Thursday, July 21, 2016

Protein Power Burrito


I have been walking daily and becoming more interested in my physical fitness. This is my high protein creation to help me build a little muscle and nourish my body. The "meat" is so healthy. It's full of tempeh, seeds and lots of flavor. After all, if it doesn't taste good, you are not going to eat it, right? 

Recipe:

high protein "meat" :

1 (8oz.) Package tempeh, crumbled
1 Tbsp. Chia seeds
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1 Tbsp. Ground flax seed
1 tsp. Cumin
1 tsp. Smokey paprika
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. Chili powder (optional)
1 Tbsp. Nutritional yeast
1 tsp. Salt
Pepper to taste
2/3 cup veggie broth

Burrito filling:

1 cup nopalitas
1 medium onion, sliced
1 red pepper, sliced
1 cup corn
1 (15 oz.) Can black beans, rinsed & drained
1 (15 oz.) Can pinto beans, rinsed & drained

6-8 flour tortillas
Salsa to top (optional)

Combine all "meat" ingredients, except broth, in a food processor.

Pulse on high until a "meaty" texture is reached.

Pour "meat" into a frying pan. Add broth.

Cook on medium high heat for about 10 mintues, until liquid is absorded.

Set "meat" aside.

Cook onions, peppers, nopalitas, & corn over medium high heat until tender. 

Add beans to your pan and heat throughly.

Layer "meat" and veggies into your torillas and roll tightly.

Top with salsa and serve.

Makes 6-8 servings.




Monday, July 11, 2016

Oven Baked Cactus Tacos



Last week my boss retired and we through a big party at work. My boss is a spicy foods enthusiast, so we had a lot of spicy foods at the party. One dish really excited me at the party. The dish was made from cactus. Cactus is something I have never had the pleasure of trying before the party. I asked around and found out a coworker had made this dish. I wanted to know more, so I  sat down with her and found out what was in the "cactus salsa". After trying the cactus dish, I immediately went to the store and purchased nopalitos  (cactus) to use in a meal this week...  and this was what I came up with:

Recipe:
1 package of Gardein beefless crumbles 
2 Tbsp. Chipotle peppers 
1 medium onion, diced 
1 (15 oz) can pintos, drained and rinsed 
1 tsp. Cumin 
1 tsp. Paprika 
1 cup chopped pickled nopalitos 
Olive oil 
1 cup Daiya pepper jack cheese 
8-10 taco shells
Fresh spinach and salsa to serve 

Method:

Preheat oven to 400°

Cook Gardein beefless crumbles with Chipotle peppers, onions, nopalitos, pintos, cumin, and paprika in olive oil over medium heat for about 8 minutes. 

Layer taco shells with Daiya pepper jack cheese, Gardein beefless crumbles, and top with vegan beer cheese sauce. 

Bake tacos in the oven about 15 minutes until browned. 

Top with fresh spinach to serve.

Makes 8-10 tacos.

Friday, July 1, 2016

Mediterranean Cucumber Salad


Follow me for more Vegan ideas: Facebook    Pinterest    Twitter    Instagram 

This is my husband's favorite lite meal. We make this lovely, colorful, salad frequently. It's a great salad to keep in the refrigerator during the summer, or take to the pool. It's bright and refreshing with fresh lemon juice and parsley, a perfect dish to take to a picnic or cook out.


Recipe:

3 medium cucumbers, pealed and chopped into bite sized pieces 
2 medium tomatoes, chopped 
1 medium purple onion, chopped
1/2 cup of fresh parsley, chopped 
Juice of 1 large or 2 small lemons 
1 cup olive oil 
1 tsp. Italian seasoning 
1/2 tsp. Dried mint leaves 
Salt and Pepper to taste 

Method:

Toss all ingredients together in a large mixing bowl and cover.

Let marinate at least 1 hour before serving. 

Makes 6 servings.