This is one of those recipes that I wished photographed better. It was so delicious and has so many wonderful things going for it. I wish it also had beautiful photos going for it because some recipes taste so good, they deserve to go viral. Alas, the photos aren't super gorgeous, but don't let that disuade you from this amazing recipe. Yes, it's meatless, but it's full of protein and flavors that won't leave you minding. Go ahead and try this great vegetarian dish tonight. You can even easily make it vegan by substituting out the mayo! 

Ingredients: 

1 large head cauliflower, chopped into 1/2 to 1/4 inch pieces
1 large onion, diced
2 garlic cloves, minced
2 tabespoons tomato paste
1/2 tsp ground cummin
1/4 tsp chili powder
3/4 cup red lentils
2 cups chicken stock
3 tablespoons olive oil
1/3 cup mayonaise
juice of 1/2 a lime
1 tablespoon southwest chipotle seasoning
tortillas
1 bunch cilantro 
salt and pepper

Directions: 
Toss your cauliflower in 2 tablespoons of olive oil, salt, and pepper. Roast in even layer on baking sheet at 425 for 25-30 minutes, stirring 1/2 way through. In a medium sized warm 1 tablespoon olive oil over medium heat. Saute your onion and garlic with salt until onions have softened. Add your tomato paste, cumin, and chili powder and saute for 1 more minute. Add your lentils and broth. Simmer uncovered for 15-20 minutes until lentils are cooked through. In a small bowl whisk together your mayo, lime juice, chipotle seasoning, and some salt and pepper. Warm your tortillas and layer your lentils, cauliflower, and chipotle sauce on top, garnish with cilantro. 

My friend loves to double the beans in this recipe and eat the beans as left overs throughout the week. This was a delicious dinner menu for those nights when you forget to thaw a protein or are looking for something for meatless Monday. We hope you enjoy it! 

I discovered a new dish that I cannot wait to make again. It's a creamy and satisfying polenta. It tastes buttery and rich, but is surprisingly low fat. And then you send this dish over the moon balsamic glazed mushrooms. It's seriously so so good. And the best part? It's super simple! The whole dish comes together in about 10 minutes. 

Ingredients: 
2 tablespoons olive oil
16 oz mushrooms (I had white which was great, but baby bella or cremini would be wonderful)
2 tablespoons balsamic vinegar
1 large clove garlic, minced
1 tablespoon butter
18 ounces instant polenta (we LOVE the organic trader joes brand) 
1/2 cup parmesan cheese
1/4 cup chopped flat leaf italian parsley
salt and pepper

Directions: 
De-stem and cut your mushrooms in half or quarters depending on the size of the mushroom. You want them to be small bite sized pieces. Remember they will shrink down during cooking. Heat your olive oil in a skillet, add your mushrooms, balsamic vinegar, and garlic. Season with salt and pepper. Cook over medium heat until the mushrooms are golden brown and cooked through (about 10 minutes). Meanwhile, in a separate skillet, melt your butter and cut open your polenta. Spread the polenta evenly across the pan and warm until cooked through. Top with half of the cheese. Once your mushrooms are done, add them to the top of the polenta. Top with your parsley and the other half of your cheese. Season again with salt and pepper and serve immediately. 

For a 10 minute, meat free, inexpensive and healthy meal, this is one that you will want to make over and over. In fact, I'm going to go make some more right now.