Fiesta Potatoes (Original Recipe)

2 Tbs avocado oil
1 lb potatoes, diced
1 tsp onion powder
1 tsp ground chipotle
1 tsp smoked paprika
1 tsp garlic salt
1 tsp ground cumin
1 cup frozen roasted corn
1 large tomato, diced
1/2 cup shredded vegan cheese
1/4 cup cilantro, chopped

1)  In a large pan, add oil and potatoes, cover and sauté over medium-high heat. Stir occasionally to ensure even cooking.
2)  Once the potatoes begin to brown, toss in the seasonings, stirring to ensure even coverage. Add the frozen corn and cover, ensuring all ingredients are heated.
3)  Once the contents of the pan are evenly cooked, stir in the vegan cheese. Stir until evenly melted (or as evenly as vegan cheese can melt . . . ). Stir in diced tomatoes.
4)  Serve hot, topped with cilantro.

Review:  I have been OBSESSED with tacos for the last week. I had tacos, I had taco salad, and yet, I still can't stop thinking about tacos. I picked up our CSA today and challenged myself to not make another stirfry. So, I end up making this taco flavored dish with the potatoes and a tomato from our pick-up. It was beyond delicious. I also added some minced, fermented peppers to the top. I had made lacto-fermented peppers with the intent to make hot sauce. Instead, I ended up with a tasty paste. It added extra flavor to the dish, and tons of probiotics!

Red Lentil Hash (Original Recipe)

1 cup basmati rice
2 Tbs avocado oil
3 carrots, peeled and chopped
4 potatoes, diced
2 cloves garlic, minced
1/4 cup cilantro, chopped
2 cups dried red lentils, rinsed and drained
4 cups vegetable broth
salt to taste

1) Cook rice according to package directions. Set aside.
2) In a large pan, heat oil over medium heat. Add carrots and potatoes, sautéing until carrots begin to soften (about five minutes).
3) Add garlic, cilantro and lentils. Toss for 30 seconds, until blended well.
4) Add vegetable broth and bring to a boil. Cover and reduce to a simmer for 12-15 minutes, or until broth is fully absorbed.
5) Serve lentil mixture over a bed of basmati rice. Salt to taste.

Review: I've been buying food on whims, and coupling this with the weekly CSA, I've got too much food on my hands. I've been trying to clear out the stockpile. This cleared out a bag of lentils, an older carton of vegetable broth, and the fresh carrots and potatoes from last week's CSA. I wasn't 100% sure what seasonings I should use, but many online recipes combined lentils with garlic and cilantro. I figured it was worth a shot, but it wasn't quite enough. I think some turmeric, cumin or coriander would have been great. I really loved the carrots combined with the red lentils, which just felt so hearty on a chilly evening!!