Crispy Potato Tacos with Spicy Cashew Lime Sauce

Will we ever get tired of tacos? Hmm, I don’t think so.

These ones are loaded with crisp, seasoned potatoes, black beans, chopped tomatoes, and crunchy lettuce – all with a generous drizzle of vegan spicy cashew lime sauce over top.

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For the Potatoes:

  • 2 medium-sized russet potatoes cut into 1/2″ cubes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon cayenne pepper (optional)

Instructions:

  1. Preheat your oven to 400F while you chop the potatoes.
  2. On a parchment-lined baking sheet, toss potatoes with the spices (cumin, paprika, chili powder, garlic powder, salt, and cayenne pepper if using).
  3. Bake for about 35 minutes, stirring halfway, until potatoes are crisp. Oven temperatures vary, so you may need less or more time.
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For the Spicy Cashew Lime Sauce:

  • 1/2 cup raw cashews, softened*
  • 1/2 cup plant milk
  • 2 tablespoons lime juice
  • 1-2 tablespoons hot sauce of your choice
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. Add all ingredients to a blender and blend until very smooth.
  2. Store in an air-tight container in the fridge.

*If you have a high-powered blender, you don’t need to soften your cashews. You can soften them by letting them soak in a bowl of water in the fridge overnight, or by placing the cashews in very hot water for 20 minutes before blending.

Assemble your tacos with the crispy potatoes and any other desired toppings such as black beans, baked tofu crumbles, chopped tomatoes, salsa, avocado, lettuce, guacamole, vegan cheese, or cilantro. Top with a drizzle of the spicy cashew lime sauce.


Spicy Roasted Chickpea Avocado Toast

Here’s a great way to mix up the classic avocado toast breakfast while adding some extra nutrients and a delicious crunch.

You can also get creative and switch up the spices to your liking. It’s encouraged!

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Ingredients:

  • 1 (15oz) can chickpeas
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Sourdough or ciabatta bread sliced 1/2″ thick
  • Olive oil
  • 1 large avocado
  • Lemon juice, to taste
  • Flaky sea salt, to taste
  • Fresh ground pepper, to taste
  • Crushed red pepper, to taste, optional
  • Fresh parsley, optional
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Instructions:

  1. Preheat your oven to 375F
  2. Place chickpeas on a parchment-lined baking sheet. Season with salt, cayenne pepper, garlic powder, onion powder, and smoked paprika. Mix to combine.
  3. Bake for 16-18 minutes, stirring halfway through.
  4. After you’ve stirred the chickpeas and placed them back in the oven, slice your bread and drizzle a bit of olive oil onto each slice. Toast.
  5. Slice your avocado and mash onto the toasted bread. Top with the roasted chickpeas, a squeeze of fresh lemon juice, flaky sea salt, fresh ground pepper, crushed red pepper, and parsley.

Vegan Sausage and Potato Breakfast Skillet

Crispy potatoes for breakfast is always a good idea. Combine that with some veggies and your favorite vegan breakfast sausage, and you’ve got one comforting meal!

Sausage not your thing? You can totally sub for black beans or just leave it out entirely in favor of extra potatoes.

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Prep time: 10 minutes Cook time: 20 minutes Serves about 4

Ingredients:

  • 3 medium russet potatoes, cut into cubes (about 1/2″)
  • 1 tablespoon olive oil
  • 1/4 yellow onion, diced
  • Vegan breakfast sausage of your choice*
  • 1/2 red bell pepper, chopped
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • kosher salt, to taste (about 1/4 teaspoon)
  • freshly ground black pepper, to taste
  • 2 green onions, sliced

*I used 5 links of Field Roast’s Apple Maple Breakfast Sausage (not sponsored, just the truth!)

Instructions:

  1. Boil potatoes until fork tender, and set aside.
  2. Warm olive oil in a large skillet/pan over medium heat. Add the onion and cook for about 3 minutes until starting to soften, then add the boiled potato cubes. Crisp the potatoes up for 7-10 minutes, stirring frequently.
  3. Add the sausage, bell pepper, vinegar, garlic powder, nutritional yeast, and a generous pinch each of salt and pepper. Cook another 5 minutes or so, stirring often, until peppers have softened and sausage is browned.
  4. Taste and season with more salt and pepper if needed. Add to serving bowls and top with sliced green onions.
  5. Serve with ketchup, hot sauce, or whatever your heart desires!

Carrot and Tomato Cashew Bisque with Old Bay Croutons

I feel like the title of this recipe is explanation enough, so I’ll just say that this bisque reminds me of ordering a cup of crab stew or lobster bisque in little mom and pop restaurants growing up. We no eat crustaceans or dairy anymore, and that’s not an issue at all with this creamy and delicious vegan bisque!

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Ingredients:

  • 2 tablespoons vegan butter
  • 2 large carrots, chopped
  • 1/2 large yellow onion, chopped
  • 1 stalk celery, chopped
  • 2-3 large cloves garlic, chopped
  • 1 tablespoon flour
  • 1 (14 oz) can fire roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 large bay leaf
  • 1 tablespoon fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 cup raw cashews
  • 1/2 cup water, adding more as needed
  • 1 heaping tablespoon nutritional yeast
  • Salt and freshly ground pepper, to taste
  • Old Bay crouton recipe follows
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Instructions:

  1. In a large pot, melt butter over medium heat and add carrots, onion, celery, and garlic. Cook 5-7 minutes, stirring, until vegetables have softened. Mix in the flour and continue stirring until incorporated and flour begins to brown.
  2. Add tomatoes, vegetable broth, bay leaf, parsley, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  3. Make the cashew cream while that cooks. Add cashews (softened if not using a high powered blender*), water, and nutritional yeast to a blender, and blend until very smooth.
  4. Add the cashew cream to the pot after 20 minutes, then simmer another 10 minutes. Turn off the heat and remove the bay leaf. Allow the mixture to cool some.
  5. Pour the soup into your blender in batches until the whole pot is smooth and creamy.* Add freshly ground pepper and salt, to taste. Ladle into bowls after making these Old Bay croutons, toss some on top, and enjoy!

For the Old Bay Croutons:

Preheat your oven to 350F. Slice up half a baguette into crouton-sized pieces and add to a large bowl. Mix together 2 tablespoons melted vegan butter, 1 teaspoon Old Bay seasoning, and 1 tablespoon garlic powder. Toss croutons in the butter and spice mixture, add to a parchment or silicone lined baking sheet, and bake for 10 minutes, stirring/flipping halfway through.

Notes:

*Soften cashews by soaking in water overnight, or soaking in hot water for 20 minutes.

*Unnecessary, but potentially interesting side note: I am lazy and don’t want to add multiple cups of hot liquid to a blender or wait for the whole pot to cool, so I’ll sometimes use an immersion blender instead to get things as smooth as possible. Then I’ll take 1.5 cups out, let it cool a bit, blend that until completely smooth, then stir it back into the pot. The texture achieved by this is similar to rustic lobster and crab bisques I had before going vegan, so I really like it.


Coconut Curry Lentil Soup with Tomatoes & Kale

I figured now is the perfect time to share one of my absolute favorite soup recipes, what with COVID-19. Most if not all of the ingredients are probably already in your pantry and fridge/freezer, and they all have long shelf lives. And it’s one-pot. Aren’t those always the best kinds of recipes? Anyways…

Stay safe y’all (and make this hearty soup while you’re self-quarantining)!

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Ingredients:

  • 1 tablespoon coconut oil
  • 1 small yellow onion, diced
  • 1 carrot, finely diced
  • 3 cloves garlic, minced
  • thumb of ginger (about 2 tablespoons), minced
  • 1/4 teaspoon crushed red pepper, to taste
  • 2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 1 cup red lentils, rinsed and picked through
  • 1 (14 oz) can unsalted petite diced tomatoes
  • 1/2 (14 oz) can coconut milk
  • 2 – 3 cups vegetable broth, depending on desired thickness
  • 2 cups packed kale*
  • Fresh cilantro, optional
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

* You could also use frozen kale.

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Instructions:

  1. Heat oil in a large pot over medium heat, sauté onion and carrot with a pinch of salt for 5 – 7 minutes until soft and beginning to brown.
  2. Add garlic, ginger, curry powder, crushed red pepper, and tomato paste. Cook 1 – 2 minutes until fragrant, then stir in lentils.
  3. Pour in tomatoes, coconut milk, and vegetable broth and bring to a boil. Reduce heat and simmer 30 – 40 minutes until the the flavors have melded, and the lentils are cooked and soft.
  4. Remove from heat and stir in kale, cilantro, lemon juice and season to taste with salt (if needed) and fresh ground pepper.


Vegan Garlic White Pizza Sauce

So, I have a story from my middle school days that involves white pizza (the salt and ice burn challenge makes an appearance), but I’ll refrain from writing that novelesque recipe intro. Anyways, I used to order white pizza at my local pizza & deli all the time growing up. I still haven’t found a vegan white pizza out in the wild, but who cares – now I make my own!

I know I titled this “pizza sauce” but this creamy white garlic sauce is delicious on pasta as well!

Now that I’ve repeated the word pizza so many times that it sounds like an alien language (the phenomenon is actually called semantic satiation), here’s the recipe:

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Prep Time: 5 minutes – Cook Time: 10 minutes

Ingredients:

  • 1 cup raw cashews (soaked or boiled if you don’t have a high-powered blender)
  • 2 cups vegetable broth
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/4 cup nutritional yeast
  • 2 tablespoons vegan butter
  • 3 tablespoons flour
  • 1/4 cup finely chopped yellow onion
  • freshly ground black pepper
  • 1 tablespoon fresh chopped parsley (optional)
  • 1 tablespoon fresh chopped basil (optional)
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Instructions:

  1. Blend cashews, vegetable broth, garlic, lemon juice, and nutritional yeast together until very smooth to make the cashew cream.
  2. Melt butter over medium/medium low heat in a medium saucepan, sauté onion for a few minutes until soft and translucent, whisk in flour.
  3. Slowly whisk in the cashew cream. Simmer for about 5 minutes, stirring often, until it’s thick and creamy. Stir in the parsley, basil, and black pepper. Taste and season with more salt and pepper if needed.
  4. Go forth and sauce!

Notes:

This recipe makes lots of sauce, so you might want to halve the recipe if you aren’t making multiple pizzas. The leftover sauce is amazing with pasta!

The featured pizza is topped with caramelized onions, artichoke hearts, vegan sausage from No Evil Foods, vegan parmesan, and fresh parsley.


Buffalo Chickpea Kale Caesar Wraps

Excuse how stereotypically vegan this next statement is: I am obsessed with kale. Now that that’s off my chest, I figure the title of this recipe is explanation enough. Buffalo. Chickpea. Kale. Caesar. Wraps!

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– Makes about 4 large wraps –

Ingredients:

For the buffalo chickpeas:

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons of your favorite vegan buffalo sauce

For the kale caesar salad:

  • 4 cups curly or tuscan/dinosaur kale, chopped
  • desired amount of vegan caesar dressing (recipe below)
  • vegan parmesan of your choice (optional)

For the vegan caesar dressing:

  • 1 cup raw cashews, soaked overnight or in hot water for 15 minutes
  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil (or extra water)
  • the juice of 1 small lemon and its zest
  • 1 tablespoon vegan dijon mustard
  • 1 clove of garlic
  • 1 tablespoon vegan worcestershire
  • 1 heaping tablespoon non-pareil capers
  • 1 tablespoon hemp hearts (optional)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • pinch of parsley flakes for color (optional)
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Instructions:

  1. If making your own caesar dressing, add all of the ingredients to a blender and blend until smooth.
  2. Preheat your oven to 400F and line a baking sheet with a silicone mat or parchment paper. Toss chickpeas with smoked paprika, garlic powder, onion powder, salt, and cayenne pepper. Add them to your baking sheet and bake for 15-20 minutes, stirring once halfway through. When they are done roasting, toss with buffalo sauce.
  3. Assemble the wraps. Add kale tossed with caesar dressing and buffalo chickpeas to a whole wheat wrap. Top with vegan parmesan, extra buffalo sauce, fresh ground pepper, avocado slices, or whatever else you’d like. Fold and enjoy! Makes about 4 large wraps.

One-Pan Easy Mexican Quinoa

This Mexican quinoa is one of my favorite lazy (yet tasty and nutritious) meals! It comes together in about 30 minutes and uses ingredients you likely already have in your fridge and pantry – plus they’re pretty cheap! Hello, Rotel?

You could absolutely make a big batch of this quinoa at the beginning of the week and use it in salads, tacos, burritos, or eat it on its own – it’s an awesome prep-ahead dish! I’ve made variations of this dish over the years, but this is definitely my favorite way to do it.

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Serves: 6-8 – Prep Time: 10 minutes – Cook Time: 20 minutes

Ingredients:

  • 1 tablespoon olive oil (or sauté in water for oil-free)
  • 4 cloves garlic, minced
  • 1 medium onion, diced (I used red but like yellow, too)
  • 1 red bell pepper, diced
  • 2 cups quinoa, rinsed
  • 2 cups vegetable broth (or vegan chicken broth)
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (10 oz) can Rotel diced tomatoes & green chilies*
  • 2 cups frozen or canned corn kernels
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • Salt and pepper to taste
  • The juice of 1 lime

*(or try the Rotel HOT tomatoes with habaneros!)

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Instructions:

  1. In a large skillet over medium heat, sauté onion and bell pepper in oil for 5 minutes or until soft.
  2. Add the garlic and sauté another minute, until very fragrant.
  3. Stir in quinoa, vegetable broth, black beans, Rotel tomatoes and chilies, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, cover, then reduce to a simmer and cook for 15-20 minutes until quinoa is soft.
  4. Mix in the lime juice, taste, and add additional salt/pepper to taste.
  5. Serve and enjoy! I recommend topping with guacamole and salsa, or adding to salads, burritos, or tacos.