BBQ Pulled Tofu Tacos with Citrus Avocado Sauce

BBQ pulled tofu tacos

Here is a life hack: find (BBQ tofu) taco-loving people and surround yourself with them. Then you can have Taco Tuesday all week long, and you will have SO. MUCH. FUN. Your taste buds will be pretty dang happy all the time, too.

I’m pretty obsessed with tacos these days, and with spring and summer on their way, I’ll definitely be creating lots more recipes of this sort. You can also check out my other taco recipes: Pulled Sweet Potato Tacos and Ethiopian Berbere Lentil Tacos!

I don’t mean to sound cocky, but I believe that this is my best taco creation yet. Spicy, smoky, and sweet barbecue “pulled” tofu, crunchy cabbage slaw, buttery roasted squash, and citrusy avocado sauce are piled high onto flour or corn tortillas- your choice! This is my idea of the ultimate fun meal, especially when you pair it with beer or even a margarita! (Yessss margarita season is coming, woo hoo!)

And I know that pulled jackfruit is all the rage, but tofu has this little thing going for it that jackfruit doesn’t, and that is the fact that tofu is packed with complete protein! As I’ve said previously, I try to include all protein, fat, and carbs in balanced proportions in my recipes, and that is why I went with tofu. While tofu is typically prepared in cubes or triangles, why not grate it to simulate pulled meat? It works!

In life news, I think something has finally clicked in my half-marathon training. After months of struggling, running is starting to feel somewhat effortless again. It’s hard to believe that my first race of 2019 is in 19 days. I can’t wait! I love taking the train to Toronto, and having a race is the perfect excuse to eat at all of my favourite vegan restaurants and take in some of Toronto’s sights, like the waterfront, High Park, and its many vibrant neighbourhoods. πŸ™‚ I also just finished watching the Boston Marathon, and my resolve to qualify for 2020 is stronger than ever. Let’s go!

BBQ Tofu Tacos
BBQ Tofu Tacos

BBQ Pulled Tofu Tacos with Grapefruit Slaw, Butternut Squash, and Citrus Avocado Dressing

These tacos are crave-worthy! Pulled tofu cooked in an addictive barbecue sauce, roasted butternut squash, grapefruit cabbage slaw, and citrus avocado sauce combine to knock Taco Tuesday out of the park! 
Course Dinner, Entree, Main Course
Cuisine Mexican, Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


Barbecue Pulled Tofu

  • 1 block (454 g) firm or extra-firm tofu
  • 1 tbsp extra-virgin olive oil
  • 1 medium red or yellow onion
  • 1/4 tsp fine sea salt
  • 1 tsp Spanish paprika
  • 1/2 tsp smoked paprika
  • 3/4 cup barbecue sauce
  • 1/2 tbsp Dijon mustard
  • 1 tbsp tamari or soy sauce
  • 1 tbsp hot sauce
  • 1/2 tbsp vegan Worcestershire sauce (Wizard brand is my favourite)

Roasted Butternut Squash

  • 4 cups peeled and 1- inch cubed butternut squash (about 1 medium)
  • 1/2 tbsp extra-virgin olive oil
  • Pinch each fine sea salt and freshly ground black pepper

Grapefruit Cabbage Slaw

  • 4 cups shredded red cabbage
  • 1 large grapefruit, peeled, white pith removed as much as possible
  • 1 cup chopped cilantro (optional)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 2 tsp pure maple syrup
  • 1/4 tsp each salt and freshly ground black pepper

Avocado Citrus Dressing

  • 1 large avocado, pitted and flesh scooped out
  • 1/3 cup freshly squeezed orange juice (from 1 large orange)
  • 1/3 cup parsley or cilantro
  • 1 large clove garlic
  • 2 tbsp red wine vinegar
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper
  • 1/3 cup water, plus more as needed

Everything else:

  • 8 small corn or flour tortillas (sprouted grain are my favourite)
  • Cilantro for garnish
  • Hot sauce


  • Preheat oven to 400 F and line a large baking sheet with parchment paper. Place the butternut squash on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 35-40 minutes, or until fork tender and crispy. 
  • Press the tofu if desired (I skipped this step and it turned out perfectly, but pressing the tofu will result in a firmer texture). 
  • Grate the tofu on a cheese grater and set aside until ready to use. Heat the olive oil in a large skillet over medium heat. Chop the onion, mince the garlic, and add it to the skillet. Cook, stirring occasionally, for five minutes. Add the salt, pepperto taste, and the paprika. 
  • Whisk together the barbecue sauce, Dijon mustard, tamari, hot sauce, and Worcestershire sauce in a medium bowl. Add the tofu to the skillet, followed by the barbecue sauce mixture. Cook over medium heat, stirring occasionally, for 10 minutes, or until most of the liquid has been absorbed. Cover and set aside until ready to eat. 
  • To make the Grapefruit Cabbage Slaw, place the cabbage, grapefruit, and cilantro into a medium bowl. Measure the olive oil, lime juice, apple cider vinegar, garlic, maple syrup, salt, and pepper into a glass jar, screw the lid on tight, and shake vigorously to combine. Pour the dressing onto the slaw and toss to coat. 
  • To make the Avocado Citrus Sauce, place all ingredients into the jar of a blender and blend until smooth. Transfer into a glass container and cover until ready to serve. 
  • Warm the tortillas if desired. To serve, divide squash, tofu, slaw, sauce, and cilantro evenly among eight tortillas. Garnish with additional hot sauce, if desired. 

If you make these BBQ pulled tofu tacos and post them on Instagram, be sure to tag me @holisticallie and #holisticallie so I can see!

BBQ Tofu Tacos
BBQ Tofu Tacos

Date Night Vegan Penne with Tempeh Chorizo and Red Pepper Cream Sauce

It’s still early spring, which means it’s perfectly acceptable to share this cozy pasta recipe, right?

Pasta is the ultimate date night meal. And if you gussy it up with tempeh chorizo and a creamy cashew red pepper sauce, you’ll most definitely succeed in impressing your person. As my dad always says, “The way to a man’s heart is through his stomach!” Actually, the way to anyone’s heart is through their stomach. So even if you’re not making this for your special someone, you can still make this for your siblings, parents, that neighbour you just met, or even yourself (spoiling yourself with a pasta dinner like this is the best form of self-love!).

Almost every savoury recipe that you see on this blog has a balanced macronutrient ratio, and this one is a perfect example: tempeh chorizo provides protein, whole grain pasta provides carbohydrates, and the cashew red pepper sauce provides an ample amount of healthy fats. The sauteed kale adds micronutrients like calcium, vitamin K1, manganese, and cancer-fighting compounds. Cashews are also rich in micronutrients, including copper. Copper helps the body utilize iron, eliminates free radicals, and plays a role in the development of bone and connective tissue and in the production of melanin.

It actually makes the perfect meal to enjoy the night before a long run or hard workout. And aside from being healthy, this pasta tastes divine.

It comes together in just a few simple steps. First, you’ll make the tempeh chorizo, which is a recipe I developed in the very early days of blogging. However, instead of making 6 large patties, you’ll make 18 smaller ones.

Then, you’ll make the creamy roasted red pepper sauce. It’s a combination of soaked and drained raw cashews, roasted red pepper, nutritional yeast, lemon juice, garlic, vegetable broth, salt, and pepper.

The final step is cooking the pasta and sauteeing onions, garlic, celery, and kale, and tossing it all together.

All that remains to be done is serve the pasta and pour yourselves a glass another glass of wine.

We enjoyed this pasta with a simple salad of radicchio, escarole, and a creamy avocado dressing that I’ll be sharing soon. The bitterness of the greens provided a really wonderful contrast to the richness of the dish.

Tempeh Chorizo
Tempeh Chorizo
Roasted Red Pepper Cream Sauce
Tempeh Chorizo
Date Night Penne with Tempeh Chorizo and Red Pepper Cream Sauce
Date Night Penne with Tempeh Chorizo and Roasted Red Pepper Cream Sauce

Date Night Penne with Tempeh Chorizo and Red Pepper Cream Sauce

Penne, tempeh chorizo, and a creamy cashew red pepper cream sauce combine to create the perfect date night meal. 
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dinner, Entree, Main
Cuisine: Italian, Vegan
Servings: 4


Cashew Red Pepper Cream Sauce

  • 1 cup raw cashews, soaked in cold water for at least 4 hours or hot water for 1 hour, drained
  • 1/4 cup tomato paste
  • 1 cup chopped roasted red pepper
  • 3/4 cup vegetable broth
  • 1/2 tsp fine sea salt
  • Freshly ground pepper
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/4 cup freshly squeezed lemon juice


  • 1 batch Tempeh Chorizo, made into 18 small patties (see note for recipe)
  • 1 tbsp extra-virgin olive oil
  • 1 medium red or yellow onion, diced
  • 4 cloves garlic, minced
  • 4 celery stalks, finely chopped
  • 1 medium bunch kale, chopped
  • Red pepper flakes
  • Freshly ground black pepper
  • 1/4 tsp fine sea salt
  • 4 cups dry penne, rotini, fusili, or rigatoni pasta


  • If you have not yet made the tempeh chorizo, do so before beginning anything else. 
  • Make the cashew cream sauce: Blend together the soaked and drained cashews, tomato paste, roasted red pepper, vegetable broth, salt, pepper, garlic, lemon juice, and nutritional yeast in a blender until very smooth and creamy. Transfer to a jar until ready to use. 
  • Heat the olive oil in a large heavy-bottomed skillet over medium. Add the onions, garlic, and a pinch of salt. Saute for 5 minutes, until lightly browned. Add the celery and cook 3 minutes more. Then add the kale, followed by the red pepper flakes, salt, and pepper. Cook until the kale is just bright green. Remove from heat. 
  • Meanwhile, bring a large pot of water to a boil. Cook the pasta according to the package directions, drain, and return to the pot. Add the sauteed greens and tempeh chorizo to the pot, followed by the cashew cream sauce. Toss to coat. Divide between bowls and enjoy with a glass of fine wine and a green salad. 


My Tempeh Chorizo recipe can be found here.
Red pepper cream sauce inspired by The Full Helping.Β 
Date night pasta idea inspired by Pinch of Yum.Β 

Did you make this recipe? Tag @holisticallie on Instagram and hashtag it #holisticallie.

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Vegan S’mores Bars

Welcome to Drool City. Population: anyone who ever so much as glanced at the tiny slices of heaven that are these Vegan S’mores Bars.

Believe me. Since making these bars this morning, I’ve made many trips into the kitchen, gazing longingly at the container that they are in, and then distracting myself with other things (grocery shopping, working out) so as not to cave in to my deepest dessert desires before I’ve eaten a healthy dinner. It’s been a day filled with forlorn sighs, especially during the photoshoot. Okay, a wayward marshmallow and a few crumbs might have made their way into mah belly in the process, but I mean… I’m a human. If you can resist these bars, there’s a good chance that you’re part cyborg or something.

A couple of factors coalesced into the perfect storm that motivated me to create this recipe. The first was that I looked into my pantry the other day and realized that I had a package of marshmallows and a box of organic graham crackers nearing their best before date. The second was that my coworkers had been enjoying a non-vegan store-bought s’mores bar this past week, and while I wasn’t tempted to try it, I’d be lying if I said I didn’t start craving s’mores by the time the week was out.

S’mores were always my favourite dessert growing up, but I wanted to create something a little more portable for the purposes of this dessert (because you never know when a s’mores craving will strike, and you might also want to endow your friends/coworkers/coach/partner with a container brimming with s’mores bars sometime in the near future).

But THESE S’MORES BARS. Where do I even begin? With their lightly sweet, oat flour and coconut sugar-based crust and vegan marshmallow and dark chocolate filling, they are an absolute dream. The crust is basically a cookie crust, with the addition of some crushed graham crackers, and comes together in a flash, requiring just a few vegan pantry staples: oat flour, coconut oil, coconut sugar, almond butter, vanilla extract, baking powder, salt, and graham crackers. It’s the only part of the recipe you need to make from scratch, as the filling is simply Dandies vegan marshmallows and chopped dark chocolate. While they bake into gooey, melty deliciousness, you can turn up some tunes and have a fist-pumping kitchen dance party to work up your appetite. Or you can gaze into the oven for 25 agonizing minutes. I alternated between the two.

I would say that the hardest step in the process is waiting for these babies to cool down enough to slice. I let mine sit in the pan at room temperature for 2 hours before lifting them out and slicing. If you can’t wait that long, you could try slicing them after just 1 hour.

These bars are sweet without being over the top, and are best enjoyed with a large glass of plant milk, like almond or hemp.

With their buttery-tasting crust and gooey marshallow and melty chocolate interiors, they are proof that the universe loves us and wants us to be happy. I mean, one bite, and you just might start singing,

“Heaven, I’m in heaven, 
And my heart beats so that I can hardly speak
And I seem to find the happiness I seek
When we’re out together dancing, cheek to cheek”
When I’m in my kitchen eating vegan s’mores”

My dinky iPhone camera doesn’t do these bars justice, but just know that you must put these on your list of things to make ASAP!

Vegan S’mores Bars

Healthy-ish s’mores bars that are easy to make and vegan, too! A coconut sugar-oat flour cookie crust enrobes layers of marshmallows and chocolate, creating a portable version of that quintessential campfire favourite. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American, Vegan
Keyword: S’mores, S’mores Bars, Vegan Dessert
Servings: 12 bars


  • 1/4 cup virgin coconut oil
  • 1/4 cup + 1 tbsp almond butter
  • 3/4 cup coconut sugar
  • 1 tbsp ground flax
  • 3 tbsp almond milk
  • 1 tsp pure vanilla extract
  • 1 1/4 cup oat flour
  • 3/4 tsp sea salt
  • 1 tsp baking powder
  • 12 crushed graham crackers (organic if possible)
  • 1-100 gram dark chocolate bar, chopped
  • 1 1/2 cups vegan marshmallows


  • In a large bowl, cream together coconut oil and almond butter with a whisk or an electric mixer. Add coconut sugar, flax, almond milk, and vanilla and mix again to incorporate. 
  • In a medium bowl, stir together oat flour, salt, and baking powder. Add the crushed graham crackers. 
  • Add the dry ingredients to the wet ingredients and stir to combine. 
  • Preheat oven to 350 F and line a 8 inch by 8 inch square baking dish with parchment paper, leaving some overhang around the edges to allow you to easily lift the bar out. Divide the dough in half. Press half of the dough into the parchment paper-lined baking dish and carefully lift out. This will be your top layer. Set aside until ready to use. Line the pan with another sheet of parchment paper and press in the second half of the dough, pressing outward with your fingers to create a nice even layer. Top the dough with the chopped dark chocolate and marshmallows. To add the top layer of dough, carefully lift it and flip it over on top of the marshmallow layer. Gently press it down. 
  • Bake for 25 minutes. Let it cool for at least an hour, preferably 2 hours, before slicing into 12 squares. Store in an airtight container at room temperature or in the refrigerator to extend shelf life. 


Recipe inspired by Pinch of Yum.Β 

Did you make this recipe? Tag @holisticallie on Instagram and hashtag it #holisticallie.

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Superfood Hot Chocolate (Vegan)

This superfood hot chocolate is my favourite afternoon pick-me-up or healthy dessert when I’m craving something warm and sweet and the end of the day. It’s packed with good for you ingredients like cocoa, reishi mushroom, cashew butter, coconut oil, cinnamon, vanilla, and is sweetened with a Medjool date. Reishi mushroom helps with relaxation and a healthy stress response, and I find that it helps me wind down in the evening. It’s also believed to benefit heart health.

Warm drinks like this one are a crucial part of my self care rituals. There’s something really meditative about sipping a warm drink, made with intention, in the peace of your own home. I enjoy going out to cafes, but I would take a homemade drink like this one any day.

I don’t have grand plans for the weekend- brunch with a good friend today, then working on a paper for the rest of the day and work tomorrow. I’m trying to find ways to incorporate little things that bring me joy into every day, and that seems to be helping to get out of the slump that I seem to have fallen into. In other news, I impulsively registered for the Ottawa Marathon earlier in the week, so I’ll be in training mode for that for the next seven weeks or so. I ran 25 km on Thursday, and it was a real wake-up call that I’m not where I want to be as far as stamina goes. I’m tempted to set a lofty time goal, but then again, I don’t feel that my fitness is where it was in October when I ran 3:25:54 at the Toronto Marathon. I’m not going to put too much pressure on myself, but I’m a competitive person and I REALLY want to run under 3:25 to get a guaranteed entry at Boston 2020. I’d be lying if I said I wasn’t at least a bit disappointed with myself for not pushing harder in October- I mean, what’s 54 seconds? Had I known how close I was going to be, I definitely would have gutted out a stronger finish. Run and learn, though!

Well, that’s all for today. I hope you love this healthy hot chocolate!

Superfood Hot Chocolate (VEGAN)

A healthy hot chocolate made with cashew butter, coconut oil, cocoa, cinnamon, reishi mushroom, and sweetened with Medjool date. The perfect cozy tonic for your body and soul. 
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Dessert, Snack
Cuisine: Vegan
Servings: 1 mug of hot chocolate


  • 1 1/4 cups unsweetened non-dairy milk
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp Botanica Reishi Hot Cocoa (see note)
  • 1 tbsp cashew butter or other nut/seed butter
  • 1/8 tsp cinnamon
  • 1 pitted Medjool date
  • 1/4 tsp vanilla extract
  • Pinch of fine sea salt
  • 1/2 tsp virgin coconut oil (makes it ultra frothy)


  • Place all ingredients in a blender and blend until smooth. 
  • Pour into a small saucepan and heat over medium, whisking occasionally, until hot. Pour into a mug and enjoy. 


I used Botanica Reishi Hot Cocoa in this recipe (not sponsored, just a product I really enjoy). If you are unable to find this product, simply use an additional 1/2 tbsp of cocoa powder instead!Β 

Did you make this recipe? Take a photo and post it to Instagram, Twitter, or Facebook with #holisticallie and @holisticallie!

Smoky Barbecue Black Bean Burgers

Believe it or not, I was an extremely picky eater as a kid. The number of meals I would eat could be counted on one hand, while the number of meals I turned my nose up to could easily fill a small book. My poor food-loving parents, huh? They were always trying new recipes from their many cookbooks and magazines, and I had zero appreciation for how avant garde they actually were. Thankfully, my older brother was an adventurous eater who was able to validate my parents’ efforts to feed us healthily.

My top five least favourite dishes? Tofu pesto (yeah, that was a Moosewood cookbook classic), parathas (Indian sweet potato-stuffed flatbread), bulgur burgers, salmon burgers (the only way I would choke them down was with a thick layer of Cheez Whiz), and anything containing ground meat.

I never liked meat, but it wasn’t until around age 10 that I began to warm up to vegetables. I always loved my carbs, though! I think I must have been on the 80/10/10 diet before it was even a thing, ha!

These veggie burgers are, according to my trusty taste testers, my best yet. They are sturdy, flavourful, and have crispy exteriors, which are my top three veggie burger parameters. The smoky flavour comes from smoked paprika (my secret weapon for endowing that elusive meaty note to vegan cusine) and subtle sweetness from barbecue sauce. And they actually hold together, thanks to the inclusion of both ground walnuts and bread crumbs. I chose to serve them on buns with pickles, lettuce, tomato, and my homemade green goddess sauce that I originally created for my Vegan Meatball Pizza, only I subbed cilantro for the parsley to give it a southwestern flair.

I think you’re going to LOVE these burgers. They’re the perfect way to usher in a new season, and they’re so much fun to eat.

Black bean burgers with green goddess sauce.

Smoky Barbecue Black Bean Burgers

These hearty black bean burgers are spicy, smoky, and a bit sweet. They hold together perfectly and are accompanied by a tasty cilantro green goddess sauce. Enjoy them on buns or crumbled over greens with the green goddess sauce as a dressing! 
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dinner, Entree, Lunch, Main
Cuisine: American, Vegan
Servings: 10 large burgers


  • 1/2 cup brown rice, rinsed
  • 1 cup water
  • 2 medium sweet potatos, peeled and diced into 3/4-inch cubes
  • 1/2 tbsp extra virgin olive oil
  • Pinch of fine sea salt
  • 1/2 cup walnuts
  • 1 cup bread crumbs, preferably homemade (see note)
  • 3 cups cooked black beans (or 1 large can, rinsed and drained)
  • 1/2 cup finely chopped red onion
  • 3 cloves garlic, minced
  • 1/4 cup barbecue sauce
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tbsp hot sauce
  • 3/4 tsp fine sea salt, plus more to taste

For serving:

  • Tomato
  • Lettuce
  • Pickles
  • Green Goddess Sauce, made with cilantro instead of parsley (see note for recipe link)
  • Buns, collard or lettuce leaves, or pitas


  • Preheat the oven to 400 F and line a large rimmed baking sheet with parchment paper. 
  • Cook the brown rice: In a small saucepan, combine the brown rice, water, and a pinch of salt. Bring to a boil, uncovered. Reduce heat to low, cover, and cook for 40-45 minutes, until all of the water has been absorbed. 
  • Place the diced sweet potato on the prepared baking sheet and drizzle with olive oil. Sprinkle on a pinch of salt and toss to coat. Roast for 40-45 minutes. Reduce oven temperature to 375 F and leave it on to bake the burgers. 
  • Toast the walnuts in a large skillet over medium heat until browned and fragrant. Once cool enough to handle, finely chop and place them in a large bowl along with the breadcrumbs. 
  • Place the black beans into a food processor fitted with the ‘S’ blade. Pulse a few times until broken, but do not over-process. Add the beans to the large bowl. Then add the cooked sweet potato, brown rice, onion, garlic, barbecue sauce, spices, hot sauce, cilantro, and salt. Lightly mash the sweet potato and stir everything well to combine. Taste and add additional salt if desired. 
  • Line 2 large rimmed baking sheets with parchment paper. Divide the mixture into 10 tennis ball-sized rounds and place on the prepared baking sheets. Use your hands to gently flatten the burgers. Bake until the burgers are crispy on the outside but not burnt, about 35-40 minutes. 
  • Serve on buns, collard or lettuce leaves, or pitas with desired toppings. 


To make 1 cup of homemade bread crumbs: Cube 5 slices of desired bread (I like whole grain sourdough) into 1-inch cubes and toast in a 350 F oven for 7 minutes. Then place the toasted bread into a food processor fitted with the ‘S’ blade and blend until you have bread crumbs.Β 
Green Goddess Sauce recipe can be found here.

I’ve been feeling discombobulated this week, having just returned to work and a with big term paper due in seven days. I have a lot of negative feelings about university. I’ve never felt that my program is a good fit for me, and as whiny as it sounds, I can’t see a point in anything I’m learning. I still wish that I would have chosen to major in nutrition and dietetics, and I’m definitely not ruling that out. I guess I still have time to figure it out. But the one thing that always brings me joy is writing recipes and sharing them with the world. That’s where my heart is, and that’s what I’ll continue to do as I figure out everything else!

Thanks as always for reading my posts, and I will be back here again on Saturday with my standard weekend beverage post.

Did you make this recipe? Let’s see it! Post a photo on Twitter, Facebook, or Instagram with #holisticallie and @holisticallie!

Green Ginger Ale

Welcome to the second weekend of spring! Whether or not things are greening up where you are, I think we can all agree that this green ginger juice is an awesome seasonal tonic. It’ll wake you right up in the morning, and it’s equally good as an afternoon pick-me-up.

Now that I no longer work or go to school near Bliss in Victoria, British Columbia, and because the beautiful cookbook somehow got lost in my travels, I’ve started to create inspired recipes in my own kitchen. One of my favourite juices from Cafe Bliss was Green Ginger Ale, and I’m so pleased with the delicious result of my ‘blender juice’ version. Have you made blender juice before? All that you do is blend the ingredients together with a bit of water and strain through a fine mesh sieve or nut milk bag. It’s the poor man’s/woman’s juice/juice for people who live in small apartments with limited storage space. πŸ™‚

I love the subtle spice, sweetness, and freshness of this juice. It doesn’t taste ultra green, but it isn’t too high in sugar, either: there’s just one apple in an entire 16-oz juice!

I’m keeping things short and sweet today, but I have a delicious black bean burger recipe coming your way on Tuesday. Have a beautiful weekend, all!

Green Ginger Ale

This green juice is great for digestion and really wakes you up. Made with kale, apple, celery, lemon, and ginger. 
Prep Time5 mins
Total Time5 mins
Course: Juice
Cuisine: Raw Vegan, Vegan
Servings: 1 16-oz juice


  • 3/4 cup filtered water
  • 1 large sweet apple (Ambrosia or Gala)
  • 1/2 lemon, peeled
  • 2 celery stalks
  • 1 4-inch knob ginger, peeled
  • 2 kale leaves (green kale results in a green juice- I photographed purple kale but used green kale)


  • Place all ingredients in a high-speed blender (Vitamix or Blendtec work best) and blend until almost smooth. 
  • Strain into a large bowl through a fine-mesh sieve or nut milk bag. Pour juice into a jar or glass and enjoy. Juice is best fresh, but should keep in the refrigerator for 24 hours or more. 


Recipe inspired by Green Ginger Ale from Bliss

Did you make this recipe! Share a photo on FacebookTwitter, or Instagram and tag me #holisticallie and @holisticallie.

Roasted Cauliflower Cilantro Soup

This Middle Eastern-inspired soup packs a flavourful punch thanks to a roasted cauliflower base plus cilantro, tahini, and lemon.

After a period of indulgence, I naturally gravitate towards meals with an abundance of greens. I often start to crave these meals at the seasonal transition from winter to spring, too. It stands to reason: after months of warm, grounding, nourishing meals, I think all of our bodies are in want of lighter, greener foods.

I don’t believe in cleanses per se, but I do believe in eating foods that naturally support our bodies’ natural detoxification processes on a daily basis. Because we are exposed to so many toxins and pollutants in our daily lives, it is incredibly important to make sure that we are regularly consuming an abundance of organically grown cruciferous vegetables (broccoli, cabbage, kale, cauliflower) and fresh herbs (cilantro is particularly good at cleansing the body of heavy metals).

This soup fits the bill when the days are still just cool enough to justify a warm meal, but not cold enough to warrant, say, a chili. It’s a vibrant green colour (hey cilantro!); ultra creamy thanks to roasted cauliflower; and it gets a hit of complexity from tahini. Lemon juice adds brightness, and I’ve intentionally kept the spices simple here to really allow the simple trifecta of tahini, lemon, and cilantro to shine. Chickpeas roasted with extra virgin olive oil and za’atar (a middle eastern spice blend made with sumac, oregano, thyme, and sesame) add not only texture, but a boost of protein, too.

While it’s pretty nutritionally balanced as far as soups go, a bowl of soup never constitutes a meal for me- I always need some good sourdough bread, homemade flatbread, and/or salad to round out the meal. (But then again, I’m a volume eater, lol.) I served this soup with braised purple cabbage and bread, and we found it to be the perfect combination!

Oh, and a note to all the cilantro haters out there: if you must, feel free to substitute an equal amount of fresh parsley for the cilantro.

Roasted Cauliflower Cilantro Soup

A creamy roasted cauliflower soup with a boost of green from a whole bunch of cilantro. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Main Dish, Soup
Cuisine: Middle Eastern, Vegan
Servings: 4 generous bowls


  • 1 large head cauliflower, chopped into florets
  • 2.5 tbsp extra-virgin olive oil, divided
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1 heaping cup chopped yellow onion
  • 5 large cloves garlic, minced
  • 3 stalks celery, chopped
  • Generous pinch fine sea salt
  • Freshly ground black pepper
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 5 cups vegetable broth
  • 1/3 cup tahini
  • 1 large bunch cilantro
  • 3 tbsp freshly squeezed lemon juice

Za’atar-Roasted Chickpeas

  • 1.5 cups cooked chickpeas (or 1 14-oz can, rinsed and drained)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp fine sea salt
  • 2 tsp za’atar*


  • Preheat oven to 400 F and line two large baking sheets with parchment paper. Place the cauliflower on one baking sheet and drizzle with 1.5 tbsp of the olive oil, salt, and pepper. Toss to coat.  Roast for 30-40 minutes, or until browned and crispy around the edges. 
  • Place the chickpeas on the second baking sheet. Drizzle with olive oil and sprinkle with the salt and za’atar. Roast until browned and crispy, about 25-30 minutes, keeping in mind that they will crisp up more once out of the oven. 
  • Meanwhile, heat the remaining 1 tbsp of olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, for five minutes. Add the celery, a pinch of salt and pepper, and spices, and cook a few minutes more. Add the broth and bring the soup to a low simmer. 
  • Once the cauliflower is ready, add it to the pot and remove from heat. Stir in the tahini. 
  • Blend the soup in two batches. Add half of the soup to the jar of the blender and place half of the cilantro on top (we are adding the cilantro now instead of earlier to allow it to retain its beautiful green colour!). Blend until smooth, pour it into a a large container or bowl, and repeat with the second half of the soup. Return the soup to the original pot and warm it up more, if desired. Right before serving, add the lemon juice.  
  • Ladle into bowls and garnish with roasted chickpeas. 


*If you cannot find za’atar, you can make your own.

Did you make this recipe! Share a photo on Facebook, Twitter, or Instagram and tag me #holisticallie and @holisticallie.

Vegan Meatball Pizza with Green Goddess Ranch Dip

All your vegan pizza dreams came true with this meatball pizza. Tempeh meatballs, tofu ricotta (or vegan cheese of your choice), and veggies bake up into pizza perfection atop a homemade spelt pizza crust. Take it over the top by serving it with my Green Goddess Ranch Dip.

Recently, a number of high profile (high profile on social media channels, at least) vegans have come out and confessed that they have had to go back to eating animal products because years of veganism had made them sick. Bonny Rebecca, Rawvana, and most recently, Raw Alignment have all published videos outlining why they are no longer vegan. Now, I’m not a health professional, but what I have observed in many of the popular vegan YouTubers is an incredibly restrictive diet lacking in protein, fat (particularly omega-3 essential fatty acids), and numerous important micronutrients like iron and vitamin B12. It bothers me that people with such influence have been so irresponsible for so long, and profited handsomely off of spreading misinformation to millions of followers. By the looks of what they were eating (or not eating, in the example of Rawvana, who went on a 25-day water fast at one point), their behaviours were those of people with restrictive eating disorders, and can’t be blamed on the vegan diet. They were not eating a balanced vegan diet, and years of engaging in these restrictive habits will eventually catch up to anyone, vegan or not. (I don’t know how many of you know about Mic the Vegan, but he has skillfully dissected many ex-vegans’ claims using scientific evidence. I’d encourage you to check him out if you’re curious about digging deeper into the facts.)

I try to have compassion for everyone, and I would never judge a person because they weren’t vegan. That isn’t my point at all. My point is that a balanced vegan diet that incorporates plenty of healthy fat, protein, carbohydrates, and micronutrients should be maintainable for life. Some people choose to go back to eating animal products for various reasons, but if you’re doing veganism properly, health shouldn’t be one of them.

My food philosophy echoes Michael Pollan’s well-known adage: “Eat food. Not too much. Mostly plants.” I think food has become really over-complicated in the digital age, with the next fad right around the corner, and it’s been made worse by influencers on social media such as the ones I just discussed who have only cursory knowledge of nutrition but proclaim themselves as experts.

This meatball pizza recipe is a celebration of enjoying a balanced vegan diet. It isn’t raw. There’s both tofu and tempeh on it (I know, soy, gasp!). It isn’t green (although the Green Goddess Ranch sauce just happens to be green, heh heh). You’ll probably go back for seconds and thirds. You’ll enjoy this with some beer. And that’s okay! That’s healthy. Enjoying an abundance of foods–both “clean” and not– is what will allow you to sustain veganism for years to come, if you decide that it works for you and aligns with your health, ethical, and environmental values.

Vegan Meatball Pizza with Green Goddess Ranch Dip

A vegan meatball pizza made with tempeh meatballs, tofu ricotta, and vegetables on a thin crust. A Green Goddess Ranch Dip makes the perfect compliment.  
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 2 10-inch pizzas, 6-8 slices each


  • 1 batch Easy as Pie Spelt Pizza Dough* (see instructions for recipe link)
  • 1 batch Tempeh Meatballs, made into 24 small meatballs* (see instructions for recipe link)
  • 1/2 batch Tofu Ricotta (recipe follows)
  • 1-1 1/2 cups pizza sauce
  • 1 small red onion
  • 10 medium cremini mushrooms

Tofu Ricotta

  • 1 454 g package firm or extra-firm tofu (organic and non-GMO, please)
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup freshly squeezed lemon juice (from 2 large lemons)
  • 1 tsp dried oregano
  • 1 tsp dried basil 1
  • 1 tsp dried parsley
  • 1/4 cup nutritional yeast
  • 1 tbsp mellow white or chickpea miso
  • 1 tbsp red wine vinegar
  • 1/2-1 tsp fine sea salt, to taste
  • Freshly ground black pepper, to taste

Green Goddess Ranch Dip

  • 1/2 a medium ripe avocado, pitted, flesh scooped out
  • 1/2 cup hemp hearts
  • 1 celery stalk, chopped
  • 1 tbsp red wine vinegar
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 cup filtered water
  • 1 large clove garlic
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup fresh parsley, stems removed, chopped


  • Prepare the Easy as Pie Spelt Pizza Dough according to the instructions. 
  • Prepare the Tempeh Meatballs according to the instructions, but form into 24 small balls as opposed to the 12 larger balls indicated in the original recipe. 
  • While the dough is rising and the meatballs are baking, make the tofu ricotta. Combine all ingredients together in a food process and blend until very smooth and creamy. Add more salt, lemon juice, or nutritional yeast to taste. 
  • Preheat the oven to 500 degrees F if you will be using a pizza stone, or 450 degrees F if you will be using a metal sheet. If you will be using a pizza stone or other stoneware, put it into the oven to preheat now. 
  • Peel and thinly slice the red onion. Wipe the mushrooms clean with a damp cloth and thinly slice those, too. If you do not like mushrooms, you may substitute a thinly sliced red bell pepper. 
  • Once the dough is ready and you have divided it in two and rolled out a round of dough, transfer it to a sheet of parchment paper that fits your pan. Lightly brush the edges of the pizza dough with some extra-virgin olive oil- this helps the crust brown and crisp up as it bakes. Spread 1/2 to 3/4 cup of pizza sauce on it, followed by 12 of the meatballs and half of the onions and mushrooms. Dollop on half of the tofu ricotta (you can also use your desired amount of your favourite vegan cheese, such as cashew cheese, if you do not feel like the tofu ricotta). If you have leftover nut Parmesan from making the tempeh meatballs, you may sprinkle that on top. 
  • Repeat this step with the second round of pizza dough. If you have two pizza stones or pans, you can bake the pizzas at the same time. Transfer each unbaked pizza to a pre-heated stone and bake for 8-10 minutes, or until the edges of the crust are nicely browned and the tofu ricotta has turned golden and appears to have crisped up. 
  • While the pizza is baking, make the Green Goddess Ranch dip. Combine all ingredients in a high speed blender and blend until smooth. 
  • Remove the pizza from the oven and allow it to rest for 5 minutes before slicing and serving with a generous amount of Green Goddess Ranch Dip (that stuff is addictive!). And beer. Don’t forget the craft beer. 


I own two Pampered Chef stoneware cookie sheets, which I bake pizza on. I highly recommend investing in some- they are made with non-toxic American clay; don’t contain any nasty Teflon or other non-stick chemicals; and are truly timeless.Β 
Prep and cook times do not take into consideration time to make meatballs and pizza dough.Β 

Thank you for sticking with me through this rather long post! It was something I felt I needed to get off of my chest. I’d love to hear your thoughts on veganism/ex-veganism and/or this pizza!

If you make this recipe, don’t forget to tag a photo with #holisticallie and @holisticallie on Facebook, Twitter, or Instagram!

Easy As Pie Spelt Pizza Dough

Hey hey hey! Sorry for neglecting to publish a beverage recipe this weekend. In lieu of that, allow me to present to you my perfect pizza dough. It is neither too thick nor too thin, and it bakes up with a crispy edge and perfectly soft interior without being too doughy. Also, this recipe is a harbinger of things to come on Tuesday (ahem vegan meatball pizza). Just thought I’d put that out there. πŸ˜‰

This is my go-to dough whenever I am craving pizza (which is often, heh heh). If you’ve never tried to make your own pizza dough, I encourage you– no, I implore you– to give it a try. Contrary to what you may have been told, you don’t need to be a pro in order to make a delicious, authentic-tasting pizza crust. If you know how to mix and knead, homemade pizza dough is a cinch. All you need is about 15 minutes of active time and an hour of risng time, and all your homemade pizza dreams will come true.

I love using light spelt flour in this recipe. It’s more like all-purpose flour in texture, and it brings a wonderful elasticity to the dough. I used to make pizza dough with whole spelt flour, and the result was always a dense, crumbly crust. If you only have whole spelt flour on hand, I would recommend using a 50/50 mix of whole spelt and regular all-purpose flours in order to achieve the right texture.

Let’s make pizza dough!

Step 1: Combine active dry yeast, warm water, maple syrup, and olive oil. Proof for 10 minutes. Meanwhile, mix together flour and salt.

Step 2: Make a well in the flour and pour in the proofed yeast mixture. Stir together to create a shaggy dough.

Step 3: Turn out onto a floured surface and knead for 5 minutes, adding more flour as needed to create an elastic dough.

Step 4: Place in a greased bowl, cover with a dish towel, and place in a warm area to rise for 1 hour.

Step 5: Once it has doubled in size, punch down dough, knead a few times, and divide into 2 equal balls.

Step 6: Press the dough into a rough circle.

Step 7: Using a rolling pin, roll the dough into a large circle, about 10 inches in diameter and 1/4 of an inch thick.

Step 8: Transfer the dough to a sheet of parchment paper and proceed with your pizza recipe!

Easy Spelt Pizza Dough

Every kitchen needs a pizza dough recipe. This one is made with light spelt flour, giving it a light, airy texture and authentic flavour. 
Prep Time15 mins
Rising time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Servings: 2 10-inch pizza crusts


  • 1 cup hot water (110 degrees F)
  • 1 tbsp pure maple syrup 1
  • 1 tbsp extra virgin olive oil
  • 2 1/4 tsp active dry yeast (not instant)
  • 3 cups light/white spelt flour, plus more as needed
  • 1 tsp fine sea salt


  • Combine hot water, maple syrup, and olive oil in a medium bowl. Sprinkle in yeast. I find that the yeast usually sinks to the bottom naturally before it starts rising, so I don’t find whisking necessary. Cover and wait for 10 minutes, or until the yeast activates and creates a foamy/frothy layer on the top of the mixture. If nothing happens, this means that your water was either too hot or too cold and the yeast has not activated; in this case, dump it out and start over. 
  • Meanwhile, mix together the flour and salt in a large bowl. Make a well in the middle and pour in the yeast mixture. Stir to combine. 
  • Turn out onto a lightly floured surface and knead, adding additional flour as needed, for about 5 minutes, until you have a smooth, elastic dough that doesn’t stick to your fingers. 
  • Lightly grease a clean bowl with olive oil and place the dough in it. Cover with a kitchen towel and put it into the warmest area of your kitchen to rise for an hour, or until doubled in bulk. 
  • Punch down the dough and turn it out onto a lightly floured counter. Knead a couple of times and divide in half. 
  • Take one ball of dough and press it into a rough circle. Using a rolling pin, roll it out into a circle about 10 inches in diameter and 1/4 of an inch thick. If you desire a thinner crust, go for 1/8 of an inch diameter. 
  • Transfer the dough onto a sheet of parchment paper that will fit whatever pan you will be baking your pizza in, and repeat steps 5-7 with the second ball of dough, Proceed with your pizza recipe. 

If you make this pizza dough, post a photo and tag it with #holisticallie and @holisticallie on Facebook, Twitter, and Instagram!

Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema

Happy spring! We made it through another winter, and I can’t think of a better way to celebrate than with some lentil tacos that fuse east African and Mexican cuisines.

Before we get into discussions of food, though, let’s chat briefly about setting some intentions. I prefer to set my ‘new year’s resolutions,’ at the beginning of spring. It just feels more natural to hit the reset button when the earth is, quite literally, springing back to life, than it does during the darkest time of the year at the beginning of January.

Here are some of my goals for the next 12 months:

1) Graduate from university (for once and for all).
2) Continue working towards my dream of living and working on an organic farmstead/owning a tiny home/working as a chef at retreats.
3) Grow this website into a community of friends who simply love wholesome, vegan food and living a healthy life.
4) Run a sub-3:20 marathon in the fall.
5) Practice gratitude every day.
6) Live in the present moment and get out of the habit of overthinking.

I used to be excellent at setting goals, but poor at following through with them. For the past couple of years, I have fallen out of the habit of setting lofty goals or even writing to-do lists, because I would overthink them and inevitably come up short. But that, I’ve come to realize, isn’t the best approach, either: I thrive on working towards a goal. This year, my focus is on incremental progress every day rather than perfection. I’m also going in with the mindset that none of my goals are set in stone. They may evolve as the year progresses, and I’m okay with adapting them as necessary.

Now, on to the food. I created this recipe the week before the Ethiopian Airlines disaster, and the tragic coincidence was not lost on me that we had just finished eating these Ethiopian-inspired tacos the day before the plane crash. Out of sensitivity to the victims and the country itself, I held off on publishing the recipe in the week following. I just wanted to mention this, as I do not take the tragedy lightly, and my heart aches for all those who were affected.

This recipe evolved out of my attempt to recreate my friend Victoria‘s favourite dish: injera. Injera is an Ethiopian sour flatbread made with teff flour. Victoria loves Ethiopian food, and has scoped out almost every restaurant in the city to find the best injera. Well, let me just say that I’m going to have to leave injera to the pros: my first attempt fermented beautifully, and I was so excited to cook them. But the moment the batter hit the hot cast iron skillet, it adhered to it, and my hopes of removing it from the pan in one piece were dashed.

Fear not, though! I’m consciously trying to see every lemon life hands me as an opportunity to make lemonade. πŸ˜‰ I already had a concept for my injera accompaniments, and I also had a pretty mean taco craving.

And that’s how Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro-Lime Crema were born!

These tacos are in “OMG you must make them now” territory. They contain the following components:

fragrant, perfectly spiced Berbere-spiced lentils;

crunchy purple cabbage slaw;

melt-in-your mouth roasted sweet potato;

sour-sweet pickled onions;

and a cool and tangy cilantro lime crema…

all wrapped up in either corn or flour tortillas.

The Berbere lentils are a staple dish that can serve many purposes outside of tacos. Try them in a grains/greens/beans bowl with the cilantro lime crema as a sauce if you’re looking to change things up. They’re actually crave-worthy. Yup, I just referred to lentils as crave-worthy. You’re welcome. But seriously, I urge you to make them, because the flavours just work so well together. And the fragrant spice blend will make your kitchen smell divine!

Hungry yet? Same.

Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema

Your taste buds will do a happy dance for these Berbere-spiced lentil tacos with roasted sweet potato, cabbage slaw, pickled onions, and a cool and tangy cilantro lime crema! 
Prep Time30 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Ethiopian, Mexican, Vegan
Servings: 6 people, 2 tacos per person
Author: Allison


For the Berbere-Spiced Lentils:

  • 1 tbsp extra-virgin olive oil, avocado oil, or refined coconut oil
  • 2 medium red or yellow onions, finely diced
  • 3 large cloves garlic, peeled and minced
  • 3 celery stalks, finely chopped
  • 1/4 cup tomato paste
  • 1 cup vegetable broth
  • 2 tbsp coconut sugar or pure maple syrup (helps round out flavours; don’t skip!)
  • 1/4 tsp cayenne
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 tsp coriander
  • 1/8 tsp ground cloves
  • 2 tsp cumin
  • 1 tsp dried thyme
  • 1/4 tsp nutmeg
  • 3/4 tsp turmeric
  • 3/4 tsp fine grain sea salt
  • Freshly ground black pepper
  • 4 cups cooked green lentils (from 1 1/2 cups dry green lentils) OR 2 15-oz cans lentils, rinsed and drained

For the roasted sweet potatoes:

  • 4 small or 2 large sweet potatoes, peeled and diced into 3/4-inch cubes
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp fine sea salt
  • Freshly ground black pepper, to taste

For the Simple Cabbage Slaw

  • 3 cups finely shredded purple cabbage
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp freshly squeezed lime juice
  • 1 large clove garlic, minced
  • Pinch of fine sea salt

For the Cilantro-Lime Crema:

  • 1 cup cashews, soaked in hot water for at least 45 minutes or cold water for 4 hours
  • 1 cup cilantro
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp nutritional yeast
  • 1 large clove garlic
  • 3/4 tsp fine sea salt
  • 1/2 cup filtered water

For the Quick-Pickled Onions:

  • 1 large or 2 small red onions
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1/2 cup filtered water
  • 1 tbsp pure maple syrup
  • 1 tsp fine sea salt
  • 1/4 tsp red pepper flakes

For assembling:

  • 12 6-inch corn or flour tortillas
  • Hot sauce of choice


  • Prepare the lentils: Heat the oil in a large skillet over medium heat. Add onion, garlic, and a pinch of salt and cook, stirring frequently, for 5 minutes. Add celery. Meanwhile, whisk together tomato paste, vegetable broth, and sugar or maple syrup in a bowl. 
  • In a separate bowl, whisk together all of the spices, salt, and pepper. Add the tomato paste mixture to the skillet, followed by the spice mixture. Add lentils and stir to combine. Then reduce heat to medium-low. Simmer, stirring occasionally, until some of the liquid has absorbed/evaporated, about 15 minutes. Remove from heat, cover, and set aside until ready to use. This will allow the flavours to meld. 
  • Prepare the sweet potatoes: Preheat oven to 400 degrees F. Place the diced sweet potatoes on a parchment paper-lined baking sheet. Drizzle with the olive oil and sprinkle with 1/4 tsp salt and pepper to taste. Toss to coat. Roast for 25-35 minutes, or until fork-tender and crispy around the edges. 
  • While the sweet potatoes are roasting, you will have time to prepare the remaining components. To make the cabbage slaw, toss together cabbage, oil, lime juice, garlic, salt, and pepper in a medium bowl. Set aside until ready to use. 
  • Make the Cilantro-Lime Crema: Blend cashews, cilantro, lime juice, nutritional yeast, garlic, salt, and water in a blender until smooth and a thick, sour cream-like consistency is achieved. If it seems too thick, add more water, 1 tbsp at a time. 
  • Make the Quick Pickled Onions: Peel and thinly slice the onions. Place them in a 16-oz/500 mL glass jar. In a small saucepan, combine the vinegars, water, maple syrup, salt, and red pepper flakes over high heat. Bring to a boil, then remove from heat and pour over top of the onions in the jar. Make sure that the liquid is covering all of the onions. Secure a lid on the jar and set aside to pickle for at least 10 minutes, preferably longer (the onions will soften and their sharpness will mellow the longer you allow them to pickle). Make ahead: Onions will keep in the fridge for at least a week. 
  • Warm up the tortillas in a covered dish in a 300 degree F oven for 5 minutes prior to eating, if desired. 
  • To assemble a taco, spoon desired amount of lentils, followed by sweet potato, cabbage slaw, pickled onions, and cilantro-lime crema onto a tortilla. Repeat as desired. 


Click here for some wine pairings for Ethiopian food. As far as beer goes, I would recommend a Saison or an IPA from your favourite craft brewery.Β 

If you make these tacos, take a photo and post it on Instagram with #holisticallie and @holisticallie!