Vegetarian

Matcha Spinach Smoothie!

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matcha spinach smoothie

This morning, I was in a rush to meet friends to go to the beach, so I didn’t have time to cook breakfast. Improvising with what I had in the fridge, I came up with this smoothie which I was really happy to take on the train 🙂 Matcha green tea is rich in catechin polyphenols, which are compounds with high antioxidant activity. The green tea powder has a strong flavor that is mellowed out with the addition of banana, coconut water, and almonds. It also seems like a lot of spinach but you honestly can’t taste it. This yummy smoothie packs in 2 servings of fruit, 2 servings of veggies, and also 10 grams of protein!

Yield: About 3 cups

1 ½ cups coconut water
1 teaspoon matcha green tea powder
1 banana
1/3 cup raw almonds
2 cups fresh baby spinach
ice cubes (optional)

1. Combine all ingredients in powerful blender and blend until smooth. Enjoy!

Grasshopper “Ice Cream”!

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mint chip ice cream

Last week, I spotted this recipe on the Well and Good site and was really intrigued. No-churn, healthy ice cream? I’m in! This is really clever in that it uses fresh baby spinach to make the ice cream a minty green without tasting like spinach since such a small amount is incorporated. It’s sweetened naturally with banana and some maple syrup. The coconut milk and chocolate chips add some richness, yet it still tastes light. Although you can’t sell this to friends and family as actual ice cream, I believe health nuts, like myself, will enjoy it! Nonetheless, it’s a refreshing, summer treat. Hope you’ll give it a try!

1 medium banana, sliced and frozen
1 cup baby spinach leaves
2 tablespoons maple syrup
1 cup coconut milk, chilled in fridge
2 cups ice
1/2 tablespoon peppermint extract
2 tablespoons dark chocolate chips

1. Place the first five ingredients in a high-speed blender until thick and smooth.
2. Add in the peppermint extract and mix until just combined.
3. Add the dark chocolate chips and fold through.
4. Pour into a container and leave to set in freezer. This needs to sit out of the freezer for 25-30 minutes before serving.

Cumin-Spiced Beet Chips!

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beet chips

This was my first endeavor in making beet chips and I ate the whole batch, so if you plan on sharing, maybe make a double batch! The sweetness of the beets is enhanced by the coconut oil and balanced out with the savoriness of the cumin.Beets are high in folate, manganese, and also the chemical betaine, which is important for cell reproduction and liver function. These would be a great, healthy snack, especially if you’re traveling. I would choose a cone of these chips over fries at a restaurant any day. These are even more nutritious because the skin is left intact, preserving more of the nutrients. Forget those veggie straws and make your own snacks 🙂

INGREDIENTS
3 medium beets
2 teaspoons coconut oil
1 teaspoon cumin
1/2 teaspoon sea salt

INSTRUCTIONS
1. Preheat oven to 350°F.
2. Wash and dry beets (no need to peel). Using a mandoline, thinly slice the beets, about 1/16”.
3. In a large bowl, toss beet slices, oil, cumin and sea salt.
4. Spread beet slices onto baking sheets in a single layer.
5. Bake beet chips for 35-45 minutes until crunchy, flipping slices once halfway through baking time.
6. Allow chips to cool thoroughly and blot any excess oil with paper towels. Store in an airtight container.

Broccoli Carpaccio!

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broccoli salad

This recipe does not require cooking and comes together very quickly, making it ideal for summer. I personally love broccoli stems and for this recipe, be sure to trim and peel them before slicing thin. Broccoli is packed with phytochemicals that boost the immune system and antioxidants that fight cancer. While the toasted almonds are optional, they really add a nice earthy flavor and crunch on top. Enjoy!

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dijon mustard
½ teaspoon sea salt
pinch freshly ground black pepper
¼ cup olive oil
1 pound broccoli, rinsed, trimmed, and sliced thinly (using mandolin or food processor)
sliced almonds, toasted (optional)

1. Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a large mixing bowl. While whisking constantly, gradually add the olive oil until uniform.
2. Add broccoli and toss to coat. Cover and place in the refrigerator at least an hour before serving.
3. Before serving, toss again. Sprinkle with toasted almonds.

Haricot Vert Summer Salad!

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green bean salad

French green beans are sweeter, crispier, and more elegant than ordinary green beans. They are also full of fiber, protein, iron, calcium, and various other vitamins and minerals. Slicing them on a sharp bias is really beautiful but also allows the beans to really absorb the delicious dressing. This is one of my favorite recipes that I had made many times years ago and had forgotten about, until I had an abundance of haricot vert. Enjoy!

1 pound french green beans
5-6 mini bell peppers, thinly sliced
1 medium red onion, thinly sliced
¼ cup avocado oil or EVOO
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

1. Bring a large pot of water to a boil and add green beans. Cook for 1 minute. Remove and place in large bowl of ice water until cool. Drain well. Slice each green bean on the bias into 2-3 pieces, based on size.
2. In a large bowl, whisk together oil, vinegar, and spices.
3. Add green beans, bell peppers, and onion to dressing and toss until evenly distributed. Let stand at room temperature at least 15 minutes and toss again before serving.

Dark-Chocolate Pecan Oatmeal Cookies with Maldons!

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dark chocolate-pecan cookies

Maldon sea salt is hand-harvested in England and is perfect as a finishing salt on just about any dish. The soft, flaky, pyramid-shaped crystals really elevate these oatmeal cookies by enhancing the chocolate flavor. Salty and sweet pair so well together. Share these with your loved ones 🙂 Also, be forewarned that these are quite addictive! My co-workers and friends really enjoyed them.

INGREDIENTS:
2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1 1/2 cups organic whole cane sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces dark chocolate chips
1 cup pecans, roughly chopped
Maldons (Large flake sea salt), for garnish

INSTRUCTIONS:
1. Preheat the oven to 350 degrees F.
2. Line a sheet tray with a silpat or parchment paper.
3. In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and salt.
4. In large mixing bowl or the bowl of a stand mixer, combine the sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
5. With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chips and pecans.
6. Spoon the cookie dough by 1 tablespoon-size balls onto cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
7. When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few crushed sea salt flakes. This is really important to do while the cookies are hot.
8. Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

Overnight Oats with Hemp Milk!

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oatmeal

One of my running friends told me about overnight oats and I hadn’t tried them until now. After doing a long-ish run this morning, I came home knowing that I had this nourishing breakfast waiting for me 🙂 Hemp seeds are a great source of omega-3 fatty acids as well as protein. I really like hemp milk because it is a whole food, unlike almond milk and soy milk, which both need to be strained (losing some of the precious nutrients). Making it at home is so easy and cheaper than buying it at the store, not to mention you’ll be avoiding the preservatives in the manufactured cartons. Enjoy!

Hemp Milk:
¼ cup hemp seeds
1 cup water
1 teaspoon maple syrup or honey

Oatmeal:
1/3 cup rolled oats
1 tablespoon chia seeds
hemp milk

1. In a powerful blender, blend all ingredients for the milk.
2. Place rolled oats and chia seeds in mason jar or small container.
3. Add hemp milk and mix well. Place in fridge overnight.

Zucchini Noodles with Garlic Scape Pesto!

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Garlic Scapes Pesto

Garlic scapes are the flower stalks that spring out of the garlic bulb and impart a milder garlic flavor. They are harvested at this time of year so that they won’t drain nutrients from the garlic bulbs that will be dug up in a couple of months. Similar to garlic, they are high in antioxidants, believed to have anti-cancer properties, and strengthen the immune system. Zucchini noodles are such a nice no-cook summer dish and they absorb the pesto beautifully. Leftover pesto can be used in numerous ways, such as a spread on toasted baguette, tossed into a pasta with heirloom tomatoes, mixed into scrambled eggs, or spread on pizza. Unlike basil pesto, this will not brown, so it will maintain its vibrant green for the week!
1 zucchini, spiralized or julienned

Pesto:
1 cup garlic scapes, trimmed and thinly sliced crosswise (about 1/3 lb)
¼ cup pine nuts
½ cup olive oil
¼ cup freshly grated pecorino romano or parmesan
Salt and pepper, to taste

1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit.
2. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. 3. Add cheese, pulse, then season with salt and pepper to taste.
4. Mix 2-3 tablespoons into the zucchini. Enjoy!

Cilantro Quinoa with Sumac Vinaigrette!

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cilantro quinoa

Sumac is a reddish-purple spice that is commonly used in Middle Eastern cooking to add a tangy lemony flavor. The sumac bush produces deep red berries, which are dried and ground into this coarse powder. It was used to treat different ailments in medieval medicine. A tiny sprinkle adds tremendous flavor and pairs really well with cilantro in this quinoa salad. Sumac would also be great in hummus or sprinkled over grilled veggies before serving. Hope you’ll try this unique spice!

1 cup quinoa, cooked and cooled to room temperature
1 bunch cilantro, de-stemmed and chopped

Vinaigrette:
1 tablespoon apple cider vinegar
1/8 teaspoon sumac
1/8 teaspoon sea salt
few grinds fresh black pepper
2 tablespoons avocado oil or EVOO

1. In a large bowl, whisk together vinaigrette ingredients.
2. Add quinoa to vinaigrette and mix thoroughly, making sure to coat all of quinoa.
3. Add cilantro and mix again. Enjoy!

Rye Berry Pilaf with Balsamic Cherries & Hazelnuts!

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rye berry pilaf with cherries and hazelnuts

I had never heard of rye berries before spotting them at my coop recently. And now I’m hooked! They are nice and chewy like freekah and wheatberries, as well as filling, since they are packed with a fiber called arabinoxylan (high antioxidant activity). Rye is also rich in selenium, phosphorus, magnesium, copper, zinc, and protein. The toasted hazelnuts add crunch and lovely savoriness to the salad. This would be great over spring greens and also as a hearty side dish. Enjoy!

INGREDIENTS

FOR THE BALSAMIC CHERRIES
8 ounces cherries
1 tablespoon butter
2 tablespoons balsamic vinegar

FOR THE PILAF
1 cup rye berries (or wheatberries), cooked
¼ cup hazelnuts
Salt to taste
1 to 2 teaspoons fresh thyme leaves or pinch of dried thyme, to taste
Freshly ground pepper

PROCEDURE
1. Preheat oven to 300 degrees.
2. Pit the cherries and cut in half.
3. Heat a medium or large heavy skillet over medium-high heat and add the butter. Add the cherries and sauté for 1 minute. Add the balsamic vinegar and cook no more than 1 minute. Transfer the cherries immediately to a bowl so that they don’t overcook. Set aside.
4. Place hazelnuts on baking sheet and toast in oven for about 20 minutes. When cool enough to handle, peel and roughly chop.
5. While the rye berries are still warm, combine with cherries, hazelnuts, thyme, salt, and pepper.

Balsamic Strawberry Salad!

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balsamic strawberries

Rather than just eating an entire one pound carton of strawberries today, I chose to be a little more adventurous 🙂 A while back, one of my culinary friends suggested making a salad with balsamic vinegar and arugula. This recipe comes from Mark Bittman, who can always be trusted in the kitchen. The simplicity and freshness of the salad make it truly satisfying. Strawberries are a member of the rose family and the only fruit with its seeds on the outside. A single cup of strawberries provides more than 100% of the daily value of vitamic C as well as other powerful antioxidants. It’s important to buy organic strawberries, as conventional are grown with more pesticides than most other crops.

Makes 2 servings

1 cup strawberries, hulled and halved or quartered
1 teaspoon balsamic vinegar
freshly ground black pepper
2 cups mixed greens
sea salt
1 teaspoon extra virgin olive oil

1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes
2. Add the greens, sprinkle with sea salt and toss again. Drizzle with olive oil and toss gently one last time.
3. Taste, adjust the seasoning, and serve. Enjoy!

Miso-Lime Dressing!

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miso-lime carrots

The combination of miso, lime juice, and walnut oil makes for a very unique and delicious dressing. Walnut oil is best used in dressings, as it loses flavor and nutritional value when heated. It is a good source of omega-3 fatty acids, which aid in memory and overall brain function. Walnut oil is also high in ellagic acid and antioxidants which have been shown to kill cancer cells and fight free radicals. The dressing is perfect on roasted veggies, such as the roasted carrots here. However, it would be wonderful on grilled veggies, like zucchini, in the summer or mixed in with your favorite grains. This would make for a great side dish at a barbecue or picnic, and intrigue your guests! Enjoy!

2 tablespoons lime juice (about 1 lime)
1 ½ teaspoons white miso paste
2 tablespoons walnut oil

Whisk together lime juice and miso paste until smooth. While whisking, drizzle in walnut oil until mixed thoroughly.

Soy Sauce Eggs!

Jennifer 4 Comments

soy sauce eggs

My mom makes a Chinese dish of braised pork and eggs, and while I love those eggs, I wanted to make a vegetarian version. When I saw this recipe on the Food52 website from Christina Tosi of Momofuku, I needed to try it! Besides being a great source of protein, eggs are high in B vitamins and antioxidants. Also, something that I learned in culinary school is that eggs have a net protein utilization (NPU) of 1, which means that 100% of the nitrogen supplied by the egg is converted into protein.

These are essentially medium-boiled eggs (set white, runny yolk) and marinated in a soy sauce mixture for up to 6 hours, so a very simple recipe. Once done, you can enjoy them in so many ways. They’re delicious on their own, but would be delicious in a bowl of ramen, on toast, or on a salad. I don’t see them lasting long in my fridge! 🙂

Makes 6 eggs

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
¾ cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

Procedure:
1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
2. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
3. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
4. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
5. To serve, cut the eggs in half lengthwise and season with salt and pepper.

Smashed Cucumber Salad!

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smashed cucumbers

This is one of my favorite dishes to order at a Chinese restaurant, but I never realized how easy it is to replicate at home! The chinese name for the salad translates roughly into “banged cucumber,” as cucumbers are traditionally banged with the wide flat side of a cleaver. This step is essential to get the correct texture of the salad and can serve to reduce some stress 🙂 Be aware that some of the seeds and juice will fly out when smashing them. It is best made with persian cucumbers, but an english cucumber could be substituted. Cucumbers are a good source of Vitamin K as well as Potassium.This salad has the perfect balance of salty, sour, sweet, and spicy and is rather addictive. Consider it a healthy snack food. Enjoy!

Ingredients:
12 oz. Persian cucumbers (about 5-7)
½ tsp sea salt
2 cloves garlic, minced
1 tsp sesame oil
½ tsp granulated sugar
½ tsp red pepper flakes

Procedure:
1. Slice ends off cucumbers and quarter them lengthwise. Then smash with a chef’s knife or cleaver and cut pieces into thirds (about 1/2 inch wide and 2 inches long).

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Quinoa Tabouli!

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tabouli

Quinoa is one of the few plant-based, complete protein foods, which means that it contains an adequate proportion of all nine essential amino acids. Some of the vitamins and minerals that are abundant in quinoa include vitamin E, B vitamins, zinc, potassium, phosphorus, magnesium, and iron. It’s a great source of protein, with a half-cup serving providing 4 grams of protein! This superfood is used instead of the traditional bulgur (cracked wheat), which makes it ideal for a gluten-free diet. Tabouli is one of my favorite dishes to make and is so refreshing with lots of parsley, mint, and lemon.

1 cup quinoa, rinsed
1⁄2 cup lemon juice (about 3 lemons)
1⁄4 cup extra virgin olive oil
1⁄2 teaspoon sea salt
2 plum tomatoes, seeded and cut into small dice
1 bunch parsley, chopped
1⁄2 bunch mint, chopped
4 scallions, thinly sliced
4 ribs celery, cut into small dice
Sea Salt and pepper, to taste

1. Cook quinoa according to package instructions.
2. In large bowl, whisk together lemon juice, olive oil, and salt. While quinoa is still warm, toss with dressing. Let sit until it reaches room temperature.
3. Add remaining ingredients and mix well. Enjoy!

Cauliflower Fried “Rice”

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cauliflower fried rice

This is such a brilliant way to make a healthy fried “rice.” No wonder it’s gone viral on food sites! The recipe is pretty basic and can be customized with whatever veggies or leftovers you happen to have in the house. Cauliflower is a cancer-fighting crucifer and an excellent source of Vitamins C and K. This is a fried rice that you won’t feel guilty about having seconds of! If you’re watching your carb intake, this is a really satisfying dish without the heaviness of your typical takeout. Also, you can process the cauliflower into “rice” and freeze, so that it’s ready to go anytime. Enjoy!

Ingredients:
1 head cauliflower, rinsed and cut into small florets
1 tbsp sesame oil
1 small onion, diced small
1 cup frozen peas
2 carrots, peeled and diced
2 garlic cloves, minced
½ bunch scallions, thinly sliced, whites and greens separated
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

Procedure:
1. Allow cauliflower to dry completely. In a food processor, place as many florets that fit in a single layer and process until size of rice. Do not over process; otherwise, it will end up mushy. Set aside and repeat with the remaining cauliflower.
3. Heat a large saute pan or wok over medium heat and add sesame oil.
4. Saute onions, scallion whites, peas, carrots, and garlic about 3 to 4 minutes, or until soft.
5. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
6. Remove from heat and mix in scallion greens.

Sweet Tahini Sauce!

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tahini sauce

This dressing is kind of a mediterranean meets asia recipe, adapted from one found in Yotam Ottolenghi’s Plenty More cookbook. All of the flavors work so well together. It’s best to use unfiltered apple cider vinegar, which is full of probiotics, the good bacteria in your gut that aid digestion and strengthen immunity. Tahini is not just for making hummus; break out your jar and make this yummy sauce! It’ll get your loved ones to eat their veggies 🙂 This would also be a great on a crudite platter. Those veggies will be gone before you know it! Enjoy!

2 tablespoons tahini
2 tablespoons water
1 tablespoon unfiltered apple cider vinegar
½ teaspoon soy sauce
1 teaspoon honey
1/4-1/2 teaspoon salt

Whisk all ingredients together and serve with your favorite veggies.

Blistered Shishito Peppers!

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shishito peppers

In the office this past week, I overheard some guys talking about shishito peppers and how one of them was trying to grow them in his garden. He was eating them by the bowlful and thought it would be more economical to grow his own. I had been intrigued about these peppers in the past, but never really got around to trying them until today. I bought some at my coop this morning and then noticed them in Trader Joe’s too! These Japanese peppers are high in vitamins A and C. They’re generally not spicy peppers, but about one out of every ten is spicy (mild), which is actually a pleasant surprise. Unlike jalapenos, they are thin-walled, so they cook very quickly on the stove and are best eaten while still warm. Eat the entire pepper, except the stem. They’re delicious, making it easy to polish off the entire bowl, like I did. They make for a quick appetizer or snack, and even a nice side dish for brunch!

Ingredients:
2 teaspoons sesame oil
6 ounces shishito peppers
sea salt
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon toasted sesame seeds

Procedure:
1. In a large dutch oven, over high heat, add sesame oil.
2. When hot, add shishito peppers and a pinch of salt. Toss to combine.
3. Saute for 4-5 minutes, stirring frequently, until the peppers are mostly blistered on all sides.
4. Toss with sesame oil and soy sauce until the peppers are evenly coated, and sprinkle with sesame seeds.
5. Serve warm. Enjoy!

Roasted Beech Mushrooms!

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beech mushrooms

I have yet to find a type of mushroom that I don’t like! Mushrooms have traditionally been used as an antitumor, antifungal, and antiarthritic medicinal food. They are also full of umami, described as a savory, rich flavor and is the fifth taste, following sweet, salty, bitter, and sour. Mushrooms are a great source of B vitamins, phosphorus, magnesium, potassium, and selenium. They are the only plant that provides a natural source of vitamin D. These brown beech mushrooms, also called bunashimeji, originated in Japan and are now cultivated in the US. They are sold in clusters in the supermarket and can be found at Whole Foods and even from Fresh Direct. They take minimal effort to prepare and are absolutely delicious out of the oven! I love to put them on top of my salad to add that rich, umami flavor.

Ingredients
1 package brown beech mushrooms (bunashimeji), about 2.5 ounces
2-3 teaspoons olive oil
sea salt
pepper

Procedure
1. Preheat oven to 400 degrees F.
2. Trim bottom of mushrooms and separate them into single pieces.
3. Toss with olive oil, just enough to lightly coat them so that they will crisp up.
4. Season with sea salt and pepper.
5. Roast for about 15-20 minutes, until browned and crisp.

Red Lentil-Bulgur Lettuce Wraps with Roasted Red Pepper Sauce!

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red lentil-bulgur

Lentils are a good low-fat source of protein as well as copper and magnesium, which are necessary for energy production and healthy bone tissue. Red lentils cook particularly fast compared to other lentils, since they are split. Since red lentils are not a complete protein on their own, the addition of bulgur to this recipe makes the combination a complete protein. The red pepper paste is done in no time in a food processor or powerful blender and truly delicious. The lemon juice, cilantro, and scallion really brighten up the lentils. The entire recipe is incredibly easy for a quick weeknight meal and would be perfect for a meatless Monday! 🙂

For the Quick Red Pepper Paste:
1 12-ounce jar roasted red peppers, drained
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
For the lentil tabouli:
1 tablespoon olive oil
1 red onion, finely chopped
4 garlic cloves, minced
1/2 cup Quick Red Pepper Paste, separated
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 cup red lentils
2 cups vegetable broth
1 teaspoon sea salt
1/2 cup bulgur wheat
2 pieces of scallion, thinly sliced
1 bunch cilantro, finely chopped
juice of 1 lemon
Freshly ground black pepper

Bibb lettuce or Boston lettuce (optional)

Instructions:
1. To make the Quick Red Pepper Paste: In a food processor, or blender, blend the red peppers with the smoked paprika, red pepper flakes, olive oil, and a pinch of salt until it forms a thin paste or sauce. Leftover paste may be refrigerated in a covered container for up to 1 week.
2. To make the lentil tabouli: In a 2-quart or larger saucepan, heat the olive oil and cook the red onion and garlic over medium heat for 5 minutes, or until soft and fragrant. Add 1/4 cup of the red pepper paste, the cumin, and paprika, and sauté for 30 seconds.
3. Stir in the red lentils and pour in 2 cups broth and 1 teaspoon salt. Bring to a boil, then simmer for 10 minutes or until the lentils have softened. Stir in the bulgur wheat. Remove from the heat and cover the pan. Let the lentils and bulgur rest for 20 minutes, or until the mixture is thick and soft.
4. Stir in an additional 1/4 cup red pepper paste, as well as the scallions, cilantro, lemon juice, and a generous quantity of black pepper. Taste and add more salt and pepper if desired. Set aside to cool.
5. When the lentil mixture has cooled, form it into walnut-sized balls. Place one or two lentil balls or a dollop of lentil mixture in the center of a lettuce leaf, drizzle with roasted red pepper sauce, and roll up the lettuce or pinch it closed like a taco to eat.
7. Eat immediately or refrigerate the lentil mixture for up to 3 days.