Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

These aren’t much to look at, but I guarantee you that everyone is going to love them! Quite possibly one of Todd and my favorite meals, these tacos are so quick and easy to whip up. Perfect for a busy weeknight. Oliver really enjoyed putting the lettuce on the tacos too, so kid-friendly! Yay!

Have you watched the Tidying Up with Marie Kondo show on Netflix? I read her book several years ago and still fold my clothes in her very particular way, even though I found the book to be slightly absurd. We watched the show a couple weeks ago and pretty much turned our house upside-down. I don’t know what it was about actually watching her go through with people and help them ‘tidy up’ but it really made an impact on us. If you haven’t seen it, it’s definitely worth the watch! Okay, PSA over. Now it’s taco-time!!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

By Kathleen @ Produce On Parade

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Ingredients

• 1 tbsp olive oil
• 1 15 oz can of sweet corn, drained well
• 2-3 small zucchinis, diced small
• 1 15 oz can of chickpeas, drained and rinsed
• 1 ¼ cup whole raw walnuts
• 2 ½ tbsp soy sauce
• 1 tbsp ground cumin
• 2 tsp chili powder
• 2 tsp garlic powder
• ½ small head of romaine lettuce, chopped
• 20 cherry tomatoes, halved
• ⅓ cup fresh cilantro, chopped
• 8-10 taco-size flour tortillas
• Sprinkle of shredded vegan mozzarella
• Spoonful of salsa, to taste

Ingredients

1. Over medium, heat the oil in a large frying pan. Once hot, saute the corn and zucchini for about 5 minutes, stirring occasionally, until they begin to brown. Remove from heat and set aside.
2. While the veggies fry, place the chickpeas through the garlic powder into a food processor. Pulse several times, until the mixture resembles taco meat. There should be small chunky bits of walnuts and chickpeas, and the spices should be well blended. Transfer to a microwave safe bowl.
3. Prep the veggies. Microwave the taco meat for about 1-2 minutes, until warm. Heat the stack of tortillas in the microwave for about 15-30 seconds, to heat.
4. To assemble the tacos, place lettuce on one taco, followed by taco meat and pan-fried veggies and then the remaining veggies. Top with a sprinkle of shredded vegan mozzarella and a spoonful of salsa, to taste, on each taco. Divide the fillings evenly between all the tortillas. Serve hot.

Prep time: 10 minutes
Cook time: 5
Total time: 15
Yield: 8-10 tacos

Whole Food Vegan Veggie Loaf

I used to really like meatloaf. My Dad had the best recipe. As I really ponder it, I'm not sure if he had an actual tangible recipe that he followed or if it was just mostly in his head. Whatever it was, I thought it was pretty good. However, now when I think about...meatloaf in general is pretty darn gross. Sorry. Eww, okay, must stop thinking about it. I'm happy to say that I've found a much better alternative to ground animal bits transformed into a "loaf". My recipe for a Whole Food Vegan Veggie Loaf! The best part (besides no need for killed animals) is that there's no tofu, no textured vegetable protein or even vegan grain-meat. It's made from real, whole foods like lentils, oats, and a few other magical ingredients. I know, it sounds like crazy, hippie food and you're thinking it's no where near as good as real meat loaf, but I promise you that it's just as good. I wouldn't lie to you! Santa Claus is coming to town soon!  I'm good for goodness sake.

So skip the meatloaf (or meat in general!) and surprise your friends and family with a peaceful feast that includes this Whole Food Vegan Veggie Loaf! 

I've been thinking that this will be a great alternative to turkey, pig or cow for the Holidays. I can't wait to share it with everyone! 

Whole Food Vegan Veggie Loaf 

Adapted slightly from the renowned Plant-Powered Kitchen

Serves 6

• --Veggie Loaf--
• 1/2 cup dry red lentils
• 1 1/3 cups vegetable broth
• 1 dried bay leaf
• 3/4 cup dry steel-cut oats
• 2 cups water, boiling
• 1/4 cup ketchup
• 1 cup dry old-fashioned rolled oats
• 3 Tbsp. soy sauce
• 2 Tbsp. nutritional yeast
• 2 Tbsp. flaxseed, ground
• 2 Tbsp. vegan Worcestershire sauce
• 2 Tbsp. tahini
• 1 Tbsp. molasses
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1/8 tsp. black pepper
• pinch of kosher salt
• --Topping--
• 1/4 cup ketchup
• 1 tsp. vegan Worcestershire sauce
• 1/8-1/4 tsp. chipotle chili powder (optional)
• sprinkling of dried oregano

In a large saucepan, combine the lentils, vegetable broth and bay leaf. Bring to a boil over high heat, then lower to medium and cover. Allow to cook for about 30 minutes. After this time the lentils should be cooked. 

Add in the steel-cut oats and water, stirring well. Bring back to a boil, then cover, turn to medium-low and cook for 10 minutes. Uncover after the 10 minutes, stir well and cook uncovered until the water is gone and the steel-cut oats are mostly cooked.

While the oats are cooking, combine the topping ingredients in a small bowl and whisk well. Preheat the oven to 375 F and line a bread pan with parchment paper, then coat with a nonstick cooking spray. 

When the oats are finished cooking and resemble a dryish cooked oatmeal, remove the bay leaf and add in all the remaining ingredients, except for the topping. Stir well to combine. 

Transfer the mixture into the bread pan, spreading it out evenly. Brush on the topping, sprinkle with oregano and cover gently with aluminum foil. Bake at 375 F for about 25-30 minutes then remove the foil and continue to bake for another 7-10 minutes. 

Once done, remove from oven and allow to rest on a cooling rack, in-pan for at least 10 minutes before slicing.

Serve as you would meatloaf and enjoy a peaceful feast! 

Blaring Michael Bublé – Holly Jolly Christmas ...alone...in my office tech area...

[yumprint-recipe id='39']

Quick & Easy Pasta with "Meat" Sauce

Some days I just don't want to cook. Yesterday was one of those days. Does this happen to you, too? Don't be ashamed, next time that happens you'll have a tasty recipe to save you. Do you have a half empty jar of pasta sauce leftover in your fridge, just waiting to become a science project? Yes? Then this dish is for you.

 Quick & Easy Pasta with "Meat" Sauce. No, it isn't the epitome of healthy, whole food...though it does have kale! I was at Costco the other day and I came across this Gardein Meatless Ground and I was quick to snatch it up! I've never had it before! I'm very into trying new foods...or foodish foods.

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I was so excited to tell Todd that we were having pasta with a "meat" sauce. He was obviously very excited about this as well. However, halfway through making it, he sauntered through the kitchen, stopping over my shoulder and and exclaimed, "Oh no! Kale made it in there!?" Heh heh. He can't escape my sneaky healthiness, no dish is safe from the kale! Even desserts. Anyways, this is a lazy man's recipe for sure but with a healthy little kick. Super quick, super easy, and super delicious. I assume this is what Hamburger Helper would be like, if I had ever had it. I know it's not going to win any "Most Creative Recipe" awards but hey, I would have never known about nutritional yeast with toast unless a friend hadn't mentioned it! So, here you go.

Quick & Easy Pasta With "Meat" Sauce

Inspired by my own lazy bones Serves 4

• 1 18 oz. package of pasta (any type will do)
• generous sprinkle of salt
• half a 24 oz. jar of your favorite pasta sauce (12 oz. total), or make your own but that would really defeat the purpose of this recipe)
• 1 13 oz.package of Gardein Meatless Ground
• 2 large handfuls of baby kale, spinach, or green of choice

So, in case you live under a rock (or had a very nurturing mother) and don't know how to make pasta....boil enough water for all your pasta, seasoning it with a generous sprinkle of salt. When the water reaches a boil, add the pasta and cook according to the package. Whew! After the pasta is added to the boiling water, heat a large frying pan and spray it with a nonstick cooking spray. Add the pasta sauce and the meatless ground (I'm still weirded out saying "meatless ground") , breaking it apart as it cooks over medium heat. Cook for a couple of minutes, then add the kale. Cook over medium-low until the kale is wilted, about the time it takes the pasta to cook. Once the pasta is finished cooking, drain it and return it to it's pot. Add in the meat and kale mixture to the pasta and stir to combine. Serve it up hot! I sprinkled mine with nutritional yeast, obvs. Is this homemade, vegan Hamburger Helper? I'll never know...but it sure was delicious. Todd loved it, even with the dreaded kale. It's a work in progress.

Quick & Easy Pasta with "Meat" Sauce

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Have a half empty jar of pasta sauce leftover in your fridge, just waiting to become a science project? Yes? Then this pasta with "meat" sauce is for you.

Ingredients

• 1 18 oz. package of pasta (any type will do)
• generous sprinkle of salt
• nonstick cooking spray
• half a 24 oz. jar of your favorite pasta sauce (12 oz. total)
• 1 13 oz.package of Gardein Meatless Ground
• 2 large handfuls of baby kale, spinach, or green of choice

Instructions

1. Cook pasta in salted water according to package.
2. Spray a large frying pan with nonstick cooking spray.
3. Add meatless ground and pasta sauce and breaking apart the ground while cooking. After a couple minutes add the kale.
4. Continue to cook over medium-low until the kale is wilted.
5. Drain the pasta and return it to it's pot.
6. Add in the meat and kale mixture and stir to combine.

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