Tag: lentils

Smashed Potato Skillet

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It has been a MINUTE, y’all!

Not that anyone was waiting around with bated breath or anything, but I missed you all.

Life with a 6 month old is magical and busy and smelly.

We have had a lot of family visitors over the last month, keeping me busy and literally completely out of the kitchen. All of my meals have either been made for me, taken out from a restaurant or from a freezer for the last 6 weeks, it seems. But the buck stops here, pals! Mama is back in the kitchen. Somewhere in those 6 weeks, Louisa went from not letting me out of her sight for more than three minutes, to letting me spend a full 30 minutes in the kitchen cooking while she played without screaming bloody murder. I don’t know who this angelic creature is who replaced my insane child, but I’m into her.

So now that I have time to cook, someone give me the motivation to adapt more recipes because your girl’s brain power is still pretty limited.

Ingredients:

  • 8 baby red potatoes
  • 1/4 cup of lentils
  • 1 1/2 cups of sugar snap peas, chopped
  • 2 green onions, diced
  • 1 lemon
  • 1 red bell pepper, sliced thin
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 2-3 tbsp. of vegan sour cream
  • 2 tbsp. of vegan butter
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Cook lentils according to package directions, drain + set aside
  • Bring a pot of boiling water to a boil
  • Add taters, cook 10-12 minutes until fork tender, drain
  • In a bowl, combine snap peas + 1/2 the green onion + lemon juice + 1 tbsp. of olive oil + S+P, set aside
  • Once cooled, smash potatoes with a fork
  • Heat remaining olive oil in a cast iron skillet over medium heat
  • Add taters + cook 3-5 minutes until golden brown
  • Add lentils + red pepper + jalapeno + garlic + butter + smoked paprika + S+P, cook another 3-5 minutes
  • Top with snap pea slaw + remaining green onion + sour cream
  • Pour a big bowl of this + stand in front of a mirror to eat + tell yourself how proud you are for eating a bowl of potatoes for dinner

Adapted from here!

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Loaded Chili Spuds

2 Comments

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Our world, man.

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Idk about y’all, but I feel a heaviness and a sadness I just haven’t in a long time.

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I’ve been praying for a while for the Lord to open my eyes to the injustices of the world and not just leave me feeling numb or paralyzed by my own fear and anxiety.

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Welp, they are WIDE OPEN, Big Man! I’m hearing you loud and clear! It’s not that I haven’t realized systemic racism is rampant in our country. I’ve just felt too overwhelmed by the issue to do anything about it which I realize is a privileged and lame excuse. I was happy to shut up last week and just listen and learn. I’m still pretty overwhelmed and anxious and incredibly scared to say/do the wrong thing. But I guess we have to get uncomfortable if we want to grow and be better, and that’s all I want to do!

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And it’s time something other than my midsection grows.

 

 

Time: 1 hour (prep + cooking) | Serves: 4 spuds

Ingredients:

  • 4 russet baking potatoes, scrubbed clean + holes poked throughout
  • Chili recipe (any leftovers taste great with some brown rice!)
  • Green onion, for serving
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 450
  • Drizzle a tbsp. of olive oil on each potato with some S+P, rub all over
  • Wrap each loosely in foil + place on a baking sheet
  • Bake 55-60 minutes or until tender
  • Meanwhile, make chili
  • To serve, split potato down the middle + top with chili + green onions
  • Dig in face first

Vegan Taco Salad

3 Comments

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The amount of time I can absolutely waste is frightening.

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Especially in the depths of evil that are social media.

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Call me vain, but I just love looking at old pictures…….of myself.

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Last night, I was searching through Facebook for photos of me and my BFF for her birthday and next thing I know, 1.5 hours has gone by. I just love memory lane like 87% of the time! One of the few good things about social media is it basically is a glorified digital photo album. This is usually a good thing unless your bratty friend posts a less than ideal photo of you & won’t remove it so you have to untag & hope your ex boyfriends never see it. I digress. It’s just so fun to revisit old memories! I just don’t need to waste hours of my life staring at a miniature screen. I need to put like a timer on my phone for social media use so I stop going down black holes.

fullsizeoutput_12c8I know they make apps for this, but I’m too lazy to check it out, honestly.

 

 

Time: 45 minutes ( prep + cooking) | Serves: 2-3

Ingredients:

  • 2 cups of green lentils, cooked
  • 1 white onion, chopped
  • 1/2 cup of walnuts, chopped
  • 1 tbsp. of sun-dried tomatoes, diced
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 avocado
  • 1/2 cup of olive oil
  • 1/4 cup of cilantro
  • Juice of 1 lime
  • 1 can of black beans, rinsed + drained
  • 1/2 cup of frozen corn
  • 8 corn tortillas
  • 1 pint of cherry tomatoes, halved, for serving
  • 1 red bell pepper, chopped
  • Arugula or romaine, for serving
  • S+P, to taste

How to:

  • Preheat oven to 350
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + 1/2 the chili powder + 1/2 the cumin + 1/2 smoked paprika + S+P, cook 5-6 minutes
  • Add walnuts + sun-dried tomatoes, cook another 2 minutes
  • In a food processor, combine lentils + onion + walnut mix + pulse until combined but not totally smooth, set aside
  • Clean out food processor + add 1/2 the avocado + 1/4 cup of olive oil + cilantro + lime juice + S+P, blend until smooth, set in the refrigerator until ready to use
  • Meanwhile chop tortillas into strips + arrange on a lined baking sheet, bake 20 or so minutes, tossing once, until crispy to your desire
  • Meanwhile, add remaining olive oil to a pot over medium heat
  • Add beans + remaining spices + S+P, cook 5-6 minutes
  • Add corn, cook another 1-2 minutes until heated through
  • To serve, add some greens to a plate or bowl + top with tomatoes + lentil mix + tortilla strips + beans/corn + avocado + dressing
  • Mix it all up + try to get a lil bite of everything on your fork + then try to fit it all into your giant mouth