Chickpea Butternut Squash Tacos

This vegetarian tacos are the bomb! Mostly hands off time makes them even better.

  • 1 pack taco seasoning
  • 6 tbsp lime juice, divided
  • 1 tbsp olive oil
  • 1 can chickpeas, rinsed and drained
  • 1 lb butternut squash, diced chickpea size
  • 1 c chopped cabbage, sliced thin
  • 1 avocado, sliced thin
  • Mexican creama or sour cream
  • Taco sheslls
  • Hot sauce

Preheat oven to 400.

In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.

Toss cabbage with remaining lime juice.

Steam taco shells to soften for 10 min.

To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.

Serves 6. 7 WW points per 2 taco.

Stuffed Portobello Mushrooms

So good and only 4 WW points per mushroom! Did I mention they are super easy to make?

  • 4 portobello mushrooms, wiped clean and gills and stem removed
  • 6 oz artichoke hearts in water, chopped
  • 1 tomato, chopped
  • 8 kalamata olives, chopped
  • 4 oz mozzarella cheese, diced
  • Panko breadcrumbs
  • Olive oil spray
  • Parsley
  • Salt and pepper
  • Chili flakes or Aleppo pepper

Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.

In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.

Serves 4 as a side, 2 as a main. 4 ww points per mushroom.

Sausage and Cabbage

I found this wonderful French sausage at Market of Choice cooked it with some cabbage and onions for the perfect fall meal!

  • 1 lb sausage
  • Olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic minced
  • 1 medium head of cabbage, shredded
  • Salt and pepper
  • 1 tbsp red wine vinegar

Heat 1 tbsp of olive oil in a 12 inch skillet over medium low heat, cook until browned then flip and repeat. Remove from pan, add onions, cabbage, garlic and cover, stirring occasionally until wilted, about 10 min, stir in vinegar, season with salt and pepper. Return sausage to the pan, cover and cook for 5 minutes.

Serves 4.

Spinach and Artichoke Frittata

This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!

  • 1 bunch of green onions, sliced thin
  • 15 oz artichoke hearts, chopped
  • 8 large eggs
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/2 creme fraiche
  • 1/2 c shredded Parmesan
  • 1 tbsp olive oil
  • 6 c spinach

Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.

Heat oven to 400.

Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.

Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.

Serves 4.

Heirloom Tomato Broth with Tarragon

This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!

  • 2 lbs heirloom tomatoes, cored and cut into small pieces
  • 1 quart chicken stock
  • 1 tsp salt
  • 1/2 c fresh tarragon, minced

In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.

Serves 6.

25 calories, 1 g fat, 1 G protein

Snail Butter Green Beans

This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!

  • 1 lb green beans, trimmed
  • 4 tbsp unsalted butter
  • 3 tbsp minced garlic
  • 1/2 c parsley, chopped
  • 1 tsp salt
  • Pepper
  • A few drops lemon juice

Steam green beans for 8 – 10 minutes until tender.

In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.

Serves 4.

Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.