Tag Archives: guacamole

At Long Last! Ancho for my Lentil Tacos!

12 Sep


I’ve been searching for Ancho chili powder for ages, in order to make these tacos from an amazing vegan blog called Post Punk Kitchen, a new favourite of mine and a source of much recent inspiration. I finally found some on a recent trip to Vancouver, at the lively market on Granville Island.   I also grabbed some spicy and distinctly smokey Chipotle powder, which is also somehow hard to find.

Half  curiosity and half impulse buy at  the checkout included some mysterious and magical black garlic, something I have yet to experiment with, but is still sitting patiently on my kitchen counter (and at $5 a head,  it best be good)

These tacos were made immediately upon arrival back in Toronto. They were pretty quick and satisfying. Also a healthy break from all the rich food and booze we indulged in on the West coast!


Spicy Ancho Lentil Tacos 

  • Coconut oil
  • 1/2 a large red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large can of red lentils
  • 3 tablespoons tomato paste

Spice Mix

  • 1 tsp dried oregano
  • 3 teaspoons ancho chili
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon chipotle powder
  • 1 teaspoon cinnamon
  • 1 teaspoon fresh ground black pepper
  • fresh cilantro
  • tortillas
  1. Combine all the spices in a small dish and set aside
  2. Preheat large pan at medium high and melt coconut oil (about 1 1/2 tablespoons)
  3. Sautee onion and garlic with dash of salt until lightly browned and fragrant
  4. add spices and toss for about 30 seconds, to toast, and lower heat
  5. Add lentils and mix together for a few minutes until the mixture thickens. Add a splash of water if too dry.
  6. Taste for seasonings, and serve over toasted or warmed tortilla.
  7. Garnish with fresh cilantro

Serve with any toppings you like!  They are very versatile and would also be great with grilled pineapple, coleslaw, sour cream, cheese or whatever is left over in the fridge.

I chose a quick guacamole, salsa and fresh lime combo. I was happy with my first foray with Ancho…it is very smokey without much heat.


This pitcher of sangria was conveniently awaiting our arrival, courtesy of our cat/housemate Grace.


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Vegetarian Enchiladas with Cornmeal Crepes

12 Feb

Mmmm…these satisfied a major Mexican craving I was having. Looking around the kitchen, I had all the basics- tomato sauce, cheese, cilantro, cumin, onion, and avocados but alas, no tortillas (turns out I didn’t look hard enough, they were clearly in the freezer). Meanwhile,  I decided to improvise and made up some super easy cornmeal crepe batter. I’m glad I did! They worked perfectly.

Here they are, complete. While the batter was cooling in the fridge, I whipped up the filling. Feeling like something vegetarian, I opted for tempeh instead of meat.  Tempeh is fantastic because one, it is a a much healthier alternative to tofu in that it is not heavily processed. It is made by fermenting whole soybeans,  and contains more fiber and protein than tofu. Secondly, I much prefer working with the firmer and crumbly texture of tempeh over softer tofu. It has a mild nutty flavour. I used Henry’s Gourmet Organic Tempeh with Basil. If you have never experimented with tempeh before, you should try it out!

I cooked the tempeh with onions, garlic, shredded carrots, corn,  kidney beans, shredded cheese and cilantro and wrapped them tightly the cornmeal crepes.

maybe put a bit more filling than this

Place wraps side by side in a greased baking dish (I made 6), and top with more cheese and generous amounts of tomato sauce. Bake in the oven for 20 minutes at 400.  Garnish with sour cream, fresh guacamole and more cilantro.

Finished product! I have a mild obsession with tomato sauce, so next time I will absolutely  smother the enchiladas in it. Also, we only had mozzarella but this dish definitely calls for something sharper, like a jalapeno pepper jack. Otherwise, very filling and tasty and fun to make too!

Cornmeal Crepes ingredients: 

  • 1/2 cup and two tablespoons flour- I used whole wheat bread flour
  • 1/4 cup and two tablespoons cornmeal
  • 1 tsp salt
  • 2.5 tablespoons melted butter
  • 1 1/4 cup milk ( I used almond milk, because that’s all we had)
  • 2 eggs
  1. Combine dry ingredients in bowl
  2. Whisk eggs and milk and slowly add to dry ingredients until batter forms
  3. Add melted butter last
  4. Refrigerate for 30 minutes (or however much time you can afford. I prepared the enchilada filling while cooling, and then did the crepes last)
  5. Lightly grease  with coconut oil and on medium-high heat pour 1/3 cup of batter into frying pan, quickly circling pan to evenly spread batter
  6. Cook until small bubbles appear at the service and edges curl up slightly, flip. Should take about 1.5 minutes on either side
  7. Repeat!

Filling ingredients

  • 1 pack tempeh
  • 1/2 large onion
  • 3 shredded carrots
  • 1 tablespoon cumin
  • 1 tsp onion salt
  • black pepper
  • 1/2 tsp cayenne (or to taste)
  • 1/2 cup frozen corn
  • 2 cups shredded cheese
  • 1 clove garlic
  • 1 tsp paprika
  • fresh cilantro
  • 1 can black, pinto or kidney beans
  • 2 tablespoons tomato paste
  1. In large pan fry roughly chopped onion with coconut oil, add cumin, paprika and garlic and cook until fragrant
  2. Add well crumbled tempeh and tomato paste and mix
  3. Add carrots, corn and beans and season with salt and pepper
  4. Add cayenne and mix well
  5. Add fresh cilantro and 1 cup of cheese.
  6. Cook on medium low while preparing crepes. When crepes are ready, use them to  wrap the filling like an envelope, and place tightly in greased baking dish, seam side down
  7. Top with remaining cheese and tomato sauce
  8. Bake at 400 for 20 minutes, until bubbling
  9. Let rest for 5 minutes before topping with garnish of choice

Pretty simple. I had the tomato sauce already made from a botched attempt at cauliflower-crust pizza (very tasty, not a failure per say, just not yet post-able) consisting of  crushed tomatoes simmered with garlic, oregano and olive oil. As for the guac, I just mashed an avocado with hot sauce, salt, pepper and lime juice.

This dish would be great served with cilantro and lime brown rice or perhaps a corn and quinoa salad.

Do you like my new step by step photos? Alone, this level of multitasking is beyond me, but was thankfully made possible by Scott, who broke out the good camera and captured the process.

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