First things first—have you made my white chocolate-peanut butter blondies yet? If not, why not?! There are substitution possibilities galore, even beyond those I listed, so no matter what’s in your pantry, it’s a near certainty that you could whip these up right now. My friend Hillary of The Anti-Chef made them recently as dark chocolate-cashew butter brownies! She left me this comment that perfectly illustrates how endlessly customizable the recipe is:
“I used Dagoba organic 87% cacao chocolate (if you like dark chocolate, this stuff might as well be crack-cocaine), coconut oil, and cashew butter (pretty sure we discussed this at your birthday party, but I make my own with roasted cashews, agave nectar, and either coconut or safflower oil depending on what I have at the time). These brownies were as close as you could get to fudge without actually being fudge–so tasty!! And not horribly sweet, either. I had some mini bittersweet chips, so I used those. Also, after putting them in the pan, I cracked some sea salt over the top just to give them an extra kick and cut the richness a tad. I want to make these with chili-infused chocolate next. Excellent recipe!!”
The moral of the story is: get thyself to a kitchen and make these amazing blondies!
Anyway, let’s move on to today’s dish. I’ve made this recipe from Runner’s World multiple times since last November—guess it’s about time I show it to you, right? Lentils are one of my favorite foods (I’m just a legume girl in general!), and this healthy taco “meat” is packed with carbs for energy and protein for recovery. Not an endurance athlete? No worries—you don’t have to be a marathon runner, or even a runner at all, to benefit from its fiberrific goodness.
- 1 medium onion, diced
- ½ cup diced red or green bell pepper
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 cup brown lentils (dry)
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 cup water
- 2 tsp vegan bouillon (optional)
- 1 cup prepared salsa
- Salt and pepper to taste
- Corn tortillas or tortilla chips, for serving
- In a large pan over medium heat, sautée the onions and bell pepper in the olive oil for 5 minutes, or until soft.
- Add the garlic and cook, stirring, for an additional minute. (Allow me to apologize right now for how terrible all these pictures are!)
- Stir in the lentils, chili powder, cumin, and oregano. Cook and stir for one minute. Add the broth and bouillon, if desired.
- Cover and cook for 20 minutes, or until the lentils are tender. Check it often, adding more water as needed if it gets dry.
- Remove the lid and cook for an additional 10 minutes, stirring often, until thickened.
- Fold in the salsa, season to taste, remove from the heat, and serve.
You can wrap it in tortillas, spoon it into taco shells, or scoop it up with chips. Add any toppings you like—diced tomatoes or avocado, vegan cheese shreds, or (my choice) hot sauce! This hearty meal is quick, it’s simple, and now that it’s officially fall, I can say that it will make a perfect autumn dinner any night of the week.