Viva La Veggies!!
Brian and I can't get enough mexican food. It is probably our favorite cuisine. We routinely throw impromptu mexican fiestas that can entail tacos, margaritas, sombreros, ponchos, and yes, pinatas.
While I didn't have the energy last night for a full blown fiesta, I was able to make some kickin' vegetarian/vegan tacos. Mexican food is perfect for vegetarian diets - the cuisine is full of flavorful veggies and spices. Here's one way to enjoy veggies mexican style:
Ingredients
Sprouted Corn Tortillas (or sprouted wheat if you can eat gluten)
1/2 cup rinsed lentils
1 cup water
1 cup diced onions
1 bell pepper diced
1-2 tbs finely diced jalepeno
1/2 zucchini diced
5 mushrooms sliced
2 tbs cut cilantro
1/4 cup diced green onion
3 cloves of garlic minced or chopped finely
Mexican spices of your choice: Cumin, s&p, cayenne, Crushed Red Pepper
1. Bring 1 cup of water to boil in medium sized pot. Add lentils and return to boil.Then cover and reduce to simmer. Cook for about 15 minutes
2. Prepare tortillas by lightly coating with olive oil and heating either on the frying pan on med-high heat or in the toaster oven at 350 for a few minutes. Place on a plate covered with a towel to keep warm. Heating the tortillas keeps them from snapping in half - at least for a few bites ;)
3. After the lentils have cooked about 15 minutes or until almost all the water is absorbed, add onions, jalapeno, bell pepper and zucchini to lentils and continue to cook for about 5 more minutes.
4. Take off lid and stir in spices and continue to cook uncovered till water is pretty much all absorbed.
5. Place tortillas on a plate, scoop on lentil veggie mix and top with sliced mushrooms, green onion, cilantro a homemade salsa and guacamole.
This will make even your garden gnome shout VIVA LA VEGGIES!
Ingredients
2 tomatoes
1/4 cup diced onion
1 tsp jalapeno FINELY diced
2 tbs cilantro
Juice from 1/2 lime
1 large clove of garlic minced
Dash o' salt and cayenne if you please
Cut tomatoes in half and scoop out seeds. Dice and mix in bowl with all of the above ingredients and chill and serve.
Ingredients
2 ripe avocados
2 TBS diced onion
1 tsp finely diced jalapeno
1/4 cup diced tomato
Juice from 1/2 lime
1 tsp cilantro
2 cloves garlic minced
Dash o' Salt and cayenne
Mash up avocado and mix in all ingredients. Cover with plastic wrap - pushing the plastic down against the guacamole so no air is touching the guac. I've tried all the myths about preserving guacamole with the pit etc, but really the best is to keep it from being exposed to any air so smash that plastic down tight! Chill till ready.
As Brian would say....Ya-um!
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| Sometimes our fiestas are just the two of us |
 | |
| Sometimes our amigos join in the food and fiesta |
 |
| Brian loves his candy-filled burro |
While I didn't have the energy last night for a full blown fiesta, I was able to make some kickin' vegetarian/vegan tacos. Mexican food is perfect for vegetarian diets - the cuisine is full of flavorful veggies and spices. Here's one way to enjoy veggies mexican style:
Lentil & Veggie Tacos
 |
| Brian's plate minus 1 taco - the last bite is in his hand |
Sprouted Corn Tortillas (or sprouted wheat if you can eat gluten)
1/2 cup rinsed lentils
1 cup water
1 cup diced onions
1 bell pepper diced
1-2 tbs finely diced jalepeno
1/2 zucchini diced
5 mushrooms sliced
2 tbs cut cilantro
1/4 cup diced green onion
3 cloves of garlic minced or chopped finely
Mexican spices of your choice: Cumin, s&p, cayenne, Crushed Red Pepper
1. Bring 1 cup of water to boil in medium sized pot. Add lentils and return to boil.Then cover and reduce to simmer. Cook for about 15 minutes
2. Prepare tortillas by lightly coating with olive oil and heating either on the frying pan on med-high heat or in the toaster oven at 350 for a few minutes. Place on a plate covered with a towel to keep warm. Heating the tortillas keeps them from snapping in half - at least for a few bites ;)
3. After the lentils have cooked about 15 minutes or until almost all the water is absorbed, add onions, jalapeno, bell pepper and zucchini to lentils and continue to cook for about 5 more minutes.
4. Take off lid and stir in spices and continue to cook uncovered till water is pretty much all absorbed.
5. Place tortillas on a plate, scoop on lentil veggie mix and top with sliced mushrooms, green onion, cilantro a homemade salsa and guacamole.
This will make even your garden gnome shout VIVA LA VEGGIES!
Homemade Salsa
Ingredients
2 tomatoes
1/4 cup diced onion
1 tsp jalapeno FINELY diced
2 tbs cilantro
Juice from 1/2 lime
1 large clove of garlic minced
Dash o' salt and cayenne if you please
Cut tomatoes in half and scoop out seeds. Dice and mix in bowl with all of the above ingredients and chill and serve.
Holy Guacamole
Ingredients
2 ripe avocados
2 TBS diced onion
1 tsp finely diced jalapeno
1/4 cup diced tomato
Juice from 1/2 lime
1 tsp cilantro
2 cloves garlic minced
Dash o' Salt and cayenne
Mash up avocado and mix in all ingredients. Cover with plastic wrap - pushing the plastic down against the guacamole so no air is touching the guac. I've tried all the myths about preserving guacamole with the pit etc, but really the best is to keep it from being exposed to any air so smash that plastic down tight! Chill till ready.
As Brian would say....Ya-um!
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