Slap and Pinch
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery or carrot
4 cups water
1 cup uncooked lentils
1-1/2 cups cooked brown rice
1 6-oz can tomato paste
1 1.5oz. packet taco seasoning
1 small can chopped green chilis
1/2-1 tsp. chili powder
Cook rice.
Bring to a boil the onions, bell pepper, celery/carrots and water in a small
to medium saucepan. Stir in the lentils, cover pot, lower temp to Low and simmer
40 minutes.
Preheat oven to 375 degrees F. Lightly oil/spray 1-3/4-qt. casserole.
Remove pot from heat and mix in all the rest of the ingredients. Spoon into
casserole.
Bake 25 minutes, uncovered.
My notes: I think the brown rice is a small enough amount to keep within
guidelines. Not sure yet about the taco seasoning as I am sure it has salt,
maybe some spices could be substituted. The name comes from the idea that you
should eat this with tortillas, tearing off a piece and "slapping" it
into the mixture to "pinch" off a bite. You might could get away with
one tortilla, otherwise it might be good stuffed into a squash or something? I
don't know, as I said I am still reading the book so if anyone has suggestions
to offer to make these fully appropriate that would be great!!!
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