Archive of ‘tacos’ category

VeganMoFo: Birthdays

From Sweet Avenue Bakeshop in Rutherford, NJ

Birthday Cake

August means a lot of birthday parties and celebrations in my family. The last week of August brings 3 family members birthdays! Its hectic but fun and we get to enjoy lots of cake and good food! The cake above was from Sweet Avenue Bakeshop in Rutherford, NJ for a surprise birthday party for me thrown by my family. I had absolutely no idea it was happening. It was a true surprise and I still don’t know how it happened without me knowing. I tend to know everything that is going on or will at least pick up some hints. 1 month later and I still find myself thinking “How?”. 

I can't wait to dig into @sotastyvegan 's BLT Kale Salad plus some of the other treats I bought from her stand at the Farmers Market in Montclair today.

BLT Kale Salad

I like to celebrate my birthday with food. In honesty I like to celebrate just general life with food but on birthday’s I’ll go the extra mile like heading up to the new Tuesday Farmers Market in Montclair, NJ where I visit Sally Owen’s SO Tasty Vegan stand where she sells some of the most delicious food including the BLT Kale Salad above. I savored every bite because I didn’t want it to ever end. 

B-Day Dinner: Chickpea and Cauliflower Tacos w. Cilantro Lime Crema. #vegan

Roasted Cauliflower and Chickpea Tacos

Since my birthday fell on a Tuesday the only option for dinner were Tacos! This is one of those rare times where I actually made something I’ve pinned on Pinterest.  This was the second time I’ve made this recipe by Two Peas and Their Pod. Its a recipe that made me angry that I didn’t come up with it myself! It is so easy to make. The first time I made it for friends of ours and they loved it so much they ended up making it for themselves a few time after. I like serving these with a side of sauteed kale. Some people like to add to the kale to the tacos. 


VeganMoFo: Recent Eats

Dinner: Volcano Seitan

Volcano Seitan

My husband has been asking for over a year for me to make a vegan version of Volcano Beef, his favorite chinese meal at one local restaurant. I finally got around to it a month ago and he was thrilled with the results. I’ve made it two times so far, each different ways and feel if I combine the best of both ways I’ll have a new recipe to post soon! There is just a technique or two I need to perfect first. 

BBQ seitan and mushroom tacos.

BBQ Seitan and Mushroom Tacos

We could eat taco’s everyday. This was a quick meal before heading out to Brooklyn to visit friends one evening. Mushrooms, seitan, garlic, onions, red peppers sauteed in olive oil and coated with a store bought BBQ sauce at the end until heated through. Topped with some mesclun greens. We liked this meal to much I made it again for us the next night. 

Chickpea Bolognese

Chickpeas Bolognese 

I’m currently working on a Seitan Bolognese recipe, but since we tend to eat a lot of seitan (see above two pictures) I made it one night with chickpeas to cut back on the full on gluten meal. This one can also be filed under Dinners With My Sister. She ate with us that evening and was very happy with this meal. Hopefully I’ll be posting both the Seitan and the Chickpea versions of the recipe during VeganMoFo.

Food and Animals

Dinner: Seitan and Veg Fajitas w. Cashew Creme and Cilantro #vegan

Seitan and Pepper Fajitas 

I am still obsessively using my recipe for Soy-Lime Seitan Tacos. This time I made the soy-lime seitan adding peppers and mushrooms as sort of a fajita type dinner. Served them over toasted tortillas with some leftover Cashew-Lime Creme and lots of cilantro. We are not cilantro haters in this house. Served with a side of Rice and Beans and it was a perfect “new” meal for us. The kids even ate most parts of the meal.

Scone Monday. #vegan

Holiday Scones

A few of us had a day off of work/school last week for Holiday that everyone seems to hate now a days. I was happy to just have my family together for an extra day. I made us some chocolate chip scones for breakfast. I completely screwed the recipe up but they were still edible and good. I can’t imagine how much better they would have been if I didn’t leave out certain ingredients!

Happy pig!

for the animals sanctuary 

This weekend we visited a sanctuary in NJ called For The Animals. We met pigs, cows, chickens and goats that were once meant to be killed for food. The pig above loved laying in the sun having its belly rubbed by whoever. You could see the smile on her face.

The goats running toward us. #iheartgoats

I love goats and when we all entered the field they were in and the sanctuary owner called out for them they all came running. It was one of the happiest things I ever saw. If you knelt down they would come over and rub against you like a cat. These are all smart smart animals who want to be loved just like all of us. I don’t know how people can eat them.

VeganMoFo Post 13 {recipe}

Dinner: BBQ Seitan and Mushroom Tacos w. Broccoli Carrot Slaw and Lime Marinated Apples. Side of Rice and Beans. #vegan #vegantacos #tacocleanse

BBQ Seitan and Mushroom Tacos

I’ve had taco’s on my mind since our demo at the Bethlehem VegFest a few weekends ago where I made my new Soy-Lime Seitan Tacos. I’ve been coming up with a bunch of ideas for not so common taco options. My latest is what you see above. Seitan, mushrooms and a healthy dose of BBQ Sauce all topped off with a slaw.

This meal came about on one of those nights where I don’t know what to make and just sorta wing it as I go along. I have a lot of fun cooking like that. This particular night my husband took the kids on a walk to their Capoeira school. After dinner my husband said the reason he leaves the house with the kids when I’m cooking is because of how good the dinners are those nights. I’ll take that as a compliment although I think it could go both ways ;)

This recipe is all about approximations. Want more mushrooms? Add more. Less BBQ Sauce? Add less. You’ll get the idea.

BBQ Seitan and Mushroom Tacos w. Broccoli-Carrot Slaw and Apples

1 tablespoon olive oil
2 cloves of garlic, minced
1 small onion, medium diced
8 oz sliced seitan, homemade or store bought
1 cup sliced cremini mushrooms
1/4-1/2 cup of your favorite BBQ Sauce, we used Annie’s Original

1/2 cup favorite vegan mayo
1 heaping teaspoon whole grain mustard
1-2 teaspoons apple cider vinegar
1-2 teaspoons agave syrup
pinch of salt
1/2 a bag of Trader Joe’s Broccoli-Carrot Slaw

1 apple, thinly sliced
2 teaspoons lime juice

1 package small tortillas, heated until warm, I used wheat-corn tortillas from Trader Joes. I loved them!

Heat the olive oil in a medium sized saute pan over med-high heat. Add the garlic and onions and cook for 2 minutes. Add the seitan strips and mushrooms and cook until nicely browned and most of the liquid the mushrooms may release is gone, 5-7 minutes. Lower the heat and stir in the BBQ Sauce and heat about 2-3 more minutes to combine the flavors.

In the meantime using a medium sized bowl mix the vegan mayo, whole grain mustard, apple cider vinegar, agave syrup and salt until combined. Add the 1/2 bag of broccoli-carrot slaw and stir to combine. Set aside.

In a small bowl combine the apple slices and lime juice.

To assemble: place a heated small taco size tortilla on a plate and place a big spoonful of the seitan and mushroom mixture, top with smaller portion of slaw and add a few thinly sliced apples on top. Serve.

Can make 6-8 tacos.