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Delicate & Asparagus Tacos

Estimated Prep Time: 15-20 minutes    Estimated Active Time:35-45 minutes

Ingredients

2 delicata squash, halved lengthwise, seeds removed, slice in half moons ~1/4” thick

1 bunch asparagus, woody end snapped off, stalk sliced in 1 1/2” lengths

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1 package corn tortillas*

Garnish: cilantro

Garnish: salsa and/or hot sauce, if desired

Garnish: 5 Minute Guacamole (BONUS Recipe)

 

Slaw Ingredients

1/4-1/2 purple cabbage, finely shredded

1/2-1 lime, juiced

1/4-1/2 teaspoon salt

Instructions

Preheat oven to 400ºF. Line a baking tray with a Silpat mat or parchment paper. 

 

Spread squash and asparagus over the baking tray. Sprinkle with cumin, chili powder and oregano. Gently toss to mix seasonings over squash and asparagus. 

 

Place tray in preheated oven and cook for 20-30 minutes. This will depend on your specific size of squash slices and asparagus stalks. Cook until squash is tender to your liking. 

 

While tray is baking making slaw. Place shredded cabbage in a bowl with lime juice and salt. Toss to combine and let set until ready to eat. 

 

I also recommend making the BONUS Recipe for guacamole, you won’t regret it!

 

Warm tortillas on a dry sauté pan heated to medium-high. Warm each side for a couple minutes. Warm tortillas are essential for good tacos in my opinion. 

 

Fill tortillas with squash and asparagus. Top with slaw and desired garnishes. 

Rustic Lentil Stew

Estimated Prep Time: 15-20 minutes    Estimated Active Time:35-45 minutes

Ingredients

1 yellow onion, diced

5 cloves garlic, minced 

1 large carrot, sliced in rounds

8 oz cremini mushrooms, sliced

2 14.5 oz cans diced tomatoes

4 cups vegetable broth

2 cups water

1 cup brown lentils

1 bay leaf

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

1/4-1/2 teaspoon red pepper flakes (optional)

1 bunch of leafy greens (collard, chard, or kale), chopped

Instructions

Heat a large soup pot over medium-high heat until a drop of water dances on the surface. Add the onion, garlic, carrot, and mushrooms all at the same time. Stir and sauté for 3-5 minutes until veggies are shiny and mushrooms have given up significant liquid and softened. 

 

Add tomatoes, lentils, all the vegetable broth and 1 cup of water. Stir to combine, then add the dried herbs, salt and pepper, and red pepper flakes, if desired. Stir again and allow the pot to come to a boil. Then immediately reduce to a simmer. Simmer for about 25 minutes, or until lentils are tender. Add the last cup of water if the stew seems too thick. 

 

Stir in chopped greens and remove from heat. 

 

Serve with additional fresh cracked pepper.

Hi, I'm Emily, a plant-based nutritionist and chef. I created these recipes above in my kitchen and have so many more I'd love for you to try. 

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