Lentil Soup with Zucchini

This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.

Yield: 8-10 servings

Ingredients:

8 cups water

3 carrots

3 celery stalks

1/4 onion

1 cup green cabbage

1/2 cup quinoa

1 cup lentils

1 cup egg noodles

1 zucchini

1/2 tsp. Salt

1 chicken or vegetable based bullion cube

Preparation:

Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.

In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.

Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.

Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.

Take off heat and enjoy.

Black Bean Tacos with Sweet Corn

There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.

Yield: 6 tacos

Ingredients:

1 can sweet yellow corn

1 can of black beans or 1 1/2 cups cooked from dried beans

Mixed greens

Cabbage

3 Tomatillos or green tomatoes

6 small flour tortillas

1/2 tsp. Garlic powder or 1-2 garlic cloves peeled

Cilantro

Salt

Preparation:

Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.

Drain and rinse the beans if using canned and drain the corn.

For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.

Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.

Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.

Layer tortillas with all the toppings and enjoy!

Plant-Based Fajitas Vegan Style

This simple dish is so delicious. I love all the spices mixed with the vegetables, creamy avocado, and spinach. These fajitas are so delicious and ready in no time at all. I like to eat this mix with pita bread, tortillas, or make into a burritos.

Yield: 2 servings

Ingredients:

2 bell peppers

1/2 cup fresh spinach

1 avocado

pita bread or tortillas

1/2 tsp. cinnamon

1/2 tsp. paprika

1/2 tsp. cumin

salt to taste

1-2 tbsp. olive oil

vegan fajitas

Preparation:

Wash all produce and pat dry. Slice the peppers in half and remove the stem and seeds. Cut into thin slices and set aside.

Slice the avocado in half and remove the pit. Scoop out the flesh into a small bowl and mash with fork.

In a medium pan, heat the olive oil on medium heat. Add in the bell peppers and toss while cooking about 3-5 minutes. Add in all the spices, cinnamon, paprika, cumin, and salt. Toss and cook additional 3-5 minutes.

Layer your pita or tortillas with avocado, bell peppers, with spinach on top and enjoy!

Let me know what you think in the comments below! If you tried this recipe, tag me on Twitter and Instagram under @noshchefjulie