Cauliflower is officially one of the most versatile veggies! From cauliflower mashed potatoes to pizza crust to… you guessed it — WINGS! My sister made these for NYE awhile back and I’m pretty sure I ate the majority. 🙂 Compared to your traditional buffalo wings, […]
Usually on Friday nights, Chris & I make pizza. It’s become a Friday-night ritual. Eventually, I’ll make a post about that because we have made so many awesome variations. However, all of the bread and cheese tends to send me straight into a food coma. […]
I had been holding onto this recipe for a while and thought it would be the perfect Memorial Day treat to try. I got the recipe from Andrea Tooley, an M.D. and blogger that I follow. She also does great YouTube videos on study tips, time management, etc., for all my fellow students out there.
In case you couldn’t guess, they are named Snobby Joes because they are a healthier (and delicious!) alternative to Sloppy Joes. I was never a huge fan of Sloppy Joes as a kid, but Andrea really sold me on this one – plus I love to try different vegetarian burgers and the like. This recipe is so easy and so good. It uses lentils in place of the meat, but trust me – it is satisfying. I love the flavor and it is also very filling.
Just a quick nutrition bit on lentils! Lentils, a type of legume, are low in calories and fat – but because they contain fiber and complex carbohydrates, they are satiating and also provide you with many health benefits such as lowered cholesterol and improved heart and digestive health. Lentils are a wonderful protein source for vegetarians and vegans (or a great plant-based addition for meat eaters!). Additionally, they are a great source of folate, magnesium, and iron.
Okay – now, for the recipe.
- 1 yellow onion chopped
- 1 yellow pepper chopped
- 1 clove garlic minced
- 1 tbs olive oil
- 2 cups cooked lentils
- 2½ tbs chili powder
- 1 tbs oregano
- 1 tsp salt
- 8 oz tomato sauce
- ¼ cup tomato paste
- 1 tbs yellow mustard
- 3 tbs maple syrup
- Sauté your chopped onion and pepper in the olive oil for 5-7 minutes or until tender.
- Add in garlic and continue to sauté 2-3 minutes.
- Add in lentils (if you have raw lentils, you will have to cook them first).
- Mix in spices and salt. Then add tomato sauce and paste. Cook for about 10 minutes.
- Finally, add in the mustard and maple syrup. Once heated through, it’s done!
We decided to add a slice of cheese that we had leftover from the mushroom kale burgers we made the night before (we were on a sandwich kick) – but otherwise, this is a vegan recipe; the cheese is definitely not needed. I loved them so much that two days later, I made them again to take to work with me for lunch. Except this time, I left off the bun and just ate them out of a bowl. Yum!
Please try this recipe! You will not be disappointed. It makes plenty, and I think that kids would love them too.
Have a lovely Thursday evening!
I wanted to share this article because I’m sitting here – still sore – from a leg workout I did three days ago. Granted, I hadn’t worked out this intensely in a couple of weeks. My family was visiting for one week to celebrate graduation, […]
That’s a long name! I got this recipe years ago from author and blogger Melissa McLean Jory. While I love to cook, this is pretty much one of the only things that I bake. Baking takes precision, whereas with cooking, you can just kind of throw in what you want and experiment and play (at least in my mind). 😉 This recipe is my go-to for a Thanksgiving potluck or holiday get together (although they’re good any time of year).
- 1 1/2 c. gluten-free baking & pancake mix – I currently have Bob’s Red Mill, but there are lots of options
- 1 1/2 tsp. 5-spice blend (or you can use 1 tsp. cinnamon + 1/4 tsp. nutmeg)
- 1/3 c. organic Turbinado sugar (or another form of sugar)
- 1/4 c. coconut oil (melted)
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 c. pumpkin purée
- 1/2 c. chopped pecans
- 1/2 c. chocolate chips (optional, but highly recommended!!)
- In a medium bowl, whisk together pancake mix with the 5 spice blend. Set aside.
- Place melted coconut oil and sugar in mixer bowl and mix on medium speed until well blended. Blend in eggs (one at a time), vanilla and pumpkin pie purée.
- Slowly add dry ingredients and mix on low speed until well blended.
- Fold in chopped pecans and chocolate chips.
- Fill paper-lined muffin tins 3/4ths full and bake in preheated 350 degree oven for 22 to 26 minutes (depending on your oven temperature), or until an inserted toothpick comes out clean. You can also use silicone baking cups.
- Cool on wire rack.
Melissa says that you can top with cream cheese frosting or vanilla ice cream, but I have never tried that because I think they are great on their own.
P.S. – I think that the chocolate chips are really a must.