This is vegan, feel free to use cheese and chorizo if your not vegan. This is perfect for a frantic taco Tuesday!
- 6 oz soy chorizo
- 2 cans black beans
- 2 jalapeños, dice
- 1 onion, sliced thin
- 2 cloves garlic, minced
- 2 bell peppers, diced
- 2 tsp cumin
- 2 tsp oregano
- 4 green onions, chopped
- 1 head romaine, chopped
- Olives, sliced
- Vegan Mozzarella, crumbled
- 1 avocado, diced
- Hot sauce
In a large sauce pan, cook chorizo over medium heat, add onions, garlic, peppers, cumin and oregano, cook for 5 minutes, stirring occasionally. Add beans, reduce to low and cook 20 minutes, stirring a couple times.
Diced lettuce among plates, tops with beans, olives, cheese, avocado and salads.
This is a super quick side that is so delicious!! If your not vegan just use regular cheese.
- 1 head of Cauliflower
- 2 tbsp Olive Oil
- 1/2 c water
- 1 small bunch of green onions, chopped
- 1/2 c shredded vegan cheddar cheese
Pulse cauliflower in food processor until
In a large pan, heat olive oil and add the
cauliflower rice, water, cover and cook for 10 minutes until soft. Stir in cheese and green onions and serve.
I just toss everything in the Vitamix for this one – why waste the fiber? So good!
- 1 green apple, cored
- 1/2 English cucumber
- 1 rib celery
- 1 c firmly packed spinach
- 1/2 lemon peeled
- 1/2 inch piece of ginger
- 1 c filtered water
Toss in the blender and process till smooth.
Serves 1 – 2.
I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!
- 1/2 c raw almonds
- 1/2 c raw walnuts
- 4 tbsp shredded carrot
- 3 green onions, chopped
- 2 tbsp ginger
- 1 small zucchini
- 1/2 tsp lemon juice
- 1 clove garlic
- 1/4 tsp salt
- Cayenne pepper
- 2 tbsp cilantro
Toss in a food processor and pulse till chopped.
Serve on romaine lettuce topped with chopped avocado.
This salad is so easy and yummy! Make the dressing ahead of time.
- 1/3 c water
- 1/4 c lemon juice
- 1/3 c raw pine soaked for 30 minutes & drained
- 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
- 2 tbsp Dijon
- 1 tsp Apple cider vinegar
- 1/2 tsp salt
- 1/8 tsp red pepper flakes
Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.
- 3 c Broccoli
- 1 c cabbage
- 1 c celery
- 1/4 c red onion
- 1/4 c raw sunflower seeds
- 1/4 c raw pumpkin seeds
- 1/4 c sesame seeds
- Salt and pepper to taste
Roughly chop the veggie and toss in a food processor, pulse to finely chopped.
Toss with dressing and serve.
Serves 2 – 4.
This is a great way to start your day!
- 1/2 c nut milk
- 1 orange, peeled
- 1 c baby kale
- 1/2 tsp vanilla
- 2 c strawberries
Blend and enjoy!
This soup is quick and super tasty – made with staples from the pantry!
- 2 tbsp coconut oil
- 1 yellow or white onion, sliced thin
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a medium saucepan, heat oil over medium heat, add onions, reduce to low and cook covered until soft, about 15 minutes. Stir in the spices and cook for 1 minute until fragrant. Stir in the tomatoes with juice and 4 c water. Bring to a boil and the lower to a simmer for 20 minutes.
Transfer to a blender or use an immersion blender and blend till smooth.
Return to pan, stir in coconut milk and cook over low heat for 10 minutes.
This is a vegan version of Tartine’s Mushroom Bread Pudding, it turned out great. If your not vegan just Google Tartine Mushroom Bread Pudding – it was published on a bunch of sites.
- Vegan butter, for greasing
- 1 1⁄2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1⁄4″ thick
- 2 1⁄2 cups almond milk
- 1⁄2 cups almond 1/2 & 1/2
- 1⁄2 c vegan grated parmesan
- 1⁄3 c roughly chopped parsley
- 2 tsp. minced thyme
- 3 tbsp flax meal, mixed in 3/4 c water
- Salt and pepper
- 1 loaf country bread, torn into 1″ pieces (6 cups), lightly toasted
- 1 cup shredded Vegan mozzarella cheese
- large leek, cut into 1⁄2-inch pieces
Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Add leek to a skillet and cook until soft, 3–4 minutes with 1 tbsp olive oil, transfer to a bowl when done. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to leaks. Whisk milk, 1/2 and 1/2, parmesan, 1⁄4 c parsley, the thyme, flax mixture, salt, and pepper in a bowl. Stir in the bread; let sit 15 minutes.
Transfer to prepared baking dish and sprinkle with “Mozzarella” cheese and bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.
These vegan tacos are amazing and perfect for a weeknight dinner!
- 1/3 c wing sauce
- 2 1/2 c drained, rinsed Chickpeas
- 1 recipe vegan ranch
- Olive oil
- 2 peppers, sliced thin
- 1 onion, sliced thin
- 8 oz baby spinach
- Sliced avocado
Place Chickpeas and wing sauce in a small pan over medium heat and bring to a simmer.
In a large pan, heat some oil and cook the peppers and onion until soft over medium heat. Add the spinach and cook till wilted.
Warm the tortillas.
Divide the pepper mixture amount tortillas, top with Chickpeas, ranch and avocado.
This recipe is from Plenty by Ottolenghi. This is great for a nice Sunday lunch.
- 2 c cherry tomatoes, halved
- Olive oil
- 2 onions, sliced thin
- 2 tbsp thyme
- Salt and pepper
- 1/2 tsp white wine vinegar
- 1 3/4 c chickpea flour
- 2 c water
- 2 tbsp flax meal, mixed with 6 tbsp water
- Vegan cheese
Preheat oven to 275.
Spread tomatoes on a sheet spray with olive oil and roast for 30 min until semi cooked.
Heat 4 tbsp oil in a medium sauce pan and onions, thyme and salt and cook 20 min over low heat until soft. Stir in vinegar and set aside.
When tomatoes are done, increase heat to 325.
Mix chickpea flour, water, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Whisk in flax mixture.
Heat a griddle over medium high heat. Pour 1/3 c mixture on the griddle and cook about 3 minutes per side until golden. Place on the prepared parchment.
Divide the onion mixture amount the cakes, top with tomatoes and a little cheese. Bake for 8 minutes.