We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there.
Today: Pair the high with the low.
Nothing says "I'm a learned and sophisticated person well-versed in irony" like pairing the high with the low: eating Cheetos while reading a literary quarterly, dressing in Normcore while strolling down Fifth Avenue, or listening to Britney Spears while pondering fine art. Tonight, while you eat tacos, sip on a classy Old Fashioned and bask in the glory of your wit.
Here's how to do it:
Sauté some chopped mushrooms with olive oil, salt, and pepper until they’re brown and fragrant. While the mushrooms cook, mix up a sauce with lemon juice, tahini, and Greek yogurt.
Remove the mushrooms from the pan and add cooked lentils, garlic, cumin, paprika, salt, and pepper until everything is hot. Add the mushrooms back to the pan, stir to combine, and keep the mixture warm over low heat. Gently heat six tortillas in the oven while you make the drinks. Place a sugar cube, a few dashes of bitters, and a splash of water in the bottom of two glasses. Crush the sugar with a spoon, then pour in the whiskey, add a few ice cubes, and stir until well chilled.
Assemble the tacos: Spread yogurt over each tortilla, spoon the mushroom and lentils over top, and then pile on arugula and another dollop of sauce. Garnish the drinks with an orange peel. As you eat your dinner, enjoy feeling classy, yet grounded.
Take advantage of our handy grocery list and click the recipe photos or titles to see (and save and print) the full recipes.
1 cup cooked lentils
2 1/2 cups chopped mushrooms
1/4 cup tahini
1 individual container Greek yogurt (6 ounces)
2 big handfuls of arugula
6 vessels (like tortillas or pita)
2 sugar cubes
6 dashes Angostura bitters
4 ounces rye whiskey
1 orange, peeled into long strips (for garnish)
We assume you have cumin, 2 cloves of garlic, paprika, lemon juice, olive oil, and salt and pepper. If not, add those to the list, too.