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Bethenny’s Vegan Taco Recipe

4 Oct

According to Skinny Girl Bethenny, its National Taco Day!

Here is her recipe:


  • 1 pound ground meatless crumbles (I use Yves)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon red pepper flakes
  • 4 whole wheat crunchy taco shells

Taco Topping Options:

  • Salsa verde
  • Guacamole
  • ¼ heart of romaine lettuce, shredded
  • 1 cup vegan sour cream
  • 1 cup vegan shredded “cheese”
  • Chopped tomato


  1. Spray a nonstick skillet with cooking spray and put over medium heat.  Place meatless crumbles in pan.  Add all the other ingredients, sauté to warm and combine flavors. Stirring and breaking up the meat with a wooden spoon or spatula, until the meat is browned.  Set aside.
  2. Meanwhile, bake the tortilla shells according to the instructions on the package (generally about 15 minutes)
  3. To serve, put the meat, tortillas and toppings on the table and pass the plates.  Everyone can enjoy assembling his or her own taco.

Sounds good to me!


Black Bean Cookies!

2 Aug

DON’T knock this recipe till you try it… Andrea!! These really are amazing! They are basically the same concept as the chickpea cookie dough!

I got a craving for cookies the other day while I was writing an article about childhood obesity… not weird. My friend, Whitney, told me about this blog and I discovered this recipe among many other delish sounding recipes! It might sound weird but I’m telling you- even the dough is good!

I didn’t have a few of the ingredients he had like the coconut palm sugar or the rose hip powder. In place of those, I used truvia and cinnamon- I think I used way too much cinnamon and a little too much cocoa. Next time, I’ll add 3 tablespoons of cocoa and add and taste and add and taste till it seems right. I’ll do the same with the cinnamon- probably add a table spoon- add, taste, add, taste. You get it.

Here’s the recipe:

  • 1 cup (240 ml) cooked black beans
  • 2 tbsp olive oil (or coconut oil)
  • 2 tbsp nut butter (we used almond)
  • 2 tbsp oat milk (or any plant milk)
  • 1/2 cup (120 ml) coconut palm sugar
  • 4-5 tbsp cacao powder
  • 2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon)
  • 1 tsp baking powder
  • 1 tsp salt

Preheat oven to 350°F/180°C. Rinse the beans thoroughly in cold water. Drain them, save 20 beans for decoration and add the rest to a food processor together with oil, nut butter and milk. Blend until smooth. Sift together sugar, cocoa powder, rose hip powder, baking powder and salt and add to the bean mixture. Run it again until all is combined. The batter should be similar to a thick mousse. Line a baking sheet with parchment paper and spoon 9-12 evenly distributed dollops of batter on it. Use a spoon or a finger to form the cookies into round shapes, 3-4 inches/7-10 cm wide. Bake for around 20 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.

I think this recipe is awesome. My dear friend, Andrea, saw a picture of these delicious cookies and oh so rudely called them, “discust”. She is dumb. They are yum.

Just kidding I love you Anj! Your new website for elle looks GREAT! Send me some clothes!

I NEED CANDY-Swedish Fish? Vegan Approved!

26 Jul


Last night after dinner, I got a major sugar craving- SWEDISH FISH! So, while I made the carnivore his spaghetti and meat sauce, he went to the store and picked me up some CANDY! I was like an excited little kid when he got back with the glorious bag of Swedish Fish! and the bag of gummy worms. and the bag of sour gummy worms. But THEN I thought, oh shoot- are these vegan? Certainly, they must be! It’s CANDY- there can’t be any animal products! Its not chocolate! So, I flipped the bag over and read the ingredients:

sugar (vegan), invert sugar (sugar’s vegan), corn syrup (corn is vegan), modified corn starch (vegan corn again), citric acid (citrus stuff is definitely veg), white mineral oil (minerals-totes veg), red dye 40 and carnauba wax (uhh yea that sounds vegan, too!). Swedish fish are totally VEGAN!

AND THEN I found this gem… a LIST of ALL kinds of vegan candies and snacks! And its from PETA so you KNOW it must be true!

Airheads taffy

Brach’s Cinnamon Hard Candy

Brach’s Hi-C Fruit Slices

Brach’s Hi-C Orange Slices

Brach’s Root Beer Barrels

Brach’s Star Brites

Chocolove Dark Chocolate bar

Chocolove Cherries and Almonds

Dark Chocolate Bar Chocolove

Crystallized Ginger Dark Chocolate Bar

Chocolove Orange Peel Dark Chocolate Bar

Chocolove Raspberry Dark Chocolate bar


Cry Babies – cry babies!




Hubba Bubba bubblegum

Jolly Ranchers (lollipops and hard candy)



Laffy Taffy (some varieties)


Mambas – yes!

Mary Janes (regular and peanut butter kisses)

Mike and Ike

Panda Licorice

Runts – thank G

Smarties (U.S. Brand)

Sour Patch Kids – yay!!

Super Bubble

Swedish Fish – 🙂

Sweet Tarts

Twizzlers – cha ching!


Click here for the full list of all kinds of vegan goodies! Hallelujah I can be vegan and eat CANDY!!!!!! This candy…organic? Not so much. But who cares! You can’t be vegan, gluten-free and organic ALL the time!

Vegan BBQ Pulled Chicken Wrap

20 Jul


I was looking forward to coming into work today because of what I was planning on having for lunch. A brisk walk across the street and I’m at the BEST “bageldashery” in town! I didn’t know I could love something as much as I love the Vegan Buffalo Chicken Wrap from Yorgo’s. But today someone suggested I try something new. I got the BBQ Pulled Chicken Wrap with Coleslaw! So good! One day I’ll learn how to make everything they make at Yorgo’s! Till then I’ll just enjoy my stroll across the street.

Yorgo’s! I love Ghent!

The Best Recipe Yet: Vegan Ice Cream!

20 Jul

This is my FAVORITE recipe so far! It was SO fun and SO easy and SO good! I stalk Chocolate Covered Katie‘s Blog alllll the time and always want to make her desserts but for most of them you need a food processor. And the closest thing to a food processor we have is a Magic Bullet- not the same. So, yesterday when I saw this recipe I told Corey to pick up a food processor- it’s about time. I’ve been missing out on way too much! So, last night Corey went out and I stayed in, made ice cream and watched Housewives re-runs!

This is all you have to do!

Chocolate Fudge Soft Serve

(Serves 2-3)

  • 3 medium bananas (the riper the better) (300g) (see nutrition link below, for substitutions) (the less ripe, the less banana taste)
  • 1 tsp pure vanilla extract
  • 1/16 tsp salt
  • 3 tbsp cocoa powder (15g)
  • optional: sweetener (depending on your taste buds and ripeness of the bananas)
  • optional: 3-5 tbsp peanut butter or another nut butter of choice

Ahead of time: peel and slice the over-ripe bananas into chunks. Freeze in a Ziploc-type bag, then combine all ingredients in a Vita-Mix, food processor, or blender. (If not using a Vita-Mix, add 2-3 tsp milk of choice so it’ll blend more smoothly. You might also have to thaw the frozen bananas if your freezer is super-powerful.) If you want the look of ice cream, use an ice-cream scoop to serve! (If you scoop it all into a container and freeze about 10-15 minutes, the texture will also become a bit firmer like ice cream, as opposed to soft serve.) Don’t try to half the recipe unless you have a tiny food processor, as it won’t blend as smoothly.

I used less ripe bananas because I don’t LOVE bananas and didn’t want an overpowering banana taste. I used regular peanut butter and blue agave sweetener. And the food processor we got is very tiny, so I kind of did my own thing when it came to the instructions….

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

18 Jul

The impatient version


  • 1 spaghetti squash
  • 1 pound Brussels sprouts
  • 1 medium onion, halved and thinly sliced
  • 3 cloves garlic, pressed
  • 1/2 cup vegetable broth
  • 15 ounces chickpeas, rinsed and drained
  • 2 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes (or to taste)
  • salt and black pepper, to taste
  • 1 1/2 teaspoon lemon juice
  • sliced almonds, optional

Impatient, hungry way…

The actual recipe instructions say to bake the spaghetti squash in the oven at 400 for 1 hour… I was way to impatient and hungry to wait that long. So, I poked holes in it and put it in the microwave for 20 minutes. Works just the same- I usually do put it in the oven. It also says to bake the brussels sprouts for 15 minutes- I bought steamer b-sprouts because that’s all they had at the store. I nuked those for about 3 minutes then put them in the oven. Other than that, I followed the rest of the recipe.

Patient, I can wait way…

  1. Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
  2. While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) with olive oil. (This prevents burning; if you don’t want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
  3. In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.

I love this dish. I’m about to eat the left overs for lunch. But I must say… I’m really not that big of a fan of brussels sprouts. I might try broccoli instead next time. I also didn’t have the red pepper flakes, I think that would add a little something too!

That’s a Wrap!

13 Jul

Last night, I made a wrap from the left over Black Bean and Quinoa Salad I had from the night before. It was really good! I spread hummus on a spinach tortilla and filled it with the black bean and quinoa salad and voila! I made some spinach with pine nuts to go with it. Isn’t it just a green beauty?… Unfortunately, that will be the last wrap I have this week because naturally, Zoe (my German Shepherd pup), loves spinach tortillas even more than I do- she got a hold of the package off the kitchen table and ate ALL the tortillas. Every single one. And in like 30 seconds. You’re killin me Smalls…