While I am not a full throttle vegan, I do limit meat intake to at least one serving a day; and sometimes, depending on how I feel, not at all.
My love for being a part time vegan/vegetarian came from boredom in the kitchen honestly. Also, I found that as I upped my yoga practices, a primarily meat diet was just not conducive to the lifestyle. Meat is very heavy, and in large quantities, not that healthy for us even aside from the high protein content.
But, back to boredom…
I found that I would just not cook because I was bored, so when I came across recipes from a challenge I was doing, my inspiration was found! They had so many meatless options that, when seasoned correctly, actually tasted like meat, but didn’t leave that heavy, bloated feeling. This left me with an adventure to seek out my own recipes. It has been really fun to mix it up, so today, I want to share some recipes with you.
The first one is from the challenge I did: Fit Girls Guide 28 Day Jump Start Challenge. and they are called
SWEET POTATO STREET TACOS
2 soft corn tortillas
1/4c mozzarella cheese 1/2c sweet potatoes
1c baby spinach
2T chopped onion
5 sliced strawberries
1 hardboiled egg (not pictured)
1t olive oil
2 slices avocado or 2T store bought guac 1t hot sauce or 2T salsa
Coat a non-stick frying pan with cooking spray. Sauté mushrooms and onions for 2-3 minutes. Add sweet potatoes, olive oil, and a small sprinkle of cumin, oregano, and garlic for a taco flavor. Cayenne too if you want a little spice. (Tip: We partially pre-cook our cut sweet potatoes in the microwave for easier sautéing. 1-2 minutes in a bowl with a splash of water does the trick.) Sauté a few more minutes until everything is a nice golden brown, stirring occasionally. When the veggies are almost done, add the spinach. It will quickly wilt before your eyes. When it does, you’re done!
Set the veggies aside and put the corn tortillas in the pan (which will have a little oil left in it). Sprinkle half the mozzarella cheese on one side of each shell and heat on medium. Cook until melted and the tortillas are soft. Fill with veggies, avocado, and hot sauce or salsa. Enjoy with a side of strawberries sprinkled with cinnamon and a hard-boiled egg!
Next recipe is:
Baja Tempeh Tacos
2 hours 25 mins
~TEMPEH AND MARINADE~
1-2 8 ounce package(s) of tempeh
1 ale style beer
3 cloves of garlic, crushed
3 tablespoons sunflower oil
3 tablespoons lime juice
3 teaspoons chili powder (the spicier the powder the spicier the finished tempeh)
1 teaspoon cumin powder
4 cups of shredded cabbage (mix white and purple for nicest result)
1-2 carrots, shredded
⅓cup apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
2 pickled jalapeños, diced
¼ cup plain greek yogurt (or soy yogurt to keep it vegan)
3 tablespoons lime juice
2 tablespoons sunflower oil
⅓ cup packed cilantro
½ teaspoon salt
½ package of corn tortillas
any garnish/toppings you like
Boil a large pot of water.
Take a block of tempeh and slice it into three equal parts, the long way. Then cut those strips in half, the long way. This gives you 6 long strips.
Once the water is boiling place the tempeh strips in the water with tongs and let cook for 10 minutes.
Combine all the marinade ingredients in a large shallow dish. A glass dish is preferable,
As soon as the 10 minutes timer goes off, gently place the tempeh into the marinade. (don’t worry if a few break, it happens to the best of us)
The longer it sits the better. I really like to make the tempeh and slaw first thing in the morning and let it sit. You can get away with only marinating an hour, but the longer it goes the better the flavor. The kind of chili powder you use will greatly effect the heat of the final tempeh.
Shred the carrots and cabbage and place in a large glass bowl with the other ingredients, then mix well.
Weigh the cabbage down with a plate and something heavy- then set it aside for at least an hour. In a food processor combine the yogurt, lime, cilantro and salt. Whiz it up and taste it. You might want more lime or more salt. Then place it into a container and refrigerate it for at least an hour to combine flavors.
When you are ready to make dinner (lunch) heat up a grill pan. I have the Le Creuset one that fits over two burners and I love it. It makes quick work of grilling. If you don’t have a grill pan you can fry them up too.
Baste the grill pan with coconut oil then lay the tempeh down and let it sit until grill marks appear. About 6 minutes.
Right before flipping baste the tempeh with the marinade. I just spoon it over top. It can get smoky, so have the oven fan on.
Flip and cook the tempeh on the other side.
If you are doubling the recipe- preheat the oven to 200 and keep the cooked tempeh in the oven- covered in foil- while you cook the rest.
Shred the tempeh a bit, by cutting it into even smaller strips.
When you are ready to assemble the tacos, put all your components out with any toppings you like. We always have some avocado, diced pickled jalapeños, finely sliced radishes, and some cilantro ready.
You can use any kind of organic corn tortilla though. Heat them up first either in the already warmed oven, or on a dry pan.
Build your tacos any way you like. I put the crema down first, then the tempeh and slaw, the toppings, and a little more crema.
And let's not forget a healthy dessert…
Healthy Protein Cookie Dough
1 15-oz. can of chickpeas
½ cup creamy peanut butter
2 Tbsp agave syrup
1 Tbsp maple syrup
1 tsp vanilla extract
½ cup dark chocolate chips or sweet cacoa nibs
Combine chickpeas, peanut butter, agave, maple, and vanilla in a food processor and blend until smooth.
Transfer your “dough” into a mixing bowl and stir in chocolate ships by hand.
Chill in the fridge or freezer until cold. Note: This treat tastes much better chilled than at room temperature.
I hope you enjoy these recipes as much as I did!
Have a Happy and Healthy day friends!