Vegan Sloppy Joes Stuffed in a Sweet Potato

Growing up as a kid. I absolutely loved eating sloppy joes. They were one of my all times favorites, but not the healthiest. So what does a girl do when she is taking on a 30 day vegan challenge and craving sloppy joes. No problem, add beans, instead of meat. This recipe has everything in it that I remember about my Mom’s sloppy joes growing up, that sweet, sour and smokiness that made them so good. I addd french lentils to this recipes, but you can add white northern beans or dark kidney beans, if you like. I mushed up some of the lentisl to give texture and left the rest whole. Lentils are high in plant based protein and fiber, so you are not missing any protein and it’s good for you. I hope you will use this recipe in your “Meatless Mondays” or any time of the week.

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FOR THE LENTILS

COOK ACCORDING TO PACKAGE INSTRUCTIONS, BUT YOU WILL NEED A CUP OF LENTILS FOR THIS RECIPE AND I USED

LOW SODIUM VEGETABLE BROTH AND WATER FOR THIS RECIPE, FOR MORE FLAVOR.

FOR THE SLOPPY JOES

2 Tbsp olive oil

1 small white onion, finely chopped

2 cloves garlic, minced

1/2 cup red bell pepper, diced

1/4 cup poblano peppers, diced

Sea salt and black pepper to taste

1 15 oz. can organic tomato sauce

2 Tbsp brown sugar,

2 Tbsp low sodium vegan Worcestershire sauce

2 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp smoked paprika

INSTRUCTIONS:

COOK YOUR LENTILS ACCORDING TO PACKAGE INSTRUCTIONS. I USED HALF VEGETABLE BROTH, INSTEAD OF JUST WATER. Once cooked, rinsed and drained, set aside.

In a large skillet over medium heat, heat your oil. Once heated, add, add oil, onion, garlic, bell peppers and poblano peppers. Season with a pinch of salt and pepper and stir to combine.

Sautè for 4-5 minutes,until the peppers and onions are tender and slightly browned. Add in the tomato sauce, brown sugar, worcestershire sauce, chili powder, cumin,garlic and smoked paprika, Stir to incorporate the spices.

Add in the cooked lentill, stir to combine.

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.

Taste and adjust flavor as needed.

I added the sloppy joes on a sweet potato with some homemade vegan coleslaw.

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Harissa Roasted Chickpea salad with acorn squash, mint and pumpkin seeds

This recipe is so delicious and full of exotic flavors, well at least I think so. LOL.

This salad will fill you up and give you tons of plant based vegan protein. You do not have to be a vegan to enjoy this salad. It’s important to incorporate more plant based foods in our diets, because it will help you look and feel better and it will give you tons of energy. I maybe help drop a few unwanted pounds. Who doesn’t want more energy and a few pounds out the way?  Me, me, me!!

I got something for you, in this simple to make salad. I hope you enjoy the flavors and how you feel later. Harissa maybe a new ingredient you are trying, so let me break it down for you.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation.

This Harissa I used in this recipe is a powder form that I got form my local William Sonoma.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

For Chickpeas

1 can organic chickpeas, rinsed and drained

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, harissa seasoning or cayenne pepper. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Set aside to cool.

For the Lentils

1 cup dry lentils

3 cups of  vegetable broth

salt and pepper to taste

Cook on a stovetop, using 3 cups of  vegetable broth to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Drain and set aside.

Vegetables

1 small acorn squash, chopped in to 1 inch slices

1 1/2 tbsp olive oil

1 small red bell pepper, cut in slices, save a couple of slices to chop up to top the salad

1/4 cup  poblano peppers, chopped

1 cup red cabbages, sliced thinly

1/4 cup red onions, diced

6-8  mint leaves, small to medium

1 cup micro greens, or baby arugula

1/2 cup pumpkin seeds

Directions:

After the legumes are cooked and cooled, turn the stove on medium high heat, place a large saucepan on the stove. Add your oil allow to heat up, then add the acorn squash, red bell peppers and poblano peppers to the  pan. Season with salt and black pepper.  Cook for 4-5 minutes or  until the squash is golden brown, but not mushy. Remove from the heat and set aside.

To assemble:

In a salad bowl add the roasted chickpeas and lentils, gently toast together. Add the cooked vegetables and the raw cabbages, mint, red onions and the chopped raw red bell pepper. Top with micro greens and pumpkins. Squeeze some lemon juice and drizzle olive oil over top the salad with a pinch of sea salt and gently toss, incorporating all the ingredients.

Enjoy. This makes a large salad for 4-6 or a great meal for lunch and dinner for 2.

 

 

 

 

 

Warm Beet, Green Apple and Trio Lentil Salad

I love a good salad, but even more than that, I love a beautiful, colorful, packed with planted based proteins.  Well, this one gives you all of that and so much more.  My warm beet salad is sweet, tangy, crunchy and just plain beautifully delicious.

This salad is a great way to go for getting healthy for the New Year! It’s loaded with vegan protein, antioxidants, detoxifying,  gluten free and high in fiber.  This is one beet salad you will make again and again.

Enjoy and always, Set the Table with Love! 🙂

 

 

1931366_10153402917483613_4784961369708371333_nTri Color Lentils

1 cup of tri color sprouted lentils, or you can use just one color

3 cups water

Salt and pepper to taste

Beets and Apples

3 medium-size beets,  yellow, orange and red, tops removed,  peeled, scrubbed and sliced on a mandolin( save some of each beet to julienne, raw as a garnish, optional)

2 medium-size green apples, sliced on a mandolin, (save some of the green apple to julienne, raw as a garnish, optional)

1 tablespoon olive oil

salt and pepper to taste

Dressing and Salad

½ cup balsamic vinegar
½ cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Sea salt and freshly ground black pepper
4 ounces baby arugula
¹/ 2 cup raw pumpkin seeds

Cook the lentils according to container’s directions. Remove from heat and set aside.

Add olive oil to a sauce pan on medium heat.  Once the oil is heated, add mandolin cut beets and apples to the oil. Add salt and pepper to taste. Cook for about 3-4 minutes.  You want the beets and apples to cook, but not lose their crispy texture. Once cooked , set a side.

Meanwhile, whisk together the vinegar, olive oil, mustard,  1 teaspoon salt, and 1 teaspoon pepper and set aside.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter. Gently sprinkle some cooled lentils over the arugula.

Arrange the beets, apples and pumpkin seeds  on top.  Use your julienned beets and apples as a garnish. Drizzle with  more vinaigrette, if you prefer.  Add a little salt and pepper and serve warm or at room temperature.

Gluten Free Vegan Lentil, Apple and Potato Tart

This tart says, Fall. Apples. Lentils. Potatoes. Comfort Food. It’s hard and so very delicious. I love the sweetness the apples brings to this recipe. The crust is flaky and it’s vegan. I used coconut oil in this recipe, instead of butter. The coconut oil must be solid and not melted. So put it the fridge, the cold water will keep it solidified. If you do not want to go Gluten Free or Vegan you can easily buy pre made bake pie crust pastry dough.

 Gluten Free Vegan Lentil, Apple, Potato Tart
Gluten Free Vegan Lentil, Apple, Potato Tart

THE TOPPINGS

1 1/2 tbsp olive oil, extra for drizzling over the tart

2 large organic red apples, cored and diced

3 small red potatoes, washed and diced

1 cup french lentils,  cleaned, soaked over night and drained

1 /2 cup onions, diced

2 cloves garlic, minced

1 tbsp fennels

1 tbsp dried parsley

sea salt and black pepper

Gluten Free herb bread crumbs ( optional )

 Gluten Free Vegan Lentil, Apple, Potato Tart
Gluten Free Vegan Lentil, Apple, Potato Tart

Directions:

Cook lentils according to directions on your packaging. I soaked mines overnight it makes the cooking time shorter.  Once cooked, set aside.

In a sauté pan, add enough olive oil to cover the bottom of your pan. Sauté your onions and garlic, until soften. Add your diced potatoes and cooked until soften. Add your diced apples. Cook for about 2 minutes. Add your cooked lentils to the sauté pan. Stir everything together. Next, add your seasonings, parsley and fennel. Stir everything together and set aside.

THE CRUST

6 tbsp. chilled coconut oil, MUST BE CHILLED, YOU CAN ALSO USE VEGAN BUTTER, BUT I AM ALLERGIC TO PALM OIL 🙂
1 1/4 cup Bob’s Red Mill, 1:1 Gluten Free Flour mix
1/4 tsp. sea salt
4-6 tbsp ice cold water

DIRECTIONS:

To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine.  Add in the cold coconut oil, one dollop at a time. Work gently with a fork. Don’t overwork your dough, just get the coconut butter incorporated in the flour.
Next add ice cold water a little at a time. I like using a wooden spoon to stir my water into the dough.  You are adding enough water to allow the dough to come together.
When the dough as come together, place it on a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap it firmly and place it in the  refrigerate for 30 minutes or up to 2 days. When you are ready to use the dough, allow it to get a little of the chill off of it, so you can work with it, easily.  Do not let it get soft, because it will be hard to work and the coconut oil will start to make it oily. If it is dry, add more cold water, a little at at time.

To roll out the crust, unwrap the disc and place it between two sizable layers of parchment paper on a cookie sheet.  Use a rolling pin to gently roll it into the shape of a rectangle, press the sides up so you can have a wall border about haIf an inch high. This will allow your filling to not fall off. If the dough cracks some, just use your fingers to pull it back together and reform it. Be gentle, using taps to pull cracks back together. Poked holes in the pie crust with a fork, so it will not rise.  I also pressed some of the gluten free crumbs on the side of the crust, to get an extra crunch once baked.

Preheat oven to 375°F with racks in upper and lower thirds.

Line the pie crust with foil (not heavy-duty) and fill with pie weights, beans or rice. Bake until sides are set, about 20 minutes. Remove the pie crust from the oven. In another pan, sauté the gluten free bread crumbs in a little olive oil over a medium heat, until  golden brown. Set aside. Once the crust is done, brush the crust with olive oil.  Add the vegetable and bean topping and add your sautéed gluten free crumbs.

 Gluten Free Vegan Lentil, Apple, Potato Tart
Gluten Free Vegan Lentil, Apple, Potato Tart