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With two growing kids at home I am always thinking of ways to add more veggies in every meal. This dish is a family favorite and we usually have it for weekend brunch with warm crusty bread although we’ve had it for dinner once or twice as well. This version has rainbow chard but you can also use kale or spinach. It is also delicious topped with avocado and microgreens. Enjoy!

Shakshuka

1 tbsp olive oil

3 garlic, minced

1 medium onion, diced

1 green bell pepper, diced

1 tsp sweet paprika

½ tsp ground coriander seeds

½ tsp cumin

1 tbs harissa paste (optional)

1 bunch rainbow chard, stems and leaves separated and thinly sliced

1 28oz can crushed tomatoes

4 – 6 eggs

¼ cup chopped Italian parsley

1 oz goat cheese, crumbled

salt and pepper to taste

Heat olive oil in a large pan on medium high heat and sauté garlic, onions, bell peppers, and rainbow chard stems until soft, about 5 mins. Add spices and harissa paste (if using) and cook for 2-3 minutes. Add rainbow chard leaves and stir until wilted then add crushed tomatoes, season with salt and pepper. Lower heat to medium low and simmer for about 15 minutes until sauce thickens. Once the sauce is thick make dents with the back of the spoon and gently crack and egg into each well. Cover and poach eggs for about 5 minutes or until whites are set. Cook longer if you prefer firm egg yolks. Top with crumbled feta and chopped parsley. Serve with warm crusty bread.

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TOFU MUSUBIS

(yields: 12 musubis)

INGREDIENTS:

14oz. Extra firm organic tofu sliced into 12 rectangles

3c. hapa rice + 4c. water (optional: add 1 T. mirin & 1 t. sweetener)

3 full sheets of nori cut into 12 strips

4 T. furikake

Marinade:

2 T. coconut aminos or low sodium shoyu

2 T. agave syrup or honey

1 t. sesame oil

Directions:

1. Place tofu between paper towels and place a 40oz. Hydroflask or half gallon milk in the empty tofu tub on top of the tofu for at least 2 hours to press out as much water as possible.

2. Slice tofu into 12 slices and marinate overnight.

3. Put tofu on greased baking sheet in a single layer and bake at 400 degrees for 20-30 minutes

4. Layer in musubi mold: ⅓ cup rice, 1t. furikake, baked tofu slice, ⅓ cup rice.

5. Wrap with a strip of nori and seal with wet fingers.

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Meat lovers and vegetarians, rejoice! These French dips have so much flavor and provide a bonus vegan jus. As is, the sandwiches are vegan, but I add sliced provolone. Can also use vegan cheese. Miyoko's is good as is Follow your Heart; many vegan cheese options are available at Safeway, Times, Down to Earth, and Whole Foods.

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This is one of my favorites. It's so delicious and hearty. I skip the immersion blender part of the recipe and eat it with all the chunks. It's a lot of ingredients, but so fast and easy to make!

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Yummy Lentil Tacos

You will need:

2 cups lentils, cooked (from 1 cup dry lentils)

Brown lentils work best. Can use canned (already cooked) or cook your own from dried lentils (no need to soak lentils before cooking like other beans)

onion, diced

1 tablespoon olive oil

1–2 garlic cloves, minced

1/4 cup of vegetable broth

Corn or Flour Tortillas, for serving (soft or hard tacos, your choice)

Also makes a great taco salad on top of greens

Taco toppings: shredded lettuce, sliced jalapenos, black olives, guacamole (if you like dairy like me: shredded cheddar and sour cream)

Spice mix:

1 tablespoon chili powder

1/4 tsp each: garlic powder, onion powder, crushed red pepper flakes, dried oregano

1 1/2 tsp ground cumin

1/2 tsp paprika

1 tsp sea salt

Substitutions: If you are using dried lentils, you’ll need to cook them first. Rinse the lentils, then place in a saucepan with enough water to cover by 2-3 inches. Bring to a boil, then reduce heat to medium and let simmer until tender, about 25-30 minutes. Lentils don't need to be soaked first, like you would beans.

Instead of the homemade spice mix, you can use a packaged taco seasoning. Start with 2 tablespoons, then add more as desired, plus 1 tsp black pepper

Directions:

1. In a large frying pan over medium-high heat add finely diced onion and 1 tbsp. oil. Stir frequently, about 4-5 minutes until the onion is translucent. Then, add the garlic and spice mixture and cook for another minute or two, stirring frequently.

2. Warm the tortillas. You can do this on another stove burner or in the microwave.

3. Add the lentils to onion and seasonings and stir to combine. Then, add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook a few minutes until hot. Note, if the lentils start to dry out, add another tbsp. or two of vegetable broth or salsa.

4. Makes about 8 tacos. Spoon a couple Tablespoons into each taco shell and add toppings!