Vegan Taco Bell


I have been a Vegan almost a year – it will be a year on my birthday which is just over a week away…and I have not had fast food in that entire time…well, I had a fry my second or third week, but it was terrible. So I don’t count it :). Anyway, I was in a major hurry yesterday after Spanish class and heading over to my friends and I decided to look up where I could get vegan fast food – and what pops up? Post upon post about Taco Bell..WTH?! How is that possible? I never thought that the beans would be vegan friendly! SO excited I can’t even tell you. Bean Burrity Fresco style with some hot sauce = a happy happy me.

Eat happy! ๐Ÿ™‚

Recipe: Vegan Taco Salad


SO last night as I was thinking what to pack for lunch (I’ve not gone out for lunch in weeks – it feels good! ๐Ÿ™‚ ) I came across what has turned out to be a brilliant solution to the left overs from my burrito extravaganza last week! Here it is ๐Ÿ™‚

The completed, mixed yummy salad ๐Ÿ™‚

Ingredients:

  • about 3 tablespoons of my Nacho Cheese
  • 1 cup of cut up romaine lettuce
  • 1/2 cup of left over Spanish rice (Zatarains)
  • 3 Tablespoons your favorite salsa
  • 2 Tablespoons Vegan sour cream
  • 1/3 cup Vegan refried black beans
  • 1/2 cup tomato
  • 1/2 cup tortilla chips
  • 1 small avocado

Layers from the bottom up:

  • Lettuce
  • Crushed up tortilla chips
  • Rice
  • Beans
  • Cheese
  • Tomato
  • Avocado
  • Mix together the salsa and Vegan sour cream – use this as “dressing”…only use what you want ๐Ÿ™‚

VOILA! YUMMMMM….

Recipe: Vegan Polish Kielbasa with Sauerkraut and Mashed Potatoes


I grew up enjoying the wonders of Polish food – golabki (gwumpki), pierogies, and Polish kielbasa with sauerkraut and mashed potatoes….At some point I will come up with a recipe for the first two, but tonight I went easy (thanks go Tofurky). I hope you enjoy ๐Ÿ™‚

Polish Kielbasa w/ Sauerkraut - cooked

Ingredients:

  • 1 package Tofurky polish kielbasa/sausage (there are four to a package)
  • 1 32-ounce jar of Sauerkraut
  • 1 1/2 cup vegetable broth
  • 3/4 cup onions (chopped)
  • Salt
  • Pepper
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 9×13 glass pan
  • My mashed potatoes recipe
  • Ketchup (if you desire)

Directions:

  • Preheat oven to 350 degrees
  • Heat 1 Tablespoons of EVOO
  • Add the onion and saute until onions are translucent
  • Add Sauerkraut to pan (note: if you don’t like your sauerkraut really sour then wash it of in a strainer BEFORE adding to the skillet – I like it sour, so I only rinse it for a minute. If you do not like it sour, rinse for 5 minutes in a strainer)
  • Mix together and heat – adding in about a cup of the vegetable broth. Continue to heat for 5-10 minutes. Add salt and pepper to taste (for me this is two pinches of salt and a crank or two of fresh pepper)
  • Pour onion/sauerkraut mix into the 9×13″ pan and place in preheated oven
  • Wipe out pan with a towel to remove any sauerkraut that has stayed in the pan
  • Put remaining 1 Tablespoon of EVOO in the pan and heat over medium/medium high heat
  • Put the four Tofurky links in the pan and heat – turning as sides become done (for me this means aย crispinessย forms on all sides as you rotate). This took about 8-10 minutes.
  • Remove pan from the oven and place cut up Tofurky in the pan as shown above.
  • Place back in oven for 15 minutes or until bubbling and the sauerkraut is turning a little crispy.
  • Serve (for me this involves mashed potatoes, some sauerkraut, kielbasa and a little ketchup (not shown below).

The full meal ๐Ÿ™‚

Recipe: My Favorite (Vegan) Mashed Potatoes


I looooove mashed potatoes. They go with just about everything, and it can be tough coming up with a recipe that you like…for me, this is it! I hope you like it!

mmmm...finished mashed potatoes ๐Ÿ™‚

Ingredients:

  • 2 cups diced Yukon gold potatoes (or whatever type you like best/have on hand)
  • 1/2 cup Unsweetened soymilk
  • 1 Tablesppon Kosher salt
  • 2 Cranks of Freshly ground black peppery
  • ย 1/8 teaspoon Garlic powder
  • 4 Tablespoons Vegan sour cream
  • 4 Tablespoons Vegan soy butter

Directions:

  • Wash and dice up potatoes
  • Place in a pot and cover just enough with water
  • Put on medium high/high heat – bring water to a boil
  • Once it boils, reduce heat and simmer for about 15 minutes, or until potatoes are fork tender
  • Once fork tender, drain and put back in pot
  • Add soy milk and mashย to desired consistency
  • Add butter, salt, pepper, garlic powder and sour cream and stir in
  • Taste to make sure you have enough seasoning.
  • Serve and enjoy! ๐Ÿ™‚