Vegetarian

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

March 25, 2013 by Erica

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

Hi there! How is Monday morning treatin’ ya?

We had quite the weekend. Between entertaining friends who stayed with us all week, my birthday on Thursday, a friend’s housewarming party on Friday, my company’s annual party on Saturday, and 20 inches of fresh powder in the mountains (that Nate took advantage of but I did not), we were pretty much out of commission by the time Sunday morning rolled around. These days I have to admit I don’t usually go out on both Friday and Saturday nights (and definitely not wearing monstrous heels), so this weekend was a reminder that I’m not as young as I used to be… and that sleeping in is necessary sometimes.

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

As a side note, I still can’t feel one of my toes after wearing those heels all night. Maybe I’ll forget about this and bring them the next time I go to Vegas… but until then, I’m pushing them to the back of my closet. Flats are the way to go!

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

Anyway, after a busy weekend, I seldom feel like slaving over a hot stove all day Sunday. I much prefer going to yoga and then tossing together a quick meal like this, that involves just a little chopping and a few minutes of cooking time.

We loved these tacos because they’re so fresh and light. Nothing is as refreshing as homemade salsa, and using lettuce leaves instead of taco shells lightens up the meal. No sense in cancelling out all those chaturangas I just did!

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

I based these off my chickpea tacos, using beans, onions, garlic, and the same spice mix. I know the ingredient list looks long, but honestly you just need a few fresh ingredients for the salsa, and the rest you most likely have in your pantry. I swear these come together quickly! If you’d rather use guacamole or regular salsa + cheese + sour cream, etc., go for it! But fruit salsa is allllways a good idea.

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

5.0 from 5 reviews

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

Hands-on time

15 mins

Cook time

10 mins

Total time

25 mins

These lightened-up tacos feature spiced black beans and homemade mango-avocado salsa wrapped in fresh lettuce. Quick to prepare and bursting with flavor!

Author: Erica

Yields: 6 tacos

Ingredients

For the tacos:

1 tsp olive oil
1 clove garlic, minced
1/2 onion, finely diced (yellow or red)
14 oz can black beans, drained and rinsed (or about 1 1/2 cups cooked)
6 leaves bibb or iceberg lettuce

For the taco seasoning (or use 1/2 packet of your favorite taco seasoning):

1/2 Tbsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp cornstarch
1/8 tsp cayenne pepper
1/4 cup water

For the mango avocado salsa:

1 mango, peeled and diced
1 avocado, peeled and diced
1/2 cucumber, peeled and diced
1/2 jalapeno, seeds removed and minced
1/4 red onion, diced
1 Tbsp lime juice
1/3 cup chopped cilantro leaves
salt and pepper to taste

Instructions

First prepare the salsa. Combine all ingredients in a bowl and mix well. Add salt and pepper to taste. Set aside.
In a small bowl, combine all taco seasoning ingredients. The tacos come together quickly, so I like to do this before anything goes on the stove.
Add olive oil to a large pan over medium heat. Once shimmering, add garlic and onion and saute until soft, 4-5 minutes.
Pour in black beans and taco seasoning and stir to coat. Saute, stirring occasionally, until beans are heated through and some of the water is evaporated, 2-3 minutes.
Serve with lettuce leaves to be used as taco shells and mango avocado salsa.
Enjoy!

Notes

Adapted from my Chickpea Taco recipe and FoodNetwork.com.

Double Rainbow Layered Salad with Lemon Ginger Dressing

March 22, 2013 by Erica

Double Rainbow Layered Salad with Lemon Ginger Dressing

Thank you for all your sweet birthday wishes yesterday! It means so much. I had a great birthday, and I even got to eat one of the cupcakes leftover from yesterday’s blog post. I love it when the leftovers stick around that long!

Sometimes, like yesterday, I like to eat a cupcake… or two. And sometimes, especially after two weeks of experimenting with cupcake recipes, I like to eat a salad.

Then, because I ate a salad, I can totally justify a cupcake. I love the way that works.

So here is this week’s salad, which might be one of my all-time favorites. And that’s a good thing, because I have a lot of cupcakes to ~~make up for~~ earn!

Double Rainbow Layered Salad

This salad is a combination of all my favorite salad-y things. Red cabbage, which is randomly (but truly) one of my favorite foods. Quinoa and spelt, which are not only some more of my favorite foods, but make this salad much heartier than it would otherwise be. And then edamame, carrots, green onions, and pepitas for more protein, sweetness, flavor and crunch. Not to mention the the light and lemony dressing, which adds the perfect zing.

What could be better than all your favorite healthy foods stacked together in a cute and portable jar?

Not much, I’ll tell you that. In fact, when you taste it, you just might start yelling, OH MY GOD, DOUBLE RAINBOW!

Sorry for that reference. I know it’s so 2010. I just couldn’t resist.

This salad makes the absolute best leftovers (as long as you keep the dressing separate), which is key in my life. I’ve been eating it for lunch all week!

Double Rainbow Layered Salad with Lemon Ginger Dressing

All the ingredients are very sturdy, which also means the salad is super crunchy. (Spelt and red cabbage will do that.) So I may have even liked it best on day 3 or 4, when it was a bit easier on the jaw. (To make it less crunchy, you can put the red cabbage in a strainer and pour a pot of boiling water over it. This will soften it up a bit, but I didn’t bother.)

Enjoy this salad and have a fantastic weekend!

Double Rainbow Layered Salad with Lemon Ginger Dressing

5.0 from 1 reviews

Double Rainbow Layered Salad with Lemon Ginger Dressing

Hands-on time

10 mins

Cook time

50 mins

Total time

1 hour

Author: Erica

Yields: 5-6 servings

Ingredients

For the salad:

1 cup uncooked spelt berries
1 cup uncooked quinoa
4 cups shredded red cabbage
2 cups grated carrot (about 2 large carrots)
2 cups shelled cooked edamame, defrosted if frozen
6 green onions, sliced
½ cup pepitas

For the dressing:

½ cup lemon juice (about 2 lemons)
heaping Tbsp chopped fresh ginger
1 tsp honey
2 Tbsp olive oil
2-4 Tbsp water
salt and pepper to taste

Instructions

In separate small pots, bring spelt berries and quinoa to a boil with 1 1/2 cups water each. Simmer until tender but still chewy, 50-60 minutes for the spelt berries and about 15 minutes for the quinoa. Drain excess water and set aside to cool. This can be done ahead of time.
While grains cook, prepare the salad dressing. Blend all ingredients together with an immersion blend (or regular blender).
To assemble salad, layer ingredients in single-serving jars or clear bowls. You can also layer the entire salad in a large clear bowl, or just toss all ingredients together. Serve alongside dressing. Will keep for up to a week in the fridge (with dressing separate).

Notes

Inspired by Oh She Glows.

Chipotle Honey Mashed Sweet Potatoes

March 20, 2013 by Erica

Chipotle Honey Mashed Sweet Potatoes

Guess what kind of food I have for you today?

Sweet potatooooooes!

Sometimes I’m so predictable.

BUT not just any sweet potatoes. Creamy mashed sweet potatoes with a kick of chipotle and a drizzle of honey. If you only eat sweet potatoes once in your life, make sure they’re these ones.

Chipotle Honey Mashed Sweet Potatoes

Side note, does anyone know how to take a good picture of mashed potatoes? If I could have a guest photographer for all future mashed potato posts… that would be great.

Anyway, I’m kind of obsessed with the combination of chipotle/honey/sweet potato that I first came across in these tacos (my favorite!) from Naturally Ella. It’s good in everything! Well, that might be an exaggeration. But if I’m ever wondering what to do with some leftover sweet potatoes, that flavor combination always comes to mind.

These potatoes would be great with a pork chop and a side of green veggies… or just scooped straight out of the serving bowl (not that I would know anything about that!). I was also thinking of using them as a bed for a cauliflower steak with some sort of veggie gravy, which is probably what I’ll do next time. So many possibilities!

In other news, guess what I have for you tomorrow? Just a little sneak peak:

Coffee & Quinoa

And there won’t be any sweet potatoes in them, I promise.

Although, truth be told, I might choose these sweet potatoes over cupcakes if I had to make the choice… yep, there’s a very good chance that I would. Luckily no one in their right mind would make you choose between those two things. That would just be cruel! I’ll take sweet potatoes AND cupcakes, please.

Chipotle Honey Mashed Sweet Potatoes

5.0 from 1 reviews

Chipotle Honey Mashed Sweet Potatoes

Hands-on time

5 mins

Cook time

50 mins

Total time

55 mins

Author: Erica

Yields: 4

Ingredients

3 lbs sweet potatoes (about 3 large sweet potatoes)
2 Tbsp butter or Earth Balance
2 chipotle chili peppers from a can of chipotle chilies in adobo, minced
1 Tbsp adobo sauce (from the can of chipotle peppers)
2 Tbsp honey
¼ tsp kosher salt

Instructions

Preheat oven to 400. Scrub sweet potatoes and pierce several times with a fork. Bake until very soft when squeezed with an oven mitt, about 50 minutes.
Scrape the sweet potato flesh into a large bowl and discard the skins. Add remaining ingredients and beat with a hand mixer (or mash by hand) until thoroughly combined.
Serve hot!

Notes

Inspired by Eat, Live, Run.

Roasted Veggie Quinoa Bowl with Miso Tahini Sauce

March 18, 2013 by Erica

Roasted Veggie Quinoa Bowl with Miso Tahini Sauce

I warned you: Sweet Potato Fever over here. Can someone come over to my house and tell me if I’m turning orange around the edges?

Here’s how we’re getting our sweet potato fix today: roasted, in a bowl with quinoa and broccoli, and drenched in a slurpable sauce. This right here is barely a recipe. Buuuut it’s one of the meals I’ve been eating most often recently, so of course I wanted to share. It’s a great way to use up any vegetables you might have gotten overzealous with on your last shopping trip… ahem sweet potatoes.

I almost always use sweet potatoes when I make this, but the other vegetable can be changed up. I usually try to use something green. Here it was broccoli, but I’ve also done Brussels sprouts, cauliflower and kale. Green beans or asparagus would also be great as we head into spring!

For a hot meal, this is super fast to make. Quinoa is a quick-cooking grain, and I love that it’s cooked and tender by the time the veggies finish roasting. The dressing can also be whipped up in about 30 seconds, making life so easy.

Roasted Veggie Quinoa Bowl with Miso Tahini Sauce

I recently made this for lunch for Nate, our friend Pete and myself before an afternoon of skiing. I was out of the house when Nate texted me, saying he and Pete were stopping to get Pete’s ski stuff and would be home soon to eat. Eek – for a second I thought I was going to have to renege on my offer to make lunch. But I quickly got my head screwed on straight, raced home, and popped these veggies in the oven. Lunch was ready by the time the boys got back! Success.

This is also one of my favorite lunches to pack for work. It’s so healthy, and the tart and salty sauce is just the type of thing I look forward to eating all morning. Not to mention the sweet potatoes!

Roasted Veggie Quinoa Bowl with Miso Tahini Sauce

5.0 from 1 reviews

Roasted Veggie Quinoa Bowl with Miso Tahini Sauce

Hands-on time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Erica

Yields: 3 servings

Ingredients

For the bowl:

1 large sweet potato (1 1/2 to 2 lbs), peeled and chopped into 1/2-inch pieces
3 small heads broccoli, chopped into bite-size pieces
2 tsp olive oil
sprinkle of salt and pepper
1 cup uncooked quinoa, rinsed

For the miso tahini sauce:

2 Tbsp white miso paste
2 Tbsp tahini
2 Tbsp fresh lemon juice (about half a lemon)
2-4 Tbsp water (as needed)
1 small clove garlic, minced (optional)

Instructions

Preheat oven to 400 and line 2 baking sheets with tin foil.
Toss sweet potato with 1 tsp olive oil and a sprinkle of salt and pepper and spread onto one of the baking sheets. Do the same with the broccoli, remaining olive oil, and another sprinkle of salt and pepper and spread onto the other baking sheet. Roast both for 20-25 minutes, until starting to brown, stirring once halfway through.
While vegetables are roasting, cook quinoa. Add to small pot with 1 1/2 cups water. Bring to a boil and simmer for 12-15 minutes, until tender. Drain any remaining water.
Finally, prepare the miso tahini sauce. With an immersion blender (or a whisk), mix together the miso, tahini, lemon juice, 2 Tbsp water, and optional garlic. Add additional water to reach desired thickness.
Once vegetables are done, you're ready to eat! Scoop quinoa into each bowl and top with vegetables and miso tahini sauce.
Enjoy!

Quinoa Parfait with Sumo Orange and Cinnamon

March 15, 2013 by Erica

Quinoa Parfait with Sumo Orange and Cinnamon

Hello Friday! I am so glad to see you.

The first week of daylight savings time has been a little rough. Everyone at work is cranky – myself included! – and I think we all need a few days of sleeping in to remind ourselves that springtime is good, and lighter evenings are worth a few weeks of dark wake-ups in March.

Spring is definitely in the air – you can tell because my morning bowl of oatmeal has been replaced with something cold! A sure sign that things are warming up.

Quinoa Parfait with Sumo Orange and Cinnamon

I’m really digging the quinoa-for-breakfast thing. It’s a nice little change from oatmeal, while still getting to use all the fun toppings. I was pretty excited when I saw Ashley’s post a few weeks ago with blood orange quinoa parfaits. I didn’t know quinoa parfaits were a “thing” and I had to try them immediately! Did I mention that besides oatmeal, parfaits are my favorite breakfast?

Quinoa Parfait with Sumo Orange and Cinnamon

Anyway, it turns out that quinoa parfaits are indeed a “thing,” and I couldn’t be happier. I just mix up my quinoa with some plain Greek yogurt, agave, and cinnamon, and top with a chopped orange and more cinnamon. Some toasted pecans would be great here too!

If you’d like, you don’t have to mix the quinoa and yogurt together – you could layer the quinoa/agave/cinnamon mixture and yogurt separately. Just another fun little variation!

I topped my parfait with a sumo orange. Have you seen these?

Quinoa Parfait with Sumo Orange and Cinnamon

They are basically giant tangerines – sweet and easy to peel. They are so funny-looking, and so delicious – I can’t get enough! I am pretty much an unofficial sumo orange ambassador at this point, making everyone at work try them and now posting about them here. You know how some products tend to do that to you? Actually, my bagger at Whole Foods started it – she gave me one for free a few weeks ago when I was buying some other oranges, insisting that I try it. She said they tasted like candy, and she wasn’t wrong! Of course, the whole free sample thing worked out beautifully for Whole Foods, because I returned and bought about $10 of them the next week, and the week after. They are not cheap. But if you get a kick out of funny-looking produce and sweet oranges, you have to try them!

Quinoa Parfait with Sumo Orange and Cinnamon

Such a light but satisfying breakfast. I’m looking forward to enjoying this parfait as spring and summer arrive, and despite my current orange obsession, can’t wait to top it with berries in the warmer weather.

Quinoa Parfait with Sumo Orange and Cinnamon