September 17, 2017

Lentil Taco Soup

You could say I'm easily excitable over food (understatement) but some recipes I get extra, extra excited about. This is one of those recipes. It's SUPER easy, yet incredibly flavorful... and so pretty! I'm always looking for more ways to work in lentils (read: they're inexpensive and packed with nutrients) and this simple soup is packed with SO much awesome fiesta flavor from the homemade taco seasoning. The best part is you can load it up with alllll your favorite taco toppings before serving. Extra avocado? 🥑 YES PLEASE. It's a fun, family-friendly meal that works great for kids & crowds - just double the recipe if needed for more. Hope you love it as much as we do!

PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up!

Vegan, gluten-free, oil-free
Serves about 4-5

1 onion
3 cloves garlic
1 cup dry brown lentils
15 oz. can petite diced tomatoes
15 oz. can black beans (or pinto, kidney)
1 cup corn (I use frozen)
4 cups vegetable broth
3 Tbsp. taco seasoning
Optional toppings: cilantro, fresh tomato, avocado, tortilla strips, dairy-free cheese, green onion, hot sauce

Dice onion.
In a stockpot over med-high heat, saute onion in 3 Tbsp. broth/water for about 6-7 minutes.
Meanwhile, mince garlic and make taco seasoning.
When onion is translucent, add garlic and taco seasoning. Saute 1 minute.
Add 4 cups broth and tomatoes with juice. Bring to a light boil.
Rinse lentils and add to stockpot. Once lightly boiling, reduce heat, cover, and simmer for 30 minutes or until lentils are tender. (Add more broth/water if desired.)
Rinse and drain black beans. Stir in black beans and corn during last few minutes of cooking.
Serve with any desired toppings.

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September 11, 2017

Black Bean Avocado Edamame Salad

We LOVE this easy, 8-ingredient, nutrient-packed salad with a double protein punch (edamame + black beans!) All tossed with a super simple squeeze of lime for fresh, bright flavor. (I find limes vary in their juiciness, so I usually buy 2 to be safe in case more flavor is needed.) If you want to change it up a bit, there are some variation ideas below the ingredients - garlic, cumin, agave - or play around with other flavors you enjoy! I'd love to hear what you guys come up with. This is a fantastic make-ahead dish as the flavors beautifully intensify as it chills in the fridge!

Vegan, gluten-free, oil-free
Serves about 4 (or more as a side)

15 oz. can black beans
1 1/2 cups shelled edamame (8 oz.)
1 large, ripe avocado
1 1/2 cups cherry or roma tomatoes
1 cup sweet corn
1/4 cup red onion (or green onion for milder flavor)
1/3 cup cilantro
Juice from 1-2 limes, about 2-3 Tbsp.
Salt to taste
Optional variations: 1/4 tsp. cumin, 1 clove minced garlic, agave/honey to sweeten

Rinse and drain beans. Dice tomatoes.
Finely dice red onion. Roughly chop cilantro, stems removed.
In a medium bowl, add all ingredients except avocado. Toss to combine.
Adjust seasoning if necessary (more lime juice, salt, etc.)
When ready to serve, dice avocado. Add to bowl and gently toss.

Serving suggestion: before adding the avocado, refrigerate for an hour (or more) before serving to let flavors combine and intensify. Then add avocado when ready to serve.

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Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up!

September 6, 2017

Vegan Italian Chopped Salad with Zesty Vinaigrette

Our new favorite obsession --> this flavor-PACKED vegan Italian Chopped Salad! I've been making it on repeat with no end in sight 😉 It's full of healthy, plant-based ingredients and tossed with an (easy!) bold & zesty Italian vinaigrette for a total taste explosion. I've been wanting to post a veganized Italian salad for so long and finally got around to "perfecting" the recipe. Hope you enjoy it as much as we do! (Be sure to read the notes below the recipe for tips on the dressing and serving suggestions!)

Vegan, gluten-free, oil-free
Makes about 4 servings (or 8 as a side)

1 large head romaine
15 oz. can garbanzo beans
1 cup artichoke hearts (about 8 hearts)
1 cup roasted red pepper (about 2 large peppers)
1 medium carrot
1/2 small red onion
1/2 cup pitted kalamata olives
Other additions: tomatoes, cucumber, vegan provolone, pepperoncini

{For the oil-free Bold & Zesty Italian Vinaigrette}
1/3 cup red wine vinegar
1/2 cup vegetable broth or water
1-2 cloves garlic, finely minced
1 Tbsp. dijon mustard
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. salt

Make the dressing: in a bowl combine all ingredients and whisk to combine. Add more salt, or pepper if desired. Set aside.
Chop romaine and finely dice onion. Add to a large bowl.
Remove excess liquid from artichoke hearts, roasted red pepper, olives, and chop. Add to bowl.
Shred or shave carrot. Rinse and drain beans. Add both to bowl.
Whisk dressing again and pour desired amount over salad (we usually use about the whole dressing amount.).
Toss well to combine. *OR, if not immediately serving see tips below:


*Serving suggestions:
After dressing is mixed with entire salad, it's best eaten within a day. (Otherwise it gets soggy.)
If you're not sure if you'll eat it all within a day, I suggest keeping salad and dressing separate and pour desired amount of dressing on a serving-by-serving basis.
To prepare ahead of time, simply store salad and dressing separately (each covered in the fridge) and combine before serving.
If you have a little leftover dressing, it stores great covered in the fridge!

**Dressing note
Since the dressing is oil-free, it runs a bit thinner. If you prefer a thicker dressing, feel free to add chia seeds or arrowroot powder to slightly thicken.
Once the dressing is added to the salad, the flavors should really pop. If it's a little dull, simply add a touch of salt.

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Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up!