Easy Lentil Enchiladas

I had a few requests for this “recipe” the other week, sorry for the delay!

When it comes to meals, easier is better for us these days.  I recently hit a home run with dinner.  It was simple, healthy, and most importantly delicious.  If you ever find yourself at a Trader Joe’s make sure you pick up a package of the precooked lentils in the refrigerated section, usually by the tofu.  I love these lentils, and best of all you can eat them right out of the package!  Lentils are a great source of protein and an excellent meat substitute, especially if you’re trying to stay clear of processed foods.  In this case, I used them to fill my enchiladas.  So here’s what I did, but feel free to tweak it to your liking.  I love to pack my enchiladas with veggies, but the tortillas tend to explode!  So that’s why my veggies are on top, plus, its kind of pretty isn’t it?

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Lentil Enchiladas

  • One package precooked lentils from Trader Joes
  • One can of vegetarian refried beans
  • One packet of taco seasoning (or choice of spices)
  • One packages of corn tortillas
  • One can of your favorite enchilada sauce
  • Chopped veggies of your choice (I used broccoli, tomatoes, and onions)

Preheat oven to 350.  Basically all I did was spread a layer of refried beans on the tortilla  In a separate bowl I mix the cold lentils and taco seasoning.  Next I placed a healthy spoonful of the lentils into the tortilla on top of the beans and wrapped the tortilla.  I then placed the enchilada in my cast iron skillet but you could use any baking dish.  Once I wrapped up all my enchiladas I topped them with the chopped veggies and drizzled the can of enchilada sauce over everything.  I cooked these for about 25 minutes.

That’s it!  Super simple and tasty.   My husband loved it, and it make great leftovers for lunch the next day. I served these with fresh guac and hot sauce.  You won’t even miss the cheese and sour cream.  Enjoy!

Happy Holidays

It’s a rainy Saturday here, I can’t imagine if this was snow!

I’ve spent most of my day so far in the kitchen and I’m happy to do so.  It feels like it’s been forever since I’ve been comfortable cooking.

I had fun rummaging through my cookbooks and the internet to find the perfect Christmas Eve menu for my family.  I knew I wanted to make some sort of soup.  When I was a kid we always had clam chowder on Christmas Eve.  Obviously, that meal is out of the running these days so I had think outside the box.

I love the Minimalist Baker.  Her recipes are simple and delicious.  I usually have most of the ingredients on hand already.  I made her summer corn soup, which I found on her website.  My husband said it was one of his favorite soups ever.  I think I’m going to make a New Year’s resolution to make more soup…

I paired the soup with Chloe Coscarelli’s Italian quesadillas.  They were a big hit!  I didn’t think it was going to be a lot of food but we were stuffed.

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Over the course of the day I also cranked out some English muffin breads (so much work, so much flour everywhere!) and a fruit salad.  Phew!

I was most pumped about the lack of queasiness all day.  I was a little nervous about chopping an onion for the soup but I was able to pull it off.  I’m so grateful to be feeling a little bit back to myself.  16 weeks tomorrow!

Of course now the lower back pain is starting to kick in a little bit.  I had my husband rub my back for me last night and that seemed to help.  I love a good back rub so I guess I have a pretty excuse to ask for one now!

 

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I also ventured into the maternity section at Target this week.  I’ve been eyeing some dresses there, and guess what…they were on sale this week.  I went back yesterday and bought a pair of jeans as well.  I had been wanting to buy a pair of dark grey jeans since before I got pregnant but I hadn’t found a pair I liked.  Well I bought a maternity pair yesterday.  Guys, maternity jeans are awesome.  I think I’m going to wear them for the rest of my life.

Tomorrow our parents are going to find out if they’re going to have a grandson or granddaughter.  We’re so excited to share the news, and even more so to not have the secret anymore!  Happy holidays!

Tofu Piccata

You’ll probably realize after reading this blog that just because food is vegan doesn’t mean it’s always healthier for you.  This recipe will prove just that.

I started writing this post and I was getting into my history with capers, which I realized is pretty boring to everyone, including myself.  I’ll skip the background and just get into the dish.  I made this meal about a week ago and it was husband and child approved.  I used noodles made with squash in a feeble attempt to make this dish a little healthier.  Here’s what I did…

Ingredients

  • 1 block extra firm tofu (pressed)
  • 6 tablespoons vegan butter (I use Earth Balance)
  • 1.5 cups of flour (rough estimate, you’ll need enough for dredging)
  • 4 tablespoons olive oil
  • 1/3 cup freshly squeeze lemon juice
  • 3/4 cup vegetable stock
  • 1/2 cup rinsed capers (we love capers, you might want to use 1/4 cup)
  • 2 cloves chopped garlic
  • salt and pepper to taste
  • vegan pasta of your choice or veggie noodles (most store bought boxed pasta is vegan, but double check just in case, some pasta contains egg)

The first thing you want to do is press your tofu to remove the extra water.  I have a tofu press (because I’m that cool) but if you don’t what you can do is wrap it in a towel and place something heavy on top, like a tea kettle with some water in it.  I pressed mine for about 30 minutes.  I cut the tofu into slabs, about 1/2 inch thick to resemble chicken breast.  You could use a vegan chicken alternative as well.

Next you’re going to take your tofu slabs (sounds appealing doesn’t it?) and dredge them in the flour.  Shake off any extra flour.  This is the point when the five year old decided to “help” me.  If you have children you know why help is in quotations.  Also, apparently flour is delicious by itself…  Anyways, we survived and so did the tofu.
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Next, in the skillet over medium heat I melted 4 tablespoons of butter and 4 tablespoons of olive oil.  Once I heard a sizzle, I added my tofu to the skillet.  I honestly don’t know how long I cooked each side for, but I flipped them until both sides were browned and honestly they looked a lot like chicken breast.  This is also where I added in my garlic as well.  I love garlic, but feel free to leave it out. I then removed the tofu from the skillet.

Next I added my veggie stock, capers and lemon juice and whisked them together.  I then whisked in the remaining butter and about two tablespoons of flour to thicken the sauce.  I poured my sauce over the tofu and noodles and dug in.

I don’t want to brag, but this was pretty awesome.  I hope if you give it a try, you’ll like it as much as we did!  Oh and as you can see I added peas to ours as well…never hurts to sneak a veggie in right?

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