After I posted last week about making Lentil Walnut Burgers, Kier mentioned Lentil Sloppy Joes. Um, brilliant! I love Sloppy Joes! In fact, I am a huge fan of most anything that is sweet but spicy and tomato-y and I have been craving tomatoes like crazy lately.
My mom has this theory that eating tomato-based foods makes you happy. Maybe that’s the case, then again, maybe it is just the breads, pastas, and cheeses that often go with them that make us happy? Either way, I decided that this was a go.
After sorting through dozens of real and fake Sloppy Joe recipes, I decided to base mine on Meatless Mama‘s version, it sounded wonderful; I can’t believe that I hadn’t thought to make these before!
These faux Sloppy Joes totally hit the spot. Upon tasting them, I immediately knew that they would be in permanent rotation on the Duke’s House menu. They were quick, easy, and even got meat-loving Chris’ seal of approval.* Huge win!
*Chris did note that I failed to include his favorite ingredient, Sriracha, and recommends adding a few squirts if you are so inclined.
Adapted from Meatless Mama.
- 1 cup lentils
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minded
- 1 carrot, diced
- 1 green pepper, chopped
- 1 bay leaf
- 1 tbsp tomato paste
- 1.75 cups diced tomatoes
- 2 tbsp chili powder
- 1 tsp oregano
- 1 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp sugar
- 1 tbsp mustard (yellow or spicy brown)
- 1 tbsp apple cider vinegar
- Combine lentils, water, onion, garlic, green pepper, and bay leaf in a large pot.
- Simmer for 20 minutes until lentils begin to soften, then drain water from pot and remove bay leaf.
- Stir in remaining ingredients and simmer for approximately 10 minutes longer.
- Serve on hamburger buns or sandwich thins as a sandwich, as a burrito, or over rice or quinoa.
Servings ~ 6
Calories (for Sloppy Joe mixture) ~ 93, Fat ~ 0.3 g, Carbohydrates ~ 17.5 g, Protein ~ 5.6 g
I am a bit behind in writing my posts, but the Squash ‘Hummus’ and Black Bean Burritos that I proposed last week were fantastic! Not all that surprising, I mean who has ever heard of a bad burrito?
Seriously though, I only made four of them and it was not even close to enough. Exercising careful restraint we were able to stretch them to last for two meals, but like their Sweet Potato and Black Bean counterparts, one is never enough.
- Pre-heat oven to 350 degrees.
- Carefully mix the black beans into the squash hummus without smashing up the black beans too much.
- Place about 1/2 cup of the black bean and squash mixture in each tortilla and fold up burrito style.
- Bake for about 30 minutes.
Servings ~ 4
Calories ~ 209, Fat ~ 7 g, Carbohydrates ~ 37 g, Protein ~ 14 g
What is even better than falafel in a pita? Falafel in a burrito of course! Everything is better in burrito form, or at least that’s what Chris and I seem to think.
Ingredients (per burrito):
- 1 whole wheat tortilla
- 4 falafel patties
- 3 tbsp tzatziki sauce
- 1/4 avocado, thinly sliced
- Break up falafel patties in small chunks.
- Fill burrito with falafel, avocado slices, and tzatziki.
We had falafel for breakfast this morning. Not quite a typical breakfast, but that’s ok. I don’t really care which meal we eat at which time of day and I don’t think Chris does either.
I have always liked falafel, but I had never made it before because I did not like that it is usually fried. A few days ago it occurred to me that baked falafel might be an option.
Google says: ‘Yes. Totally possible.”
Cool. Check it out.
Adapted from Jewish Recipes.
- 1 medium potato, baked
- 15-ounce can chickpeas, drained
- 1 small onion, finely chopped
- 1/2 cup finely chopped fresh parsley
- 2 garlic cloves, minced
- 2 tablespoons tahini
- 2 tablespoons soy sauce
- 1/2 teaspoons turmeric
- 1/2 teaspoons coriander
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne
- Pre-heat oven to 350 degrees.
- Cut the baked potato into several large chunks.
- Combine all ingredients in food processor until they are mixed into a chunky paste.
- Form small patties on a lightly greased baking sheet.
- Bake for 15 minutes or until patties are firm.
- Serve in a pita with tzatziki sauce.
Servings ~ 5
Calories ~ 190, Fat ~ 5 g, Carbohydrates ~ 30 g, Protein ~ 8 g
When I got home from work on Friday, I could not wait to try this recipe out! After I finished making the red bean version of these burritos, I offered some to Chris and his friend.
Me: “Chris, do you guys want some burritos? They just came out of the oven.”
Chris: “Bry, do you want any of those sweet potato burritos?”
Bryan: “Nah, I’m good.”
Chris: “Nah, we’re good.”
Me: “They’re not the sweet potato ones, but they are made from a recipe that I got from Branny’s website.”
Chris: “Different Branny burritos? Now I’m curious. Bry, they are different ones from the same girl. Can you bring two out?”
This tells me two things:
- Chris trusts Branny’s cooking more than mine.
- Chris really is always up for a burrito.
When I brought the burritos out, I warned the guys that they were not ‘Mexican-y’ burritos. Maybe it is just the addition of Sweet Thai Chili Sauce, but these almost make me feel like this is what you would get if you if you ordered a burrito in Southeast Aisa. Kind of like Indian food in Japan, California pizza, or any other foreign flavor that has been adapted to the local ingredients and flavors.
Anyway, these were amazing. We somehow devoured ten of the turkey and red bean burritos that I made on Friday in time for me to make ten more of the turkey and lentil variety on Sunday. Thirty-six hours later, there is only one lonely burrito left in our refrigerator. Needless to say, I plan to try out a tofu and red bean version sometime soon!
This burrito does not photograph particularly well, but it tastes great!
- 140 g (dry) red beans or lentils (about 1 cup dry or 1 can)
- 8 oz. lean ground turkey
- 1 3/4 cup (1 can) diced tomatoes
- 1/4 cup red wine
- 3 tbsp Sweet Thai Chili Sauce
- 1 onions, chopped
- 2 tbsp garlic, minced
- 1/4 green bell pepper, finely chopped
- 1 large apple (I used a Fuji), finely chopped
- 60 g raisins (about 1/2 cup)
- 4 scallions, chopped finely
- 4 egg whites (scrambled)
- 1 tsp black pepper
- 1 tsp salt
- 10 wheat tortilla
- Cook red beans or lentils until tender.
- Sautee ground turkey and chopped onion in a large skillet until the turkey is browned.
- Add tomatoes, wine, Sweet Thai Chili Sauce, green pepper, garlic, apple, raisins, salt, and pepper and simmer for several minutes.
- Scramble 4 egg whites.
- Add scallions and egg whites.
- Continue to simmer until the mixture is dry enough to stuff a burrito with.
- Stuff burritos.
- Bake at 350 degrees for 30 minutes.
Servings ~ 10 burritos
Calories (using lentils) ~ 240, Fat ~ 6 g, Carbohydrates ~ 33 g, Protein ~ 19 g
I have been making a batch of these tasty burritos every week for the past few months. They are, in a word, awesome. They make a great dinner the first night and are a perfect grab and go snack food after that. We have yet to get tired of eating them. Chris says that they “are almost as good as microwave burritos”, which may not sound like a compliment to most, but trust me, that is a good thing. Chris happens to love burritos of any kind, in particular the microwave variety!
Like much of the recent menu at Duke’s House, this recipe came from Branny. She is probably convinced that her website is my Internet Explorer homepage. I swear it isn’t, it has been the US Weather Service (yes, I’m cool like that) for as long as I can remember.
- 2 cups black beans (about 1 can or 240 g dry beans)
- 1 medium onion
- 2 tbsp minced garlic
- 2 medium sweet potatoes, baked and cubed
- 1.5 tbsp coriander seed
- 1.5 tsp cumin
- salt to taste (I used about 1 tsp)
- 1.5 tbsp lemon juice
- 8-10 whole wheat tortillas (depends on how full you stuff them and how big the potatoes were)
- Cook beans (if cooking from dry beans) according to the instructions on the package.
- Cut the ends off the sweet potatoes and bake them at 425 degrees for about 40 minutes or until they are tender.
- Chop onions and saute them with the garlic, salt, coriander, and cumin until the onions turn transparent. This will smell so good as it cooks!
- When the beans, potatoes, and onions are ready, put all of the ingredients into a food processor (don’t forget the lemon juice).
- Process until the mixture is smooth and creamy.
- Fill each tortilla shell with about 100 g (several heaping spoonfuls) of the sweet potato and bean mixture and fold like a burrito. No diagrams here, you can do it!
- Bake at 350 degrees for 30 minutes.
- Eat. Probably two. I don’t think either of us has ever stopped at just one.
Servings ~ 8-10 (depends on the size of the potatoes)
Calories (approximate, again the potato thing) ~ 191, Fat ~ 4 g, Carbohydrates ~ 32 g, Protein ~ 12 g