Tacos Al Pastor (vegan)
A vegan take on a traditional Mexican dish. Approved for flavor and texture by multiple meat eating Mexicanos. Orale!
Ingredients: (serves 2-3)
1 can jackfruit
1 Tbsp coconut oil
1 cup chopped pineaple
1/2 cup orange juice
1/4 cup apple cider vinegar
1 Tbsp chili powder (or more if you love spicy)
1/4 tsp garlic powder
1 tsp dried oregano
1 tsp dried cumin
1 tsp chipotle sauce
1 avocado
1-2 limes
salt to taste
Corn tortillas
Cilantro for garnish
Open and drain the canned jackfruit and sauté it with the coconut oil in a medium skillet. While its cooking and browning a bit (10 min or so), mix the orange juice, apple cider vinegar, chili powder, garlic, oregano, chili powder, chipotle sauce, cumin and salt in a small bowl. Once the jackfruit has broken up and browned a little pour in the sauce and chopped pineapple. Cook for 5 more minutes and then serve on warmed corn tortillas topped with avocado, cilantro garnish, and sliced limes on the side
Artichoke Fries
A classic in our household. Everything is better fried. Especially when it tastes fried but is actually baked cuz #healthgoals.
Ingredients: (serves 2)
2 cans artichoke hearts quartered (or chopped in half)
1/2 cup shredded parmesan
1/2 cup panko breadcrumbs
2-3 eggs
1 Tbsp olive oil
Mayo + Ketchup for Dipping
Preheat oven to 425 degrees. Drain your artichokes (cut in half if you bought whole ones). Prepare two small bowls. In one bowl mix the parmesan and the panko. In the other crack 2 eggs and whisk them together. You may add the 3rd egg as you go if you run out. Take each artichoke heart and drench in egg, then dip in the parmesan breadcrumb mixture. Place on a baking sheet lined with parchment paper. Continue with each artichoke heart until you finish the whole batch. Drizzle the olive oil on top and then bake for 15-25 minutes depending on your desired crispness. We recommend to serve with pink sauce for dipping (mayo mixed with ketchup). Super yum!
Kale Caesar Salad
This is literally THE number one meal in our household. Fast, delicious, and nutritious!
Ingredients: (serves 2)
For the Chickpea Croutons:
1 can chickpeas
1/2 tbsp olive oil
1/2 cup shredded parmesan
1/4 tsp garlic powder
salt and pepper to taste
For the Caesar Dressing:
1/2 cup raw cashews
1/4 cup water
3 Tbsp olive oil
3 Tbsp nutritional yeast
1 fresh squeezed lemon
1/4 tsp garlic powder
salt and pepper to taste
& obviously:
Kale
Preheat oven to 425 degrees. Drain and rinse your chickpeas and douse in olive oil, parmesan, garlic, and salt and pepper. Roast your chickpeas in the oven for approximately 12-15 minutes. During this time prepare the dressing in a blender or food processor, just thoroughly blending everything together until smooth. Now the key to a great kale salad is to massage the dressing in. Tossing will not be enough you need to use your hands and massage the dressing into the leaves of the shredded kale. It’s messy but life is messy, and trust me you’ll thank me later. One your chickpeas are done, top them and give a little toss. Live your best kale life!