iTunes, App Store, iBookstore, and Mac App Store

1 lb soy crumbles (frozen)
2 TBL olive oil
1/4 cup taco seasoning, fill with water to 1 cup line and stir
taco shells
Daiya shredded cheddar cheese
shredded lettuce
sour Cream (Tofutti or Follow Your Heart)
red bell pepper (diced into bite-size pieces)
diced scallions or chives
salsa
guacamole

In large skillet or wok, add olive oil and soy crumbles. Heat medium to high and toss for 3-5 minutes.  Add taco seasoning mixed with water, cover and simmer for 5 minutes.

Heat taco shells in oven according to instructions. 
Layer taco shells with cheese, crumbles, more cheese, lettuce, sour cream, red bell pepper, and scallions. Serve with sides of salsa and guacamole, or layer these in if preferred.

Diabetics, use iceberg lettuce cups instead of taco shells.

Tip: I like to spoon the sour cream into the bottom corner of a small zip-lock baggie and seal closed, leaving a small section unsealed to let the air out. Snip the bottom corner (small snip) and squeeze out the sour cream into taco shells. You can do the same for the guacamole. This lets you control the amount you use and disperse it evenly in the taco shells.

Use leftovers for a Taco Salad

iTunes & App Store

4 avocados (ripe)
1 lemon (Squeeze juice into bowl and discard lemon, about 2 TBL)
¼ tsp to 1/2 TBL garlic powder
¼ tsp to 1/2 TBL kosher coarse salt or sea salt

Put all ingredients in medium size bowl. Blend on low to medium speed with hand mixer until smooth. Taste and adjust to your liking. Garnish with scallions and enjoy with tortilla chips, on tacos or with fresh raw veggies.

Serve with Tofu Scramble

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2 medium tortillas
Earth Balance soy butter
1/4 cup vegetarian refried beans
2 mushrooms chopped
3 slices of red bell pepper, chopped
Daiya shredded mozzarella or any soy cheese
Daiya shredded yellow cheese or any yellow soy cheese

In a large skillet, melt about 1/2 TBL of Earth Balance soy butter. Lay in one tortilla and circle in the pan to coat with soy butter. Flip over and cook the other side until lightly browned, about 2-3 minutes. Remove from pan and lay uncooked side down on cutting board. Add another 1/2 TBL to pan and repeat with the 2nd tortilla and place on the side once done. Heat beans, mushrooms and bell pepper in microwave for 20 seconds, stir, and repeat process 1-2 times more to warm the bean mixture. Spoon bean mixture on cutting board tortilla (cooked side up). Sprinkle on both cheeses and cover with the 2nd tortilla, cooked side down, on top of beans and cheese. Using a spatula, carefully transfer the tortilla back to the pan and cook the uncooked side for 2-3 minutes until browned. Turn over and repeat on the other uncooked side. Transfer to a plate and use a pizza cutter to cut into triangles. Garnish with fresh avocado slices.

Options: Serve with a side of guacamole instead. Garnish with Tofutti sour cream, scallions, cilantro or salsa. You can make this an all cheese quesadilla, or sub in other veggies to your liking. Daiya is soy-free and gluten-free non dairy cheese.

US iTunes, App Store, iBookstore, and Mac App Store

Left over Taco crumbles from soy crumble Taco recipe
Daiya shredded cheddar cheese
organic greens
sour Cream (Tofutti or Follow Your Heart)
red bell pepper (diced into bite-size pieces)
diced scallions or chives
salsa
guacamole

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iTunes & App Store

3 large ripe avocados, cut in half, pit removed, outer skin removed, and diced into small pieces
1/2 cup black beans (use organic canned, and place in colander and rinse with water to remove canned liquid)
1/3 cup diced jicama (peeled prior to use) * note, some stores sell jicama sticks, just dice these up and use
1/3 cup red bell pepper, diced into small pieces
1 TBL cilantro, finely chopped
1 ear of corn (white preferred)
1/4 tsp sea salt
1/2 tsp lemon juice

In medium size bowl, toss in all ingredients except for the corn. Stir to combine. Microwave 1 ear of corn on the cob on plate with a little of water for 2 minutes. Pat corn cob dry, turn on stove burner and lay corn cob directly on top of the burner to slightly roast, turning every few seconds. Corn will make noise. Once the corn has some color, remove, stand up holding with a hot mitt and gently cut off the kernels with a serrated knife. Toss corn into mixture, season additionally to your liking, and chill for 15 minutes.

To serve as a tower, use a 1/2 cup measuring cup and fill with mixture. Turn upside down onto a plate. Add blue or white corn tortilla chips and serve.

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Tortillas (medium sized)
Rosarita Vegetarian Refried Beans (1/4 cup per tortilla)
Bell pepper (1/8 per burrito), diced into small pieces
Daiya cheese (I like to use both yellow and mozzarella)
Olive oil to brush on top of rolled burritos
Scallions for garnish
Guacamole
Tofutti Better Than Sour Cream

Preheat oven to 400 degrees F. Lay out tortillas. Spread in about 1/4 cup beans per tortilla, spreading it light to the edges. Sprinkle in diced bell pepper and Daiya cheese. Roll in sides of burrito and then fold over one end up into the middle, continuing to fold over again so folded side is now facing down. Continue to do this with as many burritos as you need. Brush the tops of each burrito with a very light amount of olive oil. Bake in oven for 20 minutes. Once done, sprinkle the tops with yellow Daiya and keep in the turned-off oven to melt, about 2 minutes. Garnish with guacamole and Tofutti, scallions and salsa. Customize the inside veggies to your liking.