Tag Archives: tacos

Roasted Tofu Kale Tacos

Happy National Taco Day! Yes, there is such a thing, and I have totally taken advantage of it. Not to mention, I had an insanely gorgeous bunch of purple kale that I wanted to use. Great timing, if I do say so myself. Before I say anything about this delicious dish, I wanted to let everyone know that I’m working on an eBook of my own, this month. I’m not even going to hint at it, I’m just going to flat-out tell you that it’s ALL about pumpkin recipes. Woohoo!

Ok, now that I’ve gotten that out of the way, let’s talk tacos. This recipe is incredibly easy to make, especially if you don’t make your own tortillas. Funny thing about why I ended up doing that, is because I didn’t want to go to the store and buy some mini tortillas. Weird how being lazy makes you do more work, right? :D

Overall, the tortillas were so worth it, and they were inspired by this recipe for whole wheat tortillas from Health Seeker’s Kitchen. Like I said before, though, if you don’t make your own taco-filling holders your efforts will be cut in half and I really like the sound of that. Top these bad boys with your favorite salsa, or too much Sriracha which is what I like to do, and serve!

Continue reading

14 Comments

Filed under Healthy Recipes, Savory Recipes

Vegan Memorial Day Recipes!

Need a little help thinking about what to make for Memorial day this year? Fear not! I have some great ideas for you that are extremely delicious and easy to make.

(Follow Clockwise starting in the Upper Left Corner)

  1. Strawberry BBQ Sauce on a Tempeh Sandwich- A savory BBQ sauce with a hint of sweetness from ripe strawberries that you can use for all of your grilling needs.
  2. Spicy Mushroom Tacos in Soft Eggplant shells with Cheese Sauce- Forget using disposable utensils, just use your hands for these tasty tacos that have a kick to them.
  3. Grilled Portobello Burger with Caramelized Onions- Here is another dish that you can use on your grill, and with caramelized onions as a topping, you can’t go wrong.
  4. Beer Battered Zucchini Sticks & Onion Rings- Today is a holiday, why not break out the foods you wouldn’t normally indulge in. It’s paired with an amazing raw ranch dressing, that evens it out, right? ;)

(Follow Clockwise starting in the Upper Left Corner)

  1. Slow Cooker Black Bean Soup- This soup is great by itself or served with some of your favorite tortilla chips, plus it’s easy to self-serve when it is cooking in the crock pot!
  2. Creamy Greek Summer Salad- A refreshing, light, and yummy salad that can be eaten as a side, used as a dip for crunchy pita chips or placed in a wrap (maybe with baked falafel?).
  3. Baked Spicy Sweet Potato Tots with Chipotle Aioli- These sweet potato tots are baked instead of fried, and filled with tons of Vitamin A; pair it with a chipotle sun-dried tomato aioli and you’ve got a winning combination!
  4. Squash Queso Dip- I can’t say that this dip is particularly cheesy, but it definitely has some great color and flavors. Plus, what is a get-together without dips?

I hope that you all have a great Memorial Day, and take time to remember those that have dedicated themselves to protecting our country. Stay safe out there! :)

 

5 Comments

Filed under Holidays, Savory Recipes, Sweet Recipes

Reader’s Recipes: 5th Edition!

Reader’s Recipes: 5th Edition! Because it was a holiday yesterday, I moved this feature to today for just this week. Here we have a great and different rendition of my Spicy Mushroom Tacos with Eggplant Tortillas, and look at that plate, so colorful! This shot comes from Janna at Oh Yeeeeah Drink Koolaid on Flickr. She prepared them by marinating them in soy sauce much like I did, but pan fried them instead and said that they turned out delicious and NOT SOGGY! Then topped it with fajita mushroom filling and homemade guacamole. I love having this feature on my blog because it shows people that you can always use a different method for a recipe on here and get nearly the same, tasty result. Have you ever made any of the recipes from my blog? :)

 Because it was a holiday yesterday, I moved this feature to today for just this week. Here we have a great and different rendition of my Spicy Mushroom Tacos with Eggplant Tortillas, and look at that plate, so colorful! This shot comes from Janna at Oh Yeeeeah Drink Koolaid on Flickr.

She prepared them by marinating them in soy sauce much like I did, but pan fried them instead and said that they turned out delicious and NOT SOGGY! Then topped it with fajita mushroom filling and homemade guacamole.

I love having this feature on my blog because it shows people that you can always use a different method for a recipe on here and get nearly the same, tasty result.

Have you ever made any of the recipes from my blog? :)

Leave a Comment

Filed under Healthy Recipes, Savory Recipes

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.This recipe makes 8 small tacosEggplant Soft Shells8 Round-Shaped 1/4” Slices of Eggplant2 1/2 Cups Water1/4 Cup Braggs Liquid Aminos (or soy sauce)Preparation:-Take eggplants medallions and place them in a resealable bag or container. Mix together water and Liquid Aminos and pour over eggplant, marinate overnight. The next day, take them out of the liquid and place them on the grill for roughly 5-10 minutes on each side so that they reduce in size and dry out but are not crispy or burnt.Pico De Gallo1 Large Tomato1 Small White Onion1/4 Cup Fresh Cilantro, mincedJuice of Half a LimePreparation:-Mix all ingredients in a bowl, prior to cooking the mushrooms and cheese sauce, and leave in refrigerator so that it’s flavors meld together a bit.Mushroom Filling4 1/2 Cup Mushrooms, Roughly Chopped1/4 Cup White Onion, Diced1 Tbsp. Olive Oil1 1/2 tsp. Chili Powder1 1/2 tsp. Cumin1/2 tsp. Paprika1/4 tsp. Dried OreganoPinch of CayennePreparation:-Heat Olive oil in a sauce pan, over medium heat. Place onions in pan and saute until clear, roughly 3-5 minutes; add in the rest of the ingredients, stir until the spices are evenly distributed. Cook mushroom mix until mushrooms are smaller in size and a little limp.Spicy QuesoA Heaping 1/2 Cup of Daiya Cheddar Shreds2-3 Tbsp. Pickled Jalapeño Juice or 2 Tbsp. Pickled JalapeñosPreparation:-Place both ingredients in a small pot over medium heat, stir together every couple of minutes until it is a smooth cheese sauce and no longer chunky.Assembly: Place mushroom mix on top of the eggplant “shells”, top with pico de gallo and cheese sauce, maybe add in some lettuce and avocado and voilá!

 I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.

Continue reading

2 Comments

Filed under Healthy Recipes, Savory Recipes