Okay, so I promised to upload 3 recipes total, but I just couldn't help myself and I'm uploading 4. I know, wut wut! Hope you enjoy. :)
Veganized Okinawan Taco Rice
(taco "meat" inspired by PPK's Ancho Lentil Tacos)
4-6 servings of rice (prepare according to package instructions OR purchase from local restaurant)
9-15 leaves of iceberg lettuce, shredded
4 tomatoes, small diced OR 1 pint of cherry tomatoes, halved
2-3 avocados, sliced or diced*
*avocado can be replaced with vegan cheese or favorite vegan cheese sauce)
Taco Meat Ingredients:
1 1/2 c dry green lentils, cooked in water for 25-30 min OR 3 1/4 c canned, cooked lentils, drained
1 large onion, small diced
4-6 garlic cloves, minced
3/4 tsp dried oregano
3 tsp chili powder
1 tsp smoked paprika
1 1/2 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp salt
2-3 Tbsp soy sauce
1/3 c tomato paste
1/4+ c water
3 Tbsp hot sauce
1. cook lentils, and prep onions and garlic. mix spices from oregano to salt together and set aside.
2. In a large skillet, cook onions and garlic in some oil for 3 min. Pour in spice mix and sautee for 30 seconds.
3. Pour in lentils and the remaining ingredients, mixing well to incorporate. Taste to adjust levels of soy sauce, spices, water and heat for preferred levels of flavor and thickness. Cook for another 5 minutes and turn off heat.
4. Assemble plate:
on a plate, spread out a serving of rice like a rice pizza layer. Next comes the taco "meat", then lettuce, tomato and avocado (or vegan cheese/sauce).
5. To eat, normally the Japanese mix it up, like a taco salad, and consume, but it's up to you. Just make sure you get all the layers in your mouth at once. Yeah baby!
Buffalo Chickpea Salad
(inspired by PPK's Ranch Salad with Buffalo Tempeh)
3 cans of chickpeas, drained
1-5 oz. bottle of Frank's Hot Sauce
1/2 c vegan mayo (I used Follow Your Heart's Veganaise Gourmet Garlic flavor)
2 Tbsp soy sauce (I used Bragg's Liquid Aminos)
2 Tbsp nutritional yeast
3 Tbsp oregano
1 green onion OR small bunch of chives, thinly sliced
1. roughly mash chickpeas (you can always pulse coursely in a food processor).
2. throw remaining ingredients in with the chickpeas.
To serve, I placed my Buffalo Chickpeas onto a bed of lemon juice massaged kale, but you can eat it any way you like. In a sammy, over rice, on pizza (woah now, gettin' crazay!). Get creative, and enjoy!