tofu berry mango smoothie

this smoothie is perfect for vegheads,

packed with vitamins, antioxidants, and protein!

ingredients:

1 cup of strawberries

1/2 cup of mango

1/2 cup of blueberries

1/2 cup of soft tofu

1 cup orange juice (fresh squeezed is ideal)

ice cubes

directions:

put all ingredients into blender and blend. that simple!

i suggest putting the ice at the bottom for optimal blending.

questioning tofu in a smoothie? DON'T! tofu takes on the taste

of whatever is surrounding it... i guarantee you wont even know its there.

mushroom + tempeh tacos

ingredients:

lemon pepper tempeh

non-dairy cheese + sour cream

vegan butter (earth balance is my brand

of choice, it is widely available now,

Walmart even carries it)

olive or vegetable oil

mushrooms

white onion

lettuce

corn tortillas

prep:

slice onions + mushrooms.

directions:

cook tempeh in 2 tblspn olive oil on medium heat.

flip occasionally until both sides are brown.

when done cooking, place tempeh on a paper towel

on top of a plate or bowl. (the paper towel absorbs

excess oil out of the tempeh)

put onions, mushrooms, and butter into frying pan.

cook until caramelized.

cut tempeh into 1 inch pieces and then put into

pan with the mushrooms + onions.

stir on medium heat for two minutes.

pour all contents of the frying pan into a paper towel lined bowl.

(once again, to remove excess butter/oil)

let set while you heat the tortillas.

put the tempeh + mushroom mixture onto tortillas.

top with cheese, lettuce and sour cream.

Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet. -Albert Einstein

loaded nachos

ingredients:

blue corn tortilla chips

red + white onion

cilantro

tomato

lettuce

refried black beans

meatless grounds (pictured below)

extra virgin olive oil

vegan cheddar cheese

dairy free sour cream

directions:

chop: 1/2 cup red onion

1/2 cup white onion

1/3 cup cilantro

stir meatless grounds in pan on medium heat until thawed

mix in 1/2 of chopped onion and all of the cilantro

cook on medium heat for 3-5 minutes, stirring occasionally.

preheat oven to 350F.

cover an oven safe pan in tortilla chips.

top chips with a layer of refried beans

followed by a layer of cheese.

when meat is done heating,

pour over the cheese.

bake nachos in oven for 5 to 10 minutes, until cheese is melted.

note: most vegan cheese melts differently than regular cheese

so be sure to check it closely.

take pan out of the oven and move nachos onto a plate.

let nachos cool for several minutes.

while cooling, dice tomato

and cut lettuce into shreds.

put lettuce, tomato, and onion on top.

serve with sour cream and guac.

guac

ingredients:

2 avocado

1/2 cup diced tomato

2 tblspn cilantro

1/2 cup chopped red + white onion

2 tblspn dairy free sour cream

directions:

mash avocado and sour cream together until smooth.

stir in remaining ingredients.

serve with corn tortilla chips.

spinach & portabello mini pizza

ingredients:

small corn tortillas

vegan mozzarella cheese

fresh spinach leaves

mushrooms

marinara sauce

directions:

place tortillas on a baking sheet.

layer marinara and cheese,

put spinach & mushrooms on top.

add another layer of cheese

over the mushrooms + spinach.

bake in oven on 350 until cheese is melted

(should take about 15 minutes)

serve with spinach + herb salad.

salad dressing: woodstock by annies naturals

black bean burrito bowl

ingredients:

cilantro

onion

baby tomatoes

2 cans of black beans

extra firm tofu

dairy-free mozzarella cheese (optional)

white rice

corn tortilla

(this recipe makes 2-3 burrito bowls)

directions:

cook the rice and beans.

while they are cooking:

chop one cup cilantro and one cup of onion. mix together.

divide the mixture into two equal portions.

dice tofu into cubes. i used about 2 1/2 cups,

you can use as much/little as you want.

mix the tofu and one of the cilantro + onion portions into a pan.

cook the tofu on medium heat for five minutes.

while cooking: chop two cups of tomatoes.

strain the black beans and place

back into their cooking pan.

mix the tofu in with the black beans,

stir on medium heat for three minutes

heat a corn tortilla on stove top,

place tortilla into a bowl.

pour rice into the tortilla,

when the tofu and beans are done, pour on top of rice.

mix tomatoes and the second cilantro + onion portion.

layer mixture on top of the beans.

finally, sprinkle some vegan cheese on top and enjoy!