You're Never Lonely When You Have Tacos

Yoo-Who, calling all vegans. Anyone? ANYONE. No? Really? Going once, going twice...That's what I thought.

It's lonely over here in my world. Sure, the animals are happy; and my conscience is clear; blah blah blah... but I miss people. They hear vegan, and run for the hills... or the steakhouse (dang them). I'm convinced that spending even one minute in my world would change theirs, but how do I get them to visit me?

With tacos, that's how!

INGREDIENTS 

1 tbls chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp crushed red pepper

1/4 tsp dried oregano

1/2 tsp paprika

2 tsp cumin

1 tsp salt

1 tsp pepper

3 tsp nutritional yeast (can omit... but why would you want to?)

1/2 tsp corn starch

2 tbls vegan butter (I used smart balance)

1/2 cup almond milk (or other non-dairy milk)

1-2 cup pureed squash

1 container extra firm tofu

8 crunchy taco shells (or corn tortillas)

garnish of choice (lettuce, salsa, tofutti sour cream, avocado, daiya... use your imagination!)

DIRECTIONS 

1. Combine first 11 ingredients (or use pre-made taco seasoning and add nutritional yeast and corn starch).

2. Drain tofu... Then drain it some more... Then dab it with a towel... Then squish it... Is it dry? Good.

3. Crumble tofu with a fork (just enough to look like ground beef... not enough to look like mush).

4. Melt butter over low heat... The smaller the pan the better.

5. Add milk. Whisk. 

6. Add squash. Whisk.

7. Add seasoning. Whisk.

8. Continue whisking for about 2 minutes (the sauce should be slightly thick and creamy).

9. Poor sauce over tofu and marinade for an hour.

10. In a lightly sprayed pan, heat tofu until warm.

11. Fill taco shells.

12. Garnish. Eat. Smile 

Vegan Awesomeness

Step 1: Become vegan.

Step 2: Crave grilled cheese.

I can't remember the last time I had grilled cheese. It might have been college... Hell, it might have been high school. I don't know. I don't care... Or at least I didn't, until today.

I've been a vegan for 5 minutes, and all I can think about is grilled cheese. Grilled cheese on wheat. Grilled cheese with apple. Buffalo grilled cheese (damn you pinterest). I had 25 years to eat all the grilled cheese I wanted. I could have eaten it everyday... Twice on Sundays. But did I? NO. I hate me. 

And now here I am, grilled cheese-less for the rest of my life. Or am I?

Vegan Awesomeness

INGREDIENTS

2 Slices vegan bread (I used Ezekiel sprouted grain)

2 tbls Tofutti cream cheese (I know, but it's good... I promise)

1 chipotle pepper in adobo sauce (diced)

1 oz. Daiya cheese

1/2 cup onion

1/2 cup fresh mushrooms

2 tbls Vegan Butter (I used Earth Balance)

Cooking spray

INSTRUCTIONS

1. Chop onion and mushrooms.

2. Spray frying pan with cooking spray.

3. Cook onion over low heat (I caramelized them for extra awesomeness, but it takes time... A LOT of time. So feel free to skip that part).

4. Fry the mushrooms the same way (without the caramelizing step).

5. In the mean time combine the cream cheese, chipotle pepper, and Daiya in a small bowl. 

6. Spread 1tbls of butter on each piece of bread. 

7. When the onion and mushrooms are cooked to desire, add them to the cheese mixture.

IMPORTANT: DON"T EAT! I know it's good... but wait. Please.

9. Put one slice of bread, butter side down in pan.

10. Spread cheese mixture onto slice.

11. Top with Second slice (butter side up... come one people, you got this!)

12. Flip once.

13. Cut. Eat. Smile.

... and now my tummy loves me!

Mmmm, Carbs

I love carbs. LOVE them. The voices in my head tell me it's a problem... I tell them to shut up and eat a doughnut (it's an argument I usually win).

I also love pretzels... You too? Good, that means we can be friends. But can vegans eat pretzels?

Answer: Yes, yes we can (it's okay, you can do a mini wave in honor of this information... I did).

INGREDIENTS

1 cup water (warm)
2 1/4 tsp active dry yeast (or one packet)
2 3/4 cups flour
4 tbsp baking soda
1/2 tsp table salt
sea salt
2 tbsp olive oil (or more water)

INSTRUCTIONS
1. Dissolve yeast in warm water. Let stand for 10 minutes.
2. Combine 1 1/2 cups flour, salt, olive oil (or 2 tbsp water), and water yeast mixture. Stir.
3. Add remaining flour. Knead for 5 minutes.
4. Leave it alone.. For an hour... It will be hard, but you can do it.

5. Divide the dough into equal pieces (I picked 12... feel free to use your favorite number)
6. Leave it alone... For 20 minutes... I know, I know. But you did it once, you can do it again.

7. Roll the dough into desired shape (classic pretzel shapes, sticks, bite size pieces...) Make them skinnier than you think is appropriate, they will puff up when boiled.
8. Leave it alone... For 30 minutes... This is the last time. I promise.

MEANWHILE
9. Boil (roughly) 8 cups of water with the baking soda.
10. Preheat the oven to 475 degrees F.
11. Place the pretzel pieces in the boiling water for 1 minute.
12. Remove from water and place on a greased or parchment lined cookie sheet (do not use wax paper... I learned the hard way).
13. Top with sea salt.
14. Bake for 12 minutes (or until golden brown).
15. Dunk. Eat. Smile.

In pretzel shape... In stick form... Wrapped around soy dogs... Yes, yes, and YES!