What Carolyn Cooks

As we’ve been trying new recipes, this Creamy Butternut Squash and Lentil Taco recipe is one I’ve been meaning to try for awhile.  I’ve made something similar but this recipe is definitely a turned up version – here, the roasted squash gets mixed in with some lime juice and a little vegan mayo (or canned coconut milk) to make it creamy and extra flavorful.  The interesting thing about cooking the lentils with some vegetable broth, cumin, and coconut aminos (or tamari), is the aroma smelled almost identical to taco meat.  This was a great dinner, and also makes a great lunch from the leftovers.

Creamy Butternut Squash and Lentil Tacos

makes about 10-12 tacos

adapted from One Part Plant

INGREDIENTS

1 medium butternut squash, peeled and cut into cubes (about 4 cups)

2 1/2 tsp cumin (more or less to taste)

Sea salt and pepper

Olive or coconut oil

3/4 cup brown or green lentils, rinsed

Veggie broth

3 tsp tamari or coconut aminos

10-12 corn tortillas

2 tbsp vegan mayo (I like Just Mayo Light)* OR canned full-fat coconut milk

1 tbsp lime juice

Toppings – avocado, sunflower seeds, hot sauce, lettuce (something crunchy since the squash and lentils are soft)

DIRECTIONS

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Toss the squash with 1/2 tsp of the cumin and about 1-2 tbsp of olive oil, some salt and pepper.  Spread the cubes out on the baking sheet and roast them for 30-35 minutes, until they’re soft.  (Don’t worry if some get extra toasty, it’ll just make the color of the mixture a little darker).

Meanwhile, in a small pot, combine the lentils with enough broth to cover them and stir in the coconut aminos and remaining 2 tsp of cumin.  Bring the mixture to a boil and then reduce the heat and simmer until the lentils are soft, but still a little firm, 20-25 minutes.  Make sure to watch the pot and add more broth or water if needed to cover the lentils.  Taste them as you go to make sure they’re not overcooked and mushy.  When they’re done, drain any excess liquid that hasn’t been absorbed.

Transfer the cooked squash to a food processor and add the mayo or coconut milk with the lime juice, and process until smooth.  Taste and add more salt or lime juice if needed.

When you’re almost ready to serve, warm the tortillas, however you usually do.

Assemble the tacos: spread a layer of the creamy squash on a warm tortilla and top it with a scoop of lentils (about 2-3 tbsp).  Add your favorite toppings and serve.

*I usually find Just Mayo Light at Whole Foods.  I also wouldn’t sub an egg-based mayo here, because I think it’ll change the texture.  If not using vegan mayo, use full-fat canned coconut milk to get the right creamy texture needed.

When I think coleslaw, I think of either Kentucky Fried Chicken’s version or my Grandpa’s – both delicious. (Does anyone else ever wonder how KFC packs so much coleslaw in such a tiny container?!) And while coleslaw is associated with many childhood memories for me, it’s a side dish I rarely eat as an adult. I mention that as a disclaimer because this recipe from The Yiddish Kitchen is quite good, but I have no idea if it tastes like coleslaw because it’s just been so long since I’ve had the real thing. All of you coleslaw conneusiers will have to let me know how it stacks up!

Dill-ish Slaw

Adapted from The Yiddish Kitchen

INGREDIENTS

1/4 cup apple cider vinegar

1/4 cup low-fat vegan mayo (I like Hampton Creek)

2 tbsp honey

1-2 tsp dried dill (or 1/4 cup fresh)

1/4 tsp celery seed (I omitted)

1 medium head cabbage, shredded (I used 2 bags of pre-shredded red and green cabbage)

2 large carrots shredded (I used about 3/4 bag pre-shredded)

1/4 onion thinly sliced

DIRECTIONS

In a large mixing bowl, whisk together all ingredients except cabbage, carrots, and onion.

Once dressing is well combine and smooth, toss in cabbage, carrots, and onion. With clean hands, you can also combined with your hands to really help the flavors and juices marry.

Enjoy right away or, for the best flavor, let sit overnight covered in the fridge.

NOTE – This is not a mayo heavy slaw, so don’t be afraid to use the mayo here. If you’re worried about that though, you can add more cabbage or carrots to have the slaw be less saucy

My favorite thing about cooking is experimenting with new combinations of ingredients. When I saw this recipe, I was so intrigued by using unsoaked almonds and sun-dried tomatoes together, let alone in a veggie burger recipe. To date, these are some of my favorite veggie burgers. I’ve tried plenty of recipes that end up tasting OK, but these are so different. The sun-dried tomatoes totally make these and the almonds give it a great texture. The other thing that surprised me was how versatile they are – they tasted great with hummus in a wrap, and great with our favorite Hampton Creek Truffle Mayo. They’d probably also be great with caramelized onions. Let me know if you find another topping for them!

Umami Sundried Tomato + Almond Burgers

Adapted from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes

Makes about 20 slider size burgers 

INGREDIENTS

2 cups raw almonds

1-1/2 tbsp tomato paste

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp sea salt

2 small garlic cloves, cut into quarters

2 tbsp balsamic vinegar

1 tbsp coconut aminos (or tamari)

3/4 cup sliced green onion

1/2 cup sundried tomatoes, sliced (not packed in oil, if hard – soak in warm water for a few minutes before using)

1-1/2 cup cooked quinoa or brown rice

DIRECTIONS

1. In a food processor, add the almonds, tomato paste, dried oregano, dried basil, salt, garlic, balsamic vinegar and coconut aminos. Purée until nuts are very fine ground. Do so enough so that the almonds release some oils so patty mixture can be somewhat sticky.
2. Add the green onions and sundried tomatoes and pulse until mixture becomes dense and starts to hold together.
3. Add the quinoa (or brown rice) and pulse until well incorporated.
4. Refrigerate for at least 30 minutes. (We made burgers as we needed them, over the course of 3 days, refrigerating the mixture we didn’t need).
5. Heat a large nonstick pan over medium-high heat. Using an ice cream scooper, make slider size patties and carefully place in pan. Cook for a few minutes in each side. (NOTE- These have great texture but can become dry and crumbly is overcooked).
6. Enjoy in a wrap, with a burger bun, or plain.

I’ve been working my way through The Love & Lemons Cookbook and was inspired to try a Moroccan Couscous recipe with quinoa instead of couscous.  I had to make some tweaks, because quinoa cooks differently than couscous, but the result was really good.  I also think it tastes better the next day, making this a great make-ahead dish for weeknight dinners or even lunchboxes.

Moroccan Quinoa (serves 8-10)

adapted from Eating in the Middle

INGREDIENTS

2 cups no-chicken (or chicken) broth

1 cup water

1 1/2 cups quinoa, rinsed & drained

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. turmeric

2 tsp. grated lemon zest

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 cup golden raisins

3-4 tbsp. chopped flat leaf parsley

DIRECTIONS

1.  In a medium sized pot, bring broth and water to a boil.

2.  Remove pot from heat and add quinoa, cumin, coriander, turmeric, lemon zest, salt and pepper.  Stir in and cover pot. Let stand for 10 minutes.

3.  Move covered pot back to burner, over medium-high heat.  Set timer for 5 minutes.  Check after 5 minutes to see if liquid has been absorbed.  Repeat for 5 minutes at a time until liquid is absorbed.

4.  Once liquid is absorbed, fluff with a fork and stir in raisins and parsley.  Can be served immediately, at room temperature, or can be refrigerated and served cold.