Lentil Walnut Tacos

0 from 0 votes
Recipe by Sagen Jackson Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

852

kcal

A delicious and filling ‘meat’ substitute perfect for taco Tuesdays.

Ingredients

  • 1 cup lentils

  • 1/2 cup walnuts

  • 1 packet taco seasoning

  • 1/2 medium onion

  • 2 cloves garlic

  • 4 tortillas

  • 1 Tbsp olive oil

  • 1/4 cup vegetable broth

  • 1 cup spinach

  • 1/4 avocado, chopped

  • 1/4 cup pico de gallo

Preparation

  • Heat olive oil in sauté pan over medium heat.
  • Add lentils, walnuts and onions to sauté pan. Sauté over medium heat for 5 minutes.
  • Add taco seasoning, garlic and a little vegetable broth. Sauté for an additional 2 – 3 minutes until we’ll combined and fragrant. (Note: vegetable broth should be added 1 Tbsp at time to make sure mixture doesn’t burn and/or become dry).
  • Spoon lentil-walnut mixture into tortillas.
  • Top with desired toppings and enjoy!

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Lentil Bolognese

0 from 0 votes
Recipe by Sagen Jackson Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

736

kcal

Easy lentil bolognese for that night you’re craving warm and tasty Italian.

Ingredients

  • 1 cup lentils, cooked and sprouted

  • 1 15 oz jar spaghetti sauce

  • 1/2 medium onion, diced

  • 1 medium bell pepper, diced

  • 2 cloves garlic, minced

  • 1 Tbsp brown sugar

  • 1 tsp salt

  • 1 tsp black pepper

  • 1/2 tsp cayenne pepper

  • 1 package banza chickpea pasta

  • 1 cup vegetable broth

  • 1 Tbsp olive oil

Preparation

  • Cook lentils according to package directions, set aside.
  • Cook your pasta according to the package directions.  If you want to add extra flavor to your noodles add ½ cup of vegetable broth to the boiling water as noodles cook. Toss in 1 Tbsp olive oil and set aside.
  • In a large, heavy bottomed pan add 1/4 cup of vegetable broth and heat over medium heat.  Once broth begins to simmer down add onions and bell pepper and saute for 5 minutes. You will need to keep an eye on veggies to ensure they don’t burn. Add broth a tablespoon at a time, as needed.
  • After 5 minutes add the garlic to the pan and allow to saute with onions and peppers until fragrant. This should only be for about 1 minute or so.
  • Now add your jar of spaghetti sauce to the sauted mixture and stir. (Pro tip: add about ¼ – ½ cups of water to the spaghetti sauce jar, put the top on, shake it, then pour that into the saute pan as well.).
  • Once veggies and salt have been combined add lentils,  brown sugar, salt, pepper and cayenne pepper to the pan. Stir and saute until boiling.
  • Once sauce begins to boil turn heat to low and allow to simmer on low for 10 – 15 minutes. Stir occasionally to ensure sauce does not burn.
  • Once the sauce is done cooking plate your noodles, pour the sauce over them and enjoy!

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Collard Green Wrap with Kidney Beans

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

539

kcal

Quick and easy collard green wraps to take on the go or enjoy at home.

Ingredients

  • 2 large collard green leafs

  • 1 cup kidney beans, cooked and divided

  • 2 cups kale, sliced and loosely packed

  • 1 cup wild rice, cooked and divided

  • 1 /2 cup bell peppers, sliced and divided

  • 1/2 avocado, sliced and divided

  • 2 Tbsp nutritional yeast, divided

Preparation

  • Start by trimming the steam of the collard green leaf. See video below for assistance.
  • Once trimmed begin building the wrap, trimmed side down.
  • Line all ingredients onto wrap horizontally, as pictured above and dividing ingredients between both leaves. (Note: careful not to add too much filling as the collard green leaf may tear)
  • Once all ingredients have been added it is time to start wrapping the collard green leaf. See video below for guidance.
  • Cut in half and enjoy!

Recipe Video

Notes

  • I suggest using kidney beans from the bag. Trust me when I say they taste way better than canned beans.

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Blueberry Smoothie

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

321

kcal

This healthy vegan blueberry spinach smoothie is sure to become your next breakfast FAVORITE. It’s easy to make and support brain and gut health.

Ingredients

  • 1 cup blueberries, frozen

  • 1 cup bananas, frozen

  • 1 cup spinach, fresh

  • 3/4 cup oat milk

Preparation

  • Add all ingredients into your blender
  • Blend until smooth
  • Pour into your cup of choice
  • Enjoy!

Notes

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Easy Vegan Gingerbread Cookie Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

8

minutes
Calories

280

kcal

Ingredients

Preparation

  • In a large bowl prepare the flax egg and allow to thicken for 5 minutes
  • Add coconut oil, molasses, peanut butter, brown sugar, salt, spices, baking soda and whisk together all ingredients.
  • Add pancake mix to bowl and stir with wooden spoon until ingredients are well combined. You want to ensure your dough is not too wet or dry.
  • Chill dough for one hour.
  • Preheat oven to 350° F
  • After dough has chilled for at least an hour roll between two sheets of parchment paper, about 1/6 inch thick. Not too thin, unless you want crispy gingerbread cookies.
  • Making sure the cookies don’t dry out, quickly dip your cookie cutter in rice flour and cut out each cookie. Then grab the parchment paper and place cookies on cookie sheet and put them in the freezer for 5 minutes, allowing the cookies to firm up.
  • Once cookies are firm, gently transfer to a cookie sheet with a lightly floured spatula. Cookies may spread, leave 1 – 2 inches between.
  • Place in oven and bake for 8 minutes. Allowing the cookies to brown softly on the edges. Then remove from oven and allow to cool for 2 – 3 minutes.
  • Once cooled can store for several days at room temperature or freeze for up to a month.

Notes

  • This recipe has been modified from other easy vegan gingerbread recipes.

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CBD Vegan Brownies

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

30

minutes
Calories

113

kcal

Ingredients

Preparation

  • Preheat oven to 350° F
  • Prepare flaxseed eggs in food processor by pulsing a few times. Let sit for five minutes to thicken.
  • Then add remaining ingredients to the food processor, except the cocoa nibs, and blend together. Ensuring the mixture is smooth, not thick or runny.
  • Evenly distribute the mixture into a non-stick 9 x 9 baking dish. Smoothing the top.
  • Top the mixture with one cup of cocoa nibs, spreading across the top of the brownie mixture.
  • Bake in heated oven for 25 – 27 minutes. Until corners begin to pull away from pan.
  • Allow the brownies to cool for 30 minutes before cutting into squares.
  • You may store for a few days in an airtight container. Or freeze for up to one month.

Notes

  • This is not my original recipe. Adapted from other vegan brownie recipes.

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Simple Broccoli Stir Fry

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

N/A

kcal

This simple yet satisfying stir fry dish is perfect for those days where you need a quick, filling yet flavorful meal. Try it out next time you’re looking for protein packed bowl.

Ingredients

  • 1 head broccoli, chopped

  • 1 can canellini beans

  • 1 cup bell peppers, chopped

  • 3 cloves garlic, minced

  • 1 medium onion, chopped

  • 2 T ginger, grated

  • 1/2 cup vegetable broth or water (for cooking instead of oil)

  • 1 t salt

  • 1 t pepper

  • soy sauce, to taste

  • 1 cup brown rice, cooked

Preparation

  • Prepare brown rice according to package directions and set aside.
  • Heat 2 – 3 T. of vegetable broth in a large nonstick skillet over medium heat. Once heated through add chopped broccoli, cannelloni beans, bell peppers and onion to skillet. Allow these ingredients to sauté together, adding a small amount of vegetable broth (or water) as needed to prevent burning.
  • When vegetables have sautéed for about 5 – 7 add the garlic, ginger, salt and pepper. Continue to cook over medium heat for an additional 1 – 2 minutes or until fragrant.
  • Serve stir fried vegetables over rice. Drizzle with soy sauce and enjoy!

Notes

  • The chopsticks pictured in the above photo are an awesome Amazon find! Click here to get your set today.

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Air Fried Beet Chips

0 from 0 votes
Recipe by Sagen Jackson Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

172

kcal

These air fried beet chips are simply divine. So light and crispy. They make for a perfect snack.

Ingredients

  • 3 medium Beets, sliced

  • 1 tsp Olive Oil

  • 1/8 tsp Salt

Preparation

  • Preheat air fryer to 400°.
  • Thinly slice beets. Once sliced lay beets out in a single layer on a paper towel (or cheese cloth). Then cover beets with another paper towel and press any excess water out.
  • Gently toss the beets with olive oil and salt.
  • After air fryer has finished pre heating, add beets to air fryer in a single layer. May have to do this in batches. Cook for 10 – 15 minutes, watching closely as time nears the 10 minute mark.
  • Serve warm.

Notes

  • No notes for this recipe.

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