Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [79]
2 tablespoons finely sliced red onion
1 garlic clove, minced
¼ teaspoon diced jalapeño pepper
3 teaspoons lime or lemon juice
1 tablespoon finely chopped fresh cilantro
4 corn tortillas
1 avocado, sliced
½ cup (50 g) shredded lettuce
In a medium saucepan, bring the water to a boil over high heat. Add the lentils and white onion. Return to a boil and then reduce heat, cover, and simmer until soft, 30 to 40 minutes. Drain any remaining water, and place half of the lentils in a blender or food processor. Process while drizzling 1 tablespoon of the oil into the mixture. Season with salt and pepper, to taste. Add the tomato paste and purée until combined. Put the lentil mixture in a medium bowl and stir in the remaining lentils.
In a separate medium bowl, mix together the cherry tomatoes, red onion, garlic, jalapeño, lime or lemon juice, cilantro, and remaining oil, for the salsa. Add salt and pepper, to taste.
Heat a small frying pan over low heat, and quickly warm the corn tortillas on each side. Spread the lentil mixture on top. Top with the sliced avocado, salsa, and lettuce.
Srv: 169 g | Cal: 330 | Fat: 12 g | Sat Fat: 1 g | Col: 0 mg | Carb: 47 g | Fib: 11 g | Pro: 13 g
RECIPE VARIATION: MINI TACO BOWLS
OUT WITH THE FRIED TACO SHELLS, AND IN WITH THE BAKED MINI-TACO BOWLS. THIS IS A STYLISH AND SIMPLE VARIATION ON THE LENTIL TACO RECIPE. RATHER THAN WARM THE TORTILLAS IN A FRYING PAN AS INSTRUCTED, GET CREATIVE. HINT: YOU WILL NEED A MUFFIN TIN OR MUFFIN CUPS.
1: HEAT THE OVEN TO 350° F (180° C).
2: QUICKLY MICROWAVE THE TORTILLAS ON HIGH FOR 30 SECONDS.
3: PRESS THE MIDDLE OF EACH TORTILLA INTO A MUFFIN CUP, LEAVING AN OPENING IN THE CENTER FOR FILLING. IT SHOULD LOOK LIKE A CUP.
4: BAKE 10 MINUTES.
5: NOW, FOLLOW THE RECIPE FOR LENTIL TACOS, FILLING EACH CENTER WITH THE LENTIL MIXTURE AND TOPPING WITH AVOCADO, SALSA, AND LETTUCE.
Tempeh Tomato and Tarragon Stew
There’s no better way to feel at home than with a hearty tomato stew. Maybe it’s those Campbell’s soup commercials that pull at my heartstrings, but it reminds me of kids coming in from the snow and curling up next to the fire with mom and a steamy bowl of stew. This meatless version is packed with protein from tempeh soaked in a thick vegan gravy.
MAKES 4 SERVINGS
2 tablespoons grapeseed oil, divided
2 cups (165 g) 1-inch tempeh cubes
Salt and pepper, to taste
1 small yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
3 tablespoons minced tarragon
1 tablespoon minced thyme
1 bunch Swiss chard, thinly sliced
2½ cups (395 g) diced tomatoes
1 (15-ounce/430 g) can garbanzo beans,
drained and rinsed
2 cups (480 ml) red wine
4 cups (960 ml) vegetable broth
Place 1 tablespoon of the oil into a large saucepan over medium-high heat. Add the tempeh and sauté 5 minutes, or until golden brown. Season with salt and pepper to taste. Remove the tempeh from the saucepan and set aside. Add the remaining oil, the onion, carrot, and celery to the saucepan. Sauté 3 to 4 minutes, or until the onions become slightly translucent. Season with salt and pepper. Add the tarragon and thyme, and sauté for 1 additional minute. Stir in the Swiss chard and cook 6 minutes. Return the tempeh to the saucepan. Stir in the tomatoes and garbanzo beans. Add the wine and simmer 8 minutes, or until liquid has reduced by half. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and cover. Simmer 20 minutes longer. Serve hot.
Srv: 309 g | Cal: 220 | Fat: 9 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 19 g | Fib: 3 g | Pro: 11 g
BITCHWORTHY: SWISS CHARD
ONE CUP OF THIS COLORFUL LEAFY GREEN HAS ONLY THIRTY-FIVE CALORIES. WHILE THAT MIGHT SOUND PEACHY, GET THIS: YOU ALSO GET 110 PERCENT OF THE DAILY VALUE FOR VITAMIN A FROM BETA-CAROTENE, AND NINETEEN THOUSAND MCG OF LUTEIN AND ZEAXANTHIN. THE LATTER ARE POTENT CAROTENOIDS THAT ARE MAKING HEADLINES FOR PROTECTING THE EYES AND SHIELDING AGAINST VISION PROBLEMS. HOW′S THAT FOR EASY ON THE EYES?119
Veggie Calzones