Hey y'all, this is a 2 for 1 recipe post so I hope you enjoy it because it's going to blow your mind! I am going to show you how to make both a vegan chili and a vegan hot dog, which is made from believe it or not... a CARROT (if you couldn't already tell from the photo)! Yes, you heard correctly! We are using a carrot as a hot dog, and when I tell you the texture and flavor of the carrot-dog really do mimic that of a meat hot dog, it is truly amazing and delicious! (NOTE the serving amount of the chili is 8)
When my husband and I were vegan, we used to love to make veggie sandwiches. You would be surprised at how filling they can be without meat! We would load them up with our favorite vegetables, and chow down! The funny thing is we could never eat more than one. Probably having to do will all the raw vegetables and fiber being consumed that left us satisfied.
Needless to say, it is still one of our go-to sandwiches to date. Not only is it filling, but it’s super healthy and tasty! There will be no need to take a quick afternoon nap after eating this sandwich. To be honest, you will have way more energy to continue on through the day. This sandwich is a quick and easy way to give your body the necessary nutrition that it needs, without you feeling tortured (for those who hate raw vegetables) in the process.
It's funny how I've never really been a fan of eggplants until recently. I just never really enjoyed the texture, and it seems that the few eggplant dishes that I have tried it, it was bitter, slimy, or not seasoned right... Well that all changed a few weeks ago when I decided to give it another try, and I actually fell in love with it. It's so weird, it's kind of like when I was a child I hated onions and garlic, and now in my adult years I can NOT live without them! Maybe as I've gotten older, my taste buds have also evolved more; or maybe it's because I have a new (not that new) found love for vegetables?
Just the other day I was talking to a friend about my family's diet, and realized, no I don't hate meat, I just love vegetables! One reason is that there are so many health benefits from incorporating more produce in your diet. Not to mention, I love the challenge of creating a meal that is savory, hearty, and satisfying with just vegetables... like this one!
I was inspired to create this recipe for a friend of mine who loves Subway's Meatball Sub; I would say on average she eats them once every 2 weeks. And as of recently she has made the decision to cut back on meat and dairy due to some heath issues. Now I already know the journey to eating healthier is sometimes a little tough in the beginning, because you’re craving for those greasy fast food meals can be out of control at times.
So I figured, if you're going to break and have fast food, make it yourself, and make a healthier version that will satisfy all your taste bud needs... and if you aren't looking to give up meat, this is still a dish that you should definitely try, and I'm sure you will love it too!
Now you will notice in the below directions, for the tomato sauce I just used a can of my favorite sauce and spiced it up a bit (Click here to see how I spicy up my store bought pasta sauce). I also added some fresh basil leaves, and a sprinkle of that vegan crack... Nutritional Yeast, which gives you the taste of Parmesan cheese... Oh, and if you're wondering why they're called “Eggplant Neat'balls"... Well I think they're pretty neat, and I also figured it sounded a lot better than Eggplant Balls. lol
Every Monday on Periscope I do a live recipe demonstration for Meatless Monday's, and yesterday I made my Vegan Pulled "Pork" Tacos! I had such a great time doing this scope because my good friend Fariyal came over for dinner and was also my camera woman. I was also super pleased and excited when she ate the tacos and cursed about how good they were... when your food makes people swear... it's a great thing! I also made a delicious and easy avocado cream sauce for the topping that I will share!
Now since I did this recipe live, I do not have the step by step photos to go with the directions. So make sure you visit me at www.periscope.tv/LaTraGuerra to watch the replay in case you need visuals. The video stream will be up until 7:30 pm est TODAY!
Vegan Pulled "Pork" Tacos
PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES | YIELDS: 2 SERVINGS, 4 TACOS
PULLED "PORK" INGREDIENTS:
- Young Jackfruit, the Aroy-D brand young jackfruit in brine (I purchase mine from our local International Farmers Market for $1.57)
- 1 tsp liquid smoke
- 1 tsp Worcestershire sauce
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 cayenne pepper
- 2 tbsp ketchup
- salt to taste
- 1 tbsp olive oil
- 4 corn tortillas
- red onions, sliced
- red cabbage, chopped
- Roma tomatoes, diced
- Fresh Cilantro, chopped
- Avocado cream sauce (see ingredient list and directions below)
- Shredded vegan cheese (Daiya is a great brand for vegan cheese)
- Preheat oven to broil.
- Drain and rinse jackfruit from can.
- using a fork, shred jackfruit into desired pieces... think of pulled pork
- In a large mixing bowl, add jackfruit, liquid smoke, Worcestershire sauce, cumin, garlic powder, salt, cayenne, and ketchup.
- Mix all ingredients together well.
- In a deep pan on medium heat, add olive oil.
- Once oil is hot, add in seasoned jackfruit, be sure to stir well then using th back of your spatula flatten jackfruit in the pan and cover.
- cook for 6 minutes, stirring every 2-3 minutes.
- Reduce heat to low, and prepare your corn tortillas for assembly.
- Place tortillas in oven for 30 second to make tortillas soft and bendable.
AVOCADO CREAM SAUCE:
- 1 avocado
- 3 tbsp vegan sour cream
- 1 lime, juice
- salt to taste
- cayenne pepper to taste
- 2 tbsp water
- Using a high powered blender add all ingredients and blend unit smooth.
Assemble tacos with jackfruit, onions, cabbage, tomatoes, cilantro and the avocado cream sauce. And as always, give this recipe a try and let me know how you like it!
Lately I have been feeling pretty sluggish and not at my healthiest, so for the month of December, my husband and I will be doing a fast off all meat, and we will be sticking to a vegetarian diet. I think this is a great way to start the New Year fresh and rejuvenated, and not to mention, for 2016 we have decided to go back to our Pescatarian diet, for reasons I will explain in a later post.
Now it's no secret that I am a fan of Southwestern cuisine, so of course I had to come up with a recipe for Southwest Corn Salad to share! This is a delicious recipe that will have you full without feeling heavy, and it is also a perfect side dish, if you choose to pair it with something else like tilapia, salmon, or chicken... I think they pair well.
SOUTHWEST CORN SALAD
PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES | YIELDS: 6-8 SERVINGS
- 2-1/2 cups fresh corn kernels
- 1 cup cooked black beans
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped plobano pepper
- 1/2 cup chopped red onions
- 1/4 cup lightly packed chopped fresh cilantro
- 1-1/2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp red pepper
- 1/4 tsp cayenne pepper
- 3 tbsp fresh lime juice
- 1 tsp salt
- 1 tbsp brown sugar
- 2 tsp balsamic vinegar
- In a large pan on medium heat add 1/2 tbsp olive oil and corn kernels, then cook for 5 minutes. Remove pan from heat and set aside to cool for 1 minute.
- Meanwhile in a large mixing bowl combine chopped onions, bell peppers, plobano peppers, cilantro, and black beans.
- Add corn in to the mixing bowl along with cumin, red pepper, cayenne pepper, salt, lime juice, brown sugar, and balsamic vinegar.
- Mix all ingredients together well, and refrigerate for at least 1 hour before serving. This will allow all the flavors to blend and marinate together.
You can enjoy this salad by itself, or as mentioned before as a side dish paired with fish or chicken. So as always, give this recipe a try and let me know how you like it!