I have to thank my pal Efrem for the inspired idea of using beet greens as a taco filling. He’s been telling me about it for years, and tonight I finally took the plunge. Ef usually adds queso fresco to his green tacos, but for my vegan version I went with pinto beans, roasted sweet potatoes and avocado – plus tomatillo salsa and a generous squirt of lime juice to prevent the “sweet” part of the equation from being too much. These would be equally good with black beans, and might be even better with butternut squash instead of sweet potatoes. I’ll try that next time. Oh, and don’t let the longish list of ingredients scare you – I made these in under 30 minutes start to finish.

Tacos with Greens and Sweet Potatoes
Makes 6 tacos – serves 2 to 3

Beet greens from two bunches of beets (or use 1 large bunch swiss chard)
1 medium yellow onion, sliced
2 garlic cloves, sliced
1 poblano pepper, sliced into thin strips, then cut into 1-inch pieces (optional)
4 teaspoons canola oil, divided
1 sweet potato, peeled and cut into 1/2-inch cubes
1/4 – 1/2 teaspoons chili powder, preferably ancho or New Mexico
Salt and freshly ground black pepper to taste
1 can organic pinto beans, drained (I use Eden Organic, the only BPA free cans)
1 chipotle chili (from canned chipotles in adobo), minced
1 avocado, diced
1 lime, cut into wedges
6 corn tortillas
Tomatillo salsa of choice (I used Frontera; homemade would be even better)

Preheat the oven to 400 degrees. Place the sweet potato cubes on a baking sheet, toss with 2 t. oil and sprinkle with chili powder, salt and pepper to taste. Roast until nicely browned, about 20 minutes.

Meanwhile, heat the remaining oil in a large skillet. Add the onions, garlic and poblano pepper (if using) and saute over medium heat until well browned, about 10-12 minutes. Add the greens and cook about 5 minutes, until the greens are completely wilted and tender.

Put the drained beans in a small saucepan with the chipotle pepper and 1/4 c. water, and gently simmer for 3 to 4 minutes.

Heat the corn tortillas by one of these methods. Fill each tortilla with a little beans, greens, sweet potatoes and avocado, topping with salsa and lime juice at the end.

After Catie posted Pea Shoot, Celeriac, Apple and Hazelnut salad on her wonderful blog A Fork, Knife and Spoon, I realized I need to start posting some salads myself. But I’m quite sure they won’t be as beautiful as this one. If you are in need of something refreshing to get your synapses firing on a dull winter day, this will do the trick. (I’m kicking myself for not buying the pea shoots I saw at the farmer’s market this weekend. This is definitely on my “must make” list for next week.)

There’s nothing like butter on a crusty piece of bread. But alas, no more butter for me. So I’m going to share with you one of my favorite alternative bread toppings. Muhammara is a spicy and sweet Syrian spread that features the aforementioned heart superstar, walnuts. Thanks to my friend Tracy Miller (painter and food lover extraordinaire) for this muhammara recipe, which I tweaked just a bit. I’ve also provided two variations, in case you want to try a smoky muhammara or a quick one.

Muhammara

1/3 cup extra virgin olive oil
2 large red bell peppers, cut into very thin strips
1 medium yellow onion, thinly sliced
1 t. red pepper flakes
2 cloves garlic, minced
1 c. toasted walnuts
1 1/2 t. cumin
1 T. pomegranate molasses*
4 t. lemon juice
1/2 teaspoon salt

Saute the onions, red peppers and red pepper flakes in the olive oil, over medium heat, for about 30-40 minutes, until the vegetables are completely caramelized. The onions will get quite dark. Adjust heat as necessary so that the vegetables don’t brown too quickly or burn. Add the garlic during the last two minutes. Add this mixture to a food processor (using a rubber spatula to get every last drop of oil) with the remaining ingredients. Pulse until combined, then process until fairly smooth. If it’s too thick to process, add more olive oil and/or water until you reach the desired consistency. It should be thick but not overly gummy.

* You can get pomegranate molasses in middle eastern shops, or easily make your own. Tracy also suggests grape molasses (called “dibs”), for a sweeter flavor.

Smoky variation: Roast the bell peppers instead of sauteeing them.

Quick variation: Leave out the sauteed onions and peppers. Add a 12-oz. jar of roasted red peppers (drained) to the food processor with the other ingredients, and add the oil in a slow stream while the motor is running.

Sugar can raise your triglycerides – and contributes to weight gain – so it’s not exactly heart-healthy.   However, I do tend to bake a little something every weekend.  I tell myself it’s ok, because I use whole grain flour,  and heart-healthy oils rather than butter.  (I like my cookies with a nice helping of rationalization, thank you.)

For this weekend, I think I’m in a cookie mood.  I could give you one of my own cookie recipes, but I haven’t yet topped this one that appeared in Eating Well magazine.  The combination of orange, dried cranberries and walnuts creates a flavor explosion in your mouth.  These cookies are so good that people can’t believe they’re vegan.  They’re so good that I ate five in a row the last time I made them. I’m going to try and limit myself to three this time. (But don’t hold your breath on that one.)

Vegan Cranberry Walnut Cookies

I’m quickly becoming a quinoa freak.  Aside from the intriguing texture and sweet nutty taste, it’s a complete protein source and is easy to digest. What more do you want in a 6,000 year-old grain?  (Or chenopod, to be specific.)

Tonight I whipped up this delicious one-dish curry, which took about 45 minutes in all.  I used red quinoa, which has a nice earthy flavor, but regular white quinoa would be fine, too.

Be sure to top this dish with toasted almonds and a simple raita (plain nonfat yogurt with grated cucumber and pinches of cumin and salt.)

Curried Quinoa with Cauliflower

2 tablespoons oil (canola, high-oleic safflower, or olive oil)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 carrot, cut into 1/2 inch half-moons
1 small head cauliflower, broken into small florets
1/4 teaspoon salt, or more to taste
5 teaspoons curry powder
1/4 teaspoons cayenne pepper
1 cup water
1 cup frozen peas

1 cup quinoa (recommend Ancient Harvest’s no-rinse variety)

Heat the olive oil in a large skillet. Add the onion, garlic and carrot, and cook over medium heat for 5 minutes. Add the cauliflower, spices and salt, and cook for another minute. Add 1 cup water, then cover and simmer for 12-15 minutes, until vegetables are tender. Add the peas during the last minute of cooking.

Meanwhile, cook quinoa according to the package directions. Mix the curried vegetables into the quinoa and serve. Top with nonfat yogurt, soy yogurt or raita, and toasted slivered almonds.