One of the hardest foods to give up for many is the wonderful taste of tacos. A major reason why they are so appealing is because it is easy to make them in many different ways. Fortunately, tacos are not just for carnivores among us, but can be easily produced as vegan and vegetarian alternatives. One of my favorite “meat substitutes” is eggplant, because when cooked up, it has a lot of similar qualities in both appearance and texture to meat. It is for this reason I am happy to share with you these special vegan eggplant and guacamole tacos!
Our avocado and cilantro rice recipe is a unique take on a rice dish that really allows us to explore some different flavors and textures. Often a struggle for some who are transitioning to a plant-based diet is being able to keep the food they are eating feeling fresh. If you are well adjusted to eating plain old rice, but haven't really explore many plant-based alternatives, I think you may just find what you are looking for here!
Tortillas are an excellent way to add variety to the food you are eating. Though a part of the Standard American Diet, meat tacos were always enjoyed by my stomach because of the ability to make them in so many different ways. Adding chicken, steak, beef, fish and shrimp, among many fruit, veggie, and condiment variations allowed me to keep my lunch and dinners fresh. Of course, a whole foods, plant based lifestyle does not allow me to use all the greasy oils, dairy products, and meats. BUT, that doesn't mean we can't have a healthy, vegan alternative that provides us the same opportunity for variety!
This Fat Free Whole Wheat Tortilla Recipe provides you with 10-12 servings. You can adjust to make more or less depending on your need.
• 3 cups of cooked quinoa
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 ½ cups salsa, divided
• 3 scallions, chopped
• 1 cup frozen corn
• 1 (15.5 oz) can black beans, rinsed and drained
• ¼ cup cilantro, chopped
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp chili powder
• ¼ tsp salt
• ¼ tsp pepper
1 In a sauté pan sauté the chopped yellow onion and minced garlic in ½ cup of vegetable broth or water for 5 minutes.
2 In a large bowl put in cooked quinoa, salsa, scallions, corn, black beans, cilantro, lime juice, sautéed onion and garlic, and spices. Stir well to combine.
3 Dump mixture into 8x8 pan. Use the last ½ cup of salsa and spread evenly on top of mixture.
4 Place in 350° degree oven uncovered and bake for 40 minutes.