halloumi tacos with pineapple Pico de Gallo & aji verde

by Katherine Taylor. Instead of pineapple pico and aji verde, this is also amazing with this avocado tomato salsa. ingredients TACOS: 8 small corn or flour tortillas 8 ounces halloumi cheese, sliced into ¼” wide rounds ¼ cup extra-virgin olive oil, for frying PINEAPPLE PICO DE GALLO: 3 cups diced fresh pineapple (about 1medium) 1 red bell pepper, chopped ½ cup…

black bean and corn salsa

From Food and Wine. Ingredients 2 medium ears of corn, kernels cut off (1 1/2 cups) One 15-ounce can black beans, drained and rinsed 3/4 cup tomatoes (I used 2 roma tomatoes), seeded and finely chopped 1 small red onion, finely chopped 1/2 cup cilantro, finely chopped 1 jalapeño, seeded and finely chopped 1/4 cup…

baked bbq meatballs with cauliflower puree

Recipe adapted from Vegan with Curves. Ingredients: For the meatballs 1/2 cup cooked brown rice 1 egg OR 1 Tbsp ground flaxseed + 2 Tbsp water 2 Tbsp olive oil, divided 1/2 cup onion, chopped 2 cups chopped mushrooms 2 cloves garlic, chopped 2 cups cooked lentils (I used brown) 1/8 cup chopped cilantro 1/2 tsp smoked sea salt + more to taste 1 tsp dried basil 2/3 cup old fashioned oats 1/4 – 1/2…

copycat chipotle sofritas burrito bowls

Making all of the components for this takes a very significant amount of time, so pick and choose wisely if this is a weeknight dinner! Included here are recipes for: sofritas (delicious tofu), cilantro lime rice, black beans, guacamole, fajita veggies (grilled peppers and onions), and corn salsa. I know you can’t see most of these…

black bean enchiladas with avocado cream sauce

This was an all-around favorite that we would like to have again ASAP (and I will happily oblige). Just go get the stuff to make this right now. I highly recommend toasting each tortilla before assembling the enchilada. I do this by turning by gas stove burner to a medium-high flame and placing the tortilla directly onto…