Bean, 'Cheese', and Veggie Fajitas

These were amazing and so filling. 

Just heat a can of beans with its juice, add 1/2 cup nutritional yeast and 1/2 cup of fajita sauce from a jar.  Meanwhile, saute sliced green and red pepper, and onions in veggie oil until tender.

Fill tortillas with beans, peppers and onions, chopped tomatoes, and sliced avocado.  Enjoy!

"Cheesy" Black Bean and Veggie Tacos

Oh, yum!  Crunchy goodness!

Drain most of the liquid out of a can of black beans.  Simmer in a sauce pan.  Stir in 1/3 cup nutritional yeast.


In a frying pan, saute sliced onion, green pepper, and red pepper in veggie oil until tender crisp.  Sprinkle with taco seasoning.


Chop up a tomato and an avocado.  Heat up some taco shells.  Assemble and eat.


You could also add salsa, vegan sour cream or vegan cheese (I added some shredded vegan cheddar that I made earlier today.  See last post.)

Pina Coladas

Yes!  I vegan-uped my favorite pina colada recipe, and they were so good, my husband didn't even know!  Make the quantity you want with this.

Blend 1 part coconut milk, 2 parts pineapple juice, 2 parts rum (I used Malibu), and ice.  

Now sing it with me people....  "Do you like Pina Coladas, or getting caught in the rain?"

"Cheesy" Bean Quesadillas

Ok.  It's Cinco de Mayo.  I tried.  My husband wanted quesadillas, so I thought I would make a vegan version along side of his.  Well, I forgot one little thing.  That real cheese is what acts like glue to hold them together.  Don't get me wrong.  Mine were delicious.... with a fork.

Preheat oven to 400 F (200 C).  In a small pot, heat canned beans (I used red kidney) with a little bit of their juice.  Add nutritional yeast to taste to create a "cheesy" sauce.   Place a tortilla onto a baking sheet.  Spoon some of the beans onto it.  Top with another tortilla.  Bake until it is golden and bubbly.  Cut into wedges.  Serve with guacamole and salsa.

Chunky Guacamole

In a medium bowl, mix:
1 ripe avocado, chopped
1 small tomato, seeded and chopped
1 shallot, minced
1 clove garlic, peeled and minced
the juice of 1 lime
1/2 tsp coarse salt
1/4 tsp ground pepper
a drizzle of veggie oil (optional, I didn't)

Tomato and Avocado Salad

Very yummy!

Toss chopped tomatoes and sliced avocado with bottled balsamic vinaigrette.

Gazpacho

This very spicy cold soup is a kicker.  It is really good, but a little goes a long way.

In a large bowl, mix...
1 cucumber, peeled, seeded, and chopped
1 large red pepper, seeded and chopped
4 tomatoes, seeded and chopped
1 red onion, peeled and chopped
3 cloves of garlic, peeled and finely grated
3 cups of tomato or veggie juice
1/4 cup cider vinegar
1/4 olive oil
1/2 tbsp coarse salt
1/2 tsp pepper


Let sit in the fridge for a few hours.  Serve cold with crusty bread.  This also makes an awesome Summer appetizer, serves in little glasses.

Easy "Cheesy" Bean Soft Tacos

Very yummy and filling!  Add a beer for perfection. 

Heat a can of red kidney beans, with the liquid, in a sauce pan.  Add 1 tsp of taco seasoning, and 1/2 cup nutritional yeast.  Stir until thickened.


Spoon beans onto soft tortillas.  Top with your favorite veggies (corn, avocado, tomatoes, lettuce, ...) Add some salsa and guacamole (make sure it's vegan, the crazy French add cheese sometimes) if you like.

Guacamole and Chips

I was so hungry at lunch, with no time to cook for myself.  I had 2 nice avocados on the counter, and a packet of Old El Paso seasoning.  Mashed it up, added some chips, and ole!

Nachos

I had leftover cheese sauce from my mac and cheese. I decided to try it on nachos.  It was BETTER than the mac and cheese.

Preheat your oven to 200 C (400 F).  Sprinkle tortilla chips on a baking sheet.  Add some beans (black or red kidney), some veggies (I added corn, avocado, diced tomato), and the cheese sauce.  Bake for 10 minutes until bubbly.  Add some salsa and guacamole (if you like), and some shredded lettuce (I didn't have any.)  Top with vegan sour cream if you can find it (I couldn't.)  Serve hot.

Red Bean and Corn Soft Tacos

I was in the mood for Mexican this afternoon.  I already had a package of opened tortillas and some taco seasoning, so I assembled this healthy vegan lunch.

In a small saucepan, heat one small can of red beans, one small can of corn, and 1 tsp taco seasoning.

Meanwhile, in a small frying pan, saute your favorite veggie (onions, peppers, mushrooms...) in oil (a reminder that rapeseed oil is a vegan source of omega 3, if you can find it).

Chop up your favorite fresh veggie on the side (tomatoes, lettuce, avocado...).

Fill a vegan tortilla with the bean and corn mix, top with sauteed veggies, with sauces such as salsa or guacamole if you like, then with fresh veggies.