Taco Tuesday!! These are packed with veggies and oh so good. It comes together in les than 20 minutes so perfect for a weeknight meal.
- 1 15 oz can fire roasted tomatoes with chilies
- 6 oz soy chorizo, crumbled
- 1 can black beans, drained
- 1 onion chopped
- 1 bell pepper chopped
- 1 jalapeño, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp salt
- 1 tbsp olive oil
- Cheese – vegan or regular
- 1 avocado, sliced
Combine all filling ingredients in a large skillet. Cook over medium heat for 15 minutes, stirring several times.
Fill tortillas with filling and top with avocado and cheese.
These are heavenly and filling! I served them with some grilled asparagus. If you are vegan, just leave off the cheese. These make for great left overs, reheat in the oven for 20 minutes.
- 6 portobello Mushrooms, gills scrapes off and cleaned
- 2 tbsp balsamic
- 2 tbsp olive oil
- 1 tbsp tamari or soy sauce
- 1/4 c pine nuts toasted
- 1 can Artichokes in water, drained
- 1 c spinach
- 1/2 c basil leaves
- 8 cremini mushrooms
- 4 cloves garlic
- 1/2 white onion
- 2 tbsp lemon juice
- 4 tbsp olive oil
- Salt and pepper
Preheat oven to 350.
Combine balsamic, olive oil and tamari in a small bowl. Spray a large baking dish, add mushrooms and drizzle with marinade. Turn a couple times to coat and marinate for at least 30 min.
In a food processor combine stuffing ingredients and pulse to combine leaving slightly chuncky.
Stuff mushrooms with mixture and bake for 30 minutes. Top with cheese and bake 5 more minutes to melt cheese.
This is one of those pasta dishes you can make when there nothing in the house and it comes together super quick! Leave off the cheese and it’s 30 day friendly, drop the Pancetta and it’s vegan!
- 3 tomatoes diced
- 1/4 c mushrooms or 1 small can canned mushrooms
- 6 oz grilled artichoke hearts chopped
- 4 oz diced Pancetta
- 1/4 c grated Parmesan
- 1/4 c parsley chopped
- 6 oz pasta
Cook pasta according to package.
In a 12 inch skillet over medium heat, cook Pancetta until crispy, add tomatoes, mushrooms and Artichokes, cook 5 min. Stir in pasta, adding a little pasta water if needed, cook over low heat stirring. Top with cheese and parsley.
Serves 2 – 4.
This salad is so good I love the combo of hot and cool and soft and crunchy.
- 3 c parsley sprigs
- 1 c basil sprigs
• 1/3 c plus 2 tablespoons extra-virgin • 3 cups loosely packed parsley sprigs
- 1 cup loosely packed basil sprigs
• 1/3 olive oil
- Salt andPepper
- 2 c 1 1/2-inch Romanesco florets
- 1 garlic clove, minced
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 1 head of butter lettuce, leaves torn
- 1/2 c cherry tomatoes, halved
- 1 medium, firm-ripe Hass avocado, diced
Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with
1 tbsp of the olive oil and season with salt and pepper.
In a medium bowl, toss the Romanesco with 1 tbsp of the olive oil and season with salt and pepper. Grill the Romanesco over moderately high heat, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes; return to the bowl.
Grill the herb bouquet, turning often, until charred in spots, about 2 minutes. Transfer the bouquet to a work surface, discard the string and stems and chop the charred leaves.
In a large bowl, combine the chopped herbs with the garlic, lemon zest, lemon juice. Whisk in 1/3 c of olive oil and season with salt and pepper. Add the Romanesco, lettuce, tomatoes and avocado to the bowl and toss to coat; serve.
This is inspired by Ottelenghi! So good, so healthy, and great for lunch.
1 c green lentils, cooked and drained
2 c baby spinach
2/3 c parsley
2/3 c light olive oil or walnut oil
1 tbsp red wine vinegar
2 cloves garlic
Salt and pepper
1 bunch of asparagus, steamed and cut into 1/4 inch segments
3 1/2 oz pecorino, grated
Combine spinach, parsley, garlic, oil and salt and pepper in a food processor. Purée and place in a large bowl. Toss with lentils and asparagus. Serve with lemon and cheese.