Tacos & Wraps

Red Lentil Tacos

April 2, 2014 by Erica

Red Lentil Tacos

It’s all about the first impression.

A while ago, I tried out a (bad) lentil taco recipe, and forever dismissed lentils and tacos as being all wrong for each other in terms of flavor and texture.

WRONG. (That’s me making the buzzer sound. Sometimes I get frustrated with how many sounds I apparently use to communicate that just don’t come across when typed.)

Red Lentil Tacos

Anyway, it turns out that lentils and tacos are so totally RIGHT for each other. It just took me far too long to discover it because of the rude first impression lentil tacos made on me. I don’t know what got me thinking about them again, but I recently gave them another shot, and discovered there are a few secrets to making my ideal lentil taco:

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Moo Shu Vegetables

March 12, 2014 by Erica

Moo Shu Vegetables

So you guys know I have been on a kick of recreating my old favorite meaty Asian dishes with vegetables. We’ve had Cauliflower Coconut Masala and Asian Orange Cauliflower… and now, one without cauliflower! I bet you didn’t think I had it in me. But yes, today we have a vegetarian version of the Chinese takeout classic: Moo Shu Vegetables!

I have fond childhood memories of moo shu pork. Whenever my parents ordered Chinese food, we’d beg them for moo shu, but not because we liked the filling – we LOVED the pancakes. (Anyone else?!) I definitely remember rolling up the pancakes and eating them plain – no filling required. My parents would complain that we needed to save some pancakes to actually eat with the filling. {Scoff} Adults.

So naturally when recreating them, I went the opposite direction. Not only am I now all about the moo shu filling, but I stuffed it in flour tortillas out of pure laziness.

Oops.

Don’t tell.

Or actually, we’ll just blame it on those dang kids who ate all the pancakes.

Moo Shu Vegetables

Turns out? In my adult life, moo shu vegetables are pretty darn delicious, no matter how you serve them.

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Chipotle Black Bean and Tomato Quesadilla

June 12, 2013 by Erica

The Laughing Cow® provided me with the product featured in this post. However, all thoughts and opinions are entirely my own and do not necessarily reflect those of the brand.

I am loving the quesadilla thing recently.

Hot, crispy, cheesy, and bursting with flavor.

And how could you not love an easy meal that takes 10 minutes to get to your plate?

That’s right, you couldn’t.

Sometimes I want a quesadilla loaded down with nothing but cheese. But often, especially this time of year, I’d rather prepare something with light, fresh flavors instead of such heavy ones.

So I was very pleased when the lovely folks at The Laughing Cow offered to send me a few of their cheeses to try out. Yum! Just the thing I had in mind. One wedge was perfect for holding a quesadilla together, making it creamy and delicious, but still qualifying it as a light dinner.

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Crispy Crunchy Roasted Radish and Chickpea Tacos

June 7, 2013 by Erica

Crispy Crunchy Roasted Radish and Chickpea Tacos

You may know that I like to roast things and put them in tacos. But did you know that you can roast radishes?

Beautiful red radishes are just overflowing the shelves at my supermarket, and I can’t resist picking some up whenever I walk by.

Crispy Crunchy Roasted Radish and Chickpea Tacos

I always buy the organic ones – I find them much more flavorful than conventionally grown. (I am usually lured by the low prices of conventional produce, so I only buy organic when it’s cheaper or when I can really taste the difference. Radishes are a prime example!)

I love peppery raw radishes in salads, but I also love their mellowed-out taste when roasted. They lose most of the bite that turns so many people off from them, and instead are sweet and tender with a softer crunch. Try them out on the radish-hater in your life (ahem, Nate); I bet you’ll be pleasantly surprised. I mean, who could resist this little taco rainbow?

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Spicy Avocado and White Bean Wraps (Vegan)

May 28, 2013 by Erica

Spicy Avocado and White Bean Wraps (Vegan)

We just got back from the most wonderful holiday weekend. Our friends Bill and Aspen got married at the Glasbern Inn in Pennsylvania farm country, and it was truly one of the most beautiful weddings I’ve ever been to. They had an outdoor patio ceremony in front of scenic rolling hills, complete with a herd of cows grazing in the distance! I can’t get over how gorgeous the whole weekend was, and how happy they are together. Take me back!

Well fine, it’s nice to be home, too, as we’ve had quite the travel schedule lately. I don’t have another cross-country flight for the next ten days, so I’m trying to get back on a normal schedule in the meantime. Starting with these delicious avocado and white bean wraps!

Spicy Avocado and White Bean Wraps (Vegan)

If I had a restaurant, these wraps would be on the lunch menu. THAT is how much I love them.

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