Crispy Potato Tacos with Spicy Cashew Lime Sauce

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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.

Coconut Curry Lentil Soup with Tomatoes & Kale

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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.

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.

Vegan Penne alla Vodka

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Penne alla Vodka was one of the first recipes I ever made in my first apartment, around 5 years ago. Mind you, I wasn’t vegan at the time so I didn’t know about the wonders of cashew cream. But now I do and here we are.

This dish is simple, creamy, hearty, and delicious – what more could you want?

So why vodka?

“Along with the penne pasta, this dish generally contains cream sauce mixed with marinara sauce or tomato paste, which are a combination unusual in Italian cooking because the acidity of the tomatoes tends to make the oil in the cream separate. The ethanol (vodka) serves as an emulsifier, allowing the water and lipids to remain mixed together.”

“Ethanol is also thought to solvate certain flavors from the tomato that would otherwise be inaccessible in water. This is seen in other vodka sauces, as well.”

Pretty neat! Read more about the origins of the dish here: https://en.wikipedia.org/wiki/Penne_alla_vodka

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Prep time: 5 minutes – Cook time: 35 minutes – Serves about 4

Ingredients:

  • 1/2 cup raw cashews, soaked overnight*
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 3 tablespoons vegan butter
  • 1/2 a large yellow onion, diced
  • 3 cloves garlic, minced
  • A generous pinch of crushed red pepper (optional)
  • 1/2 cup vodka
  • 1 (28 oz) can of crushed or petite diced tomatoes (sometimes I’ll do a 15 oz can of each for a more interesting texture)
  • Salt and pepper, to taste
  • Penne, cooked according to box instructions
  • Fresh parsley or basil for serving (optional)
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Instructions:

  1. Add the cashews to a blender along with the nutritional yeast and water, and blend until very smooth.
  2. In a large skillet over medium heat, sauté onion in butter for about 5 minutes. Add the garlic and crushed red pepper and sauté another 2 minutes until the onions are soft and slightly browned, and the mixture is very fragrant.
  3. Pour in the vodka and let cook for about 5 minutes, until the alcohol has cooked off.
  4. Add the tomatoes, stir, and let the mixture simmer for 10-15 minutes until thickened – you may need to lower the heat some.
  5. Stir in the cashew cream and cook for about 10 more minutes, until the sauce is thick and creamy.
  6. Add salt and pepper to taste (I usually end up not needing any), and mix well.
  7. Serve over penne cooked according to box instructions, top with parsley or basil, and enjoy!

Notes:

*If using a high powered blender, you don’t need to pre-soak your cashews to soften them. If you’re short on time, you can immerse the cashews in boiling hot water for 15 minutes (don’t keep the water boiling, just make sure it’s very hot when you put the cashews in, and then let them sit)