2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
2 teaspoons mushroom powder, optional
1 1/2 teaspoons hot smoked paprika
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper, or more based on how spicy you want the mix
1 lb ground pork
1/2 c water
Heat pork over medium heat in a skillet, stir in spices and cook until browned add water and cook over low heat until water absorbed.
Serve in taco shells with lettuce and avocado.
This is so easy and so yummy, thank you Bon Appetite for this winner! You can use whatever cheese you have on hand I had some firm goat cheese.
½ tsp. kosher salt, plus more
10 oz. baby spinach
1 14-oz. can artichoke hearts
1 large garlic clove, finely chopped
2 oz. Parmesan, finely grated
2 Tbsp. mayonnaise
Juice of ½ lemon
Dash or 2 of hot sauce
Freshly ground black pepper
2 oz. soft goat cheese, crumbled
4 slices country-style bread
4 slices hard goat cheese
Heat broiler. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
Drain artichoke hearts and press out as much liquid as you can. Toss all the ingredients except bread and hard cheese into a food processor and processor and pulse till chopped and combined.
Spread on bread, top with cheese and broil for 5 minutes until the cheese is melted and bubbling.
Thinly sliced Shawarma meat has always been one of my things. I’m not moving toward a vegetarian lifestyle, and this vegan meat dish has all the crunchy, seasoned flavors of Shawarma without the meat! What?!! So good for body and soul. If your not vegan, give it try! It’s quite tasty!
- 1/4 Vegan Shawarma, sliced thin
- 2 tsp vegetable or grape seed oil
- 4 flatbread
- Lettuce leaves
- Red onion, thinly sliced
- 1 tomato sliced thin
- 1/4 cucumber, sliced thin
- Creamy cucumber sauce*
- Hot sauce
Heat vegetable oil in a large skillet over medium heat. Cook vegan Shawarma until brown, 5 – 6 minutes.
Spread cucumber sauce on flatbread, top with lettuce, tomato, onion, “meat” and more sauce.
Creamy Cucumber Sauce:
- 1/2 English cucumber
- 1 c vegan mayo
- 2 tbsp lemon juice
- 2 cloves garlic
- 2 tsp Apple cider vinegar
- 1 tsp dill
- Salt and pepper
Toss everything in a blender and purée till smooth. Chill in fridge till ready to use.
This recipe comes from Bon Appetite – with some minor adjustments. I used soy sausage, use regular chorizo if you prefer. It makes for great leftovers too.
- 2 cups wheat berries
- 4 tbsp olive oil, divided
- 12 oz soy sausage, casings removed
- 1 garlic clove, finely grated
- 1/2 c plain Greek yogurt
- 2 tbsp lemon juice, divided
- 2 tsp za’atar, plus more for serving
- Salt and pepper
- 1/2 c pomegranate seeds
- 1/4 c coarsely chopped min
- 1 bunch scallions, thinly sliced, divided
- 3 Persian cucumbers, thinly sliced into rounds
- Pine nuts
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8–10 minutes. Transfer to a medium bowl with a slotted spoon.
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za’atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za’atar. Sprinkle with pine nuts.
So easy and so tasty – this is quick pantry staple dinner.
- 1 tsp olive oil
- 2 shallots, sliced thin
- 2 cloves garlic, chopped
- 2 – 12 oz jars water packed roasted red peppers, chopped
- 1 qt chicken or veggie stock
- 4 tbsp pecorino romano
- 4 oz Orzo or fergoli
In a medium pot heat oil over medium heat add shallots and garlic and cook until golden. Transfer to a blender add red peppers, stock and cheese – and purée. Return to pot over medium heat add pasta and cook according to directions. Serve with a little grated cheese. Serves 4.
I am becoming obsessed with bowls! This one is from Diana Henry and it is so good!
This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.
1 ripe banana, mashed
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond
Whisk together eggs, banana, apple and cinnamon.
Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.
Too with coconut flakes and almond butter.