Is “vegpocalypsenow” a good change for my blog name?

Because I think YES

  1. Date Posted Icon 28th May 2012
  2. Notes Icon Notes: 32
    3. Tags Icon #me#vegan#vegan skinny bitch
Spicy Tofu Scramble with Guacamole and Red Cabbage I’m pretty unconventional when it comes to guacamole—I tried my first avocado at nineteen, so to say the least I have less experience with them than most people. I’m an acid-loving condiment whore as many of you know, so while I adore ALL guacamole, I think mine’s superior because it’s a goddamn flavor sensation. This is how I make my guacamole, which is full of fresh veggies and a little kick.  4 ripe avocados, mashed with a fork (save two of the seeds for the leftovers, if there are any) 1/4 large red onion, diced 1 medium tomato, de-seeded and diced garlic powder (to your liking—I always eyeball it) s&p to taste 2 tsp lime juice 2 tbsp jalapeno juice (yes, the jarred stuff—TRUST me on this) about 7-9 jalapeno slices, diced (from the jar) The jarred jalapenos and their vinegar offer a VERY different taste than if you were to us fresh jalapenos. I actually prefer it—a lot. Notice that I don’t use cilantro (it tastes like soap to me).  The tofu scramble above is a sautee of yellow onions, orange bell pepper, and 2 fresh jalapenos, all diced with minced garlic. For spices, I used s&p, chilli powder, a LITTLE cumin, and about a handful of nutritional yeast. Normally I’d use tumeric as well, but unfortunately we don’t have any in the house. This will soon be remedied!  And, of course, red cabbage, a bed of which gives that awesome crunch. I can never eat too much raw red cabbage.  Spicy Tofu Scramble with Guacamole and Red Cabbage I’m pretty unconventional when it comes to guacamole—I tried my first avocado at nineteen, so to say the least I have less experience with them than most people. I’m an acid-loving condiment whore as many of you know, so while I adore ALL guacamole, I think mine’s superior because it’s a goddamn flavor sensation. This is how I make my guacamole, which is full of fresh veggies and a little kick.  4 ripe avocados, mashed with a fork (save two of the seeds for the leftovers, if there are any) 1/4 large red onion, diced 1 medium tomato, de-seeded and diced garlic powder (to your liking—I always eyeball it) s&p to taste 2 tsp lime juice 2 tbsp jalapeno juice (yes, the jarred stuff—TRUST me on this) about 7-9 jalapeno slices, diced (from the jar) The jarred jalapenos and their vinegar offer a VERY different taste than if you were to us fresh jalapenos. I actually prefer it—a lot. Notice that I don’t use cilantro (it tastes like soap to me).  The tofu scramble above is a sautee of yellow onions, orange bell pepper, and 2 fresh jalapenos, all diced with minced garlic. For spices, I used s&p, chilli powder, a LITTLE cumin, and about a handful of nutritional yeast. Normally I’d use tumeric as well, but unfortunately we don’t have any in the house. This will soon be remedied!  And, of course, red cabbage, a bed of which gives that awesome crunch. I can never eat too much raw red cabbage. 

Spicy Tofu Scramble with Guacamole and Red Cabbage

I’m pretty unconventional when it comes to guacamole—I tried my first avocado at nineteen, so to say the least I have less experience with them than most people. I’m an acid-loving condiment whore as many of you know, so while I adore ALL guacamole, I think mine’s superior because it’s a goddamn flavor sensation. This is how I make my guacamole, which is full of fresh veggies and a little kick. 

  • 4 ripe avocados, mashed with a fork (save two of the seeds for the leftovers, if there are any)
  • 1/4 large red onion, diced
  • 1 medium tomato, de-seeded and diced
  • garlic powder (to your liking—I always eyeball it)
  • s&p to taste
  • 2 tsp lime juice
  • 2 tbsp jalapeno juice (yes, the jarred stuff—TRUST me on this)
  • about 7-9 jalapeno slices, diced (from the jar)

The jarred jalapenos and their vinegar offer a VERY different taste than if you were to us fresh jalapenos. I actually prefer it—a lot. Notice that I don’t use cilantro (it tastes like soap to me). 

The tofu scramble above is a sautee of yellow onions, orange bell pepper, and 2 fresh jalapenos, all diced with minced garlic. For spices, I used s&p, chilli powder, a LITTLE cumin, and about a handful of nutritional yeast. Normally I’d use tumeric as well, but unfortunately we don’t have any in the house. This will soon be remedied! 

And, of course, red cabbage, a bed of which gives that awesome crunch. I can never eat too much raw red cabbage. 

  1. Date Posted Icon 27th May 2012
  2. Notes Icon Notes: 20
    3. Tags Icon #tofu#tofu scramble#recipes#food#vegan#me#GF#breakfast#guacamole#cabbage#avocados#green
Today’s garden progress! In the elevated box planter will go the radishes, cucumbers, spinach, and a hot pepper—either jalapenos or habaneros. To the left, the cleared spot will be tomatoes and brussels sprouts.  Today’s garden progress! In the elevated box planter will go the radishes, cucumbers, spinach, and a hot pepper—either jalapenos or habaneros. To the left, the cleared spot will be tomatoes and brussels sprouts. 

Today’s garden progress! In the elevated box planter will go the radishes, cucumbers, spinach, and a hot pepper—either jalapenos or habaneros. To the left, the cleared spot will be tomatoes and brussels sprouts. 

  1. Date Posted Icon 27th May 2012
  2. Notes Icon Notes: 11
    3. Tags Icon #garden#garden progress#me#food#fruit#vegan
Today was a long, productive day.

The bad news is I’m still trying to secure a job down here :( sad. But, the good news is today Dane and I started working on the garden and then I made green smoothies for the guys and they all loved it. It’s amazing how good almond milk, spinach, banana, and a little protein powder can be. That’s my go-to, but today we added about a cup of strawberries and raspberries.

For a single-serving, I do:
- 1 cup almond milk
- 2 cups spinach
- 1 banana
- 2 scoops Trader Joe’s vanilla protein
- 1/2 cup water

  1. Date Posted Icon 26th May 2012
  2. Notes Icon Notes: 15
    3. Tags Icon #me#recipes#smoothies#vegan#garden#garden progress#breakfast#raw#raw food#green
  1. Date Posted Icon 26th May 2012
  2. Reblogged Icon Reblogged From veganhealing
  3. Notes Icon Notes: 414
    4. Tags Icon #food#nutrition#quote#facts#tips#health#motivation#kale#vegan
findvegan: Veggie Burger Basics: 5 Tips!

findvegan:

Veggie Burger Basics: 5 Tips!

  1. Date Posted Icon 25th May 2012
  2. Reblogged Icon Reblogged From findvegan
  3. Notes Icon Notes: 133
    4. Tags Icon #vegan#veggie burger#veggie burgers#burgers#food#recipes#tips#motivation#submission
fuckyeah-tonedandfit: THE BENEFITS OF SUGAR IN FRUITS This idea that fruit is somehow a bad thing to eat came into full swing with the low carb diet craze, but the myth persists. Not a week goes by that I don’t hear someone tell me that they avoid fruit because it’s “all sugar” or “loaded with carbs.” So, I want to set the record straight and come to the defense of some of the world’s healthiest foods – fresh, whole fruits. I’ll tackle the “fruit is all sugar” statement first – because it’s just plain wrong. Fresh fruit offers so much more than the natural sugar it contains – including water, vitamins, minerals, fiber and phytonutrients (those naturally-occurring plant compounds that have wide ranging beneficial effects on the body). Where else can you get a package like that for about 75 calories per serving? The idea that fruit is “loaded with carbs” or is “full of sugar” needs to be put into perspective, too. It’s true that when you eat fruit, the overwhelming majority of the calories you consume are supplied by carbohydrate – mostly in the form of fructose, which is the natural sugar in the fruit. But that’s the nature not just of fruit, but of all plant foods – they’re predominantly carbohydrate (and that means not just natural sugars, but healthy starches as well as structural elements, like cellulose, that provide fiber). When you eat vegetables, the majority of the calories you’re eating come from carbohydrate, too. But you don’t hear people complaining that vegetables are “loaded with carbs.” Before dismissing foods as being loaded with sugar, or too high in carbs, consider not only the amount of sugar or carbs you’re eating, but the form of the carbohydrate, too. There’s a big difference between the nutritional value of the natural carbohydrates found in fruits and other plant foods – the sugars, starches and fibers – and what’s found (or, more accurately, what’s not found) in all the empty calories we eat from added sugars that find their way into everything from brownies to barbecue sauce. Faced with a serving of fruit, how much sugar are we talking about, anyway? An average orange has only about 12 grams of natural sugar (about 3 teaspoons) and a cup of strawberries has only about 7 grams – that’s less than two teaspoons. And either way, you’re also getting 3 grams of fiber, about a full day’s worth of vitamin C, healthy antioxidants and some folic acid and potassium to boot – and it’ll only cost you about 50 or 60 calories. “All sugar?” I think not. By contrast, a 20-ounce cola will set you back about 225 calories and, needless to say, won’t be supplying any antioxidants, vitamins, minerals or fiber. You’ll just be chugging down some carbonated water, maybe some artificial color and flavor, and somewhere in the neighborhood of 60 grams of added sugar (about 1/3 of a cup). You won’t get fat on eating fruit. You won’t be consuming an insane, over-the-top amount of sugar. Don’t be afraid of eating fruit, because they are the best thing you can give your body. You all need to read this right now. 

fuckyeah-tonedandfit:

THE BENEFITS OF SUGAR IN FRUITS

This idea that fruit is somehow a bad thing to eat came into full swing with the low carb diet craze, but the myth persists. Not a week goes by that I don’t hear someone tell me that they avoid fruit because it’s “all sugar” or “loaded with carbs.” So, I want to set the record straight and come to the defense of some of the world’s healthiest foods – fresh, whole fruits.

I’ll tackle the “fruit is all sugar” statement first – because it’s just plain wrong. Fresh fruit offers so much more than the natural sugar it contains – including water, vitamins, minerals, fiber and phytonutrients (those naturally-occurring plant compounds that have wide ranging beneficial effects on the body). Where else can you get a package like that for about 75 calories per serving?

The idea that fruit is “loaded with carbs” or is “full of sugar” needs to be put into perspective, too. It’s true that when you eat fruit, the overwhelming majority of the calories you consume are supplied by carbohydrate – mostly in the form of fructose, which is the natural sugar in the fruit.

But that’s the nature not just of fruit, but of all plant foods – they’re predominantly carbohydrate (and that means not just natural sugars, but healthy starches as well as structural elements, like cellulose, that provide fiber). When you eat vegetables, the majority of the calories you’re eating come from carbohydrate, too. But you don’t hear people complaining that vegetables are “loaded with carbs.”

Before dismissing foods as being loaded with sugar, or too high in carbs, consider not only the amount of sugar or carbs you’re eating, but the form of the carbohydrate, too. There’s a big difference between the nutritional value of the natural carbohydrates found in fruits and other plant foods – the sugars, starches and fibers – and what’s found (or, more accurately, what’s not found) in all the empty calories we eat from added sugars that find their way into everything from brownies to barbecue sauce.

Faced with a serving of fruit, how much sugar are we talking about, anyway? An average orange has only about 12 grams of natural sugar (about 3 teaspoons) and a cup of strawberries has only about 7 grams – that’s less than two teaspoons. And either way, you’re also getting 3 grams of fiber, about a full day’s worth of vitamin C, healthy antioxidants and some folic acid and potassium to boot – and it’ll only cost you about 50 or 60 calories. “All sugar?” I think not.

By contrast, a 20-ounce cola will set you back about 225 calories and, needless to say, won’t be supplying any antioxidants, vitamins, minerals or fiber. You’ll just be chugging down some carbonated water, maybe some artificial color and flavor, and somewhere in the neighborhood of 60 grams of added sugar (about 1/3 of a cup).

You won’t get fat on eating fruit. You won’t be consuming an insane, over-the-top amount of sugar. Don’t be afraid of eating fruit, because they are the best thing you can give your body.

You all need to read this right now. 

  1. Camera: Nikon E8700
  2. Aperture: f/5.4
  3. Exposure: 1/120th
  4. Focal Length: 12mm
  1. Date Posted Icon 25th May 2012
  2. Reblogged Icon Reblogged From we-are-all-earthlings
  3. Notes Icon Notes: 1351
    4. Tags Icon #food#weight loss#health#vegan#fruit#tips#motivation
muffintop-less: 8 Health Benefits of Quinoa: 1. High quality protein with the nine essential amino acids, the protein balance is similar to milk. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent). 2. Great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells. 3. Inca warriors had more stamina and quicker recovery time by eating these quinoa seeds, making it a truly ancient powerfood. 4. Antiseptic. The saponins from quinoa are used to promote healing of skin injuries in South America. 5. Not fattening! Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats). 6. Gluten-free. Since it is not not related to wheat, or even a grain, it is gluten-free. 7. Alkaline-forming. Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains.

muffintop-less:

8 Health Benefits of Quinoa:

1. High quality protein with the nine essential amino acids, the protein balance is similar to milk. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent).

2. Great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.

3. Inca warriors had more stamina and quicker recovery time by eating these quinoa seeds, making it a truly ancient powerfood.

4. Antiseptic. The saponins from quinoa are used to promote healing of skin injuries in South America.

5. Not fattening! Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).

6. Gluten-free. Since it is not not related to wheat, or even a grain, it is gluten-free.

7. Alkaline-forming. Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains.

  1. Date Posted Icon 25th May 2012
  2. Reblogged Icon Reblogged From veganfeast
  3. Notes Icon Notes: 893
    4. Tags Icon #recipes#quotes#ealt#tips#motivation#quinoa#list#vegan#food#entrees
Veganizzm: The Nuts & Oats of Vegan Cooking: Chickpea Quinoa Falafel

veganizzm:

Finally! At long last, the 11th way to love a chickpea! Brings a twinkling tear to my eye.

These little nugs can be used to shovel hummus into your mouth. Not that my hands don’t work just fine for that.

Adapted from Ashley’s recipe

Makes 10-12

  • 2 cans chickpeas (about 4 cups…
  1. Date Posted Icon 25th May 2012
  2. Reblogged Icon Reblogged From veganizzm
  3. Notes Icon Notes: 86
    4. Tags Icon #recipes#entrees#snacks#vegan#falafal#food
gettingtomygoalweightby2012: nomoreeexcuses: seedsnsmiles: Rice cakes feature a lot on this blog, but my new favourite way to eat them is to make a rice cake “sandwich” - one ‘slice’ is PB and banana, the other raspberry jam. Smush them together and you have a healthier, vegan and gluten free PB&B&J. :D Yum great idea gettingtomygoalweightby2012: nomoreeexcuses: seedsnsmiles: Rice cakes feature a lot on this blog, but my new favourite way to eat them is to make a rice cake “sandwich” - one ‘slice’ is PB and banana, the other raspberry jam. Smush them together and you have a healthier, vegan and gluten free PB&B&J. :D Yum great idea

gettingtomygoalweightby2012:

nomoreeexcuses:

seedsnsmiles:

Rice cakes feature a lot on this blog, but my new favourite way to eat them is to make a rice cake “sandwich” - one ‘slice’ is PB and banana, the other raspberry jam. Smush them together and you have a healthier, vegan and gluten free PB&B&J. :D

Yum

great idea

  1. Date Posted Icon 25th May 2012
  2. Reblogged Icon Reblogged From trying-to-balance
  3. Notes Icon Notes: 726
    4. Tags Icon #snacks#vegan#tips#health#food

littleveganplanet:

Check out the video I made about Elephants in circuses. Featuring Elephant Expert Dr. Mel Richardson and Alec Baldwin. 

  1. Date Posted Icon 25th May 2012
  2. Reblogged Icon Reblogged From vegancuisine
  3. Notes Icon Notes: 24
    4. Tags Icon #vegan#motivation#tips#elephants#circus#circuses#animals#animal abuse#animal cruelty#cruelty#baldwin#alec baldwin
35$ for two weeks worth of fresh veggies and fruit, breads (most for freezing!), and tofu. Everything else we need is all stocked up: plenty of cereal, quinoa, TVP spices, legumes, beans… SET DOWN HERE IN THE ATL.  In addition, I FINALLY found replacements for my Joseph’s flax wraps… Well, I guess it didn’t really take that long. These have only 60 calories, 6g of protein, and 11g of fiber!  35$ for two weeks worth of fresh veggies and fruit, breads (most for freezing!), and tofu. Everything else we need is all stocked up: plenty of cereal, quinoa, TVP spices, legumes, beans… SET DOWN HERE IN THE ATL.  In addition, I FINALLY found replacements for my Joseph’s flax wraps… Well, I guess it didn’t really take that long. These have only 60 calories, 6g of protein, and 11g of fiber! 

35$ for two weeks worth of fresh veggies and fruit, breads (most for freezing!), and tofu. Everything else we need is all stocked up: plenty of cereal, quinoa, TVP spices, legumes, beans… SET DOWN HERE IN THE ATL. 

In addition, I FINALLY found replacements for my Joseph’s flax wraps… Well, I guess it didn’t really take that long. These have only 60 calories, 6g of protein, and 11g of fiber! 

  1. Date Posted Icon 24th May 2012
  2. Notes Icon Notes: 16
    3. Tags Icon #grocery shopping#shopping#vegan#food#fruit#raw#raw food#me
How to STAY vegan: 13 tips!

vegansaurus:

Cleavage shot by yours truly

Anybody can GO vegan. Heck, my dad makes a joke that goes, “I’m vegan… BETWEEN MEALS!” Ha! Got me there, Dad!

The point is, many people decide to go vegan and they’re all about it for a while. Then they get frustrated. Or bored. Or lonely. Or demotivated. Or any number of less-than-optimal states of being. We’ve given you tips on how to GO vegan, now we’d like to tell you how to STAY vegan.

From Jenny and me, 13 tips on staying vegan:


1. Spread the word!
Tell everyone you’re vegan. Reaffirming this fact not only to myself but also to people I meet might make me obnoxious, but it also keeps me feeling like the public is watching my every move. And nobody likes feeling hypocritical. They tell you to do this when you’re going to quit smoking too—it just makes you more accountable. 

2. Get a vegan tattoo!
I’m sort of joking but not really? I got one (pictured above). It’s there to judge me, forever.

3. Remember why you’re vegan!
Re-watch Meet Your Meat, Earthlings, or reread Diet for a New America. Listen to podcasts like Colleen Patrick-Goudreau and We Like It Raw. Revisit why you went vegan in the first place when you’re feeling shaky. Ask yourself on the regular, why you are doing this. Animals? Environment? To bring more compassion into your life? It will help remind you why this sometimes challenging way of life is worth it. And it’s fun to see how your commitments, ideas and thoughts about this way of life change over time. As my therapist tells me, check in with yourself on the regular!

4. Stay in the know!
Watch new exposés. Read new studies. Every time the “health community” “learns” something about food, pay attention—you might have forgotten all the pus and antibiotics in that hunk of cheese you’re craving. Have all the information in your grasp. This is particularly easy to do if you have the Internet. God bless the internet!

5. Take it easy on yourself!
Forgive yourself if you do something that’s not vegan. You’ll learn what to watch out for on ingredient lists and which brands of face lotion are tested on animals. You will learn SO MUCH, it’s crazy. You can always choose to do something different next time, and guilt-tripping yourself isn’t going to make you feel motivated to continue in this lifestyle. It’s okay if you’re not perfect, you’re human! Your lifestyle isn’t about being more vegan than anyone else and mistakes happen. This is especially important when beginning or coming back to a vegan way of life!

6. Listen to your body!
If you do slip up, pay attention to your body. If/when you do something that’s not vegan, on purpose or on accident, think about how it makes you feel physically in addition to mentally. You might notice you feel better without those eggs clogging up your arteries!

7. Build your vegan community!
Find vegan friends. You can do this through a meetup, through vegan blogs (ahem), or by complete accident. Talk to them when you’re feeling low about veganism. For every vegan you don’t want to talk to, there are at least five more you do. You have a vegan BFF out there just waiting to be found! It took me five years to find Jenny Bradley. Patience pays off.

8. Throw a party!
If you are a social being and like to have people over, throw a vegan party! I like to have monthly potlucks, in which I invite everyone I know and ask them to bring a dish, if they so desire! Of course it must be vegan! It brings out the creativity in my vegetarian and omnivore friends, and they get really excited when they veganize their dishes! I swear! It’s the cutest. Plus, everyone loves eating! Food at parties gives people something to do and talk about!

9. Experiment in the kitchen!
Try new recipes, like, all the time. Rice, beans, and kale are all healthy, but some deep-fried tofu cubes or a few bites of homemade vegan ice cream shouldn’t kill you (of course, consult your doctor if you’re at all worried about that). If you’re bored with what you’re eating, going back to the omni side could look terribly appealing.

10. Go to vegan venues!
Hit up vegan restaurants. Don’t have any near you? Make a point to take some road trips to the closest ones. There’s a big wide vegan world waiting for you!

11. Be prepared!
Traveling while vegan can be an adventure. Plan accordingly. You can always eat at Subway or Taco Bell on roadtrips, but bring snacks! Everywhere! Weddings, plane rides, whatever circumstance has you not eating for hours at a time. I have found this is especially important when arriving somewhere late or if you have a food allergy! I firmly believe raw, dehydrated foods are the best for these situations because they are healthy and flavorful. Basically, pack nutrient dense foods (bagels, pretzels and bread have a tendency to leave me hungry and unfulfilled as opposed to kale chips, dried fruit, nuts or a superfood Powerbar).

12. Let the vegan haters hate!
Don’t let assholes (I’m including myself here) shame you into quitting. I’ll be like, “Oh, people who support PETA are human lice,” but then I’ll totally forget to look at ingredients on some random granola bar I bought because I was hungry and end up eating something with whey in it and not feeling so high and mighty after all. Plus a few days down the road you’ll probably see me looking up a recipe on PETA’s website. The point is that this is your choice, and people who are jerks to you about it are just that: jerks.

13. Let the omni haters hate!
Pick your battles with omnivores. Haters gonna hate and you’ll wear yourself out when you feel like you are always on the defense to testy omnivores. Sometimes I just laugh jerks off, because in the end, I don’t care what they think of me and I know I gotta do me! Remember, it’s about you! This is your life, your diet and your choices! Everyone will have an opinion (they always do!) but in the end, my goal is to show everyone what a healthy, happy, satisfied, well-adjusted, fun vegan looks like.

There you have it! I hope this list helps you stay vegan and stay strong. It’s a great thing you’re doing, keep up the good work!

  1. Date Posted Icon 24th May 2012
  2. Reblogged Icon Reblogged From we-are-all-earthlings
  3. Notes Icon Notes: 274
    4. Tags Icon #vegan#go vegan#tips#list#motivation

(Source: fuckyeahveganlife)

  1. Date Posted Icon 24th May 2012
  2. Reblogged Icon Reblogged From vegan-veins
  3. Notes Icon Notes: 92
    4. Tags Icon #quote#green#vegan
Vegan Taco Nights: What I love about tacos is quite similar to what I love about salads and burritos: you can put just about anything you want in them. Hell, my favorite two burritos in the world are a summery mango salsa, black bean, guacamole one and a bangkok thai from Boloco, which is peanut sauce, asian slaw, and cucumbers with tofu.  Traditional tacos are amazing, though, so for this one we did fat-free refried beans with spring mix, salsa, sauteed peppers, onions, and jalapenos with a TVP I self-seasoned. My seasoning consisted of garlic powder, cayenne, chili powder, salt, pepper, and cumin. How much TVP you’re making is going to determine how much of each spice you need, but I tell you the chili powder and the garlic got used the most. As per usual.  Other things that are awesome in tacos: vegan cheeses (I like Vegan Gourmet) pickled radishes guacamole chopped tomatoes shredded romaine red cabbage carrots ribboned zucchini any and all vegetables ever The kinds of torillas you use are almost pretty important—I prefer soft tacos. Make sure to steam the tortillas before filling so they are nice and flexible, ESPECIALLY if you’re using quinoa or whole wheat wraps. I’m having a hard time down here in Atlanta finding “healthy” wraps that fit my standards—you know, low cal, high protein, high fiber. BUT at Target I found a Market Pantry Low Carb Tortilla with only 80 cals, 11g of fiber, and 6g protein. Totally palm-oil free and vegan.  Oh, one last tip: beware of over-filling, unless you’re a ninja like me.  Vegan Taco Nights: What I love about tacos is quite similar to what I love about salads and burritos: you can put just about anything you want in them. Hell, my favorite two burritos in the world are a summery mango salsa, black bean, guacamole one and a bangkok thai from Boloco, which is peanut sauce, asian slaw, and cucumbers with tofu.  Traditional tacos are amazing, though, so for this one we did fat-free refried beans with spring mix, salsa, sauteed peppers, onions, and jalapenos with a TVP I self-seasoned. My seasoning consisted of garlic powder, cayenne, chili powder, salt, pepper, and cumin. How much TVP you’re making is going to determine how much of each spice you need, but I tell you the chili powder and the garlic got used the most. As per usual.  Other things that are awesome in tacos: vegan cheeses (I like Vegan Gourmet) pickled radishes guacamole chopped tomatoes shredded romaine red cabbage carrots ribboned zucchini any and all vegetables ever The kinds of torillas you use are almost pretty important—I prefer soft tacos. Make sure to steam the tortillas before filling so they are nice and flexible, ESPECIALLY if you’re using quinoa or whole wheat wraps. I’m having a hard time down here in Atlanta finding “healthy” wraps that fit my standards—you know, low cal, high protein, high fiber. BUT at Target I found a Market Pantry Low Carb Tortilla with only 80 cals, 11g of fiber, and 6g protein. Totally palm-oil free and vegan.  Oh, one last tip: beware of over-filling, unless you’re a ninja like me. 

Vegan Taco Nights:

What I love about tacos is quite similar to what I love about salads and burritos: you can put just about anything you want in them. Hell, my favorite two burritos in the world are a summery mango salsa, black bean, guacamole one and a bangkok thai from Boloco, which is peanut sauce, asian slaw, and cucumbers with tofu. 

Traditional tacos are amazing, though, so for this one we did fat-free refried beans with spring mix, salsa, sauteed peppers, onions, and jalapenos with a TVP I self-seasoned. My seasoning consisted of garlic powder, cayenne, chili powder, salt, pepper, and cumin. How much TVP you’re making is going to determine how much of each spice you need, but I tell you the chili powder and the garlic got used the most. As per usual. 

Other things that are awesome in tacos:

  • vegan cheeses (I like Vegan Gourmet)
  • pickled radishes
  • guacamole
  • chopped tomatoes
  • shredded romaine
  • red cabbage
  • carrots
  • ribboned zucchini
  • any and all vegetables ever

The kinds of torillas you use are almost pretty important—I prefer soft tacos. Make sure to steam the tortillas before filling so they are nice and flexible, ESPECIALLY if you’re using quinoa or whole wheat wraps. I’m having a hard time down here in Atlanta finding “healthy” wraps that fit my standards—you know, low cal, high protein, high fiber. BUT at Target I found a Market Pantry Low Carb Tortilla with only 80 cals, 11g of fiber, and 6g protein. Totally palm-oil free and vegan. 

Oh, one last tip: beware of over-filling, unless you’re a ninja like me. 

  1. Date Posted Icon 24th May 2012
  2. Notes Icon Notes: 16
    3. Tags Icon #food#vegan#me#tips#motivation#recipes#tacos#taco night#vegan tacos#taco appreciation