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.

Spicy Roasted Chickpea Avocado Toast

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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

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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!

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.