Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl

Up until now I surprisingly have not jumped on the cauliflower rice bandwagon. I know what you’re thinking, “How is a vegan not already on the cauliflower rice bandwagon?” Well, I guess it’s because it seemed like an awful lot of work from the outside. Fortunately, I found out that it’s actually super quick and easy, as long as you have a ninja bullet or food processor.

Vegan

Ingredients:

• 2 cups of pre-cooked cauliflower (If you really want to speed things up, you can use frozen cauliflower)
• 1/2 cup of cooked black beans
• 1/4 cup of diced tomatoes
• 1/4 cup of sweet corn
• 1/4 cup of diced onions
• 2 tsp of your favorite seasoning

For your garnishing/toppings, just add what you like! I added jalapeños, butter lettuce, Tapatio hot sauce, pico de gallo, and some vegan cheese shreds.

Instructions:

Start by pan searing the cauliflower for just a couple of minutes. You want the cauliflower to get a bit of color on it – this will create a great flavor and help with keeping a “rice like” texture. Once the cauliflower has some color, toss it in the bullet or food processor and just process it enough to where it looks like rice – we don’t want to make a cauliflower puree here!

Once you’re finished, toss into a pan over medium heat with all other ingredients in the bulleted list above and stir together until everything is up to temperature and the onions have had time to sweat a bit (they will be a bit shiny – this way you’re not eating raw-tasting onions!)

Add into a bowl and garnish with your favorite toppings! This will make a ton of food for a minimal amount of calories – always a good thing. 🙂

Taco Stuffed Twice-Baked Sweet Potato

Taco Stuffed Twice-Baked Sweet Potato

Vegan

Ingredients (for a single serving):

• 1 Sweet Potato
• 5 Organic Corn Chips
• 1/2 Cup Shredded Lettuce
• 1/4 Cup Jalapeno Slices
• 2 Sliced Black Olives
• 1 Tbs Pico de Gallo
• 1/4 Cup Almond Milk
• 1/4 Cup Vegan Shredded Cheese
• 1/4 Cup TVP
• 1/4 Cup Steamed Lentils
• 1 Tsp Taco Seasoning
• 1/4 Cup Diced White Onions
• 1/4 Cup Diced Green Onions
• 1/2 Tbs Diced Cilantro

Instructions:

Start by microwaving the sweet potato. Once finished, scoop out the potato into a mixing bowl and add vegan cheese and almond milk. Mix until smooth and then add back into the potato skins. Place into the oven at 400 degrees and bake for 15 minutes.

As you’re baking hydrate your TVP by adding 1/4 cup of hot/boiling water and stir. Add to a small pan with lentils and taco seasoning and cook over medium heat until hot.

Once potatoes are done, remove from the oven, plate, and top with TVP/lentil mixture and all other toppings. Add your favorite hot sauce and enjoy!

Vegan Chile Con Queso

Vegan Chile Con Queso

Ingredients:

• 2 Cups Diced Russet Potatoes
• 1 Cup Diced Carrots
• 1 Diced Roma Tomato
• 1 Diced, Seedless Jalapeno
• 1/3 Cup Diced White Onion
• 1 Tbs Diced Cilantro
• 1/2 Cup Bragg Nutritional Yeast Seasoning
• 1 Tbs Lime Juice
• 1 Minced Clove of Garlic
• 2 Tsp Adobo Seasoning
• 1/2 Tsp Sea Salt
• 1/2 Filtered Water
• 1/2 Cup Hatch Green Chiles
• 3/4 Cup Roasted Tomatillo Salsa
• 1/3 Cup of Olive Oil

Instructions:

Step 1: Boil the diced potatoes and carrots until they are tender, then strain and allow to cool slightly.

Step 2: Add strained potatoes and carrots to a blender or food processor with the following ingredients:

• Cilantro
• Nutritional Yeast Seasoning
• Lime Juice
• Adobo
• Sea Salt
• Water
• Olive Oil

Blend until fine and smooth.

Step3: Pour queso mixture into a mixing bowl, add the ingredients listed below, and stir until blended evenly.

• Roma Tomatoes
• Onions
• Garlic
• Jalapeno
• Green Chiles
• Roasted Tomatillo Salsa

Step 4: Package in a mason jar or plastic container and store in the refrigerator. Heat prior to serving.

Roasted Poblano, Corn, and Fakin’ Bacon Pizza

Roasted Poblano, Corn, and Fakin’ Bacon Pizza

 

Vegan

Ingredients:

• Whole Wheat Pizza Dough (Trader Joe’s sells great vegan whole wheat dough)
• 1/3 Cup of Pizza Sauce
• 1 Tablespoon of Chipotle Hot Sauce
• 1/2 Cup of Vegan Mozzarella
• 1/2 Cup of Corn
• 4 Slices of Vegan Bacon (I used Sweet Earth Benevolent Bacon)
• 1 Poblano
• 1/3 Cup of Thin Sliced Onions

Instructions:

Prepping your toppings is extremely important in this recipe in order to develop the robust flavor that this pizza can have. First, make sure to take your dough out of the fridge and rest it in room temperate for at least 20 minutes. Also, thaw out your fakin’ bacon.

You should first roast your poblano in the oven for about 35 minutes at 425 degrees. I lightly spray both the pan and poblano with olive oil cooking spray so it’s not too oily. As you roast the poblano, put your corn and onions in a sauté pan over medium-heat and cook until the onions and corn are lightly caramelized. Once done, set corn and onions aside. Then, add your thawed fakin’ bacon into the pan and cook for about two minutes on each side. When finished, remove from heat and cut into small pieces or crumble it.

After your dough has rested for 20 minutes, you can begin stretching it to fit a non-stick pizza pan – 9 to 12 inches based on your pan size and amount of dough you are using.

When the poblano is done is should be blackened in certain spots and you should be able to peel the outer skin later off and discard. Make sure at this point to turn the oven heat down to 400 for the dough. Prep the poblano by cutting out the stem and removing the seeds, then cut into strips.

Once the oven is set a 400, put just the dough in for 5 minutes. After 5 minutes, remove the dough from the oven but keep the oven on. This is when you will add your sauce and toppings, but not your vegan cheese. Add the pizza sauce and spread evenly, then add the chipotle sauce and spread evenly throughout the pizza sauce. Distribute corn, onions, fakin’ bacon, and poblano on your pizza. Put the pizza back in the oven and bake for another 5 minutes.

Last step! After 5 minutes, remove your pizza from the oven, and switch your oven from bake to broil (hi setting). Distribute your vegan mozzarella on your pizza and place back into the oven on the top rack with the oven open just a gap (about 2-4 inches). Watch for when your crust edges start to brown and the cheese starts to bubble – this should take no more than 2 minutes at the most. Once you notice this, pull the pizza out of the oven and turn the oven off. Let your pizza cool for about 5 minutes before cutting.

Mexican Veggie Tostada

Mexican Veggie Tostada

Vegan

Ingredients:

• 1 Sprouted Grain Tortilla (Ezekiel brand is great)
• 1 Cup of Spinach
• 1/4 Cup of Diced White Onions
• 2 Slices of Tomato
• 1/3 Cup of Refried Beans (Make sure no lard is added to the variety you buy)
• *Optional: Pico de gallo and hot sauce (Tapatio is my personal fave!)

Instructions:

Pre-heat oven to 350 degrees. As you wait for the oven to pre-heat, in a non-stick pan, sauté tomato slices and onions until they become caramelized.  Evenly spread refried beans onto your tortilla, then top with spinach, and add caramelized onions and tomatoes on top. Place onto a baking sheet and heat in the oven for 10 minutes. Once finished, top with hot sauce and pico de gallo, or whatever garnishes you prefer!

Super Fresh Vegan Tostadas

Super Fresh Vegan Tostadas

It’s the middle of summer and the heat is ON! Nice, fresh foods are always a great way to beat the summer heat. I’ve built an incredibly fresh, healthy, and 100% vegan summer option for you to enjoy for lunch or dinner. Stay cool and stay nourished!

Vegan

Ingredients:

• 3 Mission baked tostadas
• 1/3 cup refried beans (make sure you use all natural with no lard)
• 4 medium black olives, sliced
• 2 tomato slices, sliced in thirds
• 1/4 cup shredded iceburg lettuce
• 1/2 cup Trader Joe’s Power to the Greens (kale, swiss chard, spinach blend) or a similar blend of greens
• 2 tablespoons pico de gallo
• 1 tablespoon Tofutti sour cream substitute
• 1/4 cup Daiya pepperjack style shreds
• 1/2 small avocado, sliced thin

Instructions

These tostadas are so quick and easy to make. First, prep your veggies by taking two tomato slices and cutting them in thirds (which will create two large slices for each tostada), slicing the black olives, shredding the iceburg lettuce, and slicing your avocado. Take your shredded iceburg lettuce and mix it well in a small bowl with your greens – this will make for a crunchy but nutritious topper for your tostadas.

Heat the refried beans, then apply to your tostadas by spreading evenly. Once complete, spread tofutti sour cream substitute over the refried beans so it is evenly applied to each tostada. Now it’s time to build the rest on. Add daiya cheese, sliced tomatoes (2 slices per tostada), black olives, avocado slices, pico de gallo, and finally your shredded iceburg and greens mixture. If desired, add your favorite hot sauce. Time to eat!

Nutrition Facts (based on a serving size of 3 tostadas):

Summer Tacos

Summer Tacos

Adding to the taco fun, it’s time to get creative and add in some great summer/fall ingredients. These light, tasty tacos are both filling and guilt-free with only 322 calories for 3 tacos, and 25 grams of protein!

Vegan

Preparation Time: 5-10 Minutes

Ingredients:

• 1 Medium Zucchini Squash, Diced
• 1/3 Cup Whole Kernel Corn
• 1/3 Container Trader Joe’s Chickenless Strips (or 1/2 cup of seitan)
• 3 Corn Tortillas
• (Optional) 2 Tablespoons Medium Taco Sauce

Instructions:

In a medium sprayed pan over medium heat add your diced zucchini squash, corn, and chickenless strips. If you’d like some seasoning, add it in or season by mixing in 2 tablespoons of medium taco sauce. Allow ingredients to simmer for about 5 minutes, or until zucchini has begun to soften.

Microwave or quickly pan heat corn tortillas in an additional pan to warm and soften them.

Plate corn tortillas and evenly add the zucchini squash, corn, and chickenless strips. Garnish with any additional ingredients you’d like.

Enjoy this tasty, low-calorie/high protein dish made with some of the summer’s best ingredients!

Nutrition Facts (Based on a serving of 3 tacos):

Black Bean Soft Tacos

Black Bean Soft Tacos

I’m convinced that tacos are the world’s most brilliant delivery vehicle for food. What can you not do with a taco? There are dessert tacos, breakfast tacos, lunch tacos, dinner tacos, and more! This recipe is one of my personal lunch favorites. It’s fresh, high in protein, satisfying – but not over filling.

Vegan

Preparation Time: 15 – 20 Minutes

Ingredients (For preparation of 3 tacos):

• Three corn tortillas – Buy local if you can, we have these amazing 3 ingredient tortillas available here in Texas.
• 1/2 of a Small Avocado, Slices
• 1/4 Cup of Diced Tomatoes
• 1 Tablespoon of Fire Roasted Hatch Green Chilis
• 1/8 Cup of TVP (dry measurement)
• 1/4 Cup of Black Beans
• 1 Tablespoon of Follow Your Heart Vegan Ranch Dressing (I said I’m down south, right?)
• 1/4 Cup of Daiya Pepperjack Style Shreds
• 1/3 Cup of Shredded Iceburg Lettuce

Instructions:

Prepare your veggies by shredding your 1/3 cup of iceburg lettuce, dicing your 1/4 cup of tomatoes, and slicing your 1/2 avocado. Set aside to use as toppings.

In a bowl or a glass measuring cup, pour 1/9 cup of hot water over your dry TVP. Stir and allow to sit for a couple of minutes until it appears that the TVP has absorbed all of the water. Once your TVP is ready, add it to a sprayed pan over medium heat, along with your 1/4 cup of black beans and your 1 tablespoon of hatch green chilis. You can season this mixture with anything you like – a touch of salt and pepper, or my personal favorite, adobo seasoning. *Please note, you should have another small pan sitting empty over medium heat – it is what you will use to warm and soften your corn tortillas.

Your TVP, black bean, and hatch green chili mixture should not take long to heat up, somewhere between 3-5 minutes. Make sure to stir occasionally. After about 1-2 minutes of cooking, spray your additional pan and flash cook your tortillas on both sides for about 30 seconds each, or until soft – then immediately remove and place on your serving plate.

Once your TVP, black beans, and hatch green chilis are cooked through, add the mixture to your tortillas evenly. Sprinkle the 1/4 cup of pepperjack style shreds over each taco. Evenly distribute your tomatoes, avocado slices, shredded lettuce, and 1 tablespoon of vegan ranch dressing.

You’re ready to eat!

Nutrition Facts (Based off of 3 tacos):

 

Cheese Steak-less Fajitas

Cheese Steak-less Fajitas

Some of these ingredients may look familiar if you’ve seen earlier posts, and this brings up an important point. I make a very conscious effort to waste 0 food. This means that you will notice a lot of common ingredients used in different ways throughout my recipes. First, who has all the money to buy 5+ separate ingredients to be used in just one recipe? Second, purchasing items that will not be completely used prior to their expiration date is not mindful consumption. With so much deprivation throughout the world, I believe that it is imperative that we refrain from needless waste by only purchasing what we will consume in entirety. That being said, I will seek to always provide you with recipes that display various uses for common ingredients.

For more on the gravity of food waste in the United States follow this link to a Washington Post article outlining the issue.

Vegan | High Protein

Preparation Time: 10-15 Minutes

Ingredients:

• 1 Package of Sweet Earth Chipotle Style Seitan Strips
• 1/2 Cup of Trader Joe’s Fire Roasted Bell Peppers & Onions
• 3 Large Sliced White Mushrooms
• 1/4 Cup of Daiya Pepperjack Style Shreds
• 2 Whole Wheat Fajita Size Tortillas

Instructions:

Add seitan, mushrooms, bell pepper and onions into a sprayed pan over medium heat. Stirring the contents of the pan occasionally, cook for about 5 minutes, or until all ingredients are hot.

For your tortillas, you can either soften them up by putting them in the microwave for 30 seconds, or you can flash cook them in an additional sprayed pan (over medium heat) for 20-30 seconds on each side.

Add seitan, mushroom, bell pepper and onions evenly over each tortilla – then sprinkle your pepperjack style shreds over the top. This recipe will serve two, or it will make a very hearty meal for one hungry person!

Nutrition Facts (Based off of one fajita):