Tag Archives: oregano

Lentil Tacos

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Ingredients:Lentil Tacos
1 cup lentils, uncooked
1/2 onion, diced
2 cloves of garlic, minced
1/2 green pepper
2 1/4 cups vegetable broth
4 teaspoons minced onion (dried)
4 teaspoons chili powder
1 1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon paprika
1/4 Teaspoon cayenne pepper

Directions:
In a pan saute the onion, garlic and green pepper unlike soft and onions translucent. In a mixing bowl combine all the dry ingredients and mix. Once the onions are done, add the dry mix and lentils. Once the mixture is combined add the vegetable broth and bring to a boil. Reduce the heat and cook for 30 minutes. When the lentils are done cooking transfer the mixture to a food processor and pulse a few times.

Serve in corn tortillas with lettuce (or cabbage), pico de Gallo or your favorite toppings. I made some low fat vegan nacho cheese (from Happy Herbivore) as well as a chipotle nayonaise sauce.

Serving Size: 12 – 1/4 cup servings

Nutritional Facts: (mixture only)
Calories: 26.8
Total Fat: 0.1 g
Cholesterol: 0 mg
Sodium: 130 mg
Potassium: 89.7 mg
Total Carbs: 5.7 g
Protein: 1.6 g

Notes: This was the first time I made lentil tacos, but not the first time cooking an eating lentils. After some discussion with other cooks and individuals who eat a plant based diet, this was the recipe I came up with. Looking back on the recipe, it was recommended to use mushrooms and/or salsa in the mix.

Source: Varies individuals from the Dr. McDougall Discussion Board.

Whole Wheat Pizza Crust

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INGREDIENTS:
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F)
1 tablespoon active dry yeast
1 teaspoon salt (optional)
1 teaspoon basil
1/2 teaspoon oregano
3 1/4 cups whole wheat flour

DIRECTIONS:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the basil and oregano into the yeast mixture, then mix in 3 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in a bowl. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled in size, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Baked Ziti & Summer Vegetables

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Ingredients
4 ounces uncooked ziti (I used Rigitoni)
1 tablespoon olive oil (omitted)
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 Tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray

Directions
Pre-heat the oven to 400 degrees. Boil pasta according to package directions.

In a large skillet, over medium heat add diced onion, yellow squash and zucchini and sauté for 5 minutes (or longer if desired). Add the garlic and diced tomatoes  and sauté for 3 more minutes. Remove the skillet from the heat and add the pasta, mozzarella cheese, herbs and pepper.

In a separate bowl combine the ricotta cheese and egg. Stir this mixture into the noodles and vegetables. Lightly coat a 9″ x 13″ Pyrex pan with cooking spray. Spoon into the Pyrex dish and sprinkle mozzarella on top. Bake for 13-15 minutes or until the cheese is bubbly.

Notes
I got this recipe off Cooking Light online and pretty much stuck to the recipe. I made more than 4 ounces of pasta, using Rigatoni noodles. In hindsight I might have used a bit more Ricotta cheese, as the original recipe called for only half a cup, and I bought a store brand, low fat Ricotta. Seemed to work just fine and tasted okay. The basil was homegrown from our herb plants as well.