Archive for the ‘Shanti Ellis’ Category

Lentil Soft Tacos


I actually made my own tortillas for this.  It’s fun, but it really, really takes a long time.  (I’ll share a recipe for that later.)  Assuming you buy premade tortillas, this is an easy recipe.

Lentils (or black or pinto beans if you prefer them)
Crushed black olives
Sliced hot peppers (habanero in the picture)

Mexican food is great because you can really mix things around!  For example, you can use all different kinds of lettuce (romaine, butter, iceberg and even venture out into escarole, cabbage, frisee, and radichio).  You can also vary the types of beans you use (and also the types of faux meats you use).

For this, if you’re using dried lentils, wash.  I usually don’t make less than 1 cup (dry).  If you try to make less than that, it doesn’t seem to cook evenly.  Cook per the instructions on the packaging, but this is an opportunity to use some homemade broth, if you have some!  It adds an extra element of flavor.

Place the lentils and liquid into a pot and then turn on the heat.  You want to start with cold or room temperature liquid.  When it comes to a hard boil, reduce the heat to a simmer, vent the pot, and cook for about 30 minutes.  Make sure to check it so that it doesn’t cook off all of the water and burn the lentils.  If it’s looking like it’s getting low, just add a small amount of water (or broth) to cover and check it again in a few minutes.  (Nice thing about lentils is that you can really set them to go without paying too much attention to them if you have enough liquid.)

Once they’re cooked, just drain, and they’re all ready to go.  Note, this will make *way* more lentils than you need for the tacos, but lentils keep and re-heat well.

Dice up your tomatoes and tear up your lettuce.  Slice your peppers (careful not to touch your eyes… heck, ever again).  Open your can of crushed or sliced olives (I’m not usually a proponent of canned stuff, but it’s always nice to have canned olives on hand).

Heat the tortillas individually and carefully on the stove top, flipping to heat evenly.

Top the warm tortillas with the other ingredients and enjoy!  (You can also add shredded cheese, salsa/hot sauce, cilantro, onion, or any number of other delicious things.  I was just trying to describe what’s in this specific picture.)

Done! : )


Farmers Market Veggie Burger

I usually do a traditional burger when I make up my veggie patties, so I liked seeing this different version by Shanti Ellis for a nice change of pace.

Farmers Market Veggie Burger

This is just a standard veggie burger patty, but if you want to spruce it up with fresh, colorful niblets from a local farmers market (or just the produce aisle at the grocery store), here’s a suggestion.

1 veggie burger of choice (I believe the one pictured is a Morningstar vegan patty)
2 slices of whole wheat bread (or a bun), toasted
1 slice of cheese
1 slice red onion
2 slices zucchini or yellow summer squash
1 handful sprouts (I used pea sprouts here, which are excellent)
olive oil (optional)

Slice the red onion and then cut in half to make two half-circle discs.  Slice zucchini lengthwise about 1/4 to 1/2 inch thick.

You can either just use the zucchini raw, or if you prefer, you can saute it for a few minutes in the same pan you are using to heat up the veggie burger and sauteing the onion.

Toast bread.

On one slice of the toasted bread, we have a shmear of Vegenaise, sprouts, and tomato (I thought it would be fun to just use halved heirloom cherry tomatoes, but sliced tomato of any variety is obviously fine).

On the other side, layer the cheese, then onion, then zucchini, then patty.

Done!  : )

Mashed Potatoes and Carrots

My mom often made mashed carrots when I was a kid, this recipe by Shanti Ellis brings a fun variant to them…

Mashed Potatoes and Carrots

I came up with this last night when looking through the fridge for an after-dinner snack.  I saw some things that needed to get used up soon and made this.  (I’ll submit a better picture the next time I make it, which will be soon!)

1 medium russet potato
3 medium (or 2 large) carrots
margarine (if you want a vegan version) or butter
prepared horseradish
green onion

Cube the potato.  I left the skin on for more of a rustic element, but you can peel it if you don’t like the skin.

Cut the carrots into about 1 and a half or 2 inch segments.  I usually don’t peel these either.

Boil until very soft.  About 15 to 20 minutes.

Drain and return to the pot, which should still be hot.  Add butter or margarine in small amounts as you are mashing until you get the desired creaminess.  Also add the prepared horseradish.  Make sure you use the jarred horseradish that’s not the beet colored one since I suspect that will make the color look really off.

Once your preferred texture is reached, top with sliced green onion and a small amount of black pepper.

Done!  : )

Gardein Breast Salad

This is a yummy salad by Shanti Ellis.  We don’t have Gardein brand out here, but Quorn makes a really good fake chicken breast that I often have on salad that would go very well.

Gardein Breast Salad

This is another really hearty salad.  Hopefully they carry Gardein products in your local store, because they’re awesome!  If not, an veggie burger patty could substitute or even a portobello mushroom.

1 Gardein breast (or similar veggie patty)
lettuce (in this picture it’s romaine and frisee… ’cause it’s fun to switch up your greens)
1/2 avocado
red onion (sliced into 1-inch segments)
bell pepper (sliced into 1-inch segments)
turnip slices (optional)
olive oil
barbeque sauce or a relatively thick hot sauce

Saute the onion and bell pepper in a pan with the olive oil.  In the same pan cook the “meat” since it will likely either be from the fridge or frozen, depending on which you end up using.

While this is cooking, tear up the lettuce of choice (you couldn’t also theoretically do raw kale or Swiss chard or pretty much any other leafy green).

This is a great time to use the mandolin.  Making the turnip discs is super fast and easy, and it makes a neat decoration.  No need to cook them.  They’re a lovely, crunchy, slightly spicy niblet.  (You can also cut into cubes if you prefer to incorporate them into the salad more.)

When the patty or breast is cooked and the onions are a bit translucent, transfer to the top of your salad.  Put as much sauce as you prefer.

Done!  : )

Dice the avocado and place on the greens.

Shaved Brussels Sprouts Salad

Okay I have to admit I love the idea of super tiny coleslaw, but really this one by Shanti Ellis looks amazing!

Shaved Brussels Sprouts Salad


A lot of people (I think) don’t know that you can actually eat Brussels sprouts raw, but you totally can!
3 Brussels sprouts (or more if they’re babies)
handful of dried cranberries (or raisins or other dried fruit)
Parmesan cheese
toasted almond slices (optional)
black pepper
rice vinegar (or wine vinegar)
olive oil (optional)

Remove any yellowed leaved from the outer layer of the sprouts.

If you have a mandolin (and chainmail glove to protect your fingers), this is a great time to use it.  If not, just slice the Brussels sprouts thinly, like you’re making super tiny coleslaw.  (Cute; right?)

Just add your shaved Brussels sprouts to a bowl and mix in the cranberries and Parmesan cheese to taste, toss with a splash of rice vinegar (which I suggest because it’s a mellower vinegar and not going to overpower the rest of the ingredients), black pepper, and olive oil if you want to add it.

Done!  : )

Spicy Tofu Mango Breakfast

This one by Shanti Ellis combines two of my favorite things, asparagus and mango… the availability of fresh mango from the farm up the road from my old home in Southern California is one thing I miss like crazy

Spicy Tofu Mango Breakfast

1/4 block of extra firm tofu
3/4 cup diced mango (pineapple works well as a substitute rather than mango)
4 – 5 spears of asparagus
Sriracha!  (Or other hot sauce)
black sesame seeds (optional)
olive oil or dark sesame oil
1 slice of toast

Dice tofu and add to the oil in a large skillet.  Allow it to cook without stirring too much so that you get a little bit of a crunchy edge on the tofu cubes.

Add mango after the tofu has cooked for about 5 minutes (or after about 2 minutes if you’re using frozen mango).

Add asparagus about 2 minutes after the mango and put Sriracha, to taste, directly in the pan.  Careful not to use too much since, if you do, it will feel like someone maced you!  If you want it spicier, add more hot sauce once it’s on your plate.

Cook until asparagus is bright green.  Then serve with toast.

Done!  : )

Asparagus with Portobello Mushroom

I love asparagus and portabello, Shanti Ellis made my day

Asparagus with Portobello Mushroom

Very, very simple dish.

2 portobello mushrooms
10 or so asparagus spears
olive oil
black pepper

Slice the mushroom and then cut into 1-inch chunks.
Break off the woody bottom to the asparagus (and put in your stock bag in the freezer).  Snap asparagus into 1-inch segments.

Add the mushroom to the pan first and saute for about 2 to 3 minutes.  Then add the asparagus and cook until they are bright green.

Top with pepper to taste.  Done!