Red Lentil Dal

Red Lentil Dal with Roasted Cauliflower


Cook and Prep Time: 35 minutes
Serves: 4


You Need


For the Dal
• 1 cup Red Lentils
• 1-2 Serrano Peppers, diced
• 5-6 cloves Garlic, minced
• 2 cups Vegetable Stock
• 1 small can (15 oz.) Crushed Tomatoes
• 1 White Onion, diced
• 1 bunch Scallions, chopped, greens and whites separated
• 1 5oz. can Coconut Cream
• 1 ½ inch piece of Ginger, minced
• 1-2 tbsp. Nut Butter of Choice
• 1 tsp. Ground Cumin
• 1 tsp, Red Chili Powder
• 1 tsp. Ground Coriander
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• 1 Lemon, juiced
• Olive Oil or Vegetable Stock, for sautéing


For the Cauliflower
• 1 head Cauliflower, chopped into florets
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• Salt & Pepper, to taste
• 1 t Olive Oil

Garnishes
• Chopped Cilantro, for garnish
• Lime wedges, for garnish
• Scallion Greens, for garnish
• Brown Rice, for serving


DIRECTIONS

  1. Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
  2. Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
  3. Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
  4. Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  5. Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
  6. Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  7. Add lemon juice. Season with salt and pepper to taste. Stir to combine.
  8. Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!

BBQ Mushroom & Jackfruit “Pulled Pork” Tacos

Who doesn’t love tacos?

This is one of my favorite versions to date!

Admittedly, I’ve never been a huge fan of jackfruit, but I think when you pair it with some mushrooms, and combine them with a delicious homemade BBQ sauce, it is going to be very difficult to NOT have a crowd pleaser on your hands!

If you’re looking to impress, then look no further!

BBQ Mushroom & Jackfruit “Pulled Pork” Tacos

Cook and Prep Time: 35 minutes

Serves: 4 people

You Need

  • 1 20 oz. can Jackfruit
  • 6 oz. Maitake Mushrooms, chopped
  • 1 15 oz. Pinto Beans, rinsed and drained
  • 1 Yellow Onion, diced
  • 2-3 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • BBQ Sauce
  • Olive Oil or Vegetable Stock, for sautéing
BBQ Sauce
  • 1 Yellow Onion, diced
  • 2-3 cloves Garlic, minced
  • 1 ½ cup Tomato Puree
  • 2 tbsp. Maple Syrup
  • 2 tbsp. Apple Cider Vinegar
  • 1 ½ tbsp. Tamari
  • 1 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tbsp. Balsamic Vinegar
  • 1 tsp Chili Flakes (optional)
  • Salt, to taste
  • Black pepper, to taste
  • ¾ cup Water

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the BBQ sauce.  Preheat a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the garlic and onion.  Cook for 4-5 minutes, until onion is translucent, stirring occasionally to avoid burning. 
  3. Add the remaining BBQ sauce ingredients and stir to combine.  Bring to a simmer, and then cook for 5-7 minutes, or until desired thickness is reached.  Season with salt and pepper as needed.
  4. Allow to stand and cool for about 10 minutes, and then transfer to a blender.  Pulse until smooth.
  5. Make the “pulled pork.”  Preheat a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the garlic and onion.  Cook for 4-5 minutes, until onion is translucent, stirring occasionally to avoid burning. 
  6. Add the jackfruit and mushrooms.  Sauté for 5-6 minutes, until mushrooms have released all of their liquid.  Stir frequently.
  7. Add the BBQ sauce to the pan.  Stir to combine, adding water as needed.  Stir to combine, and allow the jackfruit to simmer for 15-20 minutes, until flavors have combined and desired thickness is reached.
  8. Serve with slaw, refried beans, on toasted buns or sweet potato discs as sliders.  Enjoy!