Fun Vegan Tacos and Mexican Fiesta Recipes. Vegan tacos make me happy. Not only are tacos super easy and deliciously versatile, but for me, they inspire memories of fun and creativity. As a kid, Taco Night was the first time I was allowed to "assemble" dinner myself. Do-it-yourself meal. Yup, taco night (or day) is just plain fun... Cilantro, Jicama, Red Grape Slaw - recipe Mexican Food: Fun meets Beauty. Taco fun comes from thinking outside the box. For today's taco recipe, classic flavors meet a few creative add-in's like sweet juicy red grape halves and sliced jicama. Mexican food is beautiful. Zucchini Guac: Citrus Frosty: Red Grape, Black Bean, Cilantro, jicama Tacosvegan, makes 4 corn tacos To Make: Assemble your tacos any way you'd like! Pair these tacos with some fresh guacamole, a stack of warmed tortillas, maybe some Friday night red sangria or citrus frosties and more for a super Mexican fiesta. More vegan Mexican recipes (link list follows photos).. Enchiladas: Fiesta Slaw: Red Sangria: Plantains: Tempeh Tacos: Easy Quesadillas:
the veggie nook Mediterranean Greens With Pasta, Mushroom, and Vegan Ricotta Cheese – The Flaming Vegan: A Vegan and Vegetarian Blogging Extravaganza I love Italian food and especially Italian greens. The puntarelle, radicchio, and escarole greens are grown locally in my area. At home I cook my Mediterranean Greens using Dinosaur kale, collards, and purple Red Russian varieties. Ingredients: 2 Tablespoon extra virgin olive oil½ Cup onions, finely minced2 Pounds greens, center rib removed and washed but not dried¼ Cup raisins¼ Cup olives, finely chopped1 to 2 Tablespoon balsamic vinegarFresh ground black pepper1 Shallot, sliced thinly4 Tablespoons capers½ Pound wild mushroom, cleaned thoroughly and chopped1 Cup cooked garbanzo beans6 Fresh tomatoes, cut into ¼ inch pieces2 Cups fresh broccoli, clean, cut, and steamed1 Cup sunflower seeds½ Cup raw almonds2 Cups water3 Tablespoon lemon3 Tablespoon arrowroot½ Teaspoon sea salt1 Teaspoon agave1 Tablespoon olive oil 6 Cups Ziti pasta, cooked Prepare: Prepare 1 Day Before: Serve: Makes 8 Servings The Flaming Vegan is looking for paid bloggers!
Vegan Mother Hubbard 10 Fantastic Vegan Dips + Spreads – The Flaming Vegan: A Vegan and Vegetarian Blogging Extravaganza I’ve always been a great mayo and mustard sauce fan through school years and loved my junk food escapades. Lately though I began to grow health conscious and started to choose healthier options. I do like to opt for healthy, nutritious and vegetarian options especially when eating outside. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. *Image courtesy Flickr creative commons. The Flaming Vegan is looking for paid bloggers! Beautiful Pictures Of Healthy Food Healthy Breakfast Quinoa and Broccoli Egg Muffins…RECIPE
Light & Healthy Spring Roll Appetizer – The Flaming Vegan: A Vegan and Vegetarian Blogging Extravaganza With the Holidays, some people might find themselves with some mixed feelings. While there are so many lovely things about this time of year, it can also bring about some stress, and perhaps some unhealthy eating due to treats being brought in by co-workers, family and friends. If you are around copious amounts of treats and food and find yourself over-indulging to the point where you feel bad after, or like you've fallen off the "healthy eating" wagon, you might want to try doing a bit of easy preparation by having some healthy, clean foods on hand for snacking on. You can also make light appetizers to eat before a holiday meal or dessert. I am heading to my parents' house tomorrow and since I have been enjoying my cleaner diet and increased gym work outs, I don't want to go too crazy with the treats. I am making some healthy and tasty rice paper spring rolls and some veggie hot and sour soup. Fresh Sweet Potato Spring Rolls Ingredients Directions
Épicé@nne Quinoa flatbread | % Last week I shared one of my all time favorite recipes: Lemon and Garlic Hummus. Today I’m going to share the companion recipe I always use with my favorite hummus, Quinoa flatbread. Quinoa is an amazing super food. Quinoa Flatbread Author: Jennifer Williams Recipe type: bread Prep time: Cook time: Total time: Serves: 12 4 cups quinoa flour (I grind my dry quinoa in my BlendTec)¾ cups flax seed meal1½ teaspoon salt3 cups water Combine all ingredients in a large bowlSpray 2 jelly roll pans with non-stick spray or line with parchment paperDivided dough between both jelly roll pansUsing the back of a spoon spread the dough evenly in each pan, the dough will be ⅛ to ¼ inch thickBake 20 minutes @ 400*Use a pizza cutter to cut flatbread into 12 pieces. This recipe for quinoa flatbread is flavor-packed and nutrient-dense. **note** I made this recipe today and noticed that when I halved it, I had to add more water. With Love, Jennifer
Pieces in Progress: Blogging my way fit. Nearly three years ago, this was one of the very first recipes I created on my journey to being healthy. It’s been tweaked and adjusted since then and today I’m happy to say I think I’ve gotten the recipe perfect. I’ve seen so many recipes calling for frozen green veggies to replace avocado but here I use beans because they not only cut down the fat and add protein, but also because they’re the right texture. When blended they’re creamy and smooth but don’t have enough flavor of their own to overpower the avocado, lime, & fresh cilantro. There are so many ways to change up your oatmeal! Here’s a few of my favorite combos but get creative! For more healthy, easy breakfast ideas go here! I was happily surprised how easy and delicious these came out! For more healthy veggie recipes go here and for more gluten free recipes go here! For more healthy lunch recipes go here and for more gluten free recipes go here! I was actually inspired to make this workout while on my run this morning!