Delicious Dal

I make a lot of lentils. They're so healthy and full of good nummy goodies.

This Dal incorporates lentils and split peas, wonderful aromatic spices as well as a variety of fresh vegetables. Serve it over bread, rice or just eat it straight!

Delicious Dal

Inspired by The Vegan Cookie Fairy

Serves 6

• 1 Tbsp. coconut oil
• 1 Tbsp. whole cumin seeds
• 1 Tbsp. ground garam masala powder
• 1 tsp. ground coriander
• 2 medium yellow onions, chopped small
• 1 garlic clove, minced
• 7 cups vegetable broth (or 3 cups water, 4 cups broth)
• 1 head of broccoli (use the stem too, don't waste it!), chopped small and let rest for 10 minutes
• 1 yellow summer squash, chopped small
• 3 celery stalks, chopped small
• 2 cups dry lentils (or 3 cups lentils and no peas)
• 1 cup dry split peas
• 4 handfuls of baby kale or spinach

In a large pot, heat the coconut oil and add the cumin seeds, garam masala and coriander . Stirring, allow them to sizzle for a minute or two and then add the chopped onions. By the way, I got super excited when I found out about this spice jar cap. It's a freaking pop-top people! How cool is that?? I was ecstatic! Is that weird?

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Saute until translucent, then add the garlic and saute another two minutes. Add the remaining ingredients excluding kale and bring to a boil, then turn down to a simmer. Cook, uncovered for about 45 minutes or until most of the liquid has absorbed, stirring occasionally.

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Serve alone or with bread or even over rice or quinoa. Garnish with cilantro.

Spicy Peanut Thai Tacos

I've been cravin' me some tacos for quite some time now. It's not really a dish that we make a lot...as we obviously don't eat meat. But, I'm pretty sure it's mostly because I'd just prefer to eat my weight in chips and salsa instead. Anywho a little while ago, I bought a gazillion pack of those little baby corn tortillas and every time I open the freezer they've been beckoning me. It was time to make some bomb tacos. And these delivered. They aren't your typical tacos either. Brimming with thai-y goodness, sweet and spicy peanut butter sauce and fresh cilantro and basil, this dinner should please any thai loving freak, like myself. Thai is so gosh darn delicious.

I'm pretty sure anything can be infused with a thai influence. Thai lasagna? I haven't seen it yet...but I'd like to...

Spicy Peanut Thai Tacos

Inspired by Spabettie

Makes at least 10 small tortillas

• 1/2 cup creamy peanut butter
• 1/2 Tbsp. garlic chili paste
• 1 Tbsp. sesame oil
• 1 Tbsp. hoisin sauce
• juice of 1 lime
• 1 Tbsp. liquid aminos or soy sauce
• squidge of lemongrass paste (optional)
• 1 clove of garlic, minced fine
• 1 tsp. chili powder
• 1 (12 oz.) block of extra firm or firm tofu, cut into thin strips
• fresh corn kernels cut from 1 cob or about 1/2 cup frozen
• 1 head of broccoli, thinly sliced and chopped small
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• at least 10 corn tortillas (I used the little baby ones)

Preheat oven to 325 F.

Whisk the ingredients from the peanut butter through the chili powder in a small bowl. I used a pyrex measuring cup for an easy pour.

Thinly slice the tofu into about 16 or so thin strips. Arrange them so they aren't overlapping, on a baking sheet lined with parchment paper. Pour just enough of the peanut sauce over the tofu strips so they are covered ensuring there is sauce leftover for serving. Bake the tofu at 325 F for 25 minutes.

Mix the corn kernels, broccoli and fresh herbs together in a bowl.

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Serve the tacos with a layer of veggie/herb mix on the bottom, then place one or two tofu strips over that layer and finally, drizzle with that scrumptious sweet and spicy peanut sauce. Feel free to even sprinkle some crushed peanuts on top to be super fancy pants!

Eventually, for the sake of portability, I mixed the sauce and the veggies together. Do what pleases you.

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These are certainly a tasty detour from a typical boring taco. A detour, I hope you will enjoy.

Chocolate Chipotle Black Bean Cherry Cookies

I love fudgy cookies. I love chocolate. I love healthy cookies and I love vegan cookies but most of all I love tasty cookies. And thus, I am delighted to announce that these Chocolate Chipotle Black Bean Cherry Cookies are all of those things.

They happen to be made with black beans. Now, I know what you're thinking...another black bean baked "goodie". I know, and I agree. I myself have been tricked into making several different cookies, brownies, etc. with black beans that were for lack of a better word...blech. These cookies are different, people! If you've been burned before by a promising black bean dessert recipe, let these be your rebound. A rebound that you'll fall so madly in love with that you'll marry and stay true to forever and ever...I do. That's a little extreme, but they are the real deal and when you find a keeper you hang on tight.

Chocolate Chipotle Black Bean Cherry Cookies

Inspired by My New Roots

Makes 12 cookies

• 2 flax eggs
• 1 (14.5 oz) can of black beans, drained and rinsed very well
• 2 Tbsp. coconut oil
• 1/3 cup plus 1 Tbsp. unsweetened cocoa powder
• 1/4 tsp. pink Himalayan salt
• 1/4 - 1/2 tsp. ground chipotle chili powder (or cayenne pepper)
• 1/3 cup molasses (or honey, maple syrup, etc)
• 2 tsp. hazelnut Kahlua (or vanilla extract or other liqueur)
• 1/3 cup dark chocolate chunks
• 1/4 cup dried cherries (or dried cranberries)
• 1/4 cup toasted hazelnuts, chopped (optional)
• extra chipotle powder (optional) and salt for sprinkling 

Alright, y'all you know the drill. Flax eggs are first! Place 2 Tbsp of ground flaxseed in a small bowl and whisk in 1/4 cup plus 1 Tbsp. of cold water. Place the bowl in the refrigerator and allow it to gel for at least 15 minutes. This is important. Preheat oven to 375 F.

Place all remaining ingredients in food processor, excluding chocolate chunks, cherries, optional nuts and sprinklings. Don't forget the flax eggs in the fridge! Pulse until well combined and smooth. Once whirled thoroughly, fold in the chocolate chunks, cherries and optional nuts if you want them in their original form. But...if you're lazy like moi, just pulse them a couple times in the processor to incorporate them into the dough. I prefer mine a little smaller and chopped up anyways. No need to be all proper with it.

Drop 12 cookies onto a baking sheet lined with parchment paper. Not wax paper! That would be a horrific catastrophe. I made this mistake as a flighty and unassuming teen. Parchment paper and waxed paper are not interchangeable. I refuse to assume that every home cook with modest capabilities understands this. I still have never used waxed paper properly, I just know it doesn't go in the oven. I learned the hard way. Anyways, once dropped, flatten the dough as the cookie really won't change shape when baking. Kiss your new loves with salt and extra chipotle chili powder (if you're tough like me, of course), and bake at 375 F for 15 minutes.

If you're feeling super fancy and snooty, I suppose you could ball up the dough and then flatten it. They might have a smoother cookie "look" about them that way. I wasn't feeling particularly fancy pants on this day, however, so I was perfectly content with them as they were.

Black beans, dark chocolate, cherries, flax and chipotle chili powder? It's an antioxidant convention! Did you know that beans are the healthiest bean of all? Click on the links in the ingredient list to learn more.