Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
Directions
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.
Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.

Mushroom Tacos

2 tsp. olive oil
1 small onion, diced (1 1/2 cups)
2 large garlic cloves, minced
1 pound cremini  mushrooms, roughly chopped
1 cup cauliflower florets, roughly chopped
3 tbsp. tomato paste
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. sea salt
1/2 tsp. black pepper
1 cup frozen corn kernels

Saute onion in oil for 5 minutes, add garlic and saute 30 seconds.  Add mushrooms and cauliflower, stir constantly for 2 minutes, until veggies release water and shrink.  Continue to cook 15 minutes, stirring occasionally until fork tender.  In small bowl, combine tomatoe paste, 1/4 cup water, chili powder, cumin, salt and pepper.  Add to mushroom mixture along with corn.  Stir to combine, cover and cook on medium low for 15 minutes.

Lentils with Pasta

2 tsp. olive oil
1 medium onion, diced (1 cup)
1 medium carrot, diced (1 cup)
2 celery stalks, diced (1/2 cup)
1 fennel diced (1 1/2 cups)
4 cloves garlic, minced
2 tbsp. white wine vinegar
2 cups low sodim veggie broth
1 cup lentils
28 oz. chopped or crushed tomatoes
2 tsp. dried oregano
1 tsp. dried basil
8 oz. whole wheat pasta
1/2 cup low fat milk
1/4 tsp. sea salt
1/4 tsp. pepper

Saute onion, carrot, celery, fennel in oil, stirring often until brown bits begin to form on bottom of pot, 15 minutes.  Add garlic, saute 1 minute.  Add vinegar and scrape brown bits from pat.  Stir in broth, 1 cup water, lentils, tomatoes, oregano and basil.  Reduce heat to medium, cover and simmer 45 minutes.  Boil pasta as per directions.  Add milk to sauce and  simmer 10 minutes.  Season with salt and pepper.

Almond, Bean and Grain Burgers

sauce:
1 tsp. olive oil
1 tbsp. minced shallot
1 garlic clove, minced
1 cup fresh or frozen strawberries
1/4 tsp. black pepper
1/2 tsp. honey

Heat oil in saucepot.  Add shallots and garllic, saute for 1 minute.  Add strawberries and 1/4 cup water.  Simmer 20 minutes, stirring often.  Stir in pepper and honey, remove from heat.

patties:
1 1/2 tsp. olive oil, divided
1/4 c. minced shallot
3 large garlic cloves, minced
1/4 cup bulgar wheat
1 1/2 cups cooked black beans
1/4 cup almonds, toasted
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 cup plain greek style yogurt
1/4 cup panko bread crumbs

Heat 1 tsp. oil in saucepot.  Add shallots and garlic, saute 2 minutes.  Add 1/2 cup water and bring to boil.  Stir in bulgar, return to boil, cover and remove from heat.  Let sit 15 minutes.  Add beans, almonds, salt, pepper to food processor.  Pulse 25 times, until coarse paste begins to form.  Stir together yogurt and bread crumbs.  Add hot bulgar and mix.  Add bean mixture.  Divide into 4 patties.  Place in refrigerator for 15 minutes.  Heat skillet to high.  Add oil.  Add patties and sear for 2-3 minutes per side