Black Bean Taquitos

These are from Vegan Comfort Classics – so good! I made a few changes to the recipe, you can pretty much use any veggie – I had shredded carrots so that is what I used.

  • 1 small onion, chopped
  • 1 bunch green onions, chopped
  • 4 cloves garlic
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 can black beans, rinsed
  • 1 jalapeño, chopped
  • 1 c carrots, grated
  • 1 4 oz can diced chilies
  • Corn Tortilla, small
  • Vegan Nacho Cheese sauce
  • vegan sour cream

Preheat oven to 350.

Combine all ingredients except the tortilla, nacho sauce and sour cream in a food processor and pulse to combine and roughly chop. Pour into a bowl and stir in 1/2 c nacho sauce. Steam the tortillas lightly so you can work with them. Add 2 tbsp bean mixture and roll, repeat and place in a baking dish. Spray with olive oil. Bake for 20 minutes until crispy.

Drizzle with sour cream and nacho sauce.

Serves 4 – 6.

Farro with Carrots

This is the perfect side to roasted chicken – so good.

  • 1 c Farro
  • 12 oz shredded carrots
  • 1/3 c Parmesan cheese, grated
  • 2 tbsp olive oil
  • 1 bunch of scallions, chopped
  • Salt and pepper

Cook Farro according to package. Add 1/2 c more water and bring to a boil. Stir in carrots and reduce to simmer. Cook until water is absorbed. Stir in olive oil, cheese, scallions and season with salt and pepper.

Serve 4.

Veggie Enchiladas

These recipe is adapted from Nopalito – if you leave off the cheese they are vegan. Pick the prettiest veggies you can find at the farmers market – you can use any combo of veggies that is in season for this recipe.

Cilantro Salsa

  • 16 tomatillos, husked
  • 4 jalapeños
  • 4 cloves garlic
  • Salt
  • 1/4 c cilantro
  • 1/4 c white onion

In a medium pot, combine tomatillos, jalapeños and garlic, cover with water and bring to a boil, then simmer for 15 minutes.

Drain and add to blender with the remaining ingredients, blend till smooth. Chill until ready to use.

Enchiladas

  • Oil for cooking
  • 1 c onion, diced
  • 1 garlic, minced
  • 1 1/2 c carrots, diced
  • 1 1/2 c small cauliflower florets
  • 1 1/2 c zucchini, diced
  • 1 1/2 c broccoli florets
  • 1 batch salsa (above)
  • 12 corn tortillas
  • 3 c jack cheese, shredded

Preheat oven to 350. In a large skillet or Dutch oven heat 1/4 c oil over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining veggies, raise heat to high and cook for 10 minutes, stirring occasionally, until al dente. Add salsa to the pan and bring to a boil, then turn off the heat.

In a dry pan, heat tortillas over medium heat until soft – about 1 minute per side.

Scoop 1/4 mixture into tortilla and fold or roll and place in a baking dish, repeat. Pour any remaining filling and salsa over the top and sprinkle with cheese. Bake for 20 minutes until heated through and cheese is melted.

Serves 6.

Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

  • 3 c diced broccoli
  • 2 c carrots diced
  • 2 c white onions, sliced
  • 2 c butternut squash, cubed
  • 3 c potatoes, cubed
  • 6 tbsp cascabel oil

Cascabel Oil

  • 6 Cascabel chiles, stemmed
  • 2 guajillo chiles, stemmed
  • 1 c grape seed oil
  • 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

Cumin-Coriander Roasted Carrots with Pomegrante and Avocado

This salad is so good – the roasted carrots with the creamy Avocado – perfect!

Ingredients:
20 carrots
2 tbsp olive oil
2 tsp cumin, ground
1 1/2 tsp corriander, ground
1 tsp chili flakes
salt and pepper
2 ripe avocados
1/4 c walnuts, toasted
4 c spinach
cilantros

1 c greek yogurt
1 clove garlic, minced
1/4 c pomegrante seeds

Dressing:
1 tbsp pomegranate molasses
1 clove garlic, minced
1/4 tsp dijon
1/3 c oliveoil
1/4 tsp honey
1/4 tsp lemon juice

Combine dressing ingredients in a small jar, shake to combine.

Stir together the yogurt, garlic and Pom seeds and set aside.

Preheat oven to 400. Place carrots in a single layer. Toss with olive oil, spices and season with salt and pepper. Bake for 30 minutes turning a couple times. 

Toss the spinach with a little dressing to coat. Top with avocado, walnuts, carrots and yogurt sauce.

Serves 6.

Moroccan Carrot Salad

This salad is so simple and packs a ton of flavor!

Ingredients:
1 lb shredded carrots
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp alleppo pepper
1/4 tsp salt
Juice of 2 lemons

In a small sauté pan, heat the oil and stir in the cumin, paprika and alleppo, cook for 2 minutes until fragrant.

In a bowl, toss the carrots with lemon juice and spiced oil. Chill.

Serves 4.

Salmon with Carrot and Cucumber Salad

  
BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Ingredients:
Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

Salmon
1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Salmon
Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.