Tempeh Taco Salad

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I know, I know…

It’s been a hella long time since I posted anything vegan on here. Laziness is really the excuse.

Now that’s out of the way, lol, let me talk to you about a recipe I just found – tempeh tacos.

I noticed a lot of vegan recipes use a lot of the same ingredients – tofu, tempeh, and jackfruit – in various forms. While it might be exciting at first, after a while, you’re wondering if you’re going to have the same ol’, same ol.

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Oh Tempeh!

Enter a tempeh taco salad.

Tbh, this originally was supposed to be tempeh tacos but somewhere along the line either I said eff it or I was about to do tacos but kept snacking on the tempeh mixture. #fatgirlproblems

I created my own homemade guacamole using just avocados, tomatoes, lime, ┬ásalt, and pepper. Yeah, that’s it. Sometimes you just need the basics without the B.S.

I followed this recipe for the tempeh mixture. It’s real simple to make. Buyer beware: the recipe does call for soy sauce so if you have a soy allergy, you might want to either skip this or look for an alternative.

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This is not a pretty picture but this came out so darn good!

Most of all, this recipe was a big hit with the hubby. We’re both not vegans, but we love to eat a lot of plant-based food and go meatless several times a week. He really found this to be delicious. Bear didn’t care for it, but he’s also a rather picky five year old so I have to figure out another alternative for him when we do meatless dishes.

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What are your favorite tempeh recipes?

 

 

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Vegan Chilaquiles

 

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I decided to try something different for my vegan tastes. (For those new to the blog, I’m not vegan but I do make a lot of plant-based and vegan dishes because my body likes it).

I really did like this recipe, though I thought the sodium content was a wee bit high for my taste (and I didn’t use that much salt). I did make it a little more spicy than what the recipe called for.

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In terms of chilaquiles, I thought this was a good alternative. I usually eat the beef or chicken with cheese type. This was super easy to make and I highly recommend it even if you’re not vegan.

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To try this recipe, click here.

A New Twist to Your Avocado Toast

Okay, so I’ll admit – I never had avocado toast. I never had any interest. While I can see the hype of it and how certain restaurants are making an absolute killing of them, I don’t see how anyone can pay for it.

For one, I can make it at home. And two, well, I have a hard time shelling out $10+ for something I can, well, make at home. (Take note millennials.)

Enter Vegan BLT toast.

Ever since I discovered a new love for tempeh, I’m curious to use it in other recipes. After we had some pretty good, but also unhealthy food in the last few days (I’m not going to resist National Fried Chicken Day), it was time to clean out our systems.

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I’m not sure if there’s a way to thinly slice tempeh but I’ll keep trying. I don’t want it too thin where I’ll burn it but I don’t want it too thick where it’s too hard to chew. One thing I love about cooking – it’s really a trial and error process.

I combined a ton of spices, including smoked paprika (and that is a must-have staple in your home, btw), sea salt, crushed peppercorn, garlic powder, and onion powder. I did amend the recipe so my tempeh came out a bit more flavorful.

The biggest critic about vegan food is how it can be bland and not filling, so the key is to have lots of spices and experiment with flavors and textures. The vegan food I’ve always had (and maybe I’m just hella lucky in this respect) has always been flavorful and filling.

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My longtime friend, Krista, gave me an awesome recipe for guacamole that I’ll share. While you can’t tell in this photo (this was before I added the other ingredients), it was very simple: sea salt, pepper, finely crushed red onions, and cilantro. She didn’t give measurements but it’s really to your preference. OMG, it is so good! It really goes with anything.

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This is the tempeh after it was fried in olive oil for a few minutes and soaking on a paper towel. Now, I’m not going to lie and think, ‘Oh hey, that reminds me of bacon!’ because it sure in the hell doesn’t, but it tasted wonderful!

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The recipe called for regular lettuce but I had black kale available and replaced it. The kale was raw but I think if I blanched it, it might have came out softer. The raw kale had a crispier, nuttier texture to it that I enjoy.

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Ta-dah! OMG, this was freakin’ amazeballs! So good! One slice makes a very filling sandwich.

So, what are you waiting for? Try it!

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What the JackFruit?!

I’ll be very clear – I’m not vegan. I have no desire to become vegan, but I do have a lot of respect of those who are vegan. And I have to admit – vegan food has definitely benefited my health. I’ve lost weight, I have more energy, and I feel better overall. That’s why I keep preparing vegan dishes and sharing with you all what I find or make on my own.

Sounds good? Let’s go!

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Jackfruit is hard to describe because of how versatile it is. You can use it in faux-pulled pork recipes or you could use it as a complement to ice cream (I need to try that version).

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Jackfruit in its ripe form.

The one thing about jackfruit I’ve discovered is how big and meaty it can become – up to a 100 pounds (that’s a lot of faux pulled-pork sandwiches, y’all).

I found the already prepared jackfruit at my local Whole Paycheck, erm…Whole Foods, but I’m sure you can find the same at Trader Joe’s, Sprouts, and other health food stores. It can come prepared, in cans, or just ripe like the picture above.

I decided to prepare it with grilled bell peppers and just have a bowl. For a vegan meal, it was actually quite filling and one bowl was more than enough. (So for anyone to say vegan food isn’t satisfying probably aren’t eating it or they’re not eating the right dishes.)

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Key thing to a healthier meal: make sure it’s colorful! The more colors, the healthier it is for you!

I personally like jackfruit as another alternative to the wonderful bland and basic flavor of tofu. One can only eat so much tofu before you feel like you’re turning into that spongy food.

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I can’t wait to try other dishes involving jackfruit including the faux pulled pork I keep talking about.

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How do you like your jackfruit?

These Buffalo Cauliflower Tacos Are Kinda Yum

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I have to admit – I was never a fan of cauliflower. Not that it grossed me out (okay, maybe it did) but it wasn’t something that was on my go-to to eat as a kid or even when I entered adulthood. Even now, I’m still kinda iffy about cauliflower despite eating it more than I ever have been.

But you can always teach an old dog new tricks, right?

I have an IG friend, Jaime, who loves everything cauliflower. And she’s part of the reason why I decided to branch out and try something different. I love tacos (who doesn’t?) and I didn’t want to do the typical portobello mushroom fare that we’ve been doing for years.

Why not cauliflower?

I would love to take credit for this but really, it wasn’t me. The ingredients were hella simple and the recipe promised I’ll be eating this goodness within 30 minutes. I can’t lose.

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Let’s talk about all of the wonderful benefits of cauliflower. Cauliflower has a grip of benefits. Yes, a grip. For those who don’t speak slang, a grip means a whole lot. Now go ahead and use it in a sentence – I just had a grip of cauliflower right now. Yes, yes, very good.

From aiding in weight loss to making sure your skin is glowing and dewy to helping detox the body, you really can’t go wrong with cauliflower. A key part of cauliflower that really caught my attention is how it might help fight Alzheimer’s, a disease that runs in my family.

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I didn’t make the recipe as is – I’ll admit my version wasn’t vegan because I couldn’t find vegan ranch at the grocery store and I didn’t have the energy to make a special stop to get it. Still, the recipe came out amazeballs! It’s really hella good!

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I didn’t use as much buffalo sauce the recipe called for, and really, I should’ve. The buffalo sauce really makes a difference. Some other people used hot sauce or Sriracha sauce and they said it came out great, so those are options for you to try.

I have to give a great shout-out to the great folks over at This Savory Vegan for posting such an amazing recipe. Go check out the website! It’s hella dope.

What are your favorite cauliflower recipes?