Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa

October 18, 2016 / Lyn Jones / 0 Comments

Chili Lime Lentil Tacos With Spicy Grilled Pineapple Salsa [Vegan]

chili-lime-lentil-tacos
FOR THE LENTILS:

  • 1 cup brown lentils
  • 2 cups water
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Zest of 1 lime
  • 1 lime, juiced
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste

For the spicy grilled pineapple Salsa:

  • 1/2 pineapple, sliced
  • 1 red pepper, cut into big pieces
  • 1 jalapeño
  • 1/2 red onion, quartered
  • 1-2 tablespoons olive oil
  • 1/2 lemon juiced
  • Salt and pepper, to taste

PREPARATION

For the Salsa:

  1. Get out 2 skewers. If using wooden skewers make sure to soak at least 30 minutes before grilling time.
  2. Heat up grill. Once hot place sliced pineapple on grill.
  3. Take your skewers and run them thru the onion quarters.
  4. Brush peppers and onion with a bit of olive oil and place on grill as well.
  5. Cover grill and cook about 3-5 minutes. Flip pineapples and vegetables over once you have a nice char on the outside and repeat on the other side. Please note grilling times will vary so keep an eye on these.
  6. Once done, remove and place on plate until cool enough to handle. Once cool, remove skin from peppers and dice up all vegetables. Place into a bowl and add in lemon juice. Stir to combine. Season with salt and pepper to taste. Place in refrigerator.
  7. If time permits, the longer it sits the better the salsa will become. Chill a couple of hours if you can.
For the Lentils:
  1. Add water to a medium saucepan and boil water. Add in dried lentils and cook roughly 20 minutes or until nice and soft. Remove from heat.
  2. In a small bowl, combine all spice together.
  3. Add spice mixture, lime zest, lime juice and tomato paste to lentils and stir to combine. Adjust seasoning as needed.

NOTES

The amount of lime juice will depend on the size and juiciness of your limes, so adjust as needed.

simple olive oil pastry – use with any flour

October 18, 2016 / Lyn Jones / 0 Comments

thefirstmess.com/2013/05/15/little-vegan-chocolate-tarts-spelt-olive-oil-pastry-recip/

This pastry is officially my go-to for sweet + savouries. It just needs some stirring (ie no cutting in of cold fat),is highly forgiving, non-fussy, a breeze to roll out and is delightfully crisp.

ingredients:
3/4 cup + 2 tbsp/100g whole spelt flour
1/2 cup/55g light spelt flour
1/4 tsp fine sea salt
1 tsp granulated sweetener (coconut/maple sugar, evaporated cane)
2 tbsp extra virgin olive oil
1/4 cup + 2 tbsp water
1 tsp lemon juice (or white wine/white balsamic vinegar in a pinch)

Combine the flours, salt and sweetener in a large bowl. Add the extra virgin olive oil and stir into the dry ingredients until uniform little clumps appear throughout the mix. Add the water and lemon juice. Stir until the pastry starts to come together. Dump it out onto a floured surface and bring the pastry together with your hands. It should feel lightly moist (not not tacky), elastic and giving. Shape it into a disc, wrap with saran and store in the fridge to rest for at least an hour.

After it’s rested, remove the dough from the fridge and flour a working surface and rolling pin. Roll the dough out to 1/4-1/3 inch-ish thickness. Using a 3 1/2 – 4 inch circular cutter, punch out circles of dough.

Gently fit them into the greased muffin cups, crimping/creasing them if you need to. Prick the bottoms of the crusts with a fork. Place some little squares of parchment on top and weigh them down with dry beans/pie weights. Bake the crusts like this for about 10 minutes or until you notice little brown edges on the tops. Remove the papers/dry beans and bake for another 5 minutes, or until crusts are fully golden brown. Allow crusts to cool before filling.

1 … 173 174 175 176 177 … 192