September 13, 2014

Black Bean Tempeh Tacos

I love using tempeh as a ground meat substitute! Most often I use it in pasta sauce, but it's awesome in so many other dishes as well. These Black Bean Tempeh Tacos were an early recipe I posted on the site, but I've revised it over the years and wanted to update the photos as well. Tacos are always a great choice for weeknight meals - quick, easy, delicious! Plus everyone can personalize their own with the toppings they love. These are pleasantly filling, with a double protein punch from both the beans and tempeh. (For us, each taco has over 10g protein!) My favorite toppings are avocado, lettuce, and juicy pico de gallo which pairs wonderfully. Let's get this taco party started!

Vegan, gluten-free
Makes about 6-8 tacos

8 oz. tempeh
15 oz. can black beans
1/2 onion
2 cloves garlic
2 Tbsp. taco seasoning (or other seasonings of choice)
Corn tortillas
Toppings of choice: pico de gallo, lettuce, tomato, nutritional yeast, cilantro, avocado/guacamole, etc.

Crumble tempeh and place in a bowl. Mix the taco seasoning with 2-3 Tbsp. water and add to tempeh. Stir well to combine and set aside to marinate.
Dice onion and mince garlic.
In a pan over medium heat, saute onion and tempeh for about 8-10 minutes.
Meanwhile, prep your toppings. (Chop lettuce, avocado, etc.)
After onions have softened, add minced garlic to the pan and cook 30 seconds.
Add black beans and cook about 3 minutes or until heated through.
Assemble tacos: warm the corn tortillas if desired, add the tempeh mixture, and any toppings.

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Don't stop the fiesta! ;)

September 9, 2014

Healthy Chocolate Milkshake

Thick. Creamy. Smooooth. This shake is sure to satisfy even the biggest of chocolate cravings. It tastes like an indulgent treat but without the guilt - just four simple, healthy ingredients come together in 2 minutes (oh yeah, I totally timed myself!) When it comes to smoothies and shakes, I tend to just toss stuff in the blender as I go. But my husband and I love this one so much I finally got the measurements down to share with you all. Play around to find the sweetness you prefer. The riper the banana, the sweeter it'll be, and you can add more or less agave/honey to taste. If you have sliced frozen banana in the freezer that works great too!

Vegan, gluten-free

1 cup vanilla almond milk (or other milk of choice)
1 ripe banana
2 Tbsp. cocoa powder
1 Tbsp. agave (or honey)
Optional: 2-3 ice cubes

Add all ingredients to a blender and blend until smooth.
Taste and adjust if necessary.

Note: I use unsweetened milk and cocoa powder, so reduce agave/honey if using sweetened.

More healthy chocolate indulgences we love!

September 1, 2014

Black-Eyed Pea Salad

With beats of "Boom Boom Pow" bumping in my head, I channeled my inner-Fergie and assembled this rockin' black-eyed pea salad. And just in time for football season! Woop! Football Sunday means we have a buffet of delicious munchies to graze on as we watch the games. This recipe works well because you can make it ahead of time, let it chill in the fridge, and pull it out whenever you're ready. No need to fuss in the kitchen as the games are starting! Eat it with a spoon, or use it as a dip - both are great, and I love serving it next to guacamole. You'll notice I used three colors of bell pepper (the rainbow effect brings me happiness!) and then used the leftover pepper for pizza later that night. Feel free to add your favorite fresh herbs or jalapeno for a kick!

Vegan, gluten-free
Adapted from Better Homes and Gardens

15 oz. can black-eyed peas
1 bell pepper
1/4 cup red onion
2 roma tomatoes
Optional: fresh herbs, jalapeno, etc.

{For the dressing}
1/4 cup natural rice vinegar (*see notes below)
1 clove garlic, minced
1 Tbsp. olive oil
1 tsp. agave/honey
1/8 tsp. salt

Make the dressing: add all ingredients to a small bowl and whisk to combine.
Rinse and drain black-eyed peas, and add to a medium mixing bowl.
Dice bell pepper, red onion, and tomatoes. Add to bowl with beans.
Pour dressing over top and stir to combine.
Chill for at least an hour, or up to 24 hours. Salt/pepper to taste if necessary, and stir before serving. Can serve as a salad or chip dip (pairs very well next to guacamole!)

*Notes: you can use seasoned or natural rice wine vinegar. If you use seasoned vinegar, it has sugar and salt already added, so omit the agave/honey and salt, or use sparingly. I also really love the stronger/tangy taste of white wine vinegar and often use 1/8 cup white wine vinegar and 1/8 cup rice vinegar.

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More salads!

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