Plantain Jerk Tacos

Plantain Jerk Tacos

Cook and Prep Time:

Serves:

You Need

  • 2-3 Plantains, sliced
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Sauce

  • 6-8 cloves Garlic, minced
  • 3-4 Scallions chopped
  • 1 thumb-sized piece Ginger, minced
  • 1 Habanero Pepper, minced (optional)
  • 1-2 t Dried Thyme
  • 2-3 t Allspice
  • 1 t Ground Cinnamon
  • 1 t Ground Ginger
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Ground Nutmeg
  • 1 t Ground Cumin
  • 1 t Smoked Paprika
  • 1 t Ground Clove
  • 1 T Tomato Paste
  • 1 T Miso Paste
  • 1 T Maple Syrup
  • 1 T Red Wine Vinegar
  • ¾ cup Water OR Vegetable Stock
  • 1 T Arrowroot Powder + 1 T Water
  • Salt & Pepper, to taste

For the Avocado Crema

  • 2 Avocados
  • 1 bunch Cilantro
  • 1 Lime, juiced
  • Salt & Pepper, to taste

For Serving:

  • Sautéed Black Beans
  • Chopped Cilantro

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Bring a skillet to medium-heat.  Once hot, sauté scallions, ginger, pepper, and garlic.  Cook until fragrant, and scallion is more translucent, 3-5 minutes.
  3. Add the dried thyme, cinnamon, clove, smoked paprika, cumin, nutmeg onion powder, garlic powder, and allspice.  Cook until fragrant, 1 minute.
  4. Add the water, tomato paste, maple syrup, and miso paste.  Bring to a simmer and cook until thickened.
  5. Make your arrowroot slurry and add it to your sauce.
  6. Make the avocado crema.  Combine all ingredients in a blender and pulse until smooth.
  7. Fry the plantains.  Add 1 T Extra Virgin Olive Oil to a skillet set to medium-high heat.  Cook for 2-3 minutes per side, or until browned.  Then, flip and repeat.
  8. Add half of the sauce to the plantains, and toss to combine in the skillet.
  9. Build your tacos.  Add your black beans, plantains, top with your avocado crema.  Enjoy!

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

Cook and Prep Time:  45-50 minutes

Serves: 4

You Need

  • 1 head Cauliflower, chopped
  • 2-3 t Chili Powder
  • 2-3 t Smoked Paprika
  • 2-3 t Ground Cumin
  • 2-3 t Garlic Powder
  • 2-3 t Onion Powder
  • Salt & Pepper, to taste
  • 1 t Extra Virgin Olive Oil

For the Crema

  • 1 cup Cashews, soaked overnight OR Avocado
  • ½ cup Water (plus more if needed)
  • ½ cup Cilantro
  • 1 Lime, juiced
  • 2-3 cloves Garlic
  • Salt & Pepper, to taste

For the Slaw

  • 2 cups Purple Cabbage, shredded
  • 1 cup Carrots, shredded
  • ½ cup Cilantro, chopped
  • 1 Lime, juiced
  • 1 T Tahini
  • Salt & Pepper, to taste

Options for Serving

  • Refried Beans
  • Sautéed Black Beans
  • Tortillas
  • Sliced Avocado
  • Salsa or Pico de Gallo
  • Chopped Cilantro
  • Chopped Basil
  • Lime Wedges

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Toss the cauliflower in the spices listed above, and add the cauliflower to your lined baking tray, and roast for 25-30 minutes, flipping halfway.
  3. Meanwhile, make the slaw.  Combine all the slaw ingredients in a large bowl, and toss to combine.  Let stand to marinate and rest before serving.
  4. Make the crema.  Combine all the crema ingredients in a blender, and pulse until smooth.  Add more water if needed.
  5. Assemble your tacos with your desired serving options. Enjoy!

Roasted Chipotle Pepper-Lime Chickpeas | Chickpeas | Spicy Chickpea Recipe

Chickpeas are one of my favorites! Definitely a go-to during the week.

Incredibly versatile and tasty, as well as a great source of fiber and plant-based protein.

From falafel, to hummus, to flour, to simply roasted, the list goes on.

My favorite chickpea recipe is actually quite simple.

Roasted with some spices, and served with a variety of other veggies.

I prefer them on the spicier side, so I bring some ground chipotle pepper to bring the spicy, smoky kick!

Then toss in some fresh parsley for some brightness and you have chickpeas you have have on their own, on top of salads, or as a snack! The choice is yours!

Roasted Chipotle Pepper-Lime Chickpeas

Serves 2-3

Cook and Prep Time: 30 minutes

You Need:

  • 1 29 oz. can Chickpeas, rinsed and drained
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 1 Lime, juiced
  • 2 tbsp. Ground Chipotle Pepper
  • 1 tbsp. Garlic Powder

DIRECTIONS

  1. Rinse and drain the chickpeas.  Heat an oven to 400°F.  Juice the lime.
  2. On a baking tray, add chickpeas and spices.  Sprinkle olive oil and lime juice all over and mix well with hands. 
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through. 
  4. Place in a bowl for serving.  Garnish with fresh parsley.  Enjoy!

Sweet Potato Noodle Stir-Fry

Sometimes, you need a really quick dinner.

In terms of time spent in the kitchen and clean-up, there’s pretty much nothing quicker than stir-fries.

Lots of room for variety here, but this is something that really hits the spot!

Sweet Potato Noodle Stir-Fry

Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 package Sweet Potato Noodles
  • ½ cup Snow Peas, halved
  • ½ cup Carrot, diced
  • 1 cup Peas, frozen
  • 1 Yellow Onion, cut into half-moons
  • 1 bunch Scallions, thinly sliced, whites and greens separated
  • 1 cup Shitake Mushrooms, sliced
  • 4-5 cloves Garlic, sliced
  • 1 tbsp. Tamari
  • 1 Lime, juiced
  • 1 tsp. Sesame Oil (optional)
  • Sesame Seeds, for garnish
  • Sambal Oelek, for garnish
  • Cilantro, for garnish
  • 1 tsp. Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Whisk together the tamari, lime juice, and sesame oil.  Cook noodles according to package instructions.
  2. Set a skillet or wok to medium high heat.  Once hot add oil or vegetable stock.  Then, add shallots.  Sauté until slightly softened, 3-4 minutes.  Then, add garlic, and sauté for 1 minute more.
  3. Add mushrooms to the skillet.  Season with a pinch of salt, and stir to combine.  Cook until mushrooms have released their liquid, 5-7 minutes, stirring occasionally.
  4. Add the carrots, peas, snow peas, and half of the sauce.  Toss to combine.  Cook until everything is warmed through and evenly coated, 1-2 minutes. 
  5. Add the noodles and the rest of the sauce, and toss to combine, 1-2 minutes more. 
  6. Distribute noodles in serving bowls.  Garnish with cilantro, sesame seeds, scallions, and sambal.  Enjoy!

Vegan Breakfast Tacos | THE BEST Breakfast Tacos | EASY Breakfast Tacos | Quick Breakfast Tacos

Those of you who know me are aware of the fact I’ve never been a huge fan of the traditional American breakfast.

However, these tacos are so good, that I’ll make tghem for dinner!

To me, tacos are an exercise in balancing flavors because there are so many smaller components that come together into one delicious tortilla shell.

Here are some ingredients I used today:

  • Frontier Turmeric Root Ground: https://amzn.to/32uJPB8 Muir Glen,
  • Organic Diced Tomatoes: https://amzn.to/3lk4wsd
  • Fine Ground Celtic Sea Salt: https://amzn.to/2G3t48B
  • McCormick Gourmet Organic Ground Cumin: https://amzn.to/31yZlwp
  • McCormick Gourmet, Smoked Paprika: https://amzn.to/2Qqy7Su

Vegan Breakfast Tacos

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • Tofu Scramble (See below)
  • 2 Bell Peppers, julienned
  • 1 Red Onion, sliced
  • 3-4 cloves Garlic, minced
  • 1 large can Black Beans, rinsed and drained
  • 1 small can Diced Tomatoes, or 8 oz. Cherry Tomatoes, halved
  • Scallions, for garnish
  • Chopped Chives, for garnish
  • Chopped Cilantro or Parsley, for garnish
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil or Vegetable Stock, for sautéing
  • Salsa, for garnish
  • Sliced Avocado, for garnish
  • Tortilla Shells (as needed)

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pan to medium-high heat.  Once hot, add ½ tbsp. olive oil or vegetable stock.  Then, add onion and bell peppers.  Cook until onion is translucent, 4-5 minutes.  Season with half of the onion powder, garlic powder, paprika, and cumin.  Set aside until ready to serve.
  3. Prepare the black beans.  Set a pan to medium heat.  Once hot, add ½ tbsp. olive oil or vegetable stock.  Add garlic, and cook until fragrant, 30-45 seconds.  Then, add the black beans.  Cook for 2-3 minutes, then add the tomatoes and spices.  Toss to combine, and cook until everything is warmed through.  Set aside until ready to serve. 
  4. Make the tofu scramble (see below).
  5. Make the tacos.  Add the tofu scramble, black beans, and peppers & onions.  Then, add desired garnishes, and fold.  Enjoy!

Tofu Scramble

Cook and Prep Time: 15 minutes (+45-60 minutes pressing tofu)

Serves: 3-4

You Need

  • 1 Block Tofu
  • 1 tbsp. Turmeric
  • ½ White Onion, diced
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Salt, to taste
  • Black Pepper, to taste
  • Scallions, for garnish
  • Chopped Chives, for garnish
  • Chopped Cilantro or Parsley, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Pat the tofu block as dry as possible with a clean dish towel.  Then, place the tofu on a plate with a heavy pot or pan on top and allow to press for about 45-60 minutes.
  3. Once the tofu is dry, break tofu into larger pieces with your hands.
  4. Set a pan to medium heat.  Once hot, add ½ tbsp. olive oil or vegetable stock.  Then, add onion.  Cook until onion is translucent, 4-5 minutes. 
  5. Add tofu, and spices, and toss to combine.  Cook until tofu is warmed through, 3-4 minutes, breaking larger pieces with a wooden spoon as you stir. 
  6. Plate and garnish with chives or fresh herbs.  Enjoy!