Cabbage and Lentil Sliders
This recipe is adapted from a recipe by the Happy Herbivore, Lindsey Nixon. Check out her website here. She has some great recipes! When I first looked over this recipe it was screaming for lentils and mushrooms. So I added them and assembled just a little bit different then Lindsey. I hope you enjoy this version.
1 medium onion, sliced
1 clove garlic, minced
1/2 head cabbage
Vegetable broth or water as needed
2 cups sliced mushrooms
2 cups cooked lentils
BBQ sauce of choice (will need 1 – 2 cups)
Whole wheat buns or bread of choice
Cook onions in a dry skillet over medium high heat constantly stirring until onions start to brown. Add garlic and cook another minute. Add mushrooms, shredded cabbage and a 1/2 cup water or broth and cook until cabbage is nice and tender. Stir in lentils and BBQ sauce to taste. Heat through. Serve on your favorite *bread or bun with a spread of avocado and mustard.
*I love Ezekiel 4:9 sprouted wheat bread, “sesame” flavored in the green package.
Hummus Wrap
This is such a quick and easy lunch or dinner anytime!
Whole-Food Hummus
2 ½ cups garbanzo beans (drained and rinsed if canned)
1/4 cup brown sesame seeds ground in a coffee grinder
3 tablespoons lemon juice
2 cloves chopped garlic
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt or to taste
Process all ingredients in a food processor or strong blender until smooth. Add water or vegetable broth as needed for smoother consistency.
Home-cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 to 24 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 or 8 hours or until soft.
To make a wrap
Spread hummus on a whole wheat tortilla. (My personal favorite is a Food For Life sprouted wheat tortilla.) Top with avocado, mustard, dairy-free dressing, and veggies, such as lettuce, spinach, sprouts, red or green cabbage, shredded carrot, onion, tomato, etc.
Broccoli Bean Tostadas
You’ve never had tostadas like this before!
12 corn tortillas
1 onion, finely chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
2 cups finely chopped broccoli
1 tablespoon chili powder
2 teaspoon cumin powder
2 teaspoon oregano
1/2 cup diced green chilies, canned or bottled
2 tablespoons tomato paste
2 cups cooked pinto beans
Sea salt
Seed Cheeze Sauce
Bake corn tortillas on cookie sheet at 275 F until crisp, about 20 minutes. Water saute onion, mushrooms, and garlic over medium-high heat until soft. Add chopped broccoli and about 1/2 cup water, and cook until tender. Stir in seasonings, chilies, tomato paste, and beans. Cook 5 to 10 minutes. Salt to taste. Spread evenly on a baked corn tortilla. Top with Seed Cheeze Sauce, shredded green cabbage or shredded lettuce, chopped tomatoes, and guacamole.