This “Mexican lasagna” can be as hot or as mild as you’d like depending on the enchilada sauce that you use. You can also up the heat by adding your choice of peppers during the initial saute step.
The Moroccan spice blend used in this dish really makes it an interesting use of the super-food quinoa.
This is a great recipe for dal (split peas with curry) that I tweaked a bit.
A splash of lemon gives this lentil soup a bright, light taste.
This unique take on lentil soup will chase the winter blues away!
I had some leftover beef TVP and started playing, with great results (pats self on back). Many of the measurements here are pretty loose… tinker with it according to your own taste.
