Happy Taco Tuesday! I am loving collard greens as wraps. They are heartier than lettuce and keep all your delicious ingredients together. Having some pre-cooked ingredients on hand make these plant powered tacos a breeze to put together.
Lentils (I seasoned these with paprika, cayenne and garlic)
Drop your favorite taco recipe below.
For today’s Friday favorite, this lunch was a quick creation that was super delicious. It is vegan, gluten-free and could easily be made low-carb by leaving out the pasta. I had some leftover in the fridge and it was a weight training day so I tossed some in. I have been keeping Tofu Cutlet on hand. I like that the edges are browned, you can cut it to cubes and they keep their shape. Great for salads and recipes like this.
I container sliced mushrooms 8 oz.
1/2 bag of frozen green beans (steam in the bag size)
Vegan butter or olive oil
1/2 block of Tofu Cutlet or extra firm Tofu.
1/4 cup leftover gluten free pasta
Steam green beans in microwave per package directions. Saute mushrooms in butter or oil. Add garlic salt, pepper and squeeze lemon on top. Add green beans and tofu cutlet cut into cubes. Add more seasoning as needed and more lemon. Cook about 2-3 minutes to develop flavor. Add pasta, cook one more minute. Serve and top with capers.
Todays recipe turned out really good. So , this is one of those I threw a bunch of things in a pan and yum, but I am going to share it anyway. To make it lower carb, you could take out the soychorizo. I use the Trader Joes brand and its only 5 net grams so for the flavor it was worth it. Here we go:
1/2 bag of frozen spinach
1/4 bag frozen cauliflower rice
[defrost both about 3min}
1/2 package Tofu
1/4 package Soyrizo
1 TBS Mexican seasoning [on tofu]
Pico De Gallo
Pico De Gallo
Defrost spinach and cauliflower rice in microwave (3 min) add tofu and Mexican seasoning into non-stick pan. Add soyrizo, cook 2 min. add defrosted veggies and pico de gallo cook 3 min. Remove from heat, top with lettuce, pico and avocado.
I love the book Vegan Bowl Attack by Jackie Sobon. Today’s recipe is inspired by her Scramble Burrito Bowl but using ingredients I had on hand.