I am sending this to Tinned Tomatoes for Meat Free Mondays, to The Veg Hog. for My Legume Love Affair and to Elizabeth's Kitchen for No Waste Food Challenge.
More Mexican-inspired meals on Green Gourmet Giraffe:
Borlotti bean mole with roast pumpkin and silverbeet (gf, v)
Haggis tacos (and nachos)
Kale, cheese and mole quesadillas (v)
Oaxaca tacos (with potato and cheese) (gf)
Potato and kale enchiladas (gf, v)
Tex Mex Pizza with sourdough base (v)
Refried lentils with garlic scapes
Adapted from Alison Holst via Green Gourmet Giraffe
1 tbsp oil
3-10 garlic scapes, finely chopped
1 zucchini, finely chopped or 2-3 cups roasted diced pumpkin
2-3 tsp of taco seasoning
400g tin of brown lentils, rinsed and drained
2 tbsp tomato paste
Fry garlic scapes and zucchini in oil until zucchini is cooked. (Or if using roast pumpkin, cook garlic scapes until starting soften and brown and then stir in pumpkin.) Add taco seasoning and stir through. Add lentils and tomato paste. Warm though and remove from heat.
NOTES: Great for tacos and nachos. You can mash with a fork or potato masher but it is optional. If you don't have taco seasoning, add 1/2 tsp each of cumin, dried oregano, sugar, salt and chilli paste.
For nachos I used 100g tortilla chips, 100-200g grated cheese and put together in 2 layers. I heated it at 200 C for 15 minutes (but I think I could have done it either shorter or in a 180 C oven.) I heaped it with refried lentils. Then guacamole (1 avocado, squeeze of lime, pinch of salt, drizzle of srirach and 2 tbsp of garlicky green dip), about 1/4 cup plain yoghurt and 2-3 tbsp of salsa.
On the Stereo:
Dr Demento presents The Greatest Novelty Christmas CD of time - Various Artists