Life is good when your taco runneth over

IMG_2459

FAJITASSSSS!!!!

I know, I know. They’re buried under a mountain of guac. Sorry not sorry, you gotta do what you gotta do…

Please excuse the excessive letters and capitals. I’m not shouting, promise. I’m just reeeeeally excited that I made something resembling a fajita in my own oven. Because I a) love fajitas, if you couldn’t tell and b) thought they might be too difficult or some other lazy excuse. But, I proved myself wrong.

IMG_2460

And in return, I got tacos. Mmmmm. With homemade guac falling out all over the place because I always break rule number one and overstuff my fajita or taco tortillas. Whatever, when your taco runneth over, life is good. I seem to have this problem with quesadillas too, their innards are always falling all over the place because I insist on shoving half the vegetable drawer into them, along with obligatory beans. You think I’m exaggerating… but actually not. I have witnesses, they can vouch for me.

Also yes. I do put chia seeds on my fajita-tacos. Because, crunchy.

IMG_2461

Yesterday was another day of food prep, though I definitely didn’t cook as much as last week. Split pea soup (with bacon. natch) is chillin in the fridge for dinner tonight (side note, the slow cooker is fab for these kinds of recipes), and I also did some chickpea-cashew butter- oat bars for dessert, which are pretty fab, and coming to the blog soonish, whenever I can find time and can write some chuckle-inducing thing to accompany them…

IMG_2470

More of this trashed-up dessert coming soon {watch this space for further developments…}.. I was channeling some Jackson Pollack ice cream styling in the above photo. Try it sometime, playing with your food is fab.

This is about as easy as it gets. Chop chop chop toss toss pour spread clank (that was putting them in the oven, ha) tick tick tick ding! boom done. Just like that, though you’ll have to provide your own sound effects…
Though I made these for a food prep day, they would actually be easy for a weeknight meal. The prep work doesn’t take long at all, especially if the chicken is already defrosted, and they finish cooking in about a half an hour, giving you plenty of time to mash up homemade guac.

IMG_2462

Sheet Pan Chicken Fajitas

Gluten free with corn tortillas (which is what I use). Serve with homemade guac (so-called ‘recipe’ below) for a good dose of healthy fats! Recipe serves 3 generously, with leftovers for one. Only slightly adapted from Whole Foods, here.

  • 1 pound of chicken breasts, cut into 1/2″ strips
  • 3 bell peppers, sliced into strips (I used red/orange/yellow)
  • 1 onion, sliced
  • 2 cloves of garlic
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp fine sea salt
  • corn tortillas, for serving

Preheat the oven to 400, and procure a large rimmed sheet pan.

In a large bowl, toss together chicken, peppers, onion, garlic, avocado oil, chili powder, and sea salt, making sure the oil and spices are decently distributed. Spread all this out onto the sheet pan, and bake for 25 – 30 minutes, until the chicken is cooked through and the vegetables are tender. I like to toast my tortillas over the gas burners on the stove, but you can also wrap them in foil, and heat them in the oven during the last five minutes of cooking.

Serve with tortillas, guac, and anything else your taco-loving heart desires.

Homemade Guacamole

I mildly feel like I’m insulting your intelligence by calling this a recipe, so let’s just lay out the basics:

  • 3 large avocados
  • juice of two limes
  • garlic powder to taste
  • sea salt to taste
  • a handful of cherry tomatoes, chopped

No one in my fam is a big fan of raw onions, but I do like them occasionally in guac — let red onions marinate in the lime juice prior to making the guac, which takes away a bit of their bite. I didn’t use them here, but go ahead if that’s your thing!

In a bowl, mash together avocados and lime juice. I like to leave my guac chunky, but you do you. Stir in garlic powder and sea salt to taste, followed by the tomatoes. Store in a covered container in the fridge to prevent browning, and eat on EVERYTHING. This amount serves 3, plus leftovers for one (or at least that’s what happened in my family…).

IMG_2463

So called weirdness is now accepted normalcy

IMG_6798

Shut the front door. A SAVORY thing?!

No.

Can’t be.

But wait… it is!!!

IMG_6794

ENCHILADAS!!!

Or more accurately…

Lentiladas!!

IMG_6800

So dubbed by my work besties when I trotted these babies into work the other day all ecstatic like “guys guys guys!! I have homemade enchiladas for lunch and guess what?! They’re vegan and made with lentils!!” and they all looked at me with ‘well duh!!’ expressions, closely followed by some comments to the effect of “since when would we expect YOU to bring normal enchiladas with you?! That would just be weird and we’d be concerned”. Typical. You know, I might even love my work peeps more than lentils. Which is unfortunate as my last day there is the 30th of this month [I am moving on to beekeeping (!!!), more on that later]… I will miss you, loyal work peeps who proudly nicknamed me Lentil! Good thing we can still hang out like real life friends…

IMG_6802

So anyway. I brought lentiladas to work and everyone expected it. Obviously my weirdness has just become normalcy.

I also made naturally green cookies (to be posted shortlyish) and no one even batted an eye. My work here is done.

IMG_6805

Vegan Lentiladas with Salsa Verde

Vegan, gluten free (with gluten free tortillas, mine were corn+wheat). Fast, totally accessible for a weeknight dinner. I used store-bought salsa and enchilada sauce—next time I might try making my own sauce and not being such a bum. But whatever. The leftovers are excellent reheated– my yield was about 10 enchiladas, which made plenty of delicious leftovers. The recipe is slightly adapted from Hummusapien, here!

  • 1/2 c raw cashews, soaked for at least 2 hours(ish)
  • 3/4 c dry green lentils+2 c water for cooking
  • 1/2 c salsa verde + extra for serving
  • 1/2 a bell pepper, diced (mine was yellow)
  • 5-6 good sized white mushrooms, sliced and sautéed in a bit of olive oil
  • 1 tsp sea salt
  • 1/4 tsp cayenne
  • 1/2 tsp cumin
  • 2 double handfuls of mixed greens (Mine was chard+kale+spinach)
  • 12 corn blue corn tortillas
  • 16 oz green enchilada sauce*
  • avo!! for serving. Obvi.

*this was the size of the jar I had—-it was delicious and was definitely not too much liquid. If you have an 8 oz can, that is also fine.

Cook yo’ lentils! I always use dried, as they’re super cheap in the bulk section and are very easy to cook—-bring water to a boil, dump in lentils, and simmer for about 20-25 minutes until they’re soft. Aaaaaanndddd… done!

Drain soaking cashews. In a food processor, process soaked cashews and 1/2 c salsa verde until nearly smooth. Add in lentils, diced bell pepper, sautéed mushrooms, sea salt, cayenne, and cumin. Process until combined. Add in mixed greens and process a bit more till everything is incorporated.

Preheat the oven to 350, and locate some kind of 9 by 13 pan. Pour about half of the enchilada sauce in the bottom of the pan. Take each tortilla and fill it lengthwise down the center with filling. Roll it up, and place it seam side down in the pan. If it breaks, who cares? It’ll be covered in sauce anyway…
Once all the tortillas are filled and nestled in next to their friends, pour the rest of the enchilada sauce evenly over the top. Bake for 30 minutes, and let cool for a few before serving. Serve with extra salsa and avo! Store leftovers in an airtight container in the fridge.

Jessie thinks they're awesome too…
Jessie thinks they’re awesome too…