Vegan Taco "Meat"

 Well what would a food blog be without some Mexican food, right!?!  This is the one dish that has saved my kids from eating junk when I am in a pinch, we almost always have some extra in the fridge and if not we can make and have it ready within 15 minutes!! I kid you not this is one dish you must try, it is so amazingly good and good for you!! It's the equivalent to the veggie burger, just Mexican style!!  This came about because our funds were low and we wanted to try to cut down on the processed "meat", which is good in a pinch but still processed and made with soy.  Don't get me wrong soy is ok, but moderation is key! Living vegan we consume more soy because that's what most faux meat is made out of, so we try to steer clear if we can!!  The better option?!?  Quinoa, a superfood that is super good for you!!  This is mixed with organic beans and guess what?!?  You will have your kids eating beans before they even realize that's what it is!  We use this taco meat for everything, from wraps (#1 choice for my kids), tacos, nachos, enchiladas, the list is endless!!

Taco "Meat"
1 cup dried Quinoa
2 cups water
1 cup can of beans (black or hot chili)
    Drain and rinsed
Dash of Bragg's

Taco seasoning (from Alton Brown)
2 TBSP Chili Seasoning
1 TBSP Ground Cumin
2 tsp. cornstarch
2 tsp. salt (I usually use a bit less bc of Bragg's that I add in)
1 1/2 tsp paprika        (smoked/hot/plain, whatever your preference)
1 tsp. Ground Coriander
1/2 tsp. Cayenne
       Mix all the seasonings up and set aside.

Begin by rinsing the quinoa first, then pour the water and quinoa into a pot and bring to a boil.  After it comes to a boil, turn down the heat to low and keep it covered, once it has cooked almost completely (about ten minutes), go ahead and add the beans and seasoning, cover and return to heat for another 5 minutes until fluffy, (The key is not to overcook  the "meat" otherwise it will be too dry).  Then remove from heat and serve, and put the extras in the fridge and you will be set for a healthy quick leftover snack!

No, I didn't have them pose, they just love them:) LOL

seasoning mix

adding in the beans...

Cheesy Bean Wrap!!

Yummy it's Ready to decorate with toppings:)

Enchilada time!!!

Loving it:)

Vegan Strawberry Pie!!!

    Every time I eat this dish I go into a state of pure happiness, it's just that amazingly good!!  The best part?!?, This recipe does not include going to buy that mystery pink strawberry gel/glaze stuff in the bag from the grocery store.  Do they even still sell that stuff, I used to love to squish it when I was a kid, lol!! But why would you want to ruin the strawberries like that! I promise that it will take about as much effort or less to make your own homemade glaze, really!! It's so simple and the homemade glaze kicks the butt of that kind of pie and any other store made version. Trust me!!
     This was one of those pregnancy cravings for me, when I was pregnant with my first we hadn't gone vegan yet and my hubby had to run to Frisch's Big Boy late night a couple of times;). If you are not from here, Frisch's is a restaurant in the midwest known for it's not so "healthy" dishes.  I knew it was so bad for me so I thought once I went vegan, I couldn't have them anymore:(  That is until one Sunday night at my parents...               
     My sister in law(love ya Teppi) made these tiny strawberry pie bites and she had made her own glaze, that was when it clicked, I could make my own Vegan Glaze!!! Most of the store made glazes use some type of gelatin or cream, but there is no need, once you add the cornstarch it helps it thicken right up!  I have made this for two NEW mamas and one said "yes, I admit, I had it for breakfast'", and the other said "I had it at 4 am, it was that good!"  LOL. I just love when my food has that effect ;). You have been warned, haha;))  I also bought the pie crust from whole foods, you could totally make, but I am a realist and the little time I have I don't want to be trying to perfect a crust, this pie is all about the filling!!!  This recipe is adapted from The Brown Eyed Baker blog, I just left out a couple of ingredients to make it VEGANIZED!!!


Vegan Strawberry Pie

1 prepared pie crust pre-baked and cooled (the spelt flour one from WF is super good!!!)

For the filling:
3 lbs. Strawberries (Rinsed and hulled a.k.a. green stems removed)
1/2  cup Vegan Cane Sugar
4-6 TBSP. Water
2 TBSP Cornstarch
2 tsp. Lemon Juice

Go through the strawberries and pick out the "unpretty" ones to use for your filling, you will need about 1 1/2 cups of strawberries.  Put them in the food processor and process until you have a puree.  Whisk the sugar and cornstarch over medium heat and add in the puree.  Continue to whisk until you bring the filling to a low boil, at this point I add in a little water, and let the filling continue to cook.  You want to make sure that you let the cornstarch to cook out, you can taste it to make sure it doesn't have a chalky taste, that is why I add the extra water.  I just add in a tablespoon at a time to make sure it's not too much liquid.  As soon as it has thickened and the cornstarch is cooked out, then remove from heat and add in the lemon juice.  Let it cool to room temperature.

Keeping the remaining strawberries whole, toss them in the sauce and put into pie shell.  Refrigerate at least 3 hours, and then Enjoy!!!!

Ingredients

  

Yum

You could puree more, but it all cooks down anyways...

The beginning(I could've processed the strawberries more, but it still turned out yummy...)

Still too much cornstarch

Closer to being ready...

Ready!!!
More Pics of the Finished Product!!!

Raw Carrot Cashew Salad!!!

Lemon Ginger Tofu with Carrot Cashew Salad!! Yummy!!

    I know two posts in two days, what is going on!?!  I am officially in love with writing and sharing my passion AND I know my girl Rica still needs this recipe, so I thought why not?!?
   Anyways, I still remember the first time I made this, we couldn't believe how tasty it was!  Also the fact that nothing is cooked (so you don't lose all those nutrients) and that it takes 5 minutes to make just added points!!  This is amazing as a side dish to any Asian style meal, but it truly shines its brightest when paired with the lemon ginger tofu I make!! I am the first to admit that I don't really love to eat tofu, that was until I learned how to marinate and cook it to get the most amazing flavor and texture!  I could take a whole page up telling you about it, but I will just post next time;)).  It is truly a match made in heaven, but I love this salad so much I have started to make whenever we have Asian, and my daughter will eat spoonfuls of this stuff, I love it!!  Enjoy one of my favorites;)

p.s.  I didn't take any real photos the last time I made it, so there will be more pics of just the salad soon!! And I will be posting the recipe for the lemon ginger tofu next, so stay tuned and tell your friends, LOL!!!


Carrot Cashew Salad
2 cups shredded Carrot
1/2 cup Raw Cashews (roughly chopped)
1/3 cup onion (minced finely)
1/3 cup fresh Parsley (finely chopped) or dried 1/4 cup
2 tsp. Lemon Juice
1 tsp. Toasted Sesame Oil
1 tsp. Bragg's Amino Acids, plus extra to taste

Mix all ingredients together and let sit at room temperature for 15 minutes.  Serve over rice and enjoy!! This stuff is amazing!!!