Tag Archives: tacos

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!

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Lentil Lettuce Wraps

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Sautee 1/4 large white onion and 1 tbsp minced garlic in coconut oil until onions are becoming clear. Add 1 cup lentils and stir.
Add 2 cups water, 2 tbsp cumin, 1 tsp freshly ground black pepper, 1 tsp coarse sea salt and mix until well combined.  Cover and let cook for 45 min.

Meanwhile prepare 1-2 cups brown rice.

Sautee 1/2 red bell pepper, 1/2 green bell pepper (both peppers cut into strips),  and 1/3 cup chopped baby portobello mushrooms in 1 tbsp coconut oil on medium for 8-10 minutes.

Rinse leaves of butter lettuce.

When everything is cooked, layer lettuce, rice, lentils, peppers/mushrooms,  and enjoy!

Lentil tacos

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This is one of my absolute favorite recipes, I love making this when we’re having people over because it makes a pretty good amount and there isn’t very much active cooking time.

Canola oil
1/2 onion diced
1 c lentils, uncooked and rinsed
2 c (plus 1/4 c) veggie broth or water
1 tbsp (plus 1 tsp) cumin
2 tsp garlic powder (seperated)
2 tsp onion powder (seperated)
1/2 tsp turmeric
Several dashes kelp granules (or finely ground sea salt)
Several dashes freshly ground black pepper
A pinch ground green pepper or cayenne
1 tbsp nutritional yeast (optional)
1/2 package (4 oz) Upton’s Chorizo Seitan
Taco shells or wraps
Toppings! (Lettuce, sprouts, avocado, salsa, vegan cheese and/or sour cream,  diced tomato)

Coat a skillet with grapeseed oil (or veggie oil) and heat on medium.
Add onion and sautee for a couple of minutes.
Add lentils, stir, add 2 cups water. Mix in 1 tbsp cumin, 1 tsp garlic, 1 tsp onion powder,  1/2 tsp turmeric, kelp granules (or salt), and peppers. Mix well and cover. Allow to sit for 15 minutes.
After the 15 minutes, stir, make sure it isn’t sticking to the bottom and add 1/4 cup broth or water. (If it is sticking adding the water will take care of that)
Mix in 1 tsp each cumin, garlic powder, onion powder, 1/2 tsp turmeric,  1 tbsp nutritional yeast. If using, add chorizo seitan.  Mix and cover for 15 more minutes checking occasionally to make sure it isn’t sticking.  If it is sticking and the lentils are not quite finished, add another splash of broth.
Smash lentils gently with spatula.
Heat up your taco shells/wraps according to their instructions and fill with lentils and the toppings of your choice!

I used Daiya havarti style wedge cheese in these, adding a bit to the shells before putting the lentil mix in. It’s a nice melty surprise to help hold the lentils to the shells. I’m a big Daiya fan. They have shreds, wedges, and slices. It melts very nicely and makes vegan grilled cheeses so much more accessible!  Here’s their site: Daiya!

I used Toffuti Sour Cream also, I very much enjoy this product and definitely recommend it for all of your sour cream alternative needs! Here’s their link: Toffuti Sour Cream!

This was the first time I’ve used Upton’s Chorizo Seitan and it was great!

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I usually use Light Life Smart Ground Original Protein Crumbles if I add anything to the lentils, which I do prefer. Light Life has a Mexican Style protein crumble, and between the Upton’s Chorizo and Light Life Mexican Style I prefer Upton’s. All yummy options but completely unnecessary to this recipe, it just gives it a little bit extra and a good taco texture.