Skillet Taco

This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

  • 1 tbsp oil
  • 1 onion, sliced thin
  • 3 bell peppers, diced
  • 1 lb vegan or ground meat of choice
  • 1 packet Taco seasoning
  • 1 14oz can fire roasted tomatoes with chilies
  • 1 c frozen corn
  • 1 can black beans, rinsed
  • Vegan shredded cheese
  • 1 avocado, diced
  • 3 green onions, chopped
  • Black olives, sliced

Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

Scoop into bowls and top with cheese, avocado, green onions and olives.

Serves 4 – 6.

Cucumber Avocado Salad

This salad is so good – cucumber and avocado play so well together!

  • 3 tbsp olive or avocado oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 large avocado, chopped
  • 4 Persian cucumbers, sliced thin
  • 1 c arugula or spinach

Combine oil, vinegar, garlic, salt and pepper in a small jar.

Place remaining ingredients in a bowl, toss with dressing and serve.

Serves 4.

Lime and Chili Tofu Tacos

This make for a quick meal on Taco Tuesday! You could easily use a firm fish if tofu’s not your thang.

  • Dried chili flakes
  • Juice & zest of two limes
  • Olive oil spray
  • Salt and pepper
  • 1 block firm tofu, sliced thin
  • Head of butter lettuce
  • Corn tortillas
  • Pickled jalapeño
  • Cilantro, chopped
  • Green onions, sliced thin

In a large dish place slices of tofu, season with chili flakes, zest and salt and pepper. Pour lime juice over tofu and let rest for a few minutes.

Heat a griddle over medium high heat and spray with oil. Cook tofu on both sides until crispy.

Serve with lettuce, tortillas and top with cilantro, green onions and jalapeño.

Serves 4.

Asparagus Soup

It’s spring and the Hayward Farmers Market is brimming with load of gorgeous limited time produce, which means I buy things that aren’t on my list, and I end up with too many veggies at the end of the week. This week I turned all the spring extras into this heavenly soup. If you don’t have spring onions, use a like white onion, if you don’t have green garlic, use a couple cloves of garlic, just remove the green germ (it makes the garlic taste bitter). It’s cooking so have fun! If you want to be fancy steam the tips and serve them on top of the soup with a dallop of creme fraiche.

  • 3 – 4 spring onions, sliced thin
  • 3 – 4 bulbs green garlic, sliced thin
  • 2 – 3 thin leeks, sliced thin
  • 2 – 3 tbsp olive oil
  • 2 bunches of asparagus, sliced thin
  • 1 quart vegetable stock
  • 2 c water
  • Salt and pepper
  • Truffle oil

In a large pot, heat 2 tbsp oil over medium heat, add onions, garlic and leeks, sauté until soft, adding addition olive oil if needed. Stir in asparagus, stock, water and season with salt and pepper. Bring to a boil, then reduce to simmer and cover. Cook for 30 – 40 minutes, until asparagus is soft. Use an immersion blender to purée. Drizzle with a little truffle oil and voila!

Serves 4.

Grilled Veggie with Tahini Sauce

This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons

  • 1 bunch of asparagus
  • 1 bunch of spring onions, large ones halved
  • 1 bunch of green garlic
  • 1 bunch of garlic scales
  • Young fava beans whole
  • Avocado, halved and sliced
  • Toasted sesame seeds
  • Nutritional yeast
  • 1 c cooked black rice
  • 1 c cooked lentils

Tahini Sauce

  • 1/2 c tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 c water

Combine in a blender until smooth.

Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.

Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.

Serves 2.

Hawaiian Salad with Pineapple Tahini Dressing

The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.

Dressing:

  • 1 1/2 Tbsp tahini sauce
  • 2 tsp Grade B maple syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pineapple juice
  • pepper

Combine all ingredients in a small jar and shake.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c pineapple chunks
  • 2 tbsp unsweetened coconut
  • 1/4 c nuts of your choice, toasted and chopped
  • 1/4 c dried cranberries or pineapple

Add to a large bowl drizzle with some dressing and toss to coat.

Serves 2 – 4.

Chocolate Date Balls

So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.

  • ⅔ cup roasts pistachios
  • 6 Medjool dates, pits removed
  • ⅓ c tahini
  • ¾ tsp. kosher salt
  • ¼ c unsweetened cocoa
  • 1/4 c toasted, shredded unsweetened coconut

Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.

Makes about 12 balls.