A delicious new take on tacos for us… we tend to get in a taco (or burrito) rut and make the same old things every time. This was a wonderful way to change it up! And two thumbs up from the 8 year old, too. Inspired by a Vegetarian Times recipe.
- 1 lb tomatillos, husks removed and washed, but whole
- 3 garlic cloves, peeled, whole
- 1 red pepper, whole
- 1 onion, chopped into 8ths
- 1 anaheim/poblano/other pepper, whole
- 1/4 cup cilantro
- 10 corn tortillas
- 2 cans black beans (warmed)
- salt (3/4 tsp if beans unsalted, 1/4 tsp if salted)
- 1 avocado, chopped
- 1/2 cup corn (warmed if frozen)
- 1 tomato, chopped
Turn oven broiler on high. Prepare a baking pan with foil. Place tomatillos, garlic, red pepper, onion, and spicy pepper on the baking pan and broil for about 10 minutes, flipping everything over halfway through. After cooled off, remove charred skin, stems, seeds, etc, from all the veggies.
In a blender or food processor, combine: tomatillos, garlic, onions, spicy pepper & cilantro. Pulse until the consistency of salsa. Mix with the warmed black beans. Salt to taste.
Fixins: Chop the roasted red pepper and put in a bowl. Other fixins for the taco include: avocado, corn and tomato.
Serve tacos on warmed corn tortillas and enjoy!
My daughter and I first tried a version of these at our local natural grocery store at a food demo. I modified them to suit my needs and they are a favorite in our house. Messy to eat but so delicious. And it’s super quick and easy – no cooking involved!
Don’t skip the peanut sauce as a topping! Amazing.
- 2 cans chickpeas (I used unsalted), drained
- 1/4 cup scallions or green parts of green onions, finely chopped
- 1 small red pepper, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- pinch crushed red pepper flakes
- 1 1/2 Tbsp dried rosemary, pulverized with a mortar and pestle (or fresh if you have it!)
- 2 Tbsp white (or red) wine vinegar
- 1/2 tsp salt (omit if chickpeas are salted)
- ground black pepper
- 1/2 head lettuce leaves, for serving
- Peanut Sauce for topping
Combine everything in a bowl. Serve room temperature with lettuce leaves and peanut sauce. Make a mess trying to eat, but enjoy every moment of it!
This is a perfect topping for the lettuce wraps. You can make this peanut-free if you’d like by using all almond butter instead of half almond, half peanut. Or, if you prefer, use all peanut butter. Either way, it’s super quick – no cooking needed.
- 3 heaping Tbsp almond butter (preferably just ground almonds)
- 3 heaping Tbsp peanut butter (preferably just ground peanuts)
- 2 Tbsp reduced-sodium tamari
- 2 Tbsp apple cider vinegar
- 1/2 Tbsp toasted sesame oil
- 1 Tbsp fresh lime juice
- 1 tsp granulated garlic powder
- 1 tsp ginger powder
- 2 Tbsp hot water (or more as needed)
Combine everything in a bowl or measuring up and whisk well. Serve with lettuce wraps or spring rolls or anything you’d like!
Ok, so I was skeptical about making a recipe like this one. Like, really, a vegan omelette?? Come on!??! But, this actually was really good and my 7 year old asked for seconds. It didn’t taste like eggs or omelettes (as I remember them), so abandon any ideas of what it should taste like. Just expect it to taste good. 🙂 I served it with some soup on the side. Makes 4 omelettes.
- 1 1/2 cups chickpea flour
- 1 1/2 cups unsweetened original non-dairy milk (I used almond)
- 4 tsp apple cider vinegar
- 4 tsp nutritional yeast
- 1/4 tsp turmeric powder
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp baking soda
- 1/4 tsp salt (or to taste)
- Veggies of your choice for stuffing – I used finely chopped Swiss chard (a few leaves), broccoli (half a head) and tomatoes (1 or 2) because that’s what I had on hand
- Topping of your choice – I liked salsa on top; avocados would be great also
Combine all ingredients except veggies and toppings and whisk until combined. Heat a NONSTICK (I have pretty much changed to stainless but pulled out my nonstick here!) skillet over medium heat and wipe with a bit of olive oil. Pour about a quarter of the batter in the pan. Sprinkle about a quarter of your veggies over half the batter, as shown. (The amount shown here was a good amount.) Cook on medium heat until the batter bubbles and the edges cook and get firmer. Then using a spatula, carefully fold the omelette in half – the non-veggie side onto the veggie side. Cook another 3 minutes on medium heat. Then turn off the heat and cover and sit for 5 minutes. (If you are worried about the one side getting too brown, you could flip before covering and steaming on no heat.) Serve and enjoy!
This was a delicious use of a veggie that isn’t generally my favorite. Win!
- 2 Tbsp Earth Balance
- 3 cups shredded kohlrabi (thick outside peeled first)
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1/2 – 2/3 cup shredded carrot
- 1 tsp thyme
- 1/4 tsp salt (or to taste)
- ground black pepper
- Optional: top with this topping
Heat a large saute pan on medium-high heat. Add Earth Balance and heat until melted. Add remaining ingredients and cook about 5 minutes, stirring every minute or so. Do not overcook – the pepper should still be a little crunchy. Serve immediately.
This recipe was modified from a recipe on our local CSA’s website, http://www.GrantFarms.com.
A little middle eastern delight for your lunch or dinner. Gobbled (and seconds requested) even by my (getting pickier) six year old.
- One large head cauliflower, chopped into bite size pieces
- 1/2 cup water
- 1/2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 tsp granulated garlic
- 1/4 tsp cayenne (or as you wish depending on desired heat level)
- ground black pepper (about 1/2 tsp)
- optional: 1 Tbsp oil
- chopped cucumber
- chopped tomato
- lemon tahini sauce (I used the second version tonight – either is fine)
In a large saute pan, add cauliflower, water and salt. Cook on medium, covered, for about 10 – 15 minutes or until tender, stirring occasionally. Add all spices (and optional oil) and cook 2 minutes more.
Recommended assembly. Take whole pita, slather with hummus, add cauliflower, top with cucumber, tomato and a drizzle of lemon tahini sauce. Fold and enjoy!
Tweaked a tad from this recipe.
A delicious granola to snack on, eat like cereal or top your favorite non-dairy yogurt or ice cream.
- 1/4 cup maple syrup
- 2 Tbsp coconut oil
- 1 tsp vanilla
- 1 banana, mashed well
- 3 cups rolled oats
- 3/4 cup chopped raw walnuts
- 3/4 cup chopped raw pecans
- 1/2 tsp salt
- 1/2 Tbsp cinnamon
- 2 tbsp flax seed
Preheat oven to 350 degrees.
In a small sauce pan combine maple syrup and coconut oil and gently heat on low until melted.
While that’s heating, combine oats, walnuts, pecans, salt, cinnamon and flax seed in a bowl and stir well.
Once the coconut oil has melted, add vanilla and banana to the sauce pan and stir well. Pour liquid mixture over oat mixture and stir until well coated.
Prepare a baking pan with parchment paper. Spread granola mixture over pan (if it’s too crowded, use 2 pans to help it crisp up better). Bake 23+ minutes or until slightly browned and crisping up, breaking up and mixing around about half way through. If you need to bake longer, check every minute or two as it can burn quickly. Allow to cool on pan. Once completely cool, transfer to glass bowl and store covered.