Tortilla Soup… Kinda.

Serves 8!

IMG_3967

Ingredients:

  • 1 cup/185g dry pinto beans
  • 1 cup/185g dry black beans

(soak the beans overnight in water; should be 3-4 inches above beans while soaking)

  • 1 cup/180g quinoa
  • 1 large red onion
  • 1 medium-large zucchini
  • 2 medium carrots
  • 1 jalapeño
  • 1 cup/180g corn kernels
  • 1 14oz can fire-roasted diced tomatoes with green chilies
  • 1 14oz can no salt added tomato sauce (+1 full can of water)
  • 1 4oz can diced green chilies
  • 1 teaspoon: cumin, coriander, smoked paprika
  • 4 large cloves of garlic, diced or grated
  • salt and pepper to taste

Directions:

  1. Make sure you soak the beans overnight!
  2. Put the beans into a slow cooker covered by an inch or two of water.  Set on high, and beans should be cooked in about 3 hours.  Once they’re done, set the slow cooker to low.
  3. Roast the onion, zucchini, carrots, and jalapeño until slightly browned.
  4. Once beans are cooked, add quinoa, tomatoes + water, and chilies.  Add spices and garlic.
  5. Allow quinoa to cook (30-40 minutes, if you turn down to low), and add the roasted vegetables.  Add the corn last.
  6. Soup should be done, but you can allow it to hang out on low for a while in the slow cooker.

Optional toppings (kind of, I mean, you should put them on top):

  • avocado
  • lime juice
  • vegan cheese shreds
  • cilantro
  • dairy free quesadilla!

Warm Lentil Salad with Tempeh Bacon and Mustard Vinaigrette

Serves 2

IMG_3875Ingredients:

  • 1 cup green lentils
  • 2 cups vegetable stock (or 2 servings of vegetable bullion, which is what I used)
  • 1 medium carrot, chopped into small pieces
  • 1 portobello mushroom cap, chopped into small pieces
  • 1 shallot
  • 3 large cloves of garlic
  • 1 teaspoon rosemary
  • 1 tablespoon turmeric
  • 1 teaspoon lemon pepper
  • 2 servings tempeh bacon
  • Baby mixed greens
  • Dressing:
    • 1/4 cup apple cider vinegar
    • 1 tablespoon dijon mustard
    • 1 tablespoon whole grain mustard
    • 1 teaspoon toasted sesame oil
    • 1/2 tablespoon of tahini

 

Directions:

  1. Boil the lentils in the veggie stock for 15-20 minutes, until cooked through and tender.  Set aside, but keep warm!
  2. Broil the tempeh bacon until it becomes crispy, flipping once.
  3. Sauté carrot, mushroom, shallot, and garlic until the carrots become soft.
  4. Add the herbs/spices and sauté an additional 5 minutes.  Add the lentils to mix.
  5. To make the dressing, put all ingredients into a container (if you find it a little tart, you can add some agave or other sweetener, but I wouldn’t add much!).

To serve:

  • Plate baby greens.  Top with vegetable mix and lentils.  Pour 1/2 the dressing over each serving.  Top with 1/2 of the tempeh bacon each.