Veggie Tacos or Lettuce Wraps

I love when meals are 100% success! With little kids this always feels like a big win all around! This was one of those times! Yeah!!! My kids LOVE guac and tomatoes and of course pretty much any toppings! So instead of assembling their tacos for them I opted to bring everything to the table in bowls, where we had fun constructing them (they used sprouted tortilla wraps and I had the lettuce wrap). They were happy, I was happy and the food was amazing! Life is Amazing! Then Michael came home and loved them too! Happy Wife & Mama! I have always loved ❤ lettuce wraps and this was a great family solution!

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Veggie Tacos or Lettuce Wraps
adapted from www.adventuresinanewishcity.com

  • 1/3 cup olive oil, divided
  • 1 small onion, roughly chopped
  • 2 Tablespoons lemon juice
  • 2-3 cloves fresh garlic, minced
  • 1/2-1 jalapeno pepper, minced
  • 1 medium eggplant (or 2 small), peeled & diced into 1/4″-1/2″ cubes
  • 2 cups mushrooms, diced
  • 3 tablespoons ground cumin
  • 1 1/2 tablespoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 block of tofu, pressed & cut into 1/2″ cubes
  • 1 head of Butter or Bib lettuce, leaves separated to make taco shells &/or tortilla wraps
  • toppings (we used Guac with jicama & jalepeno, Red & Orange Peppers, & Cherry tomatoes, quartered & for me hot sauce)
  1. Heat 3 tablespoons olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.
  2. Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.
  3. In a separate pan add just a drizzle of oil and add the tofu. When sizzle to have a nice char on each side before turning, so a few minutes between stirs (I know this feels hard to do, but it makes for the best tofu!) Once good and seared, add to the eggplant mixtures and continue to cook for a few more minutes until ready to serve.
  4. Spoon mixture into lettuce “shells” and add any additional toppings.
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Greens and Quinoa Pie

This is a delicious recipe that was perfect for Passover and will definitely be repeated throughout the year! SO good! We love to use quinoa since it is such a super food and so delicious! It is not a grain so totally great for Passover as well 🙂 I doubled this to feed the whole table. Super protein-riffic meal!
Greens and Quinoa Pi
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Greens and Quinoa Pie
Recipe adapted from http://www.vegetariantimes.com
Serves 6
  • ½ cup quinoa, rinsed and drained
  • 10 ounces chopped spinach
  • 3 Tbs. olive oil, divided
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (¼ cup)
  • ¼ cup chopped fresh dill
  • ¼ cup crumbled feta cheese (1 oz.)
  • ¼ cup grated aged goat cheese (1 oz.)
  • 3 eggs, lightly beaten
  1. Preheat oven to 350°F.
  2. Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
  3. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add spinach and cook until wilted, stirring frequently or tossing with tongs. Stir greens into quinoa. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper.
  4. Grease a 9-inch pie pan, then spread quinoa mixture in pan with spatula. Bake 40-50 minutes or until golden brown.

Mini Potato Kugels

I love that all the food we cooked for this year’s Passover Sedar, we cooked as a family! Such a sweet day with the four of us! Most of the recipes we made were also great for year round.

In searching for some kiddo & adult friendly Passover recipes I found this one for Mini Potato Kugels. They are perfect little cups of fried onions and potatoes, so really yummy handheld hash browns 🙂 My kids really liked them (even raw as we were making them) and pressing them into the muffin tins! Plus it was super fun for both of the kiddos to take turns pressing the on/off switch on the food processor to grate these.

I was also inspired because this is one of Mayim Bialik’s recipes and LOVE all things Mayim! True to form it was great 🙂

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Mini Potato Kugels

5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch

Salt, to taste (somehow I missed that this was not in the recipe, so notice the salt I sprinkled on top 🙂 but best to add to the mixture first!)

  1. Grate the potatoes, and then drain the liquid from them.
  2. Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika.
  3. Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
  4. Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil.
  5. Bake at 400F for 40 minutes.

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