Ignite Meal Prep Class Recipes: Legumes

Lentil Tacos with Pico De Gallo and Lime, Red Cabbage Slaw FILLING INGREDIENTS LIME, RED CABBAGE SLAW 1 cup green lentils INGREDIENTS 1 large red onion, diced 2 -2½ cups finely sliced red cabbage 1 tablespoon dried savory herbs Zest and juice of lime 2 teaspoons ground cumin 1 tablespoon date syrup 1 teaspoon ground chipotle Handful of chopped cilantro or 2 large garlic cloves, peeled and parsley roughly chopped ¼ teaspoon red peper flakes 2 tablespoons balsamic vinegar Pinch of gomashio Pinch freshly ground black pepper 4 tablespoons vegetable stock 2 tablespoons tomato paste Fresh rosemary TO SERVE 1½ teaspoons Dijon mustard Corn tortilla OR lettuce wraps 2 - 3 cups best quality vegetable Avocado stock Cashew cream 2 bay leaves Pinch of gomashio 1 lemon PICO DE GALLO INGREDIENTS 2 cups chopped cherry tomatoes 1 glove garlic, minced 1 tablespoon diced red onion or shallot Juice and zest of a lime ¼ cup finely chopped cilantro OR parsley Pinch black pepper Pinch of gomashio Lentil Tacos with Pico De Gallo and Lime, Red Cabbage Slaw INSTRUCTIONS 1.In a large pan heat 3-4 tablespoons vegetable stock, add the chopped onion and cook on a low/medium heat until soft. 2.Add the herbs, cumin, garlic, balsamic vinegar, chipotle and black pepper. 3.Add the lentils, stock, rosemary, tomato paste, bay leaves and Dijon mustard. 4.Bring to the boil, turn down to a simmer, cover and cook until the lentils are tender. Check every 10 minutes or so and add more stock if necessary. 5.To make the red cabbage slaw, in a large bowl combine the cabbage, lime zest and juice, date syrup, cilantro or parsley, red pepper flakes and pinch of gomashio if using. Toss well and set aside. 6.To make the Pico de Gallo, combine all the ingredients in a bowl, toss well and allow to sit to let the flavors meld while the lentils are cooking. 7. When the lentils are ready assemble the tacos with the lentils, slaw, pico de gallo, with additional lime wedges, avocado slices and cashew cream. Chickpea Moroccan Tagine INGREDIENTS 1 large yellow onion, diced 3 garlic cloves, thinly sliced 1 tablespoon grated fresh ginger 1½ teaspoons chili powder 1½ teaspoons ground turmeric 1½ teaspoons ground cumin ½ teaspoon ground cardamom 1 (4-inch) cinnamon stick 2, 15 oz can chickpeas, drained and thoroughly rinsed 1 (28-ounce) can diced tomatoes, low sodium 2 cups good low sodium vegetable stock, preferably homemade 1 tablespoon date syrup 4 (½-inch-thick) slices of lime Kosher salt and freshly ground black pepper 1 cup butternut squash, peeled and 1-inch-diced 1 large sweet potatoes, unpeeled and 1-inch-diced 1 cup frozen peas 1-2 cups baby spinach or kale INSTRUCTIONS 1.Preheat the oven to 300 degrees. 2.Heat 3-4 tablespoons of vegetable stock in a pot or Dutch oven. 3.Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more stock, if necessary. 4.Add the garlic and ginger. 5.Add the chili powder, turmeric, cumin, cardamom, and cinnamon. 6.Stir in the chickpeas,. 7.Add the tomatoes and their liquid, the vegetable stock and lime. 8. Add the butternut squash, and sweet potatoes and bring to a boil. Turn down to a simmer, partially cover the pot. 9.Cook on a low flame on the stove pot or place in the oven for approximately 30-40 minutes until the vegetables are tender. 10.Add the spinach/kale and frozen peas. They will cook in the heat of the tagine. 11.Serve with extra lime wedges. Winter Bean Salad INGREDIENTS 2 cans (15 ounces each) red kidney beans, rinsed and drained, 1 can (15 ounces) black or black eyed peas, rinsed and drained, 1 clove garlic, minced 1/2 small red onion or shallot, diced 2 stalks celery, small dice 1 medium cucumber, seeded and diced ¾ cup chopped fresh parsley 2 tablespoons chopped fresh dill or mint Freshly ground black pepper Green beans (optional) - we will chat about this! Zest and juice of a lemon Cumin Dijon mustard 3 cloves garlic, pressed or minced Pinch of Gomasio Small pinch red pepper flakes INSTRUCTIONS 1. In a serving bowl, combine the drained, rinsed kidney beans, black beans or black-eyed peas, onion, celery, cucumber, parsley and dill (or mint). 2. Make the lemon dressing: In a small bowl, whisk together the lemon zest, juice, black pepper, garlic, and pepper flakes. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3. Serve immediately..

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