• Home

Subscribe

Bean and Potato Tacos

Ingredients (use vegan versions):

* 1 can vegetarian refried beans
* 1 large potato
* 1-2 cups lettuce
* tortillas

Directions:

This is really a simple recipe. All you have to do is dice
your potatoes into about 1/4 inch squares then fry them in
a little bit of olive oil on medium heat with a lid, if
possible. Put spices on it to your taste (I use lots of
vegit and johnys seasoning salt). While those are frying,
heat up your refried beans however you prefer them. Once
your potatoes are done, mix the beans and potatoes in a bowl
and, fix your taco with lettuce, sauce and whatever else you
like on it! tada! Excellent mix for tacos, and is also a
good mix for breakfast burritos!

Good to be served with mexican rice.

Serves: 3 - 4

Preparation time: 30 min

Green Enchiladas

Ingredients (use vegan versions):

* 1 broccoli bunch
* 2 carrots peeled and diced
* 1 tablespoon Paul Prudhommes Veggie Seasoning
* 1/4 cup of water
* 8 corn tortillas
* 2 tablespoons of olive oil
* 4 medium tomatillos
* 1 small jalapeno pepper (optional)

Directions:

Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup
of water and season with veggie seasoning. Cook on high for 5 min.
approxitmately. Steam veggie until all water is evaporated. Let sit to cool.
In another pot, bring some water to a boil and add tomatillos and
jalapeno pepper. Boil for 10min. Remove from heat and place in blend
er. Add a dash of salt blend at high speed until pureed. Let set.
Heat corn tortillas in a flat skillet with olive oil. Note: only add
olive to one side of tortilla to heat and soften.
Stack tortillas in a pile. Then add the veggies and roll
into a tight taco. Place them in a baking dish. Bake for 10min. on
300 degrees. Serve on a bed of white rice topped
with mashed avocados and green sauce.

Serves: 4

Preparation time: 40 min

Extremely OK Tofu Salsa Wraps (with Mango)

Ingredients (use vegan versions):

* 1 package firm tofu
* a bit of oil
* 1 cup salsa - hot like you like it
* 1/2 cup water
* 1 ripe mango (ptional)
* a few slices of vegan cheese (optional)
* 3 cups whole wheat flour - must be whole wheat
* 1 teaspoon baking powder
* 1 teaspoon sea salt
* 1 tablespoon cornstartch
* 1 cup hot water
* 1 teaspoon lemon juice - preferably fresh and strained

Directions:

For filling:
Cut the tofu into small pices or crumble it, into chunks
about the size of skinny dice. Slice mango into slightly
bigger pieces. Heat a wok or frying pan over meduim heat
and add oil, swirling unitl hot. Add tofu and stir for
about two minutes, until the tofu is slightly browned. Add
the mango and continue stirring for another 30 seconds. Now
put in the salsa and the water and stir until all is coated
with the salsa and cover, lowering the heat to medium low.

For wraps:
Combine flour, baking powder, sea salt and cornstarch in
a medium bowl. Mix together water and lemon juice and add a
little at a time to the flour, stirring until the dough
will combine but isn’t sticky; empty onto an oiled surface
and knead for a minute. Divide into three or four portions
and roll flat. Cook over slightly lower than medium heat,
flipping constantly until cooked. Don’t let the wraps brown
or they will stiffen.

Finis:
Cook the filling until liquid is absorbed. Lay cheese on
the center ofthe wrap; cover with filling and wrap. Lay the
wrap, cheese side down, on a medium low hot frying pan for
about a minute, moving it a little so that the wrap doesn’t
stick. Now ready for consumption.

Note: an addition of black beans is also really good. Add
with mango.

Serves: 3 - 4

Preparation time: 10 minutes or less

Pineapple Pepper Burritos

Ingredients (use vegan versions):

* 1 can crushed pineapple in juice
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 yellow bell pepper, diced
* 2 bunches green onions (some tops are OK), diced
* 1/4 cup cilantro, diced
* ground red pepper to taste (or can used fresh minced habanero)
* Spanish rice (your favorite recipe or can use mix - check ingredients)
* 4-8 whole wheat tortillas - I use soft taco size

Directions:

Start with pineapple in a large mixing
bowl. Add all peppers, onion, and
cilantro. Add red pepper until it is
spicy enough for you (should be a nice
combination of sweet and spicy). Chill
while you make Spanish rice. You can
use either the packaged kind (check
ingredients) or your favorite recipe.
When this is done, heat the tortillas
in the microwave or on the burner.
Fill with a mixture of pineapple stuff
and Spanish rice.

I like more pineapple stuff than rice. Sometimes I
also throw spinach leaves in there.
Roll up and eat. It’s pretty juicy,
especially towards the end of the
batch, so I would recommend a fork or
else a paper towel handy. Or, you can
put it in vegan pita bread. If you are only
serving one, one batch of this should
last you a whole week.

Serves: 4 - 8

Preparation time: 20 min

Black Bean Enchiladas

Ingredients (use vegan versions):

* 4 corn tortillas
* black beans
* 1 red pepper
* 1 green pepper
* 1 onion
* soy sour cream
* soy jack pepper vegan cheese
* green salsa

Directions:

1. Place the tortillas on a grill,
and grill them. Leave them on each
side for only about 3 minutes. Remove
and put on a plate.

2. Slice peppers, and onions.

3. Place black beans on tortillas,
then peppers, and onions. Roll up.

4. You can either shred the vegan cheese and
put it inside the tortillas or melt
it on top. Either way is good.

5. Place vegan sour cream over enchiladas
along with green salsa and shredded vegan cheese.

Serves: 4

Preparation time: 20 min

Kicken Chimi Chungs

Ingredients (use vegan versions):

* 1 brick firm tofu
* 3 tablespoons soy sauce
* 3 tablespoons vegan chiken poultry seasoning
* 1 tablespoon. vegan sugar
* 1/16 teaspoon turmeric
* 1/8 teaspoon black pepper
* 1 large onion
* 1 large bell pepper
* 1 small carrot
* 1 head spinach
* mushrooms
* 3 tablespoons margarine
* 1 tablespoon flour
* 1/2 cup plain soymilk
* 1 pound vegan jack cheese, or pepper jack (white vegan cheese)
* tortillas
* vegetable oil

Directions:

Freeze and defrost tofu, drain. Slice
in 1/8 inch pieces (marinate, longer the
better in above spices). Cut into
strips (shoelace), and fry until kind of
dry and leathery.

Saute chopped
onion, bell pepper and grated carrot
in margarine. Steam spinach and drain. Cut into strips.

Melt margarine in a small pan. Add flour and stir. Add milk, till you
have a gravy. Add salt and pepper. Add
sliced mushrooms and spinach. Let cool.

Grate vegan cheese, and begin to
assemble Chimi. My son said these were
the best thing I ever made: he’s 9.

In to tortilla in this order: vegan cheese; tofu, veggies; and gravy. Roll tightly! Fry
on two sides in a pan. Transfer to oven
at 300 degrees for 25 minutes. Serve with
rice, beans, guacamole and salsa!

Serves: 4

Preparation time: 1 hour

Nana

Ingredients (use vegan versions):

* 2 tablespoons canola oil
* 1 can Goya pinto beans, 15.5 ounces
* 1 to 2 medium cloves garlic, crushed
* 2 tablespoons Mexican style chili powder
* 3/4 cup water
* additional canola oil
* any brand corn tortillas
* cheddar style vegan cheese

Directions:

Heat oil in a medium sized sauce pan.
Drain can of pinto beans, and add beans
to sauce pan.

Spoon in garlic and chili powder and
stir.

Using a potato masher, mash beans to
desired consistency. It should be like
a thick soup. I usually half-mash,
leaving some whole. Add water and stir,
keep on medium to low heat.

In a medium sized pan, heat just enough
oil to cover surface of pan. Add corn
tortillas, and cook until they bubble
and brown slightly on both sides.

When desired amount is cooked,
add “vegan cheese” in the middle and roll the
tortillas on a serving plate.

Check on the beans, if they seem a bit
dry, add more water, and spoon over the
tortillas. Top with more vegan cheese, if
desired.

*This is a variation of my
grandmother’s original recipe. She used
to serve this with a meat-bean sauce to
her large family in Mexico. You could
add Boca Crumbles to the bean sauce.
Sometimes my sister and I add onions.
You can play with the recipe as you
like!

Serves: 2 - 3

Preparation time: 10 min

Awesome Enchiladas

Ingredients (use vegan versions):

* 6 to 8 corn tortillas
* 1 cup sliced crimini mushrooms (or choose your favorite)
* 2-3 cloves garlic, diced
* 1/2 cup red onion, chopped
* 2 medium sized Anaheim peppers, chopped
* 1 avocado, cut into wedges
* 1/2 pound raw baby spinach
* 1/2 cup cooked wild rice (optional)
* cayenne pepper (to taste)
* salt and pepper (to taste)
* 2 tablespoon soy sour cream
* 2 tablespoon water
* 1 teaspoon parsley
* olive oil

Directions:

Filling:

Saute garlic, onion, and mushrooms in
olive oil until mushrooms are browned.
Turn down the heat an add spinach,
chopped Anaheim pepper, and wild rice
(gives a nice texture). Season with
salt, pepper, and dash of cayenne
pepper. Cover and cook until spinach is
wilted.

Topping:

Mix 2 tablespoon soy sour cream, 2 tablespoons
water, and parsley in a small pot and
warm over low heat.

Warm tortillas in oven or microwave.
Place an avocado wedge into a warm
tortilla and add filling. Roll tortilla
and place in a pan. Continue filling
tortillas until filling is gone (usually
6-8 depending on how big you make
them).

Drizzle topping over the enchiladas and
enjoy.

Serves: 2 - 4

Easy Rice and Black Bean Burritos

Ingredients (use vegan versions):

* 1 cup instant brown rice, cooked according to package directions (will yield approx 2 cups
* cooked)
* 1 can (15 oz) black beans, drained and rinsed
* 1-2 tablespoon cumin seeds, chili powder, dried oregano (or to taste)
* 4-6 large cloves garlic
* 1 large onion, diced
* 1 medium-large green bell pepper, diced
* fresh cilantro or parsley, chopped
* � cup prepared salsa (if using medium or hot variety, can omit next ingredient)
* 1 can (4 oz) chopped green chiles OR � cup pickled jalape�o slices, whole or chopped
* 1 pkg. flour tortillas (soft taco size for smaller ones or burrito size - usually 10
* count)
* Shredded vegan “cheese” and shredded lettuce* (optional)

Directions:

1. In a medium-large skillet, toast cumin seeds and chili
powder over high heat tossing or stirring constantly to
prevent burning until fragrant and lightly toasted (about 1-
2 minutes). Remove to small dish and set aside; add oregano.

2. In same skillet, heat a few tablespoons of olive or
canola oil. When hot, add garlic, onions, and peppers and
fry 2-3 minutes over medium heat. Be careful not to burn
garlic and onions. They should retain their crunch.

3. Add cilantro, salsa, chiles/jalape�os, hot cooked rice,
drained beans and reserved spices to skillet and heat
through. Taste and adjust seasoning. Add salt and pepper to
taste, if desired.

4. Gently warm flour tortillas in oven according to package
directions. Do not overheat or they will dry out, making
folding impossible. Spoon a bit of the bean and rice
mixture on each tortilla and top with “cheese” and lettuce.
Fold burrito style and serve.

*Additional chopped raw onion, green bell pepper, hot
peppers, chopped tomato, olives, salsa, vegan sour cream,
guacamole, etc. can all be used as garnish as well.

Serves: 6 - 8

Preparation time: under 30 min

Maias Veggie Enchiladas

Ingredients (use vegan versions):

* 1- 8oz can of crushed tomatoes
* 6 soft corn taco shells
* 1 pound Veggie Ground
* 1/2 cup chopped onions
* 1 small fresh tomato, diced
* 1 sm. can of corn
* 1 can fat free refried beans
* 1 cup soy cheddar cheese substitute
* Non stick corn oil spray
* Chili powder

Directions:

Thaw and brown Veggie Ground w/ half of the chopped onions
in a non stick skillet over medium heat.

Season with chili powder and set aside.

Heat refried beans in microwave, then heat taco shells in
microwave until just warm.

Set both aside.

Pour crushed tomatoes into a corn oil sprayed 9×13 baking
pan.

Now take warmed taco shells and spread one side thinly with
refried beans…then fill with browned Veggie Ground and
onions.

Wrap them up and place them seam side down in the baking
pan, on top of the tomatoes.

Top with fresh diced tomato and the rest of the chopped
onions.

Sprinkle with soy cheese substitute and bake uncovered in a
350 oven for 20-30 minutes, or until top is light golden
brown, soy cheese has melted, and the entire dish is heated
through.

Serves: 6

Preparation time: 45 min

Next Page »

Copyright © Keep Your Meat 2008. All Rights Reserved.