Plant-Based Cooking Recipes

Taco Bar Tuesday * All organic * Gluten/Nut-free * Vegan

Serves 6 -8

 

3 cups of precooked Black beans (or if using canned, be sure to use low sodium & BPA free)

*To cook the fresh black beans

Place 2 cups of dried black beans into a large pot cover with water and soak for 24 hours. 

The next day, drain the beans, add fresh water to cover the beans, add two dried bay leaves (or fresh).

Place a lid on top, bring to a boil, and simmer for roughly 2 hours (till the beans are soft and fork tender).  

Reserve 1/4 cup of bean water.

 

*Next, place the drained black beans into a food processor

Add 1 tablespoon of olive oil

2 tablespoons of sea salt

1 tablespoon of dried Oregano

1 tablespoon of ground cumin

1 tablespoon of smoked paprika

1 teaspoon of cayenne pepper

Blend this till the beans become smooth and creamy. 

Give this a taste, adjust the seasonings if you need.

Keep the " refried beans" warm until your ready to eat. 

*You can also heat the beans to a large pan.

 

6- 8 Corn tortillas ( warm)

Cleaned/chopped lettuce 

Cleaned/ chopped baby bell peppers

Minced fresh cilantro. 

Freshly shredded Mexican cheese blend ( optional)

Fresh Guacamole (or sliced avocados)

(The kids made a delicious Guacamole; using 2 firm Hass avocados, juice from one lime, 1 teaspoon of sea salt, and 1 teaspoon of freshly minced cilantro.)

 

To assemble the Tacos ( place a generous spoonful of the warm beans onto the warm tortillas, next add chopped vegetables, followed by guacamole or sliced avocados) along with any additional toppings you choose. 

Vegan Pad Thai

*Gluten/Nut-free *Organic * Serves 6

 

1 box of Brown rice Pad Thai noodles (such as Annie Chung's brand)

1 container of organic extra firm Tofu ( hopped into bite size pieces)

1 bunch of fresh broccoli chopped (using the stems, & florets)

4 to 6 baby bell peppers chopped 

2 small cloves of garlic minced fine

1 chuck of fresh ginger peeled, & minced fine

6 fresh basil leaves minced 

Juice of one lime

3 tablespoons of toasted sesame seed oil

3 tablespoons of low sodium tamari (gluten-free soy sauce) 

3 tablespoons of raw/or toasted sesame seeds (optional)

 

Cook the pad Thai noodles following the package directions).

Next strain the noodles, rinsing well with cool water.

Keep these in a bowl, until you are ready to combine with the cooked tofu & vegetables. 

Next, heat up one tablespoon of the sesame oil in a large soup pot, coating the pot  evenly. 

Once the pot is warm, add the chopped tofu, garlic, ginger, bell peppers, and minced broccoli stems.

Cook on a medium to high heat for 10-15 minutes until everything is nicely brown and fragrant. 

Next add the broccoli florets, tamari, and fresh lime juice. Place a lid on the pot and steam this for 2-3 mins (the broccoli should be crisp and vibrant green).

Next, combine the noodles, the additional sesame seed oil, and fresh basil. 

Turn off the heat, and mix everything well. Give this a taste, adjust the flavor if you need. 

Sprinkle some sesame seeds on top as a pretty garnish for added crunch.