Vegan Mock Taco Bell Crunch Wrap

The challenge? Make and post a vegan Taco Bell crunch wrap for vegan snack down. This was one fun challenge. I only had the small flour tortillas- BUT next time I will buy both the large and small ones. This is so easy to make. Of course you can double or triple this recipe.

Makes 1 Lg or 2 small crunch wrap(s).

1/4 of an onion diced

2-3 minced garlic cloves

1/4- 1/2 cup  Beyond Meat feisty crumbles

1/2 tsp basil

1/4 chili powder

A pinch red chili flakes, optional

A few Que Pasa chips

3 tablespoons (or more) leftover rice

2 large, or 4 small flour tortillas

Shredded Lettuce

Diced Tomatoes

Cheese sauce

Daiya Homestyle Ranch

Method:

1. Heat oil/water or veggie broth in the pan. Add onions. Sauté until soft.  Toss in the garlic, stir cook for about 20 seconds before adding the feisty crumbles and rice. Cook until heated through.

2. Take the large wrap place the filling in it.

3. Place the chips on top of the cooked mixture to cover it up. Kinda flatten them. But make sure to leave big pieces.

4. Take your shredded lettuce, and diced tomatoes place on top of chips. Drizzle tons of cheese sauce on it.

5. Take the small wrap (or cut a large one to make it smaller. Place on top of the cheese mixture.

6. Take the edges of the larger wrap and fold it over the smaller one to all the yummy goodness is covered. Place seam side down in the heated pan pan. (I just used the same one I cooked the mixture in).

7. On medium to medium low heat, cook each side for about 4 mins until you get a nice golden brown colour.

8. Enjoy it with some daiya ranch and/or more cheese sauce.


I can not put the cheese sauce recipe on my site as it’s in Jl’s new book: The Vegan Airfyer, however,Julie and Kittee had permission to post the cheesy fries recipe (They are hosting a giveaway for the book which closes Wed July 26 2017).  Make sure to prepare the fries as well for a complete meal (I didn’t have potatoes so I missed out. But Jl spices the fries the same way I usually season mine- so I know they’re good!

For another review and a chance to win The Vegan Airfryer, check out Mary Ellen’s blog V Nutrition. (Her contest closes Sat July 22 I think it is).

Amy from Veggies Save The Day tweeted about this magical dish that immediately had me drooling and knew this is the sauce I needed to make for my crunch wrap. It would be good over broccoli, or nacho’s well- everything!!

Try this recipe and let me know what you think of it. Just don’t blame me for the crunch wrap addiction 😀 Make sure to bookmark this page for those 3 am cravings and Taco Bell isn’t open. Is Taco Bell open at 3 am? Let’s just say no. Besides with this easy recipe you know that there will be no mistakes or cross-contamination so there’s no reason to leave the comfort of your home.

Enjoy!

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Happy Anniversary Kathy Patalsky

Or should I say Happy Birthday Happy Healthy Vegan Kitchen!?!? Either way, I want to give a shout out to Kathy and her book, Happy Healthy Vegan Kitchen. This book hit the shelves on April 28, 2015.

HHVK

Kathy is the creator of Heathy. Happy. Life, and if you haven’t paid her site a visit, I highly recommend doing so. All her recipes look so good. She even created a vegan unicorn drink 🙂 You can also follow her on IG, like her FB page, or follow her over on twitter.

I recently asked her if I could feature one of her recipes on my blog to celebrate her book turning 2. Kathy said yes and I was stoked. It was hard to choose which one I wanted to feature as they all look easy to make. I will be making all of them and teasing you with pictures on Social Media, but I can only share one recipe. The one I chose, anyone can make if they have time to boil noodles. I swear this dish comes together in 15 mins, unless you like to eat it cold. I prefer this dish warm with shredded pieces of veggies in it. The cooked warmness with the crunchy rawness is amazing!

SPICY PEANUT SOBA NOODLES WITH VEGGIES

soba noodles

This peanutty noodle dish is delicious, craveable, and healthy. Think of
it as comfort food pasta for peanut lovers! Soba noodles are rich in the
good-for-you grain buckwheat and the creamy flavorful peanut sauce is
the perfect complement. This sauce is delicious both thick and creamy
and thin and light, it just depends on what you crave. You can also modify
the sweetness and spiciness to suite your taste buds. Add some carrots or
choose your own veggie accents to fold into this versatile recipe!
3 cups uncooked soba noodles
S W E E T A N D S P I CY P E A N U T SA U C E
3 to 4 tablespoons peanut butter,
softened
2 tablespoons grade B maple syrup
2 tablespoons seasoned rice vinegar
1 tablespoon tamari
1 tablespoon chopped fresh cilantro
1 clove garlic
1 teaspoon sesame oil
½ teaspoon grated peeled fresh
ginger
Few pinches of cayenne
¼ to ½ cup plain nondairy milk or
water (see Note)
1 cup thinly sliced carrots
2 teaspoons hemp or sesame seeds
(optional)
¼ cup finely chopped fresh cilantro
1 teaspoon crushed peanuts
1. Bring a large pot of salted water to a boil. Add the noodles
and cook until tender, about 5 minutes. Drain and rinse
the noodles under cold water. For chilled noodles, transfer
the noodles to a bowl and refrigerate until ready to use.
Otherwise, cover the noodles to keep warm.
2. For the Sweet and Spicy Peanut Sauce:
In a food processor or blender, combine the peanut sauce
ingredients, adding the nondairy milk last a spoonful at a
time until you reach a thickness you like, and process until
smooth. If the noodles are cold and dry, a wetter sauce may
be best, but if the noodles were just cooked and are still
steamy and slightly wet, a thinner sauce may be better. You
can also adjust the thickness by adding a spoonful more or
less of the nut butter.
3. For warm noodles and sauce, pour the sauce in a small
saucepan and simmer for 2 to 3 minutes just to warm.
Otherwise, pour the sauce directly over the chilled noodles
and place back in the fridge until ready to serve.
4. To serve, toss the dressed noodles with the carrots and
seeds (if using) over the top. Sprinkle with the cilantro and
peanuts to serve.
SERVES 4
NUTRITION FACTS
(per serving–180g)
Calories: 250; Fat: 8g;
Carbs: 38g; Protein:
11g; Fiber: 2g
Vitamin C 5%; Iron:
15%; Calcium: 1%;
Vitamin A: 5%
Note:
Add more or less non-dairy
milk depending on how thick you
like your sauce. Adding more will
thin out the consistency.
*Recipe and photo cred goes to Kathy Patalsky.
See? Simple, easy yet full of flavor! Great for any night of the week or breakfast for those, like me, who prefer savory over sweet first thing in the morning. If you like what you see please head over to Amazon to purchase a book for yourself. I know I need to, as this is on my wish list. Oh well your there, check out her Black Rice Peanut Kale Bowl with Protein.
Do you have this book? Let me know what your favorite recipe is. Do you like warm or cold noodles with peanut sauce?

Thanksgiving In A Bowl

Hey everyone! I haven’t been posting much lately because life has been crazy. Kids are back in school, I’ve taken on more responsibilities at the school and in my own personal life. BUT trust me, this post was worth the wait!

I was inspired by Julie Hasson, who mentioned a Thankgiving Bowl, I knew that I needed to make more of her crack gravy to go with my veggies and mashed potatoes for Thanksliving. This gravy is so easy to put together- under 10 mins, but the taste? It tastes like you spent all day slaving over it. I was never a fan of gravy. Sure I’ve made it once or twice, but it would be in pasta’s- like walnut gravy, but I would never put it on potatoes. Well this recipe is a game changer. Simple for any night of the week meal, yet elegant enough for all your special holidays, events.

With permission from Julie, I am able to share her recipe that was inspired by Bryanna Clark Grogan. I highly suggest you pay her a site a visit too, as she has some awesome recipes.

I’ve used the crack gravy in two different recipes. One in Shepard’s pie, and the other Thanksgiving in a bowl. Ok, drinking it does not count as a dish- don’t judge, you’ll be doing the same.

For the potatoes I used about 4 medium russets, peeled and quartered, cook in the IP for 10 mins, natural release. Mashed the potatoes through the rice masher (your potatoes will taste like light fluffy clouds). I seasoned the potatoes with garlic powder (if you have time to roast some garlic DO IT!!! There’s nothing better than roasted garlic mashed potatoes), salt, pepper, added some vegan butter and almond milk.

For the veggies- I was lazy, I used frozen mixed veggies. Cook the amount you think is good, but about 2 cups. I used oil in my wok to saute the onions and veggies, and added about 1 tbs of tamari. Cooked until thawed and warm.

Now- for the Crack Gravy

Rich Brown Gravy
This recipe is my variation of Bryanna Clark Grogan’s Rich Brown Gravy recipe. Around my house, this gravy is referred to as “crack gravy” because it’s so addictive. If you like your gravy on the thick side, measure your oat flour and chickpea flour as rounded cups for this recipe.
Makes about 2 1/2 cups

1/3 cup nutritional yeast flakes
1/4 cup garbanzo bean flour
2 tablespoons oat flour (gluten-free or regular)
2 tablespoons soy sauce
2 1/2 cups water
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon dried parsley
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt, optional
Freshly ground black pepper, to taste
Ground white and black pepper, to taste

In a heavy saucepan over high heat, whisk together the yeast and flours, cooking until it smells toasty. Remove the saucepan from the heat, whisk in the water, soy sauce, salt, and onion, garlic, parsley, sage and salt, whisking until mixture is smooth. Return saucepan to the heat, whisking constantly over high heat until gravy thickens and comes to a boil. Reduce the heat and simmer for 2 to 5 minutes. Serve the gravy hot.

This can be made ahead and reheated.

Thank you Julie for my new addiction 😉

For the Shepard’s pie- mix the gravy in with the veggies, add potatoes on top- I cooked mine in the air fryer- so make sure you use a dish that will fit inside. You can pretty much use any dish that is oven safe. I used my Kitchen Aid mini casserole dish for this. Since everything was warm, I cooked at 180 for 10 mins, added some Follow Your Heart cheddar cheese cooked on 200 for about 5 mins.

For the Thanksgiving in a bowl- skip the air frying step. I did add some Sam’s Taco Crumbles by Butler Food.

I have to admit something. I am Canadian and I have never had poutine. I see poutine in the very near future. Crispy home fries, Crack Gravy some cheese. I’ll add some pico de gallo to it as well.

For those who haven’t celebrated Thanksliving yet- keep Julie’s recipe in mind. For those who have- consider it a must have at Christmas.

One last thing, I found the recipe on line over at Every Day Dish, Julie show you how to make it…. check it out!

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Vegan Bowl Attack review and recipe

More Than 100 One-Dish Meals Packed With Plant-Based Power by Jackie Sobon, Founder of Vegan Yack Attack.

 

Cover_WebLarge

I have heard of Jackie before this book came out. I’ve made some of her recipes from Vegan Yack Attack. Her style, imo, is tasteful without a lot of fuss. I got really excited when I received a review copy. Everything you can think of- in a bowl. Who doesn’t love bowl foods? Some of the best things come in a bowl: ice cream, dips, nacho’s etc.

With school starting soon, Jackie has pretty much made back to school lunches and snack planning easy- or take the bowls to work, you will have a healthy lunch – you won’t even think about that evil vending machine.

Vegan Bowl Attack has: Attack of the Vegan Bowls (a bowl making 101 if you will), Bountiful Breakfast Bowls, Lil’ Snack Bowls, Satisfying Soup and Salad Bowls, Enticing Entree Bowls, Damn Good Dessert Bowl, Bowl Essentials (this is the DIY section for dips, sauces and more).

Listen to this: how does Mint Chocolate Chip Doughnut Sundae Bowl, Raw Apple Crisp Bowl, Summer Picnic Bowl, Cabbage Rolls Bowl, Upside-Down Shepard’s Pie Bowl, Mozz-Stuff Neatballs Bowl, Loaded Potato Breakfast Bowl sound to you? These are just a few I book-marked when I first glanced through the book. I know operation Cook Thru Vegan Bowl Attack needs to happen. Someone must organize that!! Has someone? Must look into that.

Anyway, back to the real reason why you’re here. The Loaded Potato Breakfast Bowl. This is simple- as in great for a weeknight meal. Made in less than 30 mins, 1 pot ok 2 pots- as you need one for the gravy. This recipe will be one of your go to’s when you’ve had a bad day, or caught in the rain, or you just want comfort food. Potatoes and veggies with mushroom gravy- in a bowl hot and savory- you in warm pj’s, watching a good movie to unwind from the day. 6 ingredients- 7 if you count the oil and 7 for the gravy, plus pepper and cheese if you’re using.

Enjoy- Give into The Vegan Attack Bowl!!

 

Loaded Potato Breakfast Bowl*

Loaded-Potato-Breakfast-Bowl

Gluten-free • Sugar-free
This crispy potato hash is covered in Heavenly mushroom gravy, and
it is the perfect breakfast food to serve your dad. I know firsthand that this bowl is a crowd-pleaser!

Ingredients

For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula

For the mushroom gravy:

1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)

To make the potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through. Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy:

Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency. Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.

Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.

Yield: 2 large or 4 small serving.

*I was given permission to share the recipe and photograph.

Jackie Sobon is the mastermind behind all the photos in Vegan Bowl Attack published by Fair Winds Press. To purchase her book click on the Link.

Tell us, what is your favorite bowl?

Help Yourself Cookbook Review

My daughter and I received a copy  of Help Yourself Cookbook by Ruby Roth, from Andrews McMeel Publishing. It has 60 plus recipes- which are easy for kids to follow along, and perfect for the parents who are trying teach their kids how to cook for the first time, or the first time that kids are cooking by themselves. Yes there’s recipes where you need to watch them, unless they are comfortable in using the stove top by themselves.

image

“Tell me and I forget, teach me and I may remember, involve me and I learn” Anonymous**

I asked my daughter some questions, because I wanted to know what she thought about the book and it turned into an interview. So, I’m sharing with you all. An 8 year old’s perspective of the book.

Q1.  What was your fav recipe so far in Help Yourself Cookbook?

E. The bright water, the strawberry flavor.

Q2. Why was it your favorite?

E. Because it was good, refreshing.

Q3. What recipe do you want to try next?

E. Sweet and sour cucumber salad. I love cucumbers, they’re yummy.

Q4. What is your fav food/meal?

E. I love snacking on strawberries, and I also look forward to pizza for dinner.

Q5. What food/meal do you dislike the most?

E. Peas- they don’t taste good. (makes a face like she’s gagging on them)

Q6. Do you find yourself wanting to try new foods when you can cook?

E. Yes, because I’ve helped make it.

Q7. How do you think other kids will like Help Yourself Cookbook?

E. I guess about 90% would like it.

Q8.  Did you find the instructions clear and easy to follow? Or did you think they didn’t make sense?

E. Most of them were easy. The toasted Tidbits was more difficult, because the stove was hot.

Q9. What would you tell the other kids about this book and working in the kitchen?

E  It’s fun. The worst part is you have to wash your hands, but you get to sample as you cook.

Q10. What advice would you give parents?

E. Let us measure out the ingredients that’s 1/2 the fun!

Q11.. If you could say or ask Ruby anything, what would it be?

E. “Can you please make a book with sonic cookies. Keep making good books and recipes”

P.S My daughter, E, would love your autograph 🙂

I love the encouraging intro, it gets kids excited to roll up their sleeves, and get cooking. Ruby explains some of the ingredients most kids or even some adults don’t know what it is- never mind on what it’s used in (like nutritional yeast, quinoa). Ruby talks about safety. Rule #1 made me smile, Ruby doesn’t want to get a time out with your child.

Help Yourself cookbook, illustrated by Ruby- has Drinks, Condiments Sauces and dips, smaller meals, bigger meals, salad’s and dressings, desserts.

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Ruby Roth’s website is We Don’t Eat Animals. Follow her on facebook, Instagram, We don’t eat animals on Instagram and twitter. Be sure to use the hashtag #HelpYourselfCookbook when posting your pictures online.

Check out her other books for kids: V is for Vegan. The ABC’S of being kind

That’s why we don’t eat animal’s

Vegan is Love

Do you cook with your kids in the kitchen? Let us know, drop us a line.

** Taken from Help Yourself Cookbook