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!

Gardein Pocket Meal

Gardein has gone and done it again!  I was gifted this gardein pocket meal to try and yummo!  If I had Frank’s Red Hot sauce, I would have splashed some on, but the pocket meal was delicious enough by itself.  Kale, barley, sun-dried tomatoes, non-gmo…what more could you ask for?  Another gardein winner in my book!

gardein pocket meals

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Vegetable curry teaser

Sorry, I can’t give you the recipe, but I need to tell everyone!! I made Ginny McMeans‘s vegetable curry from her book the make ahead vegan- I’m impressed! Love the little kick of heat- but it’s not overwhelming. And the smell?! It was hard not to sneak bites during cooking! This will be in rotation!!

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There will be a full review of this book soon- plus a recipe. But I’m too busy for now making all the recipes 🙂

Do you like a little kick to your curry?

 

 

You wanted juice? You’ve Got Juice

The freshest refreshing juice in the world…….. Somer McCowan’s, juices from The Abundance Diet. I can’t give out the recipes, but I’m sure you can figure out what’s in them by the name of recipe.

Australian  carrot, apple, celery refresher

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This is close to the juice I make the most, only this one doesn’t have lemons in it- but it has celery. Yummy!!! I used Granny Smith apples bc I like my juices on the tart side.

Chia Limeade

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Someone commented that this looks like a snow globe- I think I’ll rename it to chia globe! Normally I see recipes calling for 5 lemons and hardly anything else. I was shocked at how little juice was called for this and how  it packs a great flavour. Those other people who call for 6 lemons WRONG!!! Do not listen. This recipe doesn’t call for lemons, but limes (same thing, I’m trying it with lemon next time).

This drink would be perfect when you are having lunch with the girlfriends, or if you drink- add a shot of vodka (or two) for a girls night in!

Be sure to check out Somer’s book The Abundance Diet for the recipes to these and more……

It’s the middle of winter here, but I am dreaming of summer. Which makes me wonder, what are your fav juices to bring  on your picnics?

 

 

 

Cashew Rice Bowl

Kayla and I were chatting the other night about how expensive groceries are becoming, and it’s only going to get worse. It’s incredible at how expensive produce is, 6 dollars for cauliflower, 3 dollars for celery, 2 dollars for onions, you get my drift. Now how do you feed your family healthfully for the least amount of money possible? Good question. Not every one can live on left overs, not to mention even liking left overs. So the question is- how do you keep things fresh and not boring. How can one trick their family into thinking they are NOT eating left overs? (side note, I can live on left overs)

During the winter, I often resort to frozen veggies because they are much cheaper and still healthy. I do not like canned veggies (unless it’s corn) I find canned veggies to be mushy, gross and sickening- but that’s just my opinion. But I still like to buy fresh carrots, onions, garlic and other veggies when there’s a sale on. I like to peel and chop. Hire me, and I’ll come over and prep your fruits and veggies for you, I could even cook your dinner 😉

I made Ginny’s Cashew rice bowl. I used the veggies I had on hand- read: already washed and chopped. I had brussels sprouts, carrots, green beans and zucchini. I cooked the recipe as it states, (though I didn’t add  rice to the wok), as I had cooked it in the IP (instant pot), as I was cooking the veggies and didn’t want the warm rice to stick and become mushy. By using the IP I was able to cut the cooking time in half. If I had made the rice before hand and it was cold, I would’ve added it to the wok with the cashews. This worked perfectly.

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I also made foiled wrap veggies, which turn out well… except the zucchini- it was over cooked, oh well, I will know for next time to keep an eye on it, or not to use them at all. But over all- it was good.

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Back to how to make this taste like a new meal? Well, I had left overs today- I added some hot sauce and a little bit of hoisin sauce. Make sure you read labels, you can buy vegan hoisin sauce, it may not be easy to find. I found mine in a locally owned store where the owner carries a lot of vegan product for reasonable prices.

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I could’ve taken this dish because I did cook the rice and veggies separately, I could’ve put the veggies in a wrap, and added some broccoli and cheeze to the rice to make a casserole. Even if the veggies and rice were cooked together, it would’ve made for an awesome burrito. I had enough left overs for one, but if I decided to make burrito’s I would’ve been able to get two- stretching my money even further.

Are you a fan of left overs? If not, how do you keep your meals fresh?