Recipe in Vegetarian Times

So I went out to get the mail before and to my surprise my Vegetarian Times came. I have been waiting for the April/May issue for months because they were planning to publish my Black Eyed Pea Cakes & Confetti Corn recipe. Finally, I got to see it in print. If you don't have the issue yet check it out here. (pats herself on the back)

Tacos!

I must say, now that I am veg I enjoy tacos even more than before. I don't feel like crap after eating them and I know in my heart its so much healthier. Plus, they are so delicious! Here is a quick recipe you can whip up under 30 minutes and everyone will love. Even those meaty taco lovers.

Feeds 2-4 people

- a half bag of Quorn crumbles or a box of crumbled Seitan
- 1 small onion
- 5 garlic cloves
- olive oil
- cumin, chili pepper, salt & pepper
- cilantro
- a half 28 oz. can of crushed tomatoes
- optional:1 small bell pepper

Chop up the onion, pepper and garlic. Saute onions & peppers in a medium heated pan with 2 tbsp of olive oil until translucent. Add the garlic and cook for another minute or two. Add a tsp or so of cumin, chili pepper and cilantro and a little salt and pepper. Mix well and add crumbles. Mix again. Let cook for a few minutes and add tomatoes. Let it all cook together for 5 - 6 minutes and serve.

I love making rice with this dish. I add a little Earth Balance and salt when cooking and then a little cilantro when its done. Make a taco bar filled with cheese, lettuce, sour cream, salsa - whatever you love on tacos. Use vegan alternatives as well if you want. Enjoy!

Vegan Lentils and Pasta

I made a yummy dish for lunch today and had to share it with my readers. Not only is it delicious, its packed with protein and flavor. Plus, its easy to make. It is perfect for lunch, brunch or dinner and can also be a side dish. I think it would be good to serve at a party as well. This dish is vegan but if you wanted to add some parmesan cheese, that's fine too. But it certainly doesn't need it. Happy Cooking!

Ingredients:
1 cup of any small pasta - I used Dischi
1/2 cup of lentils
3 cups of veggie broth - I use Rapunzel Vegan Veggie Cubes w/ Sea Salt
1 small onion - You can use 3 shallots instead
3 cloves of garlic
parsley
1 tbsp of olive oil

First, cook the lentils until they are soft. This could take about 20 minutes or so.
While they are cooking, chop the onion and garlic. If you are using fresh parsley, chop that too.
Once the lentils are cooked, drain and put aside.
Boil the veggie broth and add the pasta. Cook on medium high.
In a small pan, pour the olive oil and saute the onions on medium heat until they are translucent, about 5 -8 minutes.
Then add the garlic and saute another 5 minutes. Turn heat off.
When the pasta is done, add the lentils, onions and garlic and mix.
Simmer on low for another 5 minutes.
Add the parsley and serve.

* Makes about 4 servings