Bell Pepper Tacos

I've been making something Tex-Mex for Tuesday's for weeks now. I saw a recipe for Bell Pepper Tacos and turned it plant based. I will definitely make these again but will make a cauliflower walnut taco meat instead of using a processed product. These were really tasty and I think they would make great appetizers if you used the mini bell peppers and cut them in half. We are growing some "lunch box peppers" and I may use them to give this a try. I used a low-sodium taco seasoning but it would be super easy to make your own taco seasoning where you can control the sodium and heat level. The addition of 1/2 - 3/4 cup black beans would also be good in this filling. Give these a try!

• 2 bell peppers (I used 1 green and 1 red)
• cheese sauce
• 1 package Morning Star Farms Grillers Crumbles (next time I will use Cauliflower Walnut Taco Meat made without mushrooms)
• 1/2 cup red onion, diced small
• 1 packet low-sodium taco seasoning
• 2/3 cup water
• Optional Toppings: chopped lettuce, salsa, pickled jalapenos, fresh avocado, cilantro

Preheat toaster oven to 400F. Slice each bell pepper in half. Remove stem and seeds. Place peppers on parchment lined baking sheet and cook 10-12 minutes.

While they are baking; brown onion in a tablespoon of water.

Once the onion is tender add the "meat" you are using. Cook for a few minutes.

Add the taco seasoning and cook about 2 more minutes.

Add the water and simmer 2-3 minutes. Remove from heat.

Stuff each pepper until full. 

Top with dollops of cheese sauce.

Return to toaster oven for 20 minutes.

Remove from oven and garnish as you like. I made yellow rice while the peppers cooked as a nice side dish.

Enjoy!!!

Pickled Jalapenos (WFPBNO)

I picked our first batch of jalapenos today. They were beautiful and I wanted to make a quick pickled jalapeno with them. These must be kept in the frig from the beginning since the jar doesn't seal. I've made them before and love them as they tend to stay crisp. This comes together really quickly, although it does take a little time to slice up all the peppers. It's best to let them sit in the frig for 3 or 4 days before eating them so the flavor has a chance to develop. 

• 1 1/4 cups water
• 2 tablespoon salt
• 1 cup white vinegar
• 10 large jalapenos, thickly sliced
• 6-8 cloves garlic, sliced

Bring water to a biol. Remove from heat and add salt. Stir until dissolved and set aside to cool.

Slice garlic and add to a quart mason jar.

Slice jalapenos and add to the mason jar. I removed some seeds (optional).

Add the vinegar to the cooled water and stir.

My quart jar was full, if your jar isn't you can add a few more jalapenos.

Pour the liquid (water/vinegar mixture) over the jalapenos. Shake and put in the frig for 3-4 days before enjoying. Be sure to keep these in the frig.

Enjoy!!!

One-Pot Cheesy Enchilada Pasta (WFPBNO)

Jack loves when I make one-pot meals. Since he does the dishes it means much less clean up for him. This is a simple delicious pasta dish with a Tex-Mex flair. You probably have all of the ingredients in the pantry to make this simple, but yummy, dish. If you don't have canned black beans you could sub pinto beans, no fresh corn? Simply measure out some frozen and let it sit at room temp while you prepare everything. Be prepared this serves at least 6 so if you don't want to eat the same dish every day for nearly a week either freeze some or invite some folks over. If you don't have the homemade enchilada sauce you can use canned but be aware it's going to have a high sodium content. Be sure you make Brand New Vegan cheese sauce in advance, although you could whip that up will the dish is cooking.

• 1/2 pound uncooked medium sized pasta
• 1 can fire-roasted diced tomatoes, undrained
• 10 ounces enchilada sauce, (I made Dr. McDougall's)
• 2 cups water
• 1 bunch thinly sliced scallions, green and white parts separated.
• 2 teaspoons chili powder
• 1 can black beans, drained, rinsed (no salt is preferred)
• 1 can whole kernel sweet corn drained
• 1 cup soy curls, broken into small pieces, rehydrated (this process makes them swell up to a larger size.
• 2 cups cheese sauce (I use Brand New Vegan)
• Garnishes: cilantro, lime wedges, above mentioned scallions

In your favorite soup pot or Dutch oven add pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. 

Be sure to stir frequently so that the pasta doesn't stick to the bottom of the pot. Heat to boiling over high heat; reduce to simmer and cook, uncovered 14 minutes. Do not drain.

Stir in beans, corn and soy curls; return to simmering. Cook about 3-4 minutes to combine the flavors. Be sure to continue to stir.

Add the cheese sauce and stir until it's incorporated.

Serve topped with green part of the scallions and optional cilantro, lime wedges or jalapeno slices. We used the scallions and a healthy shake of Frank's hot sauce.

Leftovers reheat well in the microwave for a short time or you could add the amount you want to a casserole dish to reheat in the oven/toaster oven. 

Enjoy!!

Sushi Bowl with Baked Tofu (WFPBNO)

This is a very basic sushi bowl. Feel free to add whatever veggies you want. I based this on whole food plant based sushi rolls that you can get a places like Publix. No cream cheese, no fish, just wholesome foods. The best part is there is no rolling required. I simply added all the ingredients to a bowl and make spicy mayo and soy/wasabi to top off the dish.

Sushi Rice:

• 1 cup short-grain rice
• 1 1/2 cups water
• 1/2 teaspoon rice vinegar

Toppings:

• 2/3 cup edamame (I couldn't find shelled, so I shelled after cooking)
• 1 carrot, peeled and then ribboned, using the peeler
• 1 scallion, thinly sliced
• 1 small Persian cucumber, julienned
• baked ginger garlic tofu (this recipe will make more than  you need for this dish)
• kelp flakes according to taste (I used about 1/2 teaspoon per bowl)
• 2 tablespoons pickled ginger
• 1 teaspoon black sesame seeds

Spicy Mayo:

• 1/3 cup mayo
• sriracha to taste (I like it hot!)

Stir those two ingredients together and taste. Start with a small amount of Sriracha until you get it to the heat level that you enjoy.

Start your rice before you do anything else and cook according to package directions.

Soy/Wasabi:

• 1/3 cup reduced-sodium soy sauce
• wasabi paste

Mix these two ingredients into a ramakin. Start with a small amount of wasabi and keep tasting as you add more until you get the heat level you enjoy. Be sure to stir it up well.

Place the rice on the bottom of your bowl. Then add half of the Toppings to each bowl. This makes two bowls. The tofu will make enough for 4 bowls. We just ate the leftover tofu as a snack later in the day and dipped it in both sauces as we popped them nuggets into our mouths. 

Enjoy!!