It’s Taco Tuesday! Growing up, there were many family dinner nights that involved tacos. Here’s my veganized take on an old staple. I even made my own tortillas using Kitchen Nostalgia’s Vegan Crazy Dough recipe. Next time I plan to make my own vegan beef (or maybe try neat meat) , as the meatless product I used was a bit on the processed side.
To Make the Tortillas:
Use 1/4 batch of Vegan Crazy Dough and divide into about eight portions. On floured surface, roll each portion into a 7-inch, flat circle. You can make these however big or small you want. Portion sizes will vary!
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 2-3 minutes (or more/less) on each side or until lightly browned. Set aside.
To Make Taco Filling:
1 cup (or 1/2 package) Lightlife meatless ground beef crumbles
Probably the BEST cinnamon rolls I have ever eaten. These gooey babies were adapted from Kitchen Nostalgia’s Crazy Dough Cinnamon Rolls. I kept the recipe for the Crazy Vegan Dough mostly the same (used a ratio of 1/2 whole-wheat flour/ all-purpose), but I tweaked the cinnamon rolls to add a bit of crunch with the almond slivers. For the heavy creamer, I used the remainder of Silk Soy-Milk Vanilla creamer and nixed the added tsp of vanilla extract. My recipe made about a dozen–only a few remain this morning, as I devoured half last night!
½ batch Vegan Crazy Dough (I used Silk vanilla soy milk and 1/2 whole-wheat flour/all-purpose flour for this recipe)
¼ cup white sugar
6 Tbsp Earth Balance non-dairy butter, melted
½ cup brown¨sugar
1 Tbsp cinnamon
Optional add-in: 1/2 cup of almond slivers
4 Tbsp Earth Balance non-dairy butter, melted
3 Tbsp Silk Soy-Milk vanilla creamer
¾ cup powdered sugar
1/3 cup almond slivers
Combine dough with white sugar. Roll on a floured surface into a rectangle, leaving ½-inch border on the long sides.
Mix brown sugar, cinnamon, and melted butter (and almond slivers) in a small bowl. Spread mixture onto rolled-out dough. Starting at a long edge, roll dough into a log.
Cut roll with a sharp knife into 12 (1 1/2-inch) slices. Place slices in an buttered pan (I used 9×9 in pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
Bake in preheated 350 F (175 C) oven for about 25-30 minutes or until tops are golden. Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
GLAZE: In a small bowl, combine 4 Tbsp melted butter, vegan cream, powdered sugar and almonds. Drizzle glaze over rolls. Eat your heart out!
* Add-ins such as raisins, pecans, shredded coconut might also be tasty. Feel free to experiment!
These brownies were adapted from Minimalist Baker’s Simple Vegan Brownies recipe. Whenever I tweak a recipe, it is usually the result of me being too lazy to go to the store to get the proper ingredients. Hence, these are the lazy version — made with ingredients already found in my cupboard! Because I used whole-wheat flour in place of all-purpose, these brownies turned out a bit denser and the taste is slightly altered. You may want to add a few teaspoons of water to the mixture, as whole-wheat flour is more absorbent. Personally, I enjoy the wheat flavor, but you are free to use all-purpose if you have it available. Chocolate chips will help sweeten it up, or you could probably substitute shredded coconut.
1/2 cup (1 stick) Earth Balance butter
3/4 cup Turbinado cane sugar
2 tbsp ground flax + 5 tbsp water mixed and set aside in small bowl for 5 minutes
Preheat oven to 350 degrees F and spray 12 standard-sized muffin tins with cooking spray or use muffin liner.
Prepare flax mix in a small bowl and let rest for 5 minutes.
Place butter in a large mixing bowl and melt in the microwave. Once melted, stir in the flax and water mixture, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in chocolate chips.
Scoop batter evenly into 12 muffin tins until 3/4 full and bake on the middle rack for 20-22 minutes.Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.
Hello! My name is Ellen, and I have a passion for keeping life clean and simple. This is my Zen. My own journey in living a cleaner, healthier life started a couple years ago. While I had always considered myself to be relatively healthy — I exercised regularly and did not indulge in too much junk food — I still felt pretty blah most days. Looking back, I can definitely understand why! Most of my diet consisted of what I thought was healthy food, but it was really just overly-processed junk, manufactured and marketed as “healthy.” In reality, most of the products I consumed were packed with sugar. After reading up on clean-eating and plant-based diets, I decided to revolutionize my own eating habits. Viva La Whole Foods! (Jamie Oliver is my Hero!)
In 2014, I graduated with a Masters of Science in Educational Psychology and a concentration in Community Counseling. From my experience working with clients as a professional counselor, I became increasingly aware of the impact leading an unhealthy lifestyle has on a person’s overall well-being. All too often, we are overworked and believe we simply do not have the time to take care of our selves, including our body, mind, and the home in which we live. This realization spurred the idea of creating a service and community that is dedicated to helping others in the process of cleaning up their environment and what they eat.
This blog will be a space to share recipes, demonstrations, helpful tips, product reviews, and thoughts or ideas related to living clean.