Tortilla shells
1 small onion thinly diced and boiled
1/4 cup boiled red lentils
2/4 cup raw diced spinach
1/2 cup of dry TVP
2/3 cup cooked cous cous
1/2 packet taco seasoning (optional)
1 teaspoon chili powder (optional)
1 cup ricotta cheese
1 cup shredded old cheddar cheese
1 1/2 cup sour cream
1/2 a small ripe avocado pitted
Add boiling water to TVP, chili powder, and taco seasoning and let absorb until no water remains and texture is chewy and soft.
Blend sour cream, avocado and cheese on medium.
Place cooked lentils, TVP, onions, spinach and cous cous on tortilla shell to desired width. Mix together on shell with a fork. Add ricotta cheese as desired and form enchilada shape.
In a baking pan bake in oven at 450F for about 5-10 minutes or until sides begin to get golden.
Place sour cream, cheese and avocado sauce on top when there is 1 minute left to go in oven. Remove and top with hemps seeds on top.
Showing posts with label Grains. Show all posts
Showing posts with label Grains. Show all posts
Truffled Mushrooms, Bulgur, Parsnips and Parmigiano
2 cups of cremini and portobello mushrooms
2 tablespoons extra-virgin olive oil
2 coarsely chopped garlic cloves
2 tablespoons white truffle oil
1/3 cup fresh chopped parsley
1 small raw parsnip grated
Splash of white wine
1/3 cup parmigiano
Pinch of paprika
Truffled Mushrooms:
In a frying pan over medium heat, add olive oil/white wine to taste, cook garlic until soft and then add sliced mushrooms. Cook approximately 20 minutes.
Add parsley towards the end of the cooking time and stir in. Remove from heat adding truffle oil and serve while still warm.
Bulgur:
Mix 1 1/2 cup of water into a saucepan with 1 cup of bulgur. Bring to a boil and cover reducing heat to low. Cook for approx 15 mins. Separate grains with a fork prior to serving. Serve hot.
Add truffled mushrooms on top of bulgur and serve with raw grated parsnips on the side. Add a pinch on paprika to parnsips to taste.
Top mushrooms and bulgur with parmigiano.
2 tablespoons extra-virgin olive oil
2 coarsely chopped garlic cloves
2 tablespoons white truffle oil
1/3 cup fresh chopped parsley
1 small raw parsnip grated
Splash of white wine
1/3 cup parmigiano
Pinch of paprika
Truffled Mushrooms:
In a frying pan over medium heat, add olive oil/white wine to taste, cook garlic until soft and then add sliced mushrooms. Cook approximately 20 minutes.
Add parsley towards the end of the cooking time and stir in. Remove from heat adding truffle oil and serve while still warm.
Bulgur:
Mix 1 1/2 cup of water into a saucepan with 1 cup of bulgur. Bring to a boil and cover reducing heat to low. Cook for approx 15 mins. Separate grains with a fork prior to serving. Serve hot.
Add truffled mushrooms on top of bulgur and serve with raw grated parsnips on the side. Add a pinch on paprika to parnsips to taste.
Top mushrooms and bulgur with parmigiano.
Cous Cous with Peanut Curry Tahini Sauce
1 cup cous cous
1 cup raw asparagus cut into small bits
1/2 cup walnuts
1/2 cup boiled potatoes (white or red)
1/2 raw red onion
1/2 cup raw red peppers cut into small cubes
Let cous cous sit once prepared and toss with all other ingredients.
Prepare with drizzling Peanut Curry Tahini Sauce overtop.
1 cup raw asparagus cut into small bits
1/2 cup walnuts
1/2 cup boiled potatoes (white or red)
1/2 raw red onion
1/2 cup raw red peppers cut into small cubes
Let cous cous sit once prepared and toss with all other ingredients.
Prepare with drizzling Peanut Curry Tahini Sauce overtop.
Subscribe to:
Posts (Atom)
