Cauliflower Vegan Taco Tuesday!

Hello! We have arrived at yet another Vegan Taco Tuesday! This week we are having Spicy Pineapple Cauliflower Wing Tacos!  A mouthful, but once you try these delicious vegan tacos, you will want your mouth, full of them every day! Oh, my humor is the best! Okay, well now you see why I’m not a comedian 🙂 But, I cook awesome vegan food, so let’s go!

Fresh pineapples in a variety of colors on the beach.

SPICY PINEAPPLE CAULIFLOWER WING TACOS
  • 1 Head Cauliflower – Cut Into 2″ Pieces
  • 2 tsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • Tortillas – Your Choice, Hard or Soft, Unless You Add Rice or Beans- Makes 4 Tacos
  • Toppings of Your Choice – Lettuce or Cabbage, Tomato, Avocado, Guacamole, Tofutti Sour Supreme, Daiya Vegan Cheese, Fresh Onion – Diced, etc.

Preheat Oven to 425 Degrees F

In a medium sized mixing bowl, combine oil and spices – either toss cauliflower in bowl, or place cauliflower on cookie sheet that has been wiped lightly with olive oil and drizzle oil and spice mixture over cauliflower, then toss the mixture, return it to the bowl and make sure all cauliflower is covered. Place in oven for 8 minutes, remove from oven, turn over and return to oven for 7 to 10 minutes, until cauliflower is barely soft, not much at all because we are going to return it to the oven. Remove from oven and coat with homemade Spicy Pineapple BBQ Wing Sauce. Return to oven and cook for 10 minutes. Your cauliflower is done!

Raw ginger, garlic, and red onion.SPICY PINEAPPLE bbq wING sAUCE
  • 1/2 lb Fresh Pineapple – Diced or One 8oz Can Pineapple in Own Juice
  • 1/3 to 1/2 Cup Pineapple Juice or Juice From Canned Pineapple
  • 1/4 Cup Tamari
  • 1/8 Cup Brown Sugar
  • 2 Tbsp Arrowroot Powder – Plus 1 Tbsp Water
  • 1 & 1/2 tsp Ground Ginger or 1 Tbsp Crystallized or 1″ Fresh – Peeled & Diced
  • You May Add More or Less Ginger Depending Upon Your Preference
  • 3 Cloves Garlic – Peeled and Pressed, if Not Pressed, Peeled

If you have a blender that can make sauces, throw everything, EXCEPT the arrowroot and water into your blender and blend until smooth. If not, place fresh ginger, if using, pineapple, and garlic, if not pressed, into food processor. One at the time beginning with fresh ginger, then garlic, lastly pineapple and process until smooth. If you can add the remaining ingredients minus the arrowroot and water, please finish in food processor. If you do not have a food processor, grate the fresh ginger or try to find crystallized or ground, mince garlic and in a medium bowl – mash pineapple with fork and break apart or buy canned and mashed. I think I covered all the bases. Next add all remaining ingredients in a medium bowl, EXCEPT arrowroot and water. Using a mixer or hand mixer, mix ingredients until they are as smooth as possible. This is where you can play with the amount of pineapple juice or you may want to taste and decide you would like to add water. Once ingredients are combined, hopefully until smooth, place in a medium – large skillet over medium heat. Whisk arrowroot and water into mixture, do not allow to become thick right away or to stick. Add more pineapple juice or water. Bring to a low boil, whisking occasionally. Reduce heat and low simmer for 10 to 15 minutes or until thick. Do not whisk too often or it will never thicken. If sauce is not thick after 20 minutes, try adding 1 tsp arrowroot to mixture whisk well to incorporate, then allow to cook on low simmer for approximately 5 minutes.

You are done! It’s really not hard, I just wanted to cover ever possible scenario with the sauce, so it sort of dragged on. I don’t want to exclude anyone or leave anyone feeling lost, so I hope everyone understands 🙂

Vegan Jackfruit Taco Tuesday

Hello Everyone!! I did not forget Vegan Taco Tuesday! This week Taco Tuesday is brought to us by Daiya Vegan Cheese! Jackfruit Tacos! I admit, I have not tried these before, but they look delicious! They are vegan, gluten-free, nut-free, if you don’t use the Tofutti, they are soy-free as well 🙂 Little something for everyone! So, check out the new page and Happy Taco Tuesday! Also, check out the new pages with Blender Reviews, Smoothie Recipes, and Vegan Protein Powder Reviews! Thank you to anyone and everyone for coming to my site or supporting me in general! Much Love!

Be Kind To One Another,

Keli 

Hard Shell Taco Vegan Taco Tuesday

GUNAS New York

Hey you guys! Sorry this was not up earlier, but I have been busy getting so much ready for the site! So excited! Vegan Taco Tuesday this week is a Vegan Chick’n Hard Shell Taco with some Easy Vegan Mexican Rice from theSpruce.

Hard Shell Tacos and Chick’n
  • 1 Pack Gardein Vegan Chick’n Strips- Slightly Thawed
  • 1 Pack Taco Seasoning
  • 1 & 1/3 Cups Water
  • Pack Hard Shell Tacos
  • 1 Can Pinto Beans- Drained
  • 1 Jar Taco Sauce- However Hot You Prefer
  • Mexican Rice- Recipe Below
  • Toppings of Your Choice: Baby Spinach or Lettuce, Salsa or Pico De Gallo or Tomato, Tofutti Sour Supreme, Daiya Vegan Shreds, Olives, Sriracha, Guacamole
Easy Vegan Mexican Rice  Brought to you by thespruce
  • 1 Onion – Diced Into Small Pieces
  • 3 Cloves of Garlic – Minced
  • 1/4 Cup of Olive Oil
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Black Pepper
  • 2 Cups White Rice
  • 3 Cups Tomatoes – Diced with Juice
  • 1 & 1/2 Cups Vegetable Broth
  • 2 tsp Salt – If Using Sodium Free Broth, if Not, No Salt

In a large pan/skillet over medium heat, warm olive oil, then add onions and garlic and sautee until the onions begin to soften, about 4 minutes. Add ginger, coriander, cloves, and black pepper and stir until well combined Add rice and stir until well coated with spices. Add tomatoes, salt and broth and stir to combine. Bring to a low simmer, cover and simmer over low heat about 30 minutes or until liquid is absorbed and rice is completely done.

Pinto Beans

Add pinto beans and as much taco sauce as you would like to small pot over low-medium heat and warm.

Taco Shells

About 10 minutes before the rice is done, Preheat oven to 375 Degrees F. Place taco shells on a baking sheet and warm for 5 minutes unless you like yours browned/burned. 🙂

GarDein Vegan Chick’N Strips

When you turn on the oven, mix slightly thawed Vegan Chick’n strips, taco seasoning, and 1 & 1/3 cups of warm water in a medium skillet over medium to medium high heat. Bring to a low boil and stir, then reduce heat and simmer for 10 minutes. Add water if the mixture begins to look dry at any time.

You can make Vegan Hard Tacos with beans, rice and chicken, then top or you can keep the rice or beans on the side, it’s up to you! Either way, your mouth will love you! Then top however you like and Enjoy!

That’s all for now folks! I have 10 New Vegan Smoothies for you and a review of two blenders. A List of “Hidden” Animal Ingredients in Vegan Food is ready for the site. I’ve also started my research on Vegan Protein Powder and that is one place you will commonly find hidden animal ingredients!

Until Next Time

Be Kind to One Another!

Keli

 

Vegan Recipes & Vegetarian Recipes Are Not Lost- They Moved!

The Menu was getting cluttered so, I organized and I also gave you Two Delicious New Vegan Recipes! One of the recipes is a yummy dessert!

Starting now, go to Favorite Recipes 2017 and you will see all the Vegan and Vegetarian recipes I’ve given you so far. I’m also going to do a little work explaining some food items. I gave you a wonderful Vegan grocery list, however there are items on the list that I travel to purchase. Some of you may be in the same situation I’m in and not even know what the product looks like. So, I thought it would be helpful to pull some menu items and give you a link where you can shop online and see what you need to buy. I’m also going to add a list of “hidden” animal ingredients in “Vegan” food.

I’m thinking about Vegan Taco Tuesday already and am going to add some more great vegan and vegetarian cookbooks. Then I want to look at Vegan Protein Shakes and Vegan Smoothies! 

Be Kind to One Another,

Keli

Vegan Spicy Taco Tuesday & The Best Homemade Guacamole!

This Taco Tuesday I’m actually going to give you the recipe for the vegan soft tacos I made Monday 🙂 They were SO good and it dawned on me! Vegan Taco Tuesday! This Vegan Taco Tuesday we have Keli’s Black Bean and Grounds Soft Tacos with Fresh Guacamole! 

Guacamole

  • 4 Ripe Brown Avocados – halved and pitted in their skins
  • 1 or 2 Key Limes and Zest
  • 2 Tbsp Fresh Cilantro – chopped
  • 1/2 Cup Black Beans – Prepared or Canned, drained and rinsed
  • 1/2 Cup Yellow Corn – Fresh Prepared or Frozen and thawed
  • 3 Roma Tomatoes – Diced with seeds removed
  • 1 Red Onion – Finely Chopped or Minced
  • 2 – 4 Cloves Garlic – Pressed or Minced
  • Salt to taste

With avocado still in skin, cut into small/medium cubes and scrape into a medium bowl with a spoon. Add diced and seeded tomatoes, finely chopped red onion, black beans, corn and half the garlic. Mix, do not mash, but don’t worry if mixture breaks down some. Roll one key lime on counter to release juices, cut in half with a sharp knife being careful not to squeeze the lime. Juice lime into mixture and add zest from 1/2 of lime. Add cilantro. Mix well. Let stand 10-15 minutes. Taste. Add salt and adjust lime and garlic to taste. Enjoy!

Keli’s Spicy Black Bean and Grounds Soft Tacos

  • 1 Cup Dry Brown Rice
  • 2 Cups Vegetable or Fake Beef or Fake Chicken Boullion
  • 1 Can Organic Black Beans – rinsed and drained
  • 1 Jar of Your Favorite HOT Salsa
  • 1 Bag Gardein Vegan Grounds
  • 1 Pack Taco Seasoning
  • 1 & 1/4 Cups Water
  • Onion Powder
  • Garlic Powder
  • Soft Taco Shells
  • 1 Jalapeno – diced
  • Toppings: baby spinach or other greens, tomato, Tofutti Sour Supreme or sour cream, Daiya Vegan Shreds or other shredded cheese, black olives, salsa, hot sauce, homemade guacamole, jalapenos

Prepare brown rice using whatever type of vegetarian stock you are using. Add grounds, pack of taco seasoning and 1 & 1/4 cup water to medium skillet over medium-high heat. Place black beans, 1/2 jar of salsa, few dashes or more onion and garlic powder, and just enough water to thin to cook in small sauce pot on stove on low-medium heat. Bring grounds to a boil and then reduce heat and simmer at least 10 minutes, or you will have a gritty taste from the taco seasoning. Add extra water if necessary. When everything is ready and hot, place soft taco shell over beans while still hot to steam. Prepare tacos to your liking. For more heat, add more salsa, hot sauce or sriracha and jalapenos. Enjoy!

Thanks everyone! I hope you enjoy and please leave comments, share with your friends, give me some feedback!

Be Kind Everyone,

Keli

Happy Late Cinco De Mayo My Vegan Friends!

I had some jam up Vegan recipes for Cinco De Mayo for you guys and I worked on my page for quite a bit, but something goofed up and I lost my entire page! It’s okay, I still have vegan and vegetarian Cinco De Mayo recipes. The top 3 Vegan Cinco De Mayo recipes in my mind! So you still have the Spicy Lentil Tacos, I added my own, Best Veggie Burritos, and my Kickn Black Bean and “Chick’n” Enchiladas! Please check out the Cinco De Mayo page I added and try the recipes! Hopefully you guys will enjoy them, please let me know what you think. If you have recipes, please feel free to add them! Everyone have a fun and safe Cinco De Mayo! Be Kind to Each Other!

Keli

Tucson Spicy Lentil Vegan Taco Tuesday

It’s Taco Tuesday! What do Vegetarians eat? What do Vegans eat? On Taco Tuesday? Vegan and Vegetarian Tacos! Tucson Spicy Lentil Tacos brought to us by Rip Esselstyn from Forks Over Knives will be our tacos this Tuesday.

  • 1 Cup Uncooked Lentils- rinsed and drained
  • 2 Large Onions- diced (about 2 cups)
  • 2 Tbsp Garlic- Minced
  • 1/2 Jalapeno- Diced
  • 1 1.25 Ounce Package Taco Seasoning (I recommend McCormick Organic)
  • 2 Cups Vegetable Stock
  • 10  6″ Corn Tortillas
  • 3 Tbsp Olive Oil
  • Whatever Toppings you would prefer- tomatoes, lettuce, guacamole, peeled and shredded jicama, salsa, olives, sour cream, cheese, or Tofutti Better Than Sour Cream and Daiya Vegan Cheese Shreds

Preheat oven to 350 Degrees F

Bring the lentils and 2 & 1/2 cups of water to a boil in a saucepan over high heat. Reduce the heat to low, cover and simmer until lentils soften, around 20 minutes.

Once lentils are done, heat olive oil in large saute’ pan over medium heat. Then add and saute’ the onions, garlic and jalapeno. Stir frequently until the onions start to turn brown and translucent. About 8 minutes. Be careful not to let vegetables stick to pan. Add the cooked lentils and taco seasoning to the pan. Mix well and add the vegetable stock. Bring to a boil. Reduce the heat to low, cover and simmer for 5-7 minutes. While that is simmering, Drape each corn tortilla over two bars of a vertical oven rack so that the tortilla’s two opposing sides hang down, evenly, facing each other. Cook the tortillas until crisp 5-7 minutes. Remove the tortillas from the rack and admire your new taco shells. Spoon lentil mixture into the taco shells. Top with tomatoes, lettuce, guacamole, jicama, salsa, Tofutti Better than Sour Cream, olives, Daiya Vegan Cheese Shreds. 

If you prefer you can use romaine lettuce leaves as a wrap instead of the taco shells.

Happy Taco Tuesday everyone! Please try the recipe and leave a comment or share your favorite Taco Tuesday recipe with me. I’ll write again soon, until then, be kind to one another.

Keli  

The Best Vegan Cookbooks for Beginners

Hey everyone! I finished my first list of best vegan cookbooks for beginners. There are vegetarian and vegan cookbooks on the page and I really tried to keep it simple. There are a couple of cookbooks for teens newly transitioning to vegan or vegetarian lifestyles. Please check out the page and let me know what you think. If you have any of the cookbooks let me know if you like them. Comment on your favorite cookbooks for beginners. I’m always looking for input. I’d love to pick up a couple of new cookbooks and try them out.  I’ll be working on more recipes next, like I said last time. Until then, happy cooking!

Who Wants to Save Money on Groceries?

Hello Everyone!

It’s been too long and I am sorry ! I have a page for Vegan and Vegetarian shopping and grocery delivery for anyone who likes to save money. Thrive Market. I like to save money and most people I know do, but if you love giving your money away, don’t read my new post. I give a review of Thrive Market , one of many online grocery stores. I happen to have been very impressed with their dedication to the environment, they are 100% Carbon Neutral Certified through Carbonfund.org. They deliver high quality products at low prices and they also care about people. You’ll have to read the page. I’m going to put together some recommended cookbooks for you guys and add some meals on here as well as smoothies and pizzas per request! If you join Thrive Market right now you will get 15% off and free shipping!

Stay Kind Everyone,

Keli

10 Vegan Lunches For Work, School or On The Go

Hey Everyone! I just added a new page: 10 Vegan Lunches for Work, School, or On The Go. They are quick Vegan lunch ideas as well. Some are cook the night before and take with you and some are simple wraps and sandwiches. But, they are 10 of the best- cheap and easy Vegan lunches for on the go, in the office, or at school. I’m sure you will find something you haven’t tried before. Enjoy the new recipes and feel free to let me know if you have any to add. Try some of the recipes out and give me a review, please.

Keli

keli@bodyfueledbyplants.com