Tucson Spicy Lentil Tacos

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Taco Tuesday just got better! 



  • 1 cup uncooked lentils, rinsed and drained
  • 2 large onions, diced (about 2 cups)
  • 2 tablespoons minced garlic
  • ½ jalapeño, diced
  • One (1.25-ounce) package taco seasoning
  • 2 cups vegetable stock
  • 10 (6-inch) corn tortillas


  • Tomatoes, diced
  • Lettuce, shredded
  • Guacamole
  • Jicama, peeled and shredded
  • Salsa


1. Preheat the oven to 350˚F.

2. Bring the lentils and 2½ cups of water to a boil in a saucepan over high heat. Reduce the heat to low, cover, and simmer until lentils soften, around 20 minutes.

3. Sauté the onions, garlic, and jalapeños in a saucepan over medium heat, stirring frequently, until the onions start to turn brown and translucent, about 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

4. Add the cooked lentils and taco seasoning to the saucepan.

5. Mix well, add the vegetable stock, and bring to a boil.

6. Reduce the heat to low, cover, and simmer for 5 to 7 minutes.

6. Drape each corn tortilla over two bars of a vertical oven rack so that the tortilla’s two opposing sides hang down, evenly, facing each other.

7. Cook the tortillas until crisp, 5 to 7 minutes.

8. Spoon lentil mixture into the taco shells. Top with tomatoes, lettuce, guacamole, jicama, and salsa.

Roasted Butternut Squash Salad

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For the roasted butternut squash:

  • 1 large butternut squash (about 3-3.5lb) peeled, seeded, and diced (1/2-inch cubes, 8-9 cups chopped)
  • 2 tablespoons melted coconut oil, or oil of choice
  • Fine sea salt, to taste

For the salad:

  • 1 cup uncooked quinoa
  • 1 large avocado, pitted and chopped
  • Fresh lemon or lime juice, to taste
  • Fine sea salt and freshly ground black pepper, to taste



For the squash:

1. Preheat the oven to 400°F and line two large baking sheets with parchment paper.

2. Spread the chopped squash onto the baking sheets and drizzle on 1 tablespoon of oil over top each. Toss to coat. Spread the squash into an even layer, being careful not to overcrowd the squash, and garnish with a few pinches of sea salt.

3. Roast the squash until the bottoms are just starting to brown, about 50 minutes, time may vary. Check on it after 30 minutes, and then every 5-10 minutes after that. 

For the salad:

1. Prepare the quinoa once you have about 25 minutes left of roasting the squash. Rinse quinoa in a fine mesh sieve and transfer to a medium pot.

2. Add 1 3/4 cups water and bring to a simmer over medium-high heat. Reduce heat to medium, cover with a tight-fitting lid, and cook for 13-16 minutes, until the water is absorbed and the quinoa is tender and fluffy. Fluff with a fork and remove from heat.

3. Season the quinoa to taste with a generous amount of salt and pepper and stir to combine. 

4. Pit and chop the avocado.

5. Top the quinoa with roasted squash and chopped avocado. Garnish with a couple more pinches of salt, and a small amount of fresh lemon juice (or lime juice) drizzled over top. 

6. Enjoy!

Turmeric Eggplant Curry

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  • 1 large eggplant
  • ½ red onion, chopped
  • 2 cloves garlic, chopped
  • 3 carrots, peeled and chopped
  • 1 cup white button mushrooms, chopped
  • 3 tomatoes, roughly chopped
  • 3 teaspoons turmeric
  • 1 teaspoon ginger
  • 1 teaspoon crushed red pepper flakes
  • 1½ cups dried red lentils
  • 1 (15-ounce) can light coconut milk
  • 2⅔ cups vegetable broth
  • 2 cups chopped kale leaves
  • Salt to taste
  • 2 cups cooked quinoa or brown rice


  • A handful of chopped cilantro
  • Avocado
  • Beet kimchi or red cabbage kraut



1. Preheat the oven to 450°F.

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. Cut the eggplant in thirds lengthwise, place on the prepared baking sheet, and bake for about 15 minutes while you prep the other ingredients.

4. When there’s about 5 minutes left on the timer for the eggplant, heat a large pot over medium low to medium heat. Add the onion, garlic, and carrots and sauté for 2 to 5 minutes, or until the onions start to turn brown and translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

5. Remove the eggplant from the oven, let it cool a bit and roughly it chop into large pieces.

6. Add the chopped eggplant, mushrooms, tomatoes, turmeric, ginger, and red pepper flakes to the pot and sauté for about 5 minutes, or until the mushrooms get nice and soft.

7. Add lentils, coconut milk, and vegetable broth and stir. Bring the pot to a boil, then reduce heat, cover with a lid, and simmer for about 10 minutes.

8. Add kale, stir, and cook, uncovered, for an additional 5 minutes. Taste and add salt if needed.

9. Top with optional toppings and serve with quinoa or brown rice!

Vegan Pita Pizzas

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Pita Pizzas make a great kid friendly weeknight dinner.



  • 6 whole-wheat pitas


  • 2 large tomatoes, diced
  • 4 sun-dried tomatoes (not packed in oil)
  • 3 tablespoons tomato puree
  • 1 tablespoon apple cider vinegar
  • 1 ½ teaspoons maple syrup
  • 2 cloves garlic
  • 1 large handful of fresh basil
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons dried thyme
  • sea salt and freshly ground black pepper


  • 1 cup olives, halved
  • ½ cup diced smoked tofu
  • 10–12 pickled peperoncini, sliced
  • ½ zucchini, thinly sliced or shaved
  • 3 tablespoons Vegan Parmesan
  • fresh basil



1. Preheat the oven to 400°F.

2. Combine the diced tomatoes, sun-dried tomatoes, tomato puree, vinegar, maple syrup, garlic, a handful of fresh basil, oregano, and thyme in a blender; season with salt and pepper to taste. Puree until smooth.

3. Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, pepperoncini, and shaved zucchini over the sauce.

4. Bake for 15 to 20 minutes.

5. Sprinkle Vegan Parmesan and fresh basil over pizzas and enjoy!