#Paprika

1. If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
2. If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
3. In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
4. Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
5. Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
6. Once the lentils are cooked, add them to the skillet as well, and stir to combine.
7. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
8. Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
9. Serve the mixture on toasted buns with sliced onion.

Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.

Instructions are different from the linked original recipe

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.
2. Slice the peppers and onion.
3. Cut the chicken breasts into strips and put into mixing bowl with the seasoning mix. stir together to coat the chicken strips evenly.
4. Cook the chicken in a cast-iron pan, and the onion/peppers in a separate one.
5. Heat the corn tortillas in a stovetop pan, one at a time, just for a minute on each side to warm/soften them.
6. Serve with sour cream (or crema).

1. Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
2. Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
3. Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
2. Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
3. Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren’t touching. Repeat with all of the florets until you have used up all of your ingredients.
4. Bake 20 to 25 minutes, until golden brown and crusty, and the cauliflower is tender all the way through. You can test doneness by piercing a floret with a knife to see if it’s tender all the way through
5. To make the buffalo sauce, simply mix the melted butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.

1. Mix ingredients in bowl.

• Pork Tenderloin:
  • Place pork in slow cooker and rub all over with seasoning mix. Cook on low for 8-12 hours

1. Brown meat in skilet until almost done. Add onions and cook until tender.
2. Add remaining ingredients except cheese. Stir to combine and bring to boil.
3. Reduce heat, cover and cook until pasta is tender (~10 minutes).
4. Remove from heat and stir in cheese. Let sit to thicken and adjust seasoning if necessary. Enjoy!

Depending on how spicy you and your family like your dishes, use as little or as much as you want. Store in an airtight container.

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.