Vegan Black Bean Tacos

I recently came across an awesome recipe for raw vegan tacos over at My New Roots. I seriously am addicted to these tacos now. I think I’ve made this recipe about 5x in the past month – I love them that much. And they’re so easy to make (as long as you have a reliable blender or food processor). Since I’ve become vegan, I try to incorporate as many raw veggies and fruits into my diet as possible. My goal is to make my daily intake 80% veggies and fruit.

Anyway.. I was craving them again last night, as I often do with Mexican, but I ran out of walnuts for the taco ‘meat’. Instead, I added canned Eden Black Beans for extra sustenance. I was looking for a quicker meal so I passed on the ‘sour cream’ as well. The filling is a mix of chopped veggies wrapped in a piece of green lettuce.

Don’t they look tasty!!

Here’s the recipe- serves about 2
Filling (fold ingredients in a large bowl):

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup chopped scallions
2 tomatoes, diced
1/2 can organic black beans, rinsed well
1/2 cup chopped celery
1/2 cup cilantro
1 garlic clove, finely minced
1/4 tsp chipotle pepper, or less if you don’t like too much spice
2 tsp cumin
1/4 avocado
Pinch of sea salt

Wrap a few tablespoons of ingredients in 1 piece of green lettuce, add avocado on top and sprinkle with additional chipotle pepper and/or cumin.

Enjoy!

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A weekend away

This weekend, my boyfriend and I went to Portsmouth, NH. We’ve been to Portsmouth before but this was our first time staying there for more than a day. It’s a great little town, the ocean is nearby, lots of shops and restaurants.. A great town to walk around and explore.

Before we left for our trip, I had to whip up my favorite green smoothie – spinach, banana, and blueberries with some almond milk, or water if you want to keep it more natural.

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On our way to Portsmouth, we stopped at Susty’s Cafe which is totally vegan and delicious!! I had a salad with tofu and beets, and the boyfriend had a pesto and marinara tofu sandwich. We actually shared nachos (nutritional yeast cheeze sauce) and raspberry chocolate walnut cupcakes.

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Once we made it to Portsmouth, we settled into our room at the Hilton and had dinner at the Flatbread Company. Portsmouth seems to be more accommodating to different dietary needs, with many vegan, vegetarian, and gluten free options. Flatbread Co offers a vegan pizza and gluten free vegan crust. The pizza was pretty tasty! Mushrooms, olives, onions, and tomato sauce. I wish there were more veggie toppings.. spinach for example but what can you do. I really enjoyed the atmosphere so we ended up back there for lunch the next day. Also, they have an organic salad with carrots, beets, and seaweed. I know, seaweed right?? That was surprising. I actually really enjoy seaweed so I was excited when I read that on the menu.

I can’t wait to go back to Portsmouth. The outlets in Kittery, Maine are pretty close by which is great. Rye beach isn’t too far either. Pretty view. Portsmouth is also very dog friendly. BTW the Hilton accepts dogs! Orion will be coming with us once the weather warms up.

What’s for dinner?

I was lucky enough to get a Cuisinart 14 cup food processor for Christmas. The thing is amazing. I use it nearly every day. It just makes my meals so much easier.

One of my favorite meals to whip up with this food processor is veggie noodles & tomato sauce. Tonight is shredded zucchini and daikon, although you can use any veggie you want.. carrots, jicama, butternut squash.. The sauce is blended tomatoes and garlic with nama shoyu. Sometimes I’ll add thyme and oregano. A little bit of Daiya cheese adds extra flavor. If you’re vegan and like cheese substitutes, make sure it doesn’t have casein added in. (Casein is a protein found in cows milk that is linked to cancer)

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I realize how nasty this sauce looks lol but I promise you it is tasty! I don’t have a fancy dslr to take pics. Just using the iPhone for now.

I’m off to do day 3 of level 5 of Tracy Anderson’s Continuity 🙂