Lentil Tacos

Move over refried beans, these lentils will kick your @#S! These lentil tacos are vegan and gluten free and will never make you want foul meat filled tacos ever again. Serve them with fresh avocado, Daiya cheese, White Girl Salsa, lettuce, or just the plain ol' lentils themselves. Dig in world, and you can thank me later!

4 cups water

1 cup lentils

2 Tbs olive oil

3 Tbs tomato paste

3 Tbs onion, diced

1 garlic clove, minced

dash of cinnamon

Corn tortillas

Salsa (Always using my White Girl Salsa!)

Avocado...etc. (optional)

Bring water to a boil, then add lentils and onion. Return to a boil and then reduce heat, cover and simmer for about 40 minutes or until lentils are soft. Drain any remaining water. Put 1/2 of the lentils into a food processor and puree while drizzling olive oil into the lentils. Add tomato paste, garlic and cinnamon and process till combined. Mix processed lentils with the remaining lentils. Heat up corn tortillas, and spoon in lentils and top with salsa, avocado, and what ever else tickles your fancy & devour!

Vegan and Gluten Free 2 "Cheese" Corn Gratin

What is better than being able to indulge in delicious, guilt-free, vegan and gluten free food? NOTHING! So here is one more comfort-food dish for the cold winter months that will keep your belly full with some yummy veggies, & that I a sure will have your youngsters asking for seconds! Nom nom

1 lb yellow squash, cut into 1/4 inch slices

1 lb tomatoes, halved, seeded and cup into 1/3 inch slices

2 Tbs olive oil

 1/2 cup plain rice or almond milk

1 1/2 cup of your favorite salsa (I use White Girl Salsa)

2 Tbs cornstarch

5 ears of corn (kernels off the cob)

3/4 cup Panko breadcrumbs (DONT USE FOR GF, sub gf "breadcrumbs" or extra cheese)

3/4 cup Daiya Cheddar "cheese"

1/2 cup Daiya Pepper-jack "cheese"

1/2 cup basil, chopped

Preheat oven to 400 degrees. In a 3qt baking dish, arrange squash and half of the tomatoes on the bottom. Drizzle with half of the olive oil, and sprinkle top with half of the basil. Roast for about 20-25 minutes. Meanwhile, in a bowl whisk together "milk," salsa & cornstarch. Combine corn kernels, panko crumbs, 1/4 cup of cheddar, 1/4 cup of Pepper-jack, and rest of olive oil. Sprinkle remaining amount of cheese over the roasted veggies. Top with corn mixture, and pour "milk" mixture over corn. Top with the rest of salsa, tomatoes & basil. Bake for about 25-30 minutes until tomatoes are cooked. Serve warm and Devour!!