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!

My Last Gardein Black Bean Burger

It is with a heavy heart and bittersweet emotions that I am writing this post tonight. If you know me, you know how much I love Gardein. I love everything single thing they make, except the fishless things. I’ve always hated the smell and taste of fish. If you like fish, I highly recommend this line.

I’m sure everyone has heard the news about Gardein and how they can’t keep up with demand. They are or have left Canada and Canadians will only see 4 of their product in stores. Well, that’s if you’re lucky. It seems that most of the stores in my city will not carry their product anymore. It seems like if they still have stock they will sell it until it’s all sold out. They are not selling it to get rid of it, no- the going rate is 4.99 still. I haven’t seen this product on sale since the sad announcement.

I was going through my freezer today, a lazy ass attempt to see what I had while advoiding the whole, I don’t feel like cooking tonight. I was stoked when I noticed I had one black bean patty in there. Then I got sad. Hey- don’t judge me. If I told you that your favourite food was no longer available you would morn too. This is pretty much up there with saying good bye to a best friend. A friend that would never let you down. A friend that always has your back. Don’t get me wrong, I’m not an emotional eater thankfully, but damn it I hate when I can’t buy what I want to have.

I peeled my potatoes and used my crinkle cutter so I could have homemade crinkle fries- tossed with lemon pepper, salt, and garlic powder. I also made some onion rings and dipped them in daiya ranch. My Gardein Black Bean burger was dressed with mustard, onion, lettuce and relish in-between a Silver Hills bun.  I sat on my couch while watching The Mindy Project on PVR. It was perfect. A perfect moment that didn’t last long enough.

I hope that the black bean burgers made the cut and will be staying in Canada. I hope retailers know how much we love Gardein here and it would truly be in there best interest to keep supplying us….. but if the black bean burger is not longer available here… then I think I did good by that last black bean burger.

Well looking in my freezer I found a Gardein pocket. I have no idea what kind as it’s not in a box, so that will be a nice surprise. It’s either the pizza pockets or the Italian sausage one- both no longer offered here in Canada.

Enjoy my slideshow. I will look back on this day and remember the fun times I had.

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Which Gardein product do you love most?

Popcorn Chicken and Potato Wedges

Ahhh good ol’ vegan snack down! I don’t know about you but I love taking recipes and making them vegan.

Let’s talk about the potato wedges. I really don’t have a recipe for them but this is what I did.

Peeled and sliced 2 potatoes into wedges. Placed in cold water, until the popcorn chick*n was cooked.

Place potato wedges and water into the salad spinner (yes you did read right), drain the water. Get off as much water as possible. Place into dry bowl, add some oil, salt, pepper, garlic powder, a pinch of parsley, a pinch of basil, some red pepper flakes….. look around, see what else you want to add… you spy the smoked paprika, so sprinkle some of that on and mix together.

Now, you could place into a pre-heated oven at 450 for 35-40 mins flipping once. Or you could, like me, use the air fryer and cook on 180 for 26 mins shaking once.

For the popcorn chick*n:

1/2 block of tofu, pressed

2 teaspoons of garlic powder

1 teaspoon of onion powder

1 tablespoon of hemp seed

2 tablespoons of chick*n seasoning, I use Butler Food brand

1/2 bag of Plentils by Enjoy Life- the sea salt flavour

1/3 cup of Chipotle Chinook mild sauce or sauce of your choice.

  1. Take the tofu and cut into pieces – I ended up with 24 pieces.
  2. Place plentils into a ziplock bag and crush the chips into small pieces then add everything but tofu and sauce to bag. Shake it, shake it good. Put on some good music and dance around while your crushing and shaking them, and sip on some wine as well.
  3. Place 1/2 of the tofu into the bowl with the sauce in it, make sure to cover all the pieces. Place sauced tofu into the crush plentils.
  4. Repeat with the rest of the tofu.
  5. Shake the tofu pieces in the ziplock bag to cover every inch of the cubes.
  6. Place the tofu onto some parchment paper in the airfryer.
  7. Cook for 20 mins on 180, shaking once.

Enjoy with you favourite ranch dip. May I suggest some daiya ranch?

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Let me know what you think. If you like this recipe, please share it. Oh and remember this one for game night. Perfect snack for all.

The recipe that inspired me can be found here.

Vegan Snack Down, the double onion ring

The other week, a video about double decker onion rings popped up on my facebook page. It wasn’t vegan, but easy enough to make it vegan, as I was watching the video, I knew exactly what I was going to use. Of course, I re-facebooked it and said- now picture this but use flax egg and your fave vegan cheese. (You can search for the original recipe on tasty’s fb page).

Shane from Vegan with kids and I started chatting about how good they looked, and what we would use etc, gave each other a “hard” time and then #vegansnackdown was born.

We decided to challenge each other,  go out on social media, get votes to see who did it better, so please vote for me- #teambloggins  (I’ll even give you the recipe 🙂 To vote click Here and it will take you to our site. The voting post will be only a few posts down. Easy to find!

I have to admit- Tasty makes it look so damn easy- but they are a pain in the ass- but they are soooooooo good if you have the patience. You need to use white onion. Don’t waste your time with yellow as they will not hold up properly. I was able to get one onion ring, so I made single’s with the rest of the yellow onion slices. The next day I went out and bought white onion, chopped it up- and made my double deckers. White onion’s are more firm, you will break some but the hold up well when it comes to coating them.

Double Decker Onion rings

1/2 bag of  Enjoy Life Foods Plentils*

2 tablespoons of Manitoba Harvest Hemp seeds

1 to 2 WHITE onions

Chao cheese slices, sliced to fit your cut onion rings

Your choice of egg sub
Cut your onions to the thickness you want your rings.

Take your plentils put them in a ziplock bag, grab your rolling pin and squish them to resemble Panko crumbles, add the hemp seed, shake and pour into shallow dish.

Take two pieces of onion, stuff your cheese between the layers, keep going until you get the amount that you want assembled. Put on a parchment lined cookie sheet. Freeze for at least an hour.
Turn on the fryer. In one dish get you egg sub ready, in another shallow dish add your flour. Now the fun begins. Take a double decker dust it in flour, then dip in egg sub, dip in Plentil hemp mixture, dip in egg sub, dip in Plentil hemp mix.

I fry a few at a time. Watch them, they fry pretty quickly. 3-5 mins.

That’s it – make your favourite dip, you will be having a mouthgasm.

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Mozza Sticks

A bag of Daiya

1/2 bag of Enjoy Life Plentils*

2 tablespoons Manitoba Harvest Hemp

Melt the cheese, I add teaspoon of garlic powder and a scant 1/4 teaspoon of thyme before I melted the cheese. I put a bowl inside a slightly smaller pot. Keep stirring until cheese is completely  melted, pour melted cheese into a parchment lined bread pan, place in fridge for a few hours or over night to firm up.

Cut into sticks- use the directions and method for the onion rings for the batter and coating. Keep an eye on them they should be ready within 5 mins.  Enjoy with your fav dip and or sauce. (Recipe inspired by the Vegan Zombie)

Daiya actually makes it easier now than when I first making Vegan Zombie’s recipe – if you buy the blocks- just cut it up to desired thickness. Easy!
My fav dip  is to take 3 heaping tablespoons of Vegenaise, a teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of each dill and basil. Stir until blended, let set in fridge for at least a half hour. It is better the next day though.  (Inspired by Happy herbivore)

* for the double decker onion rings and mozzarella sticks I use Plentils margherita pizza flavour. The single onion rings are covered in Plentil sea salt hemp love.

Let me know what you think- I know you want to make them…… The singles might become a Friday night movie night snack with Daiya pizza. Oh the surperem one is so good!!

Stuffed Shells

I knew I had to make these, it’s been a long time since I’ve had shells and Ginny had me at broccoli. It did take some time to make only because I’m one of those people who do not like store bought sauces. I like making mine “fresh” even if I do cheat and use canned crushed tomatoes. It’s winter here and produce is so damn expensive. I will make more sauce in the summer with fresh tomatoes so I can freeze some for winter. If you are interested in a really good pasta sauce check this one out by Laura Theodore. I don’t add the wine, but I’m sure it would give it a little something extra (not that it needs it).

Now back to  Ginny’s shells. I used tofurky, as I realized my field roast sausage expired. Which still makes me mad, as it’s not cheap. Oh well…. Used daiya cheeze, but I’m sure follow your heart fiesta blend would shine here. I didn’t add mushrooms, because I’m not a big fan. And I didn’t blanch the broccoli as I knew it would cook in the pasta sauce, and I like a little crunch. Other than that I followed the recipe (trust me, use field roast as those sausages add extra flavor, I find tofurky to be on the bland side, my sauce was flavorful, so it made up for the lack of spices missing from the sausage).

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Would I make these again? Heck to yes!!!!!! Only like I said before, I will use field roast and follow your heart. I would also make the pasta sauce the night before, to make this an easier dish to put together. But 110% worth the time, and ummm….. the mess I made.

 

What do you like putting in your shells? Let us know, post a comment, and if you like what you’ve read- share it with your friends via social media. They might even make you some 😉