lettuce wrap tacos

A new twist on lettuce wraps.

A new twist on taco night.

Black bean crema.

Mashed avocado with lime juice + salt.

Fluffed millet.

Pepper, onion, corn, beans, and spices.

Tomatoes.

Crunchy jicama.

Print this!

Lettuce Wrap Tacos 

serves about 4

*This recipe may look intimidating because there are 4 different parts but it actually only took about 35min to make.  I suggest starting with the millet, and while that’s cooking work on the black bean crema, then the the taco filling.  While the taco filling is cooking, make the creamy avocado mixture.

Millet

• 1 cup dried millet
• 2 cups vegetable broth, low sodium
• 1/2 Tablespoon safflower oil
• 1 teaspoon garlic, minced
• pinch of salt
• black pepper

1. Heat a pot over medium with the oil.
2. While heating, thoroughly rinse the millet.
3. Add the garlic and stir for about 30sec then add the millet for 2-3min, stirring frequently.
4. Carefully pour in the broth, bring to a boil, then reduce heat to simmer.
5. Stir once then cover and cook for 20min.  Do not open the lid to stir.
6. Leaving the cover on, move to a cool burner and let sit for 5min.
7. Fluff with a fork.

notes: Feel free to sub quinoa instead of millet.  Cook time will reduce to 15min.

Black Bean Crema [from a previous post]

• 1 cup black beans
• 1/4 cup half + half creamer [or unsweetened almond milk]
• 1/2 Tablespoon oil
• 3/4 teaspoon garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• pinch of cayenne
• 1/8 teaspoon salt

1. In a food processor/magic bullet/blender combine the beans and cream and process until smooth.  
2. In a small pan over medium heat, heat the oil.
3. Once hot, add the garlic, cumin, chili powder, cayenne + salt and stir constantly for 20-30sec until the garlic begins to brown.
4. Empty the black bean mixture into the hot pan, reduce heat to med-low, and stir until combined.
5. Let cook for 2-5min, stirring frequently, until desired thickness is reached.  It will continue to thicken as it sits.

notes: I used almond milk [out of half + half] and it worked perfectly.

Creamy Avocado

• 1 avocado
• juice from 1/2 of a lime
• pinch of salt

1. Mash all together until smooth.

Taco Filling

• 1 head butter lettuce, washed
• 3/4 cup red onion, diced
• 2 cups bell pepper, chopped
• 1/2 cup corn [frozen works]
• 1 Tablespoon safflower oil
• 1/2 Tablespoon garlic, minced
• 2.5 teaspoons chili powder
• 1 1/4 teaspoons cumin
• 1 teaspoon oregano
• 1/4 teaspoon coriander
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper [opt]
• optional toppings:jicama, tomatoes, sour cream, cheese, salsa, cilantroetc.

1. In a large sauté pan, heat the oil over medium.
2. Once hot, cook the red onion for about 5-7 minutes until just starting to soften.  Stir frequently.
3. Add in the garlic and stir for 30 seconds, then stir in all of the seasonings and cook for 20-30seconds.
4. Add in the bell pepper and corn and cook for 5-6min, stirring frequently.
5. Layer ingredients onto washed and dried butter lettuce leaves.  Roll up and eat.

Layer.

Roll.

Wrap.

Stuff in face.

Repeat.

…

Bed.

Ashley

mashed potato spinach patties

Today’s recipe is an idea inspired by my mom.  We were talking about what to make this week, and she suggested potato pancakes [aka latkes] in the spirit of Passover.  The last time I pulled out my grater to make latkes, I distinctly remember my arm feeling like it was going to fall off and nearly shaving off half my hand.

Soon after, I realized I have a grater attachment for my food processor.  Fail.

But in case you don’t have a food processor or a grater, I created this easy mashed potato patty recipe.  No flour, eggs, flax, or any other binding ingredient is needed.  The starches from the potato are enough to hold everything together.

As we made these, completely guessing on amounts of ingredients, I didn’t feel too optimistic.  I thought they were going to end up a bland + boring.

But that was not the case at all!

These 5 ingredient patties [okay, 7 if you include salt + pepper] are gluten free, Passover, and vegan friendly! 

steam.

mash.

chop.

mix.

shape.

pan cook.

done!

Print this!

Mashed Potato Spinach Patties

vegan, gluten-free // yields 10 medium patties

• 4 cups red potatoes, cubed ~1” [skins on]
• 1 1/2 cups spinach, finely chopped [measured after chopping]
• 1/2 cup onion, finely diced
• 1.5 teaspoons garlic, minced
• 1.5 Tablespoons ghee [butter, earth balance, or oil]
• 1 teaspoon salt
• black pepper
• oil for the pan ~1 Tablespoon

1. Wash and cube the potatoes, then steam in a covered pot until tender.  Test with a fork.  ~12-18min
2. Add the ghee [or the substitute of your choice] and finely mash with a fork or potato masher.
3. Mix in the spinach, onion, garlic, salt, and pepper.
4. Form into tightly packed patties between both hands and flatten between your palms.
5. Preheat a large sauté pan with 1/2-1 Tablespoon of oil over medium heat.
6. Gently place the patties in the pan and lightly flatten with a flat spatula.  Be careful not to press too hard and avoid overcrowding the pan for easier flipping.
7. Cook for about 5min per side, or until golden brown.
8. Top and serve to your liking.

notes:  By using Earth Balance or a tasteless oil this recipe can be made vegan.  It’s important to finely chop the spinach and onion or they will have a hard time holding in the patties.  Let fully cool before refrigerating.  You can also tightly wrap the cooled patties and store in a sealed container and freeze.  Let thaw in the fridge and reheat in the oven at 350* until hot.

Toppings are definitely not necessary but they are delicious.  Here are a few ideas:

• avocado or guacamole
• ketchup
• sunny side up or poached eggs
• parmesan/cheddar cheese
• goat cheese
• marinara sauce

Tomorrow, my mom and I are heading out to Vail, Colorado for a fun overnight trip.  She’s in need of a little rest + relaxation, and we found an amazing deal on a 4 star hotel through Hotwire.  We just spent the past hour figuring out where we’re going to eat!  The weather has been unusually warm lately and is even in the 60’s in Vail right now.  I’m off to pack a few things and snack on Wednesday’s blog recipe which involves a heck of a lot of coconut.  Stay tuned!

Ashley [and mom!]