comfort food

Vegan Mini Taco Bowls

Like many others, I often troll Pinterest for new recipes.  In that search, I often stumble upon a delicious looking picture with no link to a recipe.  ANNOYING RIGHT?!  I saw a similar taco bowl, clicked it, no real recipe link. WHY?!  I decided, these cannot be too hard to improvise, something I would have to do anyway since the originals appeared to have beef, and went for it.  ( Below is the serving size for us PhillyVegans.  As a side note, Vinny eats way more than me, I ate 5 while he ate 11, so the serving size may vary.)

Mini Taco Bowls

Mini Taco Bowls 
Serves 2; 16 mini bowls

Ingredients
4 Whole Wheat Tortilla Shells cut
16 ounce Refried Beans (I used Trader Joe’s Refried Beans – Fat-free Traditional Style)
1/2 package Beyond Meat Lightly Seasoned Strips shredded
2 slices Daiya Cheddar Slice cut into 1 inch strips

Topping Ingredients
1/2 Avocado
Salsa
Toffuti Better than Sour Cream
Spinach or Lettuce chopped

Directions

  1. Preheat oven to 375 degrees.
  2. Cut tortilla shells into small 3-inch circles.  I used the top of a mason jar and knife for reference.  A cup can also be used.
  3. In small sauce pan cook Beyond Meat chicken strips.
  4. Place tortilla circles in cupcake pans.
  5. Add about a tablespoon of refried beans (no need to heat up) and a bit of shredded chicken. (Use personal preference)
  6. Bake for 10 minutes.
  7. Add Daiya cheese.
  8. Bake for 5 additional minutes or until cheese melts.
  9. Add toppings
  10. Enjoy!

“Cheesy” Fiesta Potatoes

With the cold weather creeping in on the east coast, the search for comfort food begins.  We all know the best comfort is something simple and happens at home.  In out attempt to not leave the apartment (and catch up on Walking Dead), we created a super easy, vegan version of those tasty potatoes from that popular Mexican fast food place, Taco Bell.

"Cheesy" Fiesta Potatoes

“Cheesy” Fiesta Potatoes
Serves 2

Ingredients
5 Potatoes (or enough to fill a 12 inch pan) cut
1 Bag Go Veggie! Mexican Style Shreds
2 Cloves Garlic chopped
1/4 cup Olive Oil
1 tbsp Salt
½ tbsp Pepper
1 tbsp Paprika optional
Scallions optional
Olive Oil Cooking Spray
1 tbsp Tofutti Better Than Sour Cream
1 tbsp salsa

Directions

  1. Skin and cut potatoes into quarter sized pieces, all as close to the same size as possible.
  2. Spray 12 inch pan with cooking spray.
  3. Add potatoes to pan with olive oil, salt, pepper and paprika and cook on medium heat, moving potatoes (shaking the pan, turning) every 10 minutes.
  4. When potatoes have browned, add garlic and cook on low for 5 minutes.
  5. Sprinkle cheese over potatoes.  Side note: I called for a whole bag of cheese. I did not use a whole bag of cheese.  This is a use your discretion step as some people like their stuff cheesier.  I used enough to generously cover the entire pan of potatoes.  
  6. Add a small amount of water around perimeter of the man and quickly cover.  The steam from the water hitting the pan allows the cheese to melt ever so perfectly.
  7. In 1 minute, uncover the heavenly cheesed potatoes, remove from heat and serve with a dollop of sour cream and salsa (and chopped scallions).
  8. ENJOY!