bar

Split Pea Salad

Simple Beet Salad with Goat Cheese

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