Today’s recipe? It’s all the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. It’s a meal in itself, and most of the components can be prepared ahead of time, making this salad a good option for weeknight dinners and potlucks. You can see how it comes together in the video below. Enjoy!
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As I mention in the video, I like to tweak this salad throughout the seasons. Cherry tomatoes (raw or roasted) or grilled zucchini are great in summer, roasted squash or mushrooms are great in the fall. Basically, if you start with the bean & tempeh base, plus the romaine and dressing, you can build and adjust from there.
Continue reading Vegan Tempeh Taco Salad…
Tell us a bit about yourself and Live Fertile Hi there! I’m a registered dietitian and aromatherapist obsessed with all things nutrition, women’s health, enjoyable movement, and aromatherapy. Live Fertile is an extension of those passions. It’s for women (though the fellas are welcome to visit as well) who want to learn more about wellness, […]
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Post sponsored by nuts.com. See below for more details.
I think there is no better way to experience a city than through restaurants. I first fell in love with Ethiopian food when living in the Chicago area and ever since, I’ve kept a recipe for berbere spice in my repertoire. Traditionally this spice is used in dishes like Doro Wot (a long cooking spiced chicken stew) but I’ve found it works beautifully with lentils. The spice blend makes for a rich stew, even though the base of this lentil stew is vegan.
I’ve teamed up with nuts.com to bring you a few flavorful black lentil recipes throughout the year. They asked me if there was a hard-to-find ingredient I wanted to highlight. I chose black lentils and they sourced organic black lentils to add to their site, making hearty recipes like this lentil stew even easier to make. Black lentils are always hit and miss at my local stores but I always like to keep them stocked in my pantry (which is why I’m excited I know where to order them now!)
Read more and see the recipe.
The post Berbere Black Lentil Stew appeared first on Naturally Ella.
We’re coming in hot with two of our favorite things: matcha & chocolate. These Matcha Almond Butter Cups will remove any (unnecessary) guilt you have over dessert. This unique combination brings plenty of nutrition to the table as well as a deliciously powerful combo of chocolate and almond butter. These beauties make for the perfect […]
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We made Green Curry Paste last week. Now, let’s break out the Red Curry Paste!
Because one can never have enough curry, obviously.
This recipe is simple, requiring just 1 food processor (or blender) and 10 minutes to prepare!
The base is red bell pepper, red chilies, garlic, ginger, and green onion or shallot.
Spices come in the form of turmeric, coriander, cumin, sea salt, and black peppercorn.
Easy Red Curry Paste (10 minutes!) from Minimalist Baker →
If I were to keep a list of items cooked most often in my kitchen, crepes would come in first. I love whole wheat crepes for breakfast in place of pancakes, wrapping ice cream for dessert, or using in place of bread for wraps, sandwiches or even enchiladas. Most recently, we’ve taken to smearing nut butter and a date-chia strawberry jam for toddler friendly roll-ups.
The key to whole wheat crepes is the consistency of the batter and the heat of the pan. The batter should be thin enough that it easily covers the pan. The pan should be warm enough that as the batter hits the pan, it begins to cook. Get the master crepe recipe under your fingers and the possibilities are endless.
Read more and see the recipe.
The post Whole Wheat Crepes | Component Cooking appeared first on Naturally Ella.