Fit Fathers Open Face Bean Tacos

Mother Earth needs love, respect and care to sustain vitality so let’s begin by preparing meals that nourish and do not harm either her or us. For Meatless Monday we have prepared these ultra-fulfilling Open Face Bean Tacos using Gardein Beefless Ground crumbles. Trust us, you will want more after downing the first because this meal is so scrumptious.

Serves 5 with a 40-minute prep and cook time


  • 1 pack of Gardein Beefless Ground
  • ¼ onion
  • ½ bell pepper (red, orange, yellow)
  • 1 can of white cannellini beans
  • ½ can of black beans
  • Thyme, garlic salt
  • ½ cup butternut squash
  • ½ can of fire roasted crushed tomatoes
  • ½ can of tomato sauce
  • Choice of taco sauce
  • 1 pack of artisan organic corn tortillas
  • 3/4 cup of shredded cabbage
  • 1 avocado

Start by mashing the white cannellini beans and season with thyme and garlic salt. Afterwards put to the side in a bowl. Next, sauté the butternut squash with the tomato sauce and crushed fire roasted tomatoes for 10 minutes. Simultaneously in another pan mix and cook (low heat) the Gardein Beefless Ground crumbles, black beans and diced onions for 10 minutes. Add taco seasoning and garlic salt. This will be the main filling for your open face tacos.

Then sauté the cabbage and peppers (cut in this strips). Warm the tortillas and spread with the mashed cannellini beans and then layer with the Gardein mixture. Lastly, top with the cabbage and peppers. Serve the avocado slices either on the side or also on top. Add your favorite taco sauce of choice and dig in!

Lentil Artichoke Stew

lentil-artichokeMakes 6 servings

-1/4 cup vegetable broth
-1/4 teaspoon salt
-1/4 teaspoon crushed red pepper (optional)
-3-4 tablespoons freshly squeezed lemon juice
-1 1/2 cups quartered canned or thawed frozen artichoke hearts (see notes)


-2 24-ounce cans chopped fire-roasted tomatoes, undrained, or 6 cups chopped fresh tomatoes plus 1 cup tomato juice
-1 bay leaf
-1 cup dry red lentils
-2 cups water
-1 teaspoon ground coriander
-2 teaspoons ground cumin
-2 large garlic cloves, minced or pressed
-1 onion, chopped
-1/4 teaspoon ground black pepper

Directions: Heat the broth in a large saucepan. Add the onion and cook and stir over medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add the water, lentils, and bay leaf and bring to a boil. Reduce the heat and add the tomatoes and their liquid, the artichoke hearts, lemon juice, and optional red pepper flakes. Simmer for about 20 minutes, or until the lentils are tender. Remove and discard the bay leaf. Season with salt and pepper to taste. Store in a covered container in the refrigerator, leftover Lentil Artichoke Stew will keep for up to 3 days.


Use 1 15-ounce can water-packed artichoke hearts, or 1 9-ounce package frozen artichoke hearts, thawed. Also, if red lentils are unavailable, green lentils can be substituted. However, because green lentils will not cook properly in acidic foods such as tomatoes and lemon juice, you will need to cook them in water or vegetable stock until tender prior to adding them to the stew.

Photo by Kathy Patalsky

Tofu Lettuce Wraps

Lettuce Wraps12 ounces dried, flavored tofu
3 tablespoons chopped garlic
2 tablespoons chopped ginger
2 1/2 cups shiitake mushrooms, chopped
1 cup bean sprout
1 carrot cut into fine strips
1 head lettuce, use large leaves
1 tbsp low-sodium soy sauce
1/2 lemon, squeezed 1/4 teaspoon red pepper flakes (optional)
salt and pepper, to taste [Read more…]