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Simple Vegan Tacos

Simple Vegan Tacos Introduction

One of my favorite things to do as of lately is to whip up something quick and tasty. This past weekend, I ended up making some super, simple vegan tacos for Mother’s Day. I also made two different cakes, oatmeal raisin pecan cookies, two loaves of carrot bread, and two loaves of banana chocolate chip bread. Thankfully, it wasn’t all on the same day.

Execution

I baked the cookies on Friday night. The bread was baked on Saturday night. Lastly, I made the two cakes on Sunday morning. I didn’t anticipate spending four hours in the kitchen on a Sunday morning. However, with baking two cakes, I’m not quite sure how much time I thought they would take either. Trust me, I am laughing with you. The first cake was one where I got the recipe from Delicious Miss Brown’s Show. This cake was a Caramel Apple Cake. On her show, she used a bundt cake pan. However, when I went to Walmart to buy the pan, they were all out. I ended up purchasing two 9″ round cake pans and making a two-layer caramel apple cake.

The second cake is one that I literally adlibbed on, and used a recipe off of Pinterest to make the cream cheese, substituting the powdered or confectioner’s sugar for organic cane sugar and a little bit of brown sugar. I also used vegan butter instead of regular butter. I ended up filling this one with fresh strawberries. This one was for my son. He said that the taste reminded him of cheesecake. I have included pictures of both cakes below.

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Photo by Katina Horton

My mother was very excited for her Mother’s Day gifts. It made my heart happy to see her after two months, as well as to treat her with the sweets and food that I knew were right up her alley.

Strawberry Cream Cheese Cake, pecans, hazelnuts, strawberries, simple functional grace-filled living, katina horton, food photography, cakes, baking, Mother's Day
Photo by Katina Horton

After finishing both cakes on Sunday morning, I made the Simple Vegan Tacos and then made a breakfast wrap for myself and my son. It was a lot of work, but it was worth it. Now, on to the Simple Vegan Taco Recipe. Maybe it’s something that you might even think about trying to make for yourself tonight. Enjoy! Blessings to you all!

Simple Vegan Tacos

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Photo by Katina Horton

Total Prepping and Cooking Time

25 minutes

Ingredients

  • 2 packs of Lightlife Smart Ground Mexican Vegan Crumble
  • Unsalted Diced Tomatoes – 2 cans
  • 1 pack of La Preferida taco seasoning
  • 4 tablespoons of the following: onion powder, garlic powder, parsley, turmeric, curry
  • 1/3 cup of olive oil
  • 1 bag of Pepperjack Daiya cheese
  • 1 18-pack of taco shells
  • Optional: add salad mixture into the tacos

Directions

  • Place the oil in a skillet or pan.
  • Add the vegan crumble and diced tomatoes to the skillet.
  • When the mixture is almost done, dump in the seasonings and cheese.
  • Heat up the tacos on a cookie sheet in the oven.
  • Add the mixture to inside of the hard-shelled tacos.
  • Optional: add a salad mixture to shells as well.
  • Treat yourself to a cold glass of lemonade. (That’s what my mom and I did! 🙂 )

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Lentil Asparagus Tacos

Lentil Asparagus Tacos Background Story

Last week, we had our first surprise snow. Of course, no one was prepared for it. There were several jokes going around on social media due to the fact that the snow, along with the temperatures that trailed soon after were replicating that of what would be going on in the month of January. Surprisingly, even with all the snow and cold temps, I still had about ten kids to come to the door for candy.

Last week, I made another concoction. It turned out good, and the best part about this particular one is that it left you feeling energized and overall in good spirits after eating it. I hope that you enjoy it as well. Have a blessed weekend in the Lord!

tacos, lentils, asparagus, brown rice, food photography, recipes, healthy living, healthy eating
Photo by Katina Horton

Total Cooking and Prepping Time:

1 hour

Ingredients:

  • 1 bag of French lentils
  • 1 1/2 cups of brown rice
  • 1/2 cup of red quinoa
  • 2 bunches of asparagus
  • 2 cans of fire roasted diced tomatoes
  • 4 tablespoons of nutritional yeast
  • 1 pack of tortillas
  • 1/2 cup of olive oil
  • 1/2 bag of frozen cut-leaf spinach
  • Optional: 1 bag of cheese (vegan or non-vegan)
  • chili powder, garlic powder, cumin, onion powder, curry, turmeric, parsley, (5 tablespoons of each)
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Photo by Katina Horton

Directions for Lentil Asparagus Tacos:

  • Boil one bag of French lentils.
  • While the lentils are boiling, boil the brown rice and quinoa.
  • Also, while the lentils are boiling, saute the diced tomatoes, asparagus, and spinach in a skillet with olive oil.
  • Add 1/3 cup of olive to the boiling lentils.
  • Once all the ingredients are fully cooked, dump all of them into a separate large-sized pot, adding the nutritional yeast, and all of the seasonings.
  • Heat up your tortilla and add the mixture to the inside.
  • Optional: top it with cheese.
tacos, lentils, asparagus, brown rice, food photography, recipes, healthy living, healthy eating
Photo by Katina Horton