#neonfitstreak Day 6 COMPLETE! I did not want to get out of bed this morning. The covers and the doggie were warm and snuggly. But I drug myself up and hit play like Shalane tells me to. I did PiYo Core. It was a bit of chicken out, because I put Sweat in the DVD player last night. Those PiYo push-ups make my shoulders sore for days.
Here’s my recipe for Vegan Taco “Meat.” It’s adapted from a recipe from Thug Kitchen. I can’t recommend those cookbooks enough. Oh She Glows and Thug Kitchen are my favorite vegan blogs. Hot for Food too!
Hannah’s Vegan Taco “Meat”
1 cup 3 pepper and onion mix*
2 Tbsp olive oil
1/2 cup uncooked quinoa
2 tsp cumin
1 Tbsp dried minced onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp black pepper
1 Tbsp Bragg’s aminos
1 can black beans
Rinse and cook the quinoa according to package instructions. It should yield about two cups cooked.
Pulse the peppers and onions in a food processor. Use a frozen mix to make it easy. I put one cup, but I never measure this. I just use a couple big handfuls.
Heat a non-stick skillet over medium heat. Add olive oil and cook peppers and onions for 2-3 minutes until aromatic. Add cooked quinoa and all dry seasonings. Cook for 5-7 minutes, developing a bit of a crust on the quinoa.
Mash the beans in a bowl with a potato masher, leaving some texture. Add beans to mixture. Carefully stir in Bragg’s aminos. Cook mixture for an additional 5 minutes until heated through.
Serve on tortillas with guacamole, pico, and salsa.
Doesn’t look the most appealing, but it tastes amazing. I bring this for lunch with a Wholly Guacamole 100cal pack and corn tortillas. You can freeze it too.