Month: March 2020

Tasty Tacos– (the hub’s fav)

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It’s my hubby’s birthday today, so in honor of his big day, I’m posting the recipe that is his ultimate favorite taco. You will love the little bit of spicy cauliflower & chickpeas for the filling, which completely transforms the flavor that cauliflower, chickpeas and cabbage normally have. The filling is complemented with a scrumptious cabbage slaw, avocado slices (optional) and a drizzle of cashew cream. Trust me–YOU WILL LOVE IT! GUARANTEED! Please read the full recipe before cooking.

There are 3 parts to this recipe–Cabbage Slaw, Cashew Cream Sauce, and Cauliflower/Chickpea mix.

For the Cabbage Slaw:

  • 1/2 Medium head purple cabbage, sliced thin
  • 1/2 Sm/Med Red onion, sliced thin
  • 2 T. Taco Time hot sauce
  • 2 T. Honey or Agave
  • 1/4 C Lime juice
  • Salt to taste

In a small bowl mix hot sauce, honey (or agave) and juice from limes together and pour over cabbage and onion. Mix with your hands. I like to massage it in really well together. (This is actually the part that the hub’s does :). Set in the fridge until serving. This can be made a day ahead (highly recommended, but not essential, for even better flavor), as well as the cashew cream sauce, which I’ll share next.

For the Cashew Cream Sauce:

  • 1 C. Raw Cashews, boiled in water for 20 min or let sit overnight)
  • 2/3 C. Water or just enough water to barely cover the cashews (not the water that you boil the cashews in–fresh water)
  • 1 tea. Apple Cider Vinegar
  • 1 tea. Lemon juice
  • 1 tea. Nutritional yeast (optional-this makes it more cheesy)
  • 1/2 tea. Salt

Put all ingredients in a high power blender. I have a Vitamix that I love, and if you do have a Vitamix, you can skip the boiling of the cashews. It does make it a bit creamier if you boil them, but either way, it works great. Once that is blended together for a few min on high, then transfer to a container and set in the fridge. As mentioned before, this can be made the day before.

For the Cauliflower & Chickpea Filling:

Preheat oven to 425 degrees. Get out a cookie sheet pan and line it with a splat mat or parchment paper.

  • 1 head Cauliflower, broken apart into smaller pieces (not riced though–still chucky)
  • 1 can Chickpeas, drained and rinsed

Mix together cauliflower and chickpeas in a large bowl. Set aside while you make the sauce.

For the sauce:

In a saucepan on the stove heat together the following ingredients:

  • 1/2 C. Frank’s hot sauce
  • 1 C. Vegetable broth
  • 2 T. Honey or Agave
  • 1-2 T. Cornstarch

Mix together well in saucepan and cook on medium high heat until thickened. Pour on cauliflower and chickpea mixture. Mix together throughly with a spoon or once it cools enough, mix it with your hands. It just mixes better that way. Pour on cookie sheet and spread mixture out evenly. Cook for 15 min then turn and cook 10 -15 min more or to your liking. I like it a little crisp so I do 10 more min.

This is the brown rice that we use from Costco. It’s so fast to cook.

Now for the best part—- The assembly!!!

  • Corn Tortilla
  • Cauliflower/Chickpea Mix
  • Brown Rice
  • Cabbage Slaw
  • Avocado (optional)
  • Cashew Cream

ENJOY!!! YUM!!

1-Hour to Delish Vegan Roll Recipe

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I was inspired to make these rolls after making a trip to my favorite bakery to buy rolls (Great Harvest) and they were out. Of course, it was because of the CoronaVirus and everyone panicking to buy bread. Their bread and rolls were sold out by 11 a.m. that day. SERIOUSLY PEOPLE!! All was not lost, however, thanks to my mama teaching me her mean bread making skills. We always had homemade rolls every Saturday. Ohhh how I love the smell of homemade bread. It brings back so many fond memories for me.

As most of you know, we try hard not to eat any oil, so I made this recipe as oil free as I could possibly could (minus the non-stick cooking spray that I sprayed in the pan to keep the rolls from sticking). I hope you love them as much as we did.

1-Hour to Delish Vegan Roll Recipe

  • 1 c. Almond Milk
  • 1/2 c. Water
  • 1/4 c. Honey (I know, I know honey isn’t vegan) or Agave
  • 1 T. Active-Dry Yeast
  • 3.5-4 c. All purpose Flour
  • 1 tea. Salt
  1. Prep your oven and baking dish.  Preheat the oven to 400°F.  Grease a 9 x 13-inch pan with cooking spray, and set aside.
  2. Warm the liquid ingredients.  In a microwave-safe bowl or measuring cup, stir together the water, milk and honey/agave.  Microwave the mixture for 1 minute, and give it a stir.  Continue microwaving the mixture in 15 second intervals, until it is very warm to the touch but not hot or boiling (anywhere between 95°F-115°F), and the butter is completely melted.  The temperature of the water is important here, because if it’s too hot (120°F or more), it will kill the yeast.  If it’s too cool, the yeast will not activate.  Just think — a little bit warmer than your body temperature.
  3. Add yeast.  Pour the liquid mixture into the large bowl of a stand mixer.  Then sprinkle the yeast evenly on top, and give it a quick stir with a fork to combine.  Wait for five minutes, or until the yeast is foamy.
  4. Add dry ingredients.  Then add in 3.5 cups of flour (not all of the flour) and the salt.
  5. Mix.  Using the dough-hook, mix on medium-low speed until the dry ingredients are combined.  If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch.  (Only use up to 4 cups of flour total.)  Continue mixing on low speed for 4-5 minutes.  Then form the dough into a ball with your hands and transfer it to a greased bowl.
  6. Let the dough rise.  Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes in a warm place.
  7. Form the rolls.  Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in a pan sprayed with nonstick spray (9×13-inch baking dish).  Cover the dish again with a damp towel or paper towel, and let the dough balls rise for an additional 15-20 minutes.
  8. Bake.  Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
  9. Remove the rolls from the oven.
  10. Serve warm.  And enjoy!

NOTES

*I buy my yeast in bulk.  But if you’re buying the packets, note that 1 packet contains 2.25 teaspoons yeast.  So this will call for a little more than 1 packet.

Vegan Huevos Rancheros–Another Favorite!!

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If you are looking for an amazing breakfast, look no further. This is one of my creations that is so full of flavor and whole food plant-based goodness that it will knock your socks off. It definitely scored a 5/5 with my family. Enjoy.

Vegan Huevos Rancheros

This is such a delicious breakfast. Full of flavor and protein and simple goodness.

Source: Peg

Cuisine: Mexican

Main Ingredient: Tofu Eggs

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min

Serves: 4

Ingredients

  • For the Tofu Eggs:
  • 1 16 ounce extra firm tofu (must be EXTRA FIRM)
  • 2 1/2 T. Nutritional yeast
  • 1/4 tea. Tumeric
  • 1 tea. Garlic powder
  • 1/2 tea. Onion powder
  • 2 tea. Soy Sauce
  • 2 T. Unsweetened non-dairy milk
  • Black salt to taste–A must!!!!
  • Salt and Pepper

  • Remaining Ingredients:
  • 2 large sweet potatoes Optional (Cooked 4-5 minutes in the microwave)
  • 1 can refried beans black beans, or pinto beans, warmed (We like both refried beans (no oil) and pinto beans)
  • Brown rice (I like the quick cook kind from Costco)
  • 1 can sweet corn warmed
  • Pico (I love Harmon’s jalepeno fresh salsa, if you live in Utah)
  • Cashew Cream (homemade, recipe below)
  • 1 avocado sliced in thin slices
  • Corn Tortillas warmed on the griddle just before serving

Directions

  1. For the tofu:
  2. Crumble up the tofu with your fingers and put in frying pan. Turn heat to medium high and warm up tofu–about 7 minutes
  3. Mix nutritional yeast, turmeric, onion salt, garlic salt, black salt and regular salt and pepper together sprinkle on warmed tofu and mix into the tofu throughly.
  4. Mix soy sauce and unsweetened non-dairy milk together and pour on tofu mix. Continue heating for a few minutes and serve immediately.
  5. Prepare remaining ingredients as instructed.
  6. Serve order:
  7. corn tortilla
  8. beans — refried first and then pinto
  9. brown rice
  10. sweet potato
  11. tofu eggs
  12. corn
  13. avocado
  14. pico
  15. (cashew cream would be yummy drizzled on this as well)

Cashew Cream

1 C. Cashews

1 teaspoon Apple Cider Vinegar

1 teaspoon Lemon Juice

1/2 teaspoon Salt

Just enough water to cover the cashews. Blend in high speed blender until well blended. If you don’t have a high speed blender, boil the cashews for 20 minutes, drain off the water and proceed with recipe.