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Vegan Consultant Article

Vegan Consultant has written an Article on:

Veganism- Heating up Las Vegas Consultant

www.veganconsultant.com

The article features: Myself, "Organic Chick"

Veg Out, Red Velvet Cafe, Chef Mayra & Many More...

www.veganconsultant.com/2011/06/veganism-heating-up-las-vegas/

ENJOY!

Vegan Ground Turkey Taco Salad

One Word: REFRESHING!!

Vegan BBQ Chicken Strips

I absolutely loved the taste of this dish. It was very quick & simple to make. I used Smart Life Chicken Strips and about 1/2 cup of all natural BBQ sauce, added some minced garlic, red bell peppers & cilantro. There was no need for me to add any natural seasonings. It blended perfectly! We enjoyed it over some Organic brown rice. Excellent for an entree' or quick meal.

Vegan Chicken Carbonara Pasta

This was a very DELICIOUS meal! One of the best pasta dishes I've made. The recipe was given to me from my friend, Ivy. I just made it Vegan, and used my own ingredients. It came out light and the taste was elating!

Vegan Basil Bacon Scrambler

I love how I can make different creations with leftover ingredients in my fridge. I bought some Vegan Bacon (Yves Brand) and decided to make a Basil/Bacon Scrambler, using Tofu of course.

Ingredients:

Vegan bacon (Yves Brand)

Tofu

Fresh basil (chopped)

Daiya Mozz & Cheddar Shreds

Season: Sea salt, Fresh ground pepper, Garlic powder

Directions:

Heat pan with garlic oil, cook tofu (as if you are making scrambled eggs), add bacon and basil. Season to taste. Once cooked, top with shreds.

Vegan Potato Beef

I try and think of different meals to make for My Family. I had some Gardein Vegan Steaks in my freezer and some sweet petite peas. With coming up with the concept, I kept thinking "Menudo." I didn't think about the potatoes, until I glanced over at our fruit bowl. I had a bag of Organic red baby potatoes. Vegan potato beef it was! :)

Ingredients:

Petite sweet peas

Organic red baby potatoes

Vegan Beef Steaks (Gardein Brand)

Seasonings: tomato powder, garlic powder, sea salt, fresh ground pepper

Directions:

Heat pan with garlic oil and brown potatoes til' nice and tender, add vegan steaks and cook. Lastly, add sweet peas and season to taste til' blended well!

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Vegan Beef & Baby Broccoli

Ingredients:

Vegan Beef Steaks (Vegetarian Plus brand)

Organic Baby Broccoli

Season to taste: Sea salt

Directions:

Heat pan with garlic oil and cook vegan steaks, then add baby broccoli and saute'

Season with sea salt

Enjoy over Brown Rice! :)

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Stay Blessed!

Vegan BBQ Chicken Pasta

Organic Chick Vegan Catering

I am now catering to the Las Vegas & Henderson, NV. area! If interested, check out my ad:
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Give me a call in regards to pricing & dishes or check out:

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Creamy Red Mashed Potatoes

Ingredients:

2 cups of Organic baby red potatoes (diced)

Almond milk (1/2 cup)

Vegan butter (3 tbsp)

Jalapeno (diced: half)

Vegan parmesan (Galaxy brand: 1/2 cup)

Season to taste: Sea salt, fresh ground pepper, garlic powder and creole seasoning

Directions:

Boil red potatoes until tender
Drain in a strainer and place back in pot
Add almond milk and mash to your liking (if you prefer it to be more creamier, add more almond milk)
Then add vegan butter & jalapeno, and stir in parmesan
Season to taste

Serving is good for 3.

Vegan Beef Ground Tostadas

Have leftover salsa and beef grounds? Make a tostada!

Ingredients:

Vegan beef grounds

Daiya cheddar shreds

Iceberg lettuce

Corn tostada shells

Salsa: roma tomatoes, red onions, cilantro, jalapenos, garlic (minced), lemon juice... season with pink himalayan salt, fresh ground pepper. (chop everything, mix together & season to taste)

Vegan Tomato & Basil Burgers

I came across some tomato & basil (BOCA brand) in my local grocers freezer. I thought My Family would enjoy them, so decided to make them for dinner. I paired it with sweet bbq potato straws chips.

Ingredients:

Tomato & Basil BOCA patties

Multi-Grain thin buns (Earth Grains)

American Veggy Cheese

Shredded Lettuce

Chopped Tomatoes mixed with Chopped Basil & seasoned with lemon powder, salt & pepper

Directions:

Place cooked pattie on bun, top with cheese, lettuce and tomato mix

Vegan Beef Tips

What do you do with leftover veggies? Make a stir-fry!

Directions:

Cook Vegan Beef tips, in heated Spanish olive oil (Gardein brand) and add Veggies (carrots, corn & asparagus). Season to taste!

Enjoy with Brown Rice!

VERY QUICK & SIMPLE!

Seven Grain Chicken (Product Review)

I came across this product at Whole Foods Market. Its a seven grain chicken, branded by Gardein. It was surprisingly delicious. It was crispy on the outside, and juicy on the inside. I paired it with some Long Grain, Veggie Brown rice. Was a perfect combo! My Family enjoyed it!

Gardein Seven Grain Chicken

Directions for Rice:

I used instant brown rice (Trader Joe's) and Long grain rice- cook in microwave, as directed on package. Transfer to a pan and add corn, peas and sliced carrots with a tbsp of Spanish olive oil. Season to taste.

Vegan Queso Dip

Don't mind my picture. It smelled too delicious, I couldn't help myself... I had to have some! :) I LOVE that "extra kick" to absolutely everything! So EXTRA jalapenos to this dish is always a must.

Ingredients:

Jalapenos (fresh- cut)

Vegan grounded beef

Tomatoes & Green onions (diced/chopped- add on top after done baking... optional)

Ingredients for Nacho Cheese:

2 cups water

1/4 cup raw cashews

One 4oz. jar pimentos (drained)

1 cup nutritional yeast flakes

2 TBSP of cornstarch

1 TBSP of fresh lemon juice

1 1/2 TSP of salt, or to taste

1/2 TSP of onion powder

1/4 TSP of garlic powder

1/2 TSP of cumin, heaping

Directions for Nacho Cheese (makes about 2 cups):

Combine all ingredients in a Vita-Mix or other blender, and blend until completely smooth. Transfer mixture to a medium sauce pan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.

Also serve with fresh veggies!

I eat mines with Multi-Grain tortilla chips (bake chips 350 degrees, for about 5 mins. until hot & crispy)

Directions for the Queso Dip:

Once nacho cheese is completed, and you have already seasoned and pan fried your vegan grounds... place grounds in a shallow baking dish and top with nacho cheese sauce/sliced jalapenos. Bake for about 15-20 mins in 375 degrees. Top with diced tomatoes & sliced green onions.

Vegan Pepperoni Pizza

I do a grocery run, every week. As I am thinking of new recipes & treats to make, I came across some whole wheat flatbread in the deli aisle. Sandwiches? Roll-Ups? I began to read the nutrition facts and saw they had a pizza recipe. Pizza it was, but made my way of course!

Ingredients:

A can of organic tomato sauce

Daiya vegan mozz

Fresh arugula (cut)

Fresh basil leaves (cut)

Vegan pepperoni (Yves brand)

Whole wheat flatbread

Olive oil (spray)

Directions:

Pre-heat oven to 400 degrees

Place flatbread on a pizza rack, spray with olive oil, spread tomato sauce evenly, add mozz, arugula, basil & top with pepperoni. You can also season with salt & fresh ground pepper.

Place in oven for about 20 mins. or until cheese is nice and melted.

ENJOY!

Whole Wheat Veggie Farfalle

Leftover vegetables from last nights dinner? Chop them up, get creative, and make a pasta dish! :) I had some whole wheat farfalle in my pantry, and some leftover fresh veggies in my fridge. I had a taste for some pesto. So I put all three together, and came out with this delicious whole wheat veggie farfalle!

Ingredients:

whole wheat farfalle

asparagus, petite carrots, corn on the cob, red bell pepper (all vegetables purchased at fresh52 farmers market)

3 tbsp garlic oil

1 jar of pesto sauce

seasonings: salt, fresh ground pepper, garlic powder, lemon zest

Directions:

Boil water (with a pinch of salt and olive oil) cook farfalle til' al dente and drain

Dice all veggies and set aside

Meanwhile, coat pan with garlic oil and saute veggies

Add farfalle and pesto sauce stir together

Season to taste

Top with galaxy vegan parmesan cheese (optional)


Enjoy!

Creole Vegan Chicken

Ingredients:

Quoron vegan chicken cutlets

Corn on the cob (purchased at the Fresh52 Farmers Market)

Asparagus & Petite carrots (purchased at the Fresh52 Farmers Market)

Directions:

Chicken: Heat pan with spanish olive oil and cook quoron cutlet (season with creole seasoning from fresh & easy market)

Corn:

Place corn in a microwaveable dish and cover. Cook for about 12 mins.

Season with: Vegan butter, himalayan pink salt, fresh ground pepper, lemon powder, and tomato powder.

Shake in Tupperware until coated evenly.

Quinoa/Brown Rice:

Boil 4 cups of water with olive oil and salt

Add the Brown rice & Quinoa

Cook til' rice is tender (add water if needed)

Once cooked, season with 1/2 tsp: salt, garlic powder, onion powder, dried parsley, dried garlic.

(This serving is good for 4 ppl)

We picked up some fresh local vegetables at the FRESH52 Farmers Market, on Sunday. I decided to roast them in the oven.

Directions:

Cut and wash vegetables

Lay in a single layer and drizzle some spanish olive oil

Season to taste with, fresh ground pepper & sea salt
Pre-heat oven to 400 degrees and roast for 20 mins. until tender

Sprinkle with Vegan Parmesan (Galaxy Brand), and return for 1 min.

Serve with Lemon

Vegan Spaghetti with Pesto Cheese Bread

It's been awhile since I've made spaghetti. I forgot how much I LOVE it! :D

Serving is good for 4 people.

Ingredients:

Whole Wheat Spaghetti noodles

Fresh Organic Arugula (cut)

Half a Jalapeno (diced)

1 BIG can of tomato sauce

Vegan Beef grounds

Seasons: Himalayan pink salt, garlic powder, fresh ground pepper, lemon verbana

Directions:

Boil a pot of hot water (add spanish olive oil & salt to water- to flavor noodles)

Cook spaghetti noodles, until al dente'... once cooked, drain water & set aside

In the same pot, add can of tomato sauce, arugula, jalapenos and vegan grounds... simmer and then season to taste.

I made some pesto cheese bread, to accommodate the spaghetti!

Ingredients:

Daiya mozz cheese shreds

Whole wheat pizza bread

Vegan Pesto sauce (Whole foods) I usually make my own, but bought an already made pesto sauce

Directions:

Pre-Heat oven to 425 degrees

Spray pizza bread with olive oil and spread pesto sauce, evenly

Add Daiya mozz and season with salt & pepper

Cook for about 10 minutes or until cheese is melted

Really QUICK & EASY!

ENJOY!

Vegan Baked Potatoes

I know its been quite awhile since I've updated my Food Blog. I've been occupied and consumed with Life and all that surrounds me. I made a promise to myself that I would update it as much as I can, during the week. :)

Ingredients:

Brown Russet potatoes

Vegan butter

Daiya cheese

Vegan bacon bits

Vegan sour cream

Green onions/jalapenos

Directions:

Rub olive oil on potatoes and wrap in foil... Place in oven at 400 degrees, for about 45 mins. or until tender... Once fully cooked, cut potato open and mash inside... Add your toppings and you got yourself a delicious baked potato!!

Vegan Black Pepper Steak

After a long day at my Daughters dance rehearsal, we enjoyed some Vietnamese cuisine together. While waiting for our food, I was looking out the window and saw an Asian Supermarket. We decided to check it out after dinner. It was surprisingly bigger than I had thought. They had a variety of fresh Asian vegetables. I picked up some baby eggplant, bak choy, camote leaves & some korean peppers.

This is what I made with the ingredients I purchased from the Asian supermarket, on Eastern avenue and Pebble.

Directions:

Vegan black pepper steak (Whole Foods), Bak Choy & Baby Eggplant Heat garlic oil in a pan, cook vegan steaks as directed on package. Add eggplant and stir til' cooked (don't overcook). Then stir in Bak Choy (don't overcook). No need to season, due to the sauce of the vegan steaks. I don't like my vegetables well done, I still like a crisp texture. Enjoy over Brown Rice!

Artichoke Pasta

Its been a couple days, since I've updated. My kids take up a lot of my time, they're growing up sooo fast. I'm enjoying my time with them, but I do miss updating my food blog. I still do cook and take pictures, and when able, I will share my recipes with you. I made a red bell pepper and artichoke tapenade, and added it to some wheat elbo pasta with petite peas. It was quite a delight!

Directions :

In a food processor, add marinated artichokes (1 jar), marinated red bell peppers (1 jar), 1/2 cup of garlic oil. (texture should be choppy)

Once chopped, simmer with your al dente' pasta you already boiled and drained.

Add petite peas and season with sea salt and pepper.

Top with Vegan parmesan cheese (Galaxy brand)

Korean BBQ Vegan Beef Tacos

Ingredients:

Seitan beef strips

Shredded lettuce

Daiya shredded cheese

Roma tomatoes

Jalapenos

Red onions

Cilantro

Lemon juice

Jalapeno juice

Salt & Pepper

Directions for Seitan beef:

Heat pan with garlic oil and add seitan beef, stir.

Add 1/3 cup of korean bbq marinade and 3 tbsp of bbq sauce (stir and let simmer til' glazed)

Season with a pinch of sea salt

Place cooked seitan beef on a warm corn tortilla

Top with lettuce, cheese and salsa

Directions for salsa:

In a blender: add tomatoes, red onions, cilantro, lemon juice, jalapeno juice and season with salt & pepper. Blend until smooth or to your liking.

Vegan Sweet & Sour Chicken

Ingredients:

Vegan chicken cutlets

Sweet chili sauce

Garlic gold oil (whole foods)

Directions:

Saute chicken cutlet in the garlic oil (2 tbsp)

Add sweet chili sauce (about 3 tbsp)

Simmer until glazed (about 15 mins.)

Asparagus:

Cut stems and wash (1 bunch)

Steam asparagus until al dente

Place in a shallow tupperware

Add 2 tsp of vegan butter, fresh ground pepper & sea salt (then shake)

Serve over Brown rice

Vegan Meatloaf (Product Review)

Field Roast Vegan Meatloaf (Whole Foods)

Candied Sweet Potatoes: (serving good for 2)

Boil sweet potatoes (2) in boiled water, for about 30 mins. or until cook

Peel and slice

In a pot simmer: 1/4 cup of vegan butter, 3 tbsp of brown sugar, 3 tbsp of water

Add sweet potatoes and simmer til' glazed (20 mins)

Steamed Broccoli:

Steam broccoli til' al dente

Season with sea salt and fresh ground pepper

Vegan Pork Burritos

These are very similar to my pulled-pork tostadas, I just used a whole wheat tortilla instead. Depending on how many people you are feeding, my recipes are good for 4.

Ingredients:

Whole wheat tortillas (1 bag)

Vegan pulled-pork (Gardein brand, 2 pkgs)

Iceberg lettuce (thinly chopped, half a head)

Vegan Mozzarella (Daiya brand)

Homemade salsa: 2 Roma tomatoes, 1 Jalapenos, White onions (half) , Fresh cilantro, Freshly squeezed lemon juice 1/4 cup, Himalayan salt, Fresh ground pepper (chop everything together then season... let marinate in fridge for about 30 minutes)

Directions:

Heat pan and cook pork as directed on package

Warm tortillas in a skillet til' warm

Add pork onto tortillas

Top with lettuce, daiya cheese and salsa

You can also add some hot sauce, for a little kick! :)

Avocado Dip

Ingredients:

2 Avocados

3 tsp of Lemon juice

Fresh ground pepper

Himalayan salt

Basil flakes

Directions:

Cut and pit avocado

Mash avocado, add lemon juice, fresh ground pepper, salt & basil flakes

Serve with flax seed chips

Depending on how many people you are feeding, this is good for 4 people.

Vegan Shrimp & Mango Salad

My friend Kat gave me this recipe. It's very delightful and fresh. I've been wanting to make it for quite some time, but never got around to it. The flavors are blending together in my fridge, and I can wait to eat it all up! :)

Ingredients:

1 slightly ripped mango

Chopped cilantro

Minced chives

Vegan shrimp (chopped)

Lemon juice

Seasonings: Red pepper flakes, fresh ground pepper, pink himalayan salt & ground pepper

Directions:

Chop everything up, place in a bowl and season to taste with lemon juice and seasonings! Keep in fridge for a nice hour or so.

Very quick and simple treat :)

Vegan Korean BBQ

Ingredients:

Vegan chicken or Vegan steak

Korean BBQ sauce

Taiwan spinach

Brown rice

Directions for chicken:

Heat pan and cook chicken til' done.

Add korean bbq sauce and simmer til' caramelized

Directions for Taiwan spinach:

Heat pan with vegan butter then add spinach

Cook til' wilted (season with: sea salt, fresh ground pepper and lemon verbana)

Serve over any type of rice

Vegan Chicken Burger

I came across some Vegan chicken patties in my local Albertsons (Yves Brand). I usually get the Quoron crispy chicken burgers, but these looked soo much fresher. After a evening jog and workout, I was starved and wanted something light and quick. I decided to make some chicken burgers on some multi-grain thin buns I had in the cupboard. It was better than I had anticipated!

Ingredients:

Vegan chicken patties (Yves brand)

Multi-grain thin buns (Earthgrains brand)

Broccoli sprouts

Radishes (thinly sliced)

Mozzarella (Daiya brand)

Directions:

Heat pan with oil and grill patties til' fully cooked

Place on buns and top with mozz, sprouts & radishes

EASY AS THAT!

Asparagus Stuffed Raviolis

Ingredients for the Raviolis:

1 cup semolina flour

2 tsp. olive oil

1/2 cup water

Salt

For the filling:

Fresh asparagus (washed and cut into small pieces)

1 clove garlic

2 tbsp. olive oil

1 cup of grates vegan parmesan cheese (galaxy brand)

Salt & Pepper to taste

Pesto/Basil sauce:

Basil, canola oil, vegan parmesan cheese, walnuts (if allergic to nuts, leave out), olive oil, garlic, salt and pepper (blend to make sauce) OR if you prefer, you can purchase a store bought pesto sauce.

To make Ravioli:

In a bowl, combine the pasta dough ingredients to make a dough.

Wrap in a towel and let sit for 30 mins.

Bring a large pot of salted water to boil.

Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second.

One of the tricks to the pasta is to make sure you've rolled the dough out very thin.

Cut out your ravioli shapes and fill with the filling.

Place the top part of the ravioli over the filling and close with fork.

Close the form to seal and cut off the extra using a knife.

When the ravioli have all been made, put them in the boiling water and cook for a few minutes or until they are floating.

Serve the ravioli with the sauce.

To make filling:

Slice the end of the asparagus stalk off.

Slice the asparagus in very small circles.

Reserve a few asparagus tips as garnish.

Heat the oil in a frying pan.

Add the minced garlic.

Add the asparagus pieces and gently saute until al dente.

When the asparagus is ready, add the vegan parmesan and mix well.

Remove from the heat and reserve.

Red Potatoes:

Cut red potatoes in half (wash and clean)

Boil in salted water (drain once cooked)

In a large boil, add spanish olive oil, dried basil, dried parsley, season to taste with salt and pepper.

Sesame Noodles

I've been wanting to make a Chinese style noodle, for quite some time now. Whether to make it cold or chow mein style? I decided to go with a chow mein style noodle (stir-fry), and add some fresh veggies. There's no better way, than a sesame way! :)

Ingredients:

Chow mein style noodle (Nasoya brand)

Vegan chicken strips

Sliced red bell peppers

Sliced carrots

Slicked bok choy

Directions:

Boil chow mein noodles (as directed on package) and drain

Heat pain with vegetable oil and add noodles (stir)

Add chicken strips and vegetables (stir)

Add about 1/3 cup of sesame seed oil and 2 tbsp of low sodium soy sauce to taste

Season with sea salt and fresh ground pepper

It's a meal you will enjoy, less than 30 minutes!

Vegan Cilantro Chicken

My Kids have been really sick lately, so it's been hard to find time to get in the kitchen. While they were already in bed, I decided to make something quick. I had a taste for some rice, and decided to make a stir-fry with some ingredients that I had in my fridge. It was very simple to make. I quickly devoured it :)

Ingredients:
Vegan quoron chicken tenders
Red bell peppers (chopped)
Cilantro
Chives
Seasonings: Sea salt, ground black pepper, garlic powder and Italian mix (bloomin' desert herb farm)

Directions:
Heat vegetable oil in a pan, add quoron chicken til' browned.
Add red bell peppers, cilantro and chives. Stir til' red bell peppers are tender and season to taste.

Serve over brown rice! SIMPLE AND DELICIOUS!

Creamy Tomato Orzo Pasta

I know its been awhile since I've last updated. I've been consumed with activities and my kids. I had some orzo sitting in my cupboard, and wasn't too sure what I was going to do with it. I first was going to attempt a lemon orzo soup, but didn't have any broth at the time. I had tomato sauce that I purchased from whole foods, so decided to make a creamy pasta.

Ingredients:

Orzo pasta

Tomato sauce

Vegan beef grounds (Yves brand)

Fresh chopped cilantro

Directions:

Boil orzo, until al dente', then drain excess water and pour back in pot

Add tomato sauce and stir until creamy

Add vegan beef grounds

Season to taste (fresh ground pepper, sea salt, garlic powder) and top with cilantro/parmesan (galaxy brand)

Vegan Chicken Teriyaki

Ingredients for Chicken:

Vegan chicken breasts

Kikkoman teriyaki sauce (vegan friendly)

Directions for Chicken:

Cook chicken breasts and add teriyaki sauce (1/2 bottle) and toss til evenly coat/glazed.

Add sea salt to taste

Green beans:

Heat vegan butter in a pan, add sea salt, fresh ground pepper, tomato powder and lemon zest. Toss green beans til' tender.

Serve over brown rice and enjoy!

Fresh52 Farmers Market (Las Vegas/Henderson, NV.)

fresh52 farmers & artisan market is a lively, friendly, open air market where neighbors and friends come together to celebrate their community.

Every Sunday morning, the market features choice vendors with pesticide free seasonal produce, freshly baked goods, gourmet olive oils, salsas, spices, sauces, nuts, handmade modern craft, artisans & more!

On select dates you will find Special events, Live entertainment, Chef demonstrations, and Free kids craft parties with handmade in Vegas, our local Etsy group.

Join the market and make some extra cash! Show off your hidden talents, expose your crafty skills, and have FUN while making some money. Space is available for farmers, artists, chefs, musicians, performing artists, non-profits, kids activities and much more!

Why I choose to shop at Farmers Market!

I was first introduced to the Farmers Market at a very young age. My parents loved to start our weekend mornings with fresh produce shopping, under the bridge of Alameda, California. I loved the experience of seeing different vendors, it almost reminded me of a flea market. It didn't compare to shopping at a regular grocery store, due to the lack of variety in produce. At the Farmers Market, you get that one on one time with the actual farmers, which often lead to great deals. You get to know them on a different and personal level, and all the proceeds go directly to them. They can be more cost effective than most regular grocery stores, also without the added pesticides. Grocery stores don't give you the freshness you're looking for vs. the Farmers Markets, which supply you with organic produce and specialty items. Within the vicinity of the Farmers Market, they have different local shops and other vendors, such as fresh herbs, treats, and unique products. So it's no secret where to do your produce shopping, go to your local Farmers Market and support local farmers! Shop at Fresh52 Farmers Market.

www.fresh52.com

(stay tuned for interviews from our local farmers/vendors)

(I also write weekly articles for fresh52, subscribe to their newsletters)

Tofu Scrambler

I was craving for tofu and some sausage. I thought I would mix the two and add some fresh cilantro. It was really fulfilling and delicious. I served it with a side of fresh, sliced strawberries!

Ingredients:

Tofu (not too firm, able to crumble)

Veggie sausage crumbles

Cilantro

Fresh strawberries

Sea salt & Fresh ground pepper

Directions:

Heat pan with oil, cook sausage crumbles. Add tofu and scramble, then add chopped cilantro and season to taste.

Serve with sliced strawberries! Quick, easy and painless :)

Vegan Turkey Tacos

After a LONG day with my kids and working out, I was starved! I didn't feel like cooking something that was time consuming. I decided to make turkey tacos, something quick and easy! I usually make tacos with vegan beef grounds, never with turkey. I enjoyed it more with turkey grounds, it was very delicious, yet nutritious. We are very festive, so I put them on some Valentine's day plates.

Happy Valentine's Day!!! =)

Ingredients:

Vegan turkey grounds (Yves brand)

Butter lettuce

Mozzarella Shreds (Daiya brand)

Pico de gallo (chopped roma tomatoes, chopped cilantro, minced jalapenos, minced garlic, lemon juice, sea salt, fresh ground pepper & garlic powder)

White corn taco shells (Heat oven to 325 degrees, cook for 5 mins. til' crispy)

Directions:

Heat pan with oil

Saute turkey grounds til' cooked

Add sea salt, fresh ground pepper & garlic powder to taste

Once cooked, take off stove

Stuff tacos shells with turkey grounds, shredded butter lettuce, mozzarella and pico de gallo

I topped mines with avocado salsa

Avocado salsa:

1 ripe avocado, peeled and pitted

1 fresh jalapeno, cut in quarters

1 cup water

1 tbsp white vinegar

3/4 tsp sea salt

2 tbsp minced fresh cilantro

2 tbsp onion, diced

Directions for avocado salsa:

Combine all ingredients in a blender and puree

Very quick and simple meal, under 30 mins!

Vegan Burgers

I haven't had a burger in awhile and was starved from a long day out, with my kids. I had went to the store that morning, and picked up some vegan boca burgers and red petite fingerling potatoes. I thought I would try it on a vegan hawaiian toast! It was mouth watering delicious!!

Ingredients:

Boca vegan patties

Veggy american cheese

Alfalfa sprouts

Cilantro

Roma tomatoes

Directions:

Cook boca patties and set on hawaiian toasts

Top with ingredients

Red fingerling fries:

Look for my homemade fries recipe

Hawaiian Toasts:

1 cup almond milk

2 tbsp nutritional yeast flakes

1 tsp of sweetener

1 tsp vanilla

1/2 tsp of sea salt

A pinch of nutmeg

6 whole wheat buns

Directions:

Mix all ingredients (except bun slices) in a shallow bowl. Dip the bun slices into almond milk texture and cook until browned.

Vegan Savory Chicken Tenders

Ingredients for Chicken:

Vegan chicken tenders

Seasonings (sea salt, fresh ground black pepper, onion powder, minced garlic, lemon peel zest, paprika)

Directions:

Saute chicken tenders in olive oil

Add seasonings to taste

Chinese Kale:

Saute chinese kale in spanish olive oil, 1/2 tbsp of vegan butter and minced garlic. Season with sea salt and black pepper.

Baby potatoes:

Cut baby potatoes in thin circles, saute in spanish olive oil, and season with lemon verbena, basil & thyme.

Serve with Brown Rice and ENJOY! :)