Meatless Monday: Cauliflower Power Tacos

Happy Monday lovely people!

Cutting back on meat can help the environment! Livestock such as cattle do more environmental damage than cars and produce 18% of all greenhouse gases. Go green with no meat! 

Recipe and picture posted by VegKitchen.

Cauliflower Power Tacos

Vegan and gluten-free!? This recipe is a hole in one!

Makes: 8 tacos, 4 generous servings of 2 per person, or 8 moderate servings.

Ingredients

Roasted Cauliflower

• 1 medium head cauliflower, separated into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Crispy Chick Peas

• 1 15-ounce can chick peas (garbanzo beans), drained, rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano

Cilantro-Pepita Pesto

• 2 cups fresh cilantro leaves
• 1/3 cup pepitas (toasted pumpkin seeds)
• 1 very small clove garlic, cut in half
• 2 tablespoons chopped jalapeño chiles
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 cup olive oil

Tortillas

• 8 gluten-free white corn tortillas, heated as directed on package

Directions

Heat oven to 425° F

Cover cauliflower florets with 2 tablespoons of oil and 1/2 teaspoon of salt and arrange on a large cookie sheet. Bake for 15 minutes, rearrange, then bake for another 15 minutes.

Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake for 15 minutes then stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.

Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.

Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chickpeas.

Then you are done and ready to eat!

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Meatless Monday: Vegan Avocado Frozen Yogurt

Happy Monday!

It’s getting warm! We all need a delicious treat to cool off this spring, but that doesn’t mean it has to be unhealthy. Take your tradition spring favorite, frozen yogurt and give it a green twist; avocados are a great creamy substitute that is full of vitamin E and antioxidants according to Health Diaries.

Recipe and photo by Fit Community.

Vegan Avocado Frozen Yogurt 

Serves 2-3

Ingredients: 

• 1 1/2 ripe avocados
• 2 tablespoons lemon juice
• 3 tablespoons stevia (or to taste)
• 2- 4 oz containers soy yogurt
• 1/2 cup soy/almond milk
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Directions: 

1. Blend all ingredients except for the lemon zest in either a food processor or blender until smooth.

2. Transfer the mixture into a bowl or ice cream maker and stir in the lemon zest.

3. If using a bowl for step 2, freeze in an airtight container for at least 2 hours.

4. When ready to use, let it thaw slightly and stir.

And in four easy steps, you have a perfectly creamy spring vegan dessert!

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Meatless Mondays: Raspberry-Chocolate Cookies

Happy Monday!

For this week, we decided to satisfy your sweet tooth and provide a healthy, vegan dessert. Although most desserts do not contain meat anyway, this dessert is different from other treats in that it is healthier and better for the environment.

Raspberry-Chocolate Cookies

Ingredients:

1. 1 cup whole almonds
2. 1 1/2 cups whole-wheat pastry flour
3. 1/2 cup oat flour
4. 2 teaspoons baking powder
5. 1/4 teaspoon salt
6. 1/3 cup light oil, such as safflower or canola
7. 1/3 cup maple syrup
8. 1/4 cup apple juice
9. 1 teaspoon almond extract
10. 1 teaspoon vanilla extract
11. 1/3 cup chocolate chips, preferably bittersweet
12. 2 tablespoons raspberry preserves

Directions:

1. Position rack in center of oven; preheat to 350F. Coat a baking sheet with cooking spray or line with parchment paper.

2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.

3. Add the wet ingredients to the dry ingredients; stir to combine. Use your hands to knead the dough together; add 1 to 2 tablespoons additional apple juice if the mixture is too crumbly.

4. Form level tablespoonfuls of dough into balls and place on the prepared baking sheet about 2 inches apart. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon. Place a few chocolate chips in each indentation, then cover with 1/4 teaspoon preserves.

5. Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes. Transfer to a wire rack to cool completely.

Makes 24 cookies.

Recipe originally posted on Care2.

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Peace Grl Out!