Tag Archives: simple recipe

Black Bean Tacos And Cashew Cream

After a full day at work, a bike ride home, and a good bit of homework waiting for me, I was not only hungry but wanted something fast and easy. A quick look around the kitchen and it’s decided. I had a can of black beans, taco shells, and cashews. Black bean tacos with a cashew cream.

Unless you, unlike me, planned ahead and soaked your cashews for about an hour, boil some water and soak 1 cup of cashews while you do the rest of your work.

Rinse out your can of black beans and add them to a medium sized sauce pan.
I minced 1/4 of an onion (use onion powder if you don’t have an onion) and mixed it in.
I tossed in 2 tsps minced garlic (can substitute garlic powder)
Mix in 1/4 tsp pink Himalayan salt, 1 tbsp cumin, 1 tsp chili powder, and a dash of red pepper flakes
Deglaze with 1-2 tbsp water or veggie broth, mix well, and mash up some of the beans in the process.

Prepare your taco shells as instructed.

Drain your cashews, and put them in your blender. I used my Vitamix, blends it up nice and smooth in not a lot of time. Blend the cashews a bit and then add 3 tbsp lemon juice, 2 tbsp water, 2 tsp cumin, 1 tsp minced garlic, a couple dashes pink Himalayan salt, and a couple tsps Siracha. Blend thoroughly scraping down the sides as you go to make sure you get it all nice and smooth. If it’s too thick for your liking, just add a bit more lemon juice or water.

Put your beans in the taco shells, top with the cashew cream, and enjoy!

Very Vanilla Vegan Ice Cream – Single Serving

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I usually make my ice cream with coconut milk, but wanted to try to switch that up a bit since I don’t always have coconut milk handy. I was please with how this came out but may try a little more creamer next time to thicken it up (or just be a bit more patient). Either due to my impatience or not enough creamer, this came out a bit more like a soft serve, which is in no way a complaint! Since I was just experimenting, I made a single serving recipe. This is easily doubled if you feel like sharing or just want more ice cream!
I used an ice cream machine. I keep the tub for my ice cream machine in the freezer at all times so it’s ready to go whenever I get the urge to make something.

1 cup vanilla almond milk
1/4 cup soy creamer
a couple dashes pink Himalayan salt
1 vanilla bean
whatever you’d like to mix in!

Combine the almond milk, creamer, and salt in a pot and turn to medium heat. While that’s heating up, slice your vanilla bean. I scooped out a bit and mixed it in, and then cut the beans in half width wise and tossed them in the mix. That way I know I’m getting as much vanilla in there as I can. Stir until it begins to boil, then remove from heat and let cool for a few minutes. Set up your prepared ice cream machine. Pour mixture in and let it get to work! While mine was mixing away, I chopped and toasted a few walnuts and chopped up a couple Dandies vegan marshmallows. Once the ice cream mixture was starting to thicken, I tossed those in and waited. Patience is key with the ice cream making, so just try to keep busy while it’s thickening up!