Thursday, June 22, 2017

Mexican Stuffed Sweet Potato Skins (Vegan)

For this recipe I used the black bean taco filling from my previous post....I love repurposing leftovers.

CLICK HERE for the taco filling and sour cream recipes. 

Please follow the steps in making the taco filling AND the sour cream. 

For the Sweet Potato Skins.....all you will need is 1, or 2....or 3 or 4 sweet potatoes and some olive oil. 

Here are the steps: 

1. Scrub the skin of the sweet potato and cut off each end (about 1/4 inch). 
2. Bake the sweet potatoes whole on 350 for about an hour (check tenderness with fork)
3. Once baked to completion, allow to cool and cut each potato in half lengthwise. 
4. Scrape out the insides of the potato, leaving about a 1/4 of an inch of the potato. 
5. Place the potatoes skin side up on a baking RACK and brush with olive oil. 
6. Bake on 400F for about 20-30 minutes, until skin is crispy. 
7. Once crispy, remove the potatoes and stuff with the taco (bean) filling. 
8. Return to the oven and bake for an additional 15 minutes or until warmed through. 
9. Drizzle with your favorite hot sauce/salsa and of course, the vegan sour cream. Optional: sprinkle with cilantro. 

Black Bean Tacos with VEGAN Sour Cream


For the sour cream:
1 cup of cashews (raw preferred, but regular salted ones you find at the store work fine)
3/4 cup water
2 tablespoons of fresh squeezed lemon juice
2 teaspoons of apple cider vinegar
1/2 teaspoon of sea salt
(recipe adapted from

For the taco filling:
1 can of black beans
1/2 onion, diced
1/2 bell pepper, diced
3-4 cloves of garlic, minced
1 tbsp olive oil
3/4 can of rotel OR 1/2 cup of your favorite salsa
2 tsp ground cumin
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp garlic powder


For the vegan sour cream:
1. Soak 1 cup of cashews in water (make sure it's covering the top of the cashews at least an inch) overnight.
2. Place the soaked cashews along with the remaining ingredients in a mixer and blend on high until smooth consistency.
3. Store in an airtight container in the fridge, allow to cool and thicken before serving.
*I noticed this was a little more running that traditional sour cream, you may want to try using less water if you don't like it this runny.

For the taco "meat":
1. Rinse and roughly mash the black beans with a fork.
2. Sautee onions, peppers and garlic with olive oil over medium heat until the onion is translucent.

3. Add the mashed beans, salsa/rotel, along with all seasonings. Stir well to combine and heat for at least 10 minutes.
4. Taste and adjust seasonings to your liking.

Serve on corn tortilla and top with cabbage salad, vegan sour cream, and hot sauce!

Lentil Salad (vegan)

1lb bag of dried lentils
2 cups of shredded carrots
1/4 cup olive oil
Juice of 1 lemon
3-4 cloves of garlic
Salt to taste
Optional: Parsley or shredded apple

1. Cook the lentils according to the package
2. Once cooked and drained, mix the remaining ingredients with the lentils.
3. Cover and chill. Serve cold.

Vegan Chick(en)Pea Salad

1 can of garbanzo beans
2-3 stalks of celery, diced
1/2 bell pepper, diced
1/2 onion, diced
1/2 cup of diced dill pickles
3 cloves of garlic
Juice of one small lemon
1/2 cup vegan mayo (I use Just Mayo)
1 tablespoon of mustard
Seasonings to taste: salt, pepper, celery seed

1. Rinse and roughly mash the chickpeas with a fork or potato masher.
2. Add the rest of the ingredients, mix well.
3. Adjust the seasonings to taste.

Serve with crackers, on a sandwich/wrap, or top off a salad!

My favorite way to eat this is in a toasted pita and drizzled with balsamic dressing.

Friday, December 9, 2016

Turkey Burger Sweet Potato Sliders

Rae, from "Rae Rae's Gourmet" (LOL) gave us the inspiration for this freaking. good. Thank you!!!!

2 large (round-ish) sweet potatoes, peeled and sliced into 1/2 inch rounds.
1 lb ground turkey
1/4 cup mayo
1/4 cup breadcrumbs
1/2 packet of French Onion Soup mix
Olive oil
1 onion
coleslaw mix (cabbage)
1 cup sour cream
3 limes
1/4 cup soy
2 tbsp sriracha
2 tbsp mirin


  1. Prep the turkey by mixing together: turkey, breadcrumbs, mayo, french onion soup mix. Form into 2 inch meat balls and set aside. 
  2. Prep the potato buns by peeling and slicing the potatoes, brushing with olive oil and sprinkling some salt on each slice. 
  3. Caramelize onions; thinly slice 1 onion. Cook on a non-stick pan (NO OIL) until browned. Once you have a nice color on the onion, add a splash of olive oil and salt, and continue cooking on a lower heat until they are cooked through. 
  4. Make the Lime Crema: mix together 1 cup sour cream, juice of 1 lime, zest of 1 lime, and salt to taste. 
  5. Make the Citrus soy dressing by mixing together: juice of 2 limes, 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sriracha and 2 tbsp olive oil. 
  6. Dress the cabbage with BOTH citrus soy dressing and lime crema (I used equal parts of both). I am not including measured amounts in this section as it will depend on how much cabbage slaw you are using and how wet you want the slaw to be. 
  7. Start cooking the potato buns: on medium, to medium-low heat, start searing the potatoes. This part took much longer than expected. Make sure to flip often and check readiness with a fork. You will know when they are ready. Remove from heat and set aside. 
  8. Sear the burgers (I suggest doing this once the potatoes are cooked through): heat a skillet on medium with some olive oil. Once HOT, place the meat balls in the pan, and smash them down with a small plate. Make sure to leave room around each meatball and to not overcrowd the pan. Flip once (after a few minutes and nicely crisped up) and cook through. 
  9. Assemble your burgers: 
    1. Potato bun
    2. Caramelized onion
    3. Turkey burger
    4. Slaw
    5. Lime crema
    6. Potato bun (optional - I prefer open faced)
Bon apetit!

Saturday, November 26, 2016

Smothered Southwestern Beef Burritos - Spicy!


For the beef:

  • 3.5+ pound chunk of beef (chuck, tip, shoulder, rump - anything that will shred/fall apart)
  • 1 large onion, diced
  • 1 6 oz. can of tomato paste
  • 2 cups of beef stock
  • 1 tbsp brown sugar
  • 2 tbsp Mexican chile powder
  • 1.5 tbsp cumin
  • 2 tbsp corn starch
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ancho chile powder
  • 5 cloves of garlic, minced
For the gravy:
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups beef stock
  • 1 can of plain tomato sauce
  • 3.5 tablespoons of special seasoning mix (recipe directly below)
For the "Special Seasoning Mix": 
  • 3.5 tbsp of Mexican chili powder
  • 2 tsp of cumin
  • 2 tsp onion powder
  • 2 tsp of oregano
  • 1 tsp of garlic powder
  • 1 tsp salt
  • 1 tsp chipotle chile powder
  • 1/2 tsp black pepper
For dinner assembly: 
  • Flour tortillas
  • Iceberg lettuce shreds
  • Fresh grated cheddar
  • Fresh jalapeno, sliced
  • Spanish rice (I used a boxed rice and added canned tomato)
  • Refried beans
  • Sour cream
  • Hot sauce, for added heat

Beef: PART 1-
  1. Rinse the beef, trim off fat, and cut into 1.5 to 2 inch cubes. Place into crockpot. We used Sirloin Tip because that's the only thing the store had that day...if you're not sure what to do, talk to the butcher. 
  2. Dice 1 onion, add to the crockpot.
  3. Mix together the remaining ingredients (tomato paste, beef stock, garlic, brown sugar, cumin, chile powder, corn starch, oregano, cayenne, ancho chile powder), and pour into crock pot. 
  4. Set the crockpot on HIGH for 5 hours. 
For the gravy-
  1. Melt the butter in a medium saucepan.
  2. Add flour, a little bit at a time, while whisking. Cook the flour/butter until smooth and lightly golden brown. 
  3. Continue whisking and slowly add the beef stock, tomato sauce and spice blend. 
  4. Simmer for 15 minutes, stirring occasionally. If too thick, add some water. 
Beef: PART 2- 
  1. After the beef has cooked for 4 hours, uncover the crockpot, give it a stir and allow the beef to cook the last hour uncovered. 
  2. Add the remaining "Special seasoning mix" along with1 tsp salt..... Taste testing is necessary during this step. 
  3. Once you're ready to serve dinner, using a slotted spoon, fish out the beef/onion, and roughly shred the beef on a separate dish. Make sure to leave it chunky, you don't want this beef to be a mushy shred-fest in your burrito. 
  4. Remove the remaining sauce from the crockpot and set aside. (I used this sauce when packaging up leftover beef (poured it over top). 
  5. Once you're done shredding, place the beef/onion mixture back into the crockpot and set it on LOW. Add more of the sauce if want the beef wet, but not swimming in the sauce. 
  1. Heat the tortilla on a warmed pan/skillet. 
  2. Spread refried beans on the tortilla.
  3. Add beef and roll it up. 
  4. Pour the gravy over the entire burrito and sprinkle with grated cheddar.
  5. Serve with Spanish rice (on the side) and a bed of iceberg lettuce shreds (on the side) topped with tomato, cheese and jalapeno. 

***This is a modified recipe from a few recipes I found online...

Thursday, November 3, 2016

Lasagna Soup

1 pack of Hot Italian Sausage (pork, chicken, turkey, or VEGAN!), casings removed
1 small onion
1 bell pepper
1 cup of chopped baby Bella mushrooms
1 can of fire-roasted tomatoes
4 cloves of garlic, crushed
Olive oil (2 tbsp)
Salt (1 teaspoon)
Crushed red pepper (1/2 teaspoon)
Italian seasoning (1/2 tablespoon)
Large can (28 oz.) tomato sauce
1 quart of chicken stock (or vegetable)
1/4 cup grated parmesan
Ricotta Cheese (for topping)
Mozzarella Cheese, shredded (for topping)
Fresh basil (for topping)

Egg noodles

1. Heat oil over medium heat and sauté the onion, mushroom and pepper for a few minutes.
2. Add the sausage, and cook through making sure to break it up (like ground beef).
3. Season the meat with salt, crushed red pepper, and Italian seasonings. Add the crushed garlic and cook for an additional minute.
4. Add the tomato sauce, canned tomatoes, and chicken stock. Bring to a boil, then lower to a simmer and cook for 30 minutes.
5. Meanwhile, prepare your egg noodles if using.
6. Once you're ready to serve the soup, add the grated parmesan cheese, mix well. Taste and season with salt and pepper to taste.
7. Serve each bowl with a dollop of ricotta cheese, sprinkled mozzarella on top, and fresh basil.

Pesto Chicken and Roasted Veggie Spaghetti Squash Casserole


  • 1 spaghetti squash (medium/large)
  • 8 oz. of pesto
  • 3 chicken breasts
    • marinade: Mojo seasoning (enough to cover the chicken when marinating....around 1-1.5 cups) 
  • 1 onion
  • 1 green pepper
  • 2 large tomatoes (or 3-4 Roma/plum tomatoes)
  • Seasonings (salt, pepper, Italian blend)
  • 4 eggs
  • 3/4 cup almond milk
  1. Preheat oven to 400. 
  2. Cut spaghetti squash lenthwise, remove the seeds, and bake (face down) for about 35 minutes. 
    1. The skin should be soft/caving in when you squeeze it. 
  3. Marinate the chicken for at least 30 minutes. Grill the breasts and shred. I used a grill pan. 
  4. Once the spaghetti squash is baked, roast the veggies (tomato, onion, green pepper). Make sure they are tossed in some olive oil and seasoned with salt and Italian seasonings. Bake for about 15-20 minutes. You don't want them fully roasted. 
  5. Add the spaghetti squash, chicken, pesto, and sundried tomato into a lasagna dish and mix well. 
  6. Add the eggs and almond milk. Season to taste.
  7. Once the roasted veggies have cooled, spread them over the top of the chicken and spaghetti squash mixture. 
  8. Bake for 40 minutes or until the edges are browned.  
  9. Serve with parmesan cheese. 

Tuesday, October 11, 2016

Turkey Quinoa Taco Bake

This is SO good! I didn't even have to go to the grocery to make this. Love it when that happens.

Here are the details...


  • 1 cup of quinoa
  • 1 lb ground turkey
  • 1 can of black beans, rinsed
  • 1 onion (any kind), diced
  • 1 can of chili beans/pinto beans
  • 1 can of corn
  • 1 can of rotel (spicy....if you like spicy!)
  • 1 packet of taco seasoning (or make your the recipe, you probably have the spices!)
  • Shredded cheese (1 cup)
  • 2 cups of plain tomato sauce
  • Juice of 1 lime
  • Optional: jalapeños (fresh or pickled) or cilantro to garnish, extra cumin (to taste). 
  • For serving: hot sauce, salsa, sour cream 
  1. Preheat oven to 375 degrees Fahrenheit. 
  2. Prepare quinoa according to instructions on packaging. 
  3. In a large pan, saute onion with a little bit of EVOO until translucent. 
  4. Add the turkey to the pan and cook through until no longer pink.  Add taco seasoning (I use a little extra cumin here).
  5. In a large bowl mix:
    1. Cooked quinoa
    2. Turkey
    3. 1/2 cup cheese
    4. Canned beans, corn, and tomatoes
    5. Once everything is thoroughly mixed, add tomato sauce (a little at a time) until you get a nice thick consistency (you don't want it crumbly and dry). 
    6. Taste test and add salt/pepper as needed. I added an extra teaspoon of cumin. 
    7. Pour the mixture into a lightly greased pan.
    8. Pour lime juice over this and cover with cheese. (Add jalapeño here!)
    9. Cover with foil and bake for 20 minutes. Cook uncovered for an additional 10 minutes. 
    Garnish with cilantro and serve with hot sauce, salsa and/or sour cream!


    Or you could add jalapeños:

    Miracle Soup Recipe

    • 1/2 head of cabbage (green)
    • 1 onion (white/yellow/sweet)
    • 1 small bag of carrots (5-7 small carrots)
    • 1 bunch of bok choy
    • 1 green pepper
    • 4-6 celery stocks 
    • Vegetable or chicken stock (1 quart)
    • 2 Lipton French Onion Soup Mix packets
    • 28 oz. of canned diced tomatoes (flavored OK) 
    • Garlic - 6-8 cloves
    • Salt and pepper
    *You will need a very large pot for this...I used an 8 quart. 

    1. Prep all of the veggies by chopping, dicing and slicing. 
    2. Saute onion, carrot, celery, and bok choy stalks until the onion is translucent. Add the garlic in the last 30 seconds. 
    3. Add the rest of the ingredients to the pot: both seasoning packets, canned tomatoes, vegetable/chicken stock, shredded cabbage and bok choy leaves. 
    4. Stir and add water until all of the cabbage is covered.
    5. Bring to a boil, lower heat and cover. Cook until the cabbage is tender. 
    6. Salt and pepper to taste. 
    • Add crushed red pepper flakes for heat. 
    • You're the boss, add whatever veggies you have on hand!
    • I know it's doable, but I haven't tested this in the crock pot. If interested I would follow the above instructions through step 2. Then, add everything to the crockpot and cook on low for 4-5 hours. Check tenderness of the cabbage. If you need more time, turn the heat up and keep an eye on it. (If anyone tries this, please let me know!)