Fishless Tacos with Lime-Cilantro Crema and Kale Salad

I was so excited to see this package of organic kale salad at Fry's. There is even a simple dressing recipe on the back; sweet and sour with rice vinegar and sugar. I added extra lemon to make it more tangy. 

Oooh, Gardein fishless filets! Target store carries a lot of meatless products. I knew I had to make some 'fish' tacos. So easy. 

I adapted a non-vegan recipe I found for a tasty Lime-Cilantro crema to top my fishless tacos. 

LIME-CILANTRO CREMA;

1/4 C thinly sliced green onions

1/4 C chopped fresh cilantro

3 Tbsp Vegenaise

3 Tbsp vegan sour cream

1 tsp grated lime peel

1 1/2 tsp fresh lime juice

1/4 tsp salt

1 garlic clove, minced

***combine all ingredients and use as topping for fishless tacos. 

I used a plain old white flour tortilla as my wrapper; layered two fishless filets, shredded cabbage, sliced mini peppers and some Lime-Cilantro Crema. I also added a few dashes of chipotle pepper sauce to mine.

~ Fishless Tacos with Lime-Cilantro Crema and Kale Salad ~ 

Yum!! The hubby really liked these; he said I could make this again. 

TVP Taco Meat Mix

I had some TVP I needed to use and found this easy to make Taco Meat Mix in Vegan Food Gifts. 

You just combine TVP granules with some chili powder, garlic powder, onion powder, sugar, cumin, paprika, cayenne, and salt. I have bought packaged taco meat mixes before with a lot of added preservatives in it; now I have an easy, cheaper, healthier version to keep in my pantry.  

Chickpea Tacos and Dirty (South) Rice

I've been wanting to make these tacos for awhile now and I finally got around to doing it! Such an easy recipe with tasty results from Vegan's Daily Companion by Colleen Patrick-Goudreau.

Ingredients for the chickpea tacos: mashed chickpeas, spices, lemon juice and chopped spinach. 

Cooking chickpea taco mixture.

Lots of yummy toppings: Daiya shredded cheddar, shredded cabbage, green onions, cilantro and chopped cherry tomatoes. And you can't have tacos without some hot sauce. I like chipotle habanero hot sauce! 

I was just going to make my usual spanish rice to go with my tacos and then I found this recipe for Dirty (South) Rice in Cookin' Crunk. Finally, a successful recipe from that cookbook. I'll have to try some more of them now. 

I used short brown rice so it gave it a nice chewy texture. The rice is cooked in vegetable broth and spices to give it lots of flavor, then I tossed in some chopped tomatoes and corn. 

~ Chickpea Tacos & Dirty (South) Rice ~

Mexican Chorizo

Vegcookbookclub January:

The last recipe for January's cookbooks from The Happy Herbivore!

This recipe used either TVP or quinoa as the base for the chorizo. I chose to use my Butler Soy Curls. They make a meaty and delicious substitute for a taco filling. My hubby loves them and so do I. The soy curls are unadulterated dried soybeans with no additives and they don't give me intestinal distress! 

Toppings for the soft tacos~Daiya cheddar, cilantro, green onions, cabbage and cherry tomatoes. 

~ Yum! ~

Sweet Potato Tacos~pg. 62

VegCookbookClub February recipes from Color Me Vegan by Colleen Patrick-Goudreau:

Before I get into this month's cookbook I had to share some goodies I just got in the mail-

Just had to try the new The Vegg Vegan Egg Yolk, vegan bacon bits, Bee Free Honee and soy curls. So far I've only used the honee. I tried it on some cornbread; it has a thicker consistency like honey with just a slight hint of apples and more flavor than using plain agave. The only ingredients in it are apple juice concentrate, water, beet sugar and lemon juice; even my hubby likes it. I'm going to try making some french toast with the vegan egg yolk and for the soy curls (which I've never used) a stuffed peppers recipe I found at http://thatwasvegan.com . I'll let you know how everything turns out!

 Lots of great recipes in here!

ORANGE

Since I had a couple of sweet potatoes I opted to make the Tacos recipe first. I wasn't too sure how these would turn out with the flavor and texture but they were delicious! Another thumbs up from the hubby. I served the taco mixture on a warmed corn tortilla with chopped cilantro and Sesame Roasted Asparagus from La Dolce Vegan. 

Here is another recipe I have made previously from Color Me Vegan: Spanish Squash Saute'~pg. 124

Wolffie's Magnificent Baked Bean Chip Dip~pg 59

Vegan Culinary Institute La Dolce Vegan! Challenge:

I decided to save the Baked Bean Dip and use it on soft tacos for supper. It has a smoky, barbequed flavor thanks to the liquid smoke and fake bacon bits.

Fixin's for the soft tacos!

 tomatoes, cilantro (yum), green onions, romaine lettuce and Daiya cheddar style shreds

oh, and can't forget the Pace Picante.

Baked Bean soft tacos and homemade Spanish Rice

Someday I'll sit down and write out the recipe for the Spanish Rice. My sister originally gave me the recipe and I adapted it from there. It's a little of this, a little of that...!