Chili "Chik'n" Tacos

This was adapted from Clean Eating Magazine to make it vegan.

1 package of Morningstar Chicken Strips
1 green bell pepper, cut into strips
1 red onion, sliced
1 lime, juiced
Shredded lettuce
A small handful of chopped cilantro
1 avocado, chopped
1/3 cup vegan sour cream
Sea salt
1 teaspoon chili powder
Flour tortillas

Place avocado and sour cream in blender with a dash of salt and 1/2 the lime juice. Blend until smooth.

Heat a cast iron skillet to medium-high and toss in still frozen chik'n strips. Sprinkle with chili powder and sauté until browned. Squeeze 1/2 a lime over the chik'n.

Warm tortillas in oven or microwave.

Assemble tacos by placing the avocado cream in the center of a tortilla then top with chik'n. Add green pepper strips, onions, cilantro and lettuce. Sprinkle with sea salt. Enjoy!

The avocado cream made this special. It cooled things off nicely. I had 2 and was left very satisfied but not overly full. I will certainly make these again. It was super quick too.

Tofu Almond Butter Oatmeal Cookies

Tofu Peanut Butter Oatmeal Cookies

Source: www.food.com

Course: Desserts

Prep Time: 10 Min

Cook Time: 20 Min

Total Time: 30 Min

Serves: 24

Ingredients

• 1 (12 1/3 ounce) package silken tofu
• 1/3 cup natural-style peanut butter
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups old fashioned oats

Directions

1. 1 In a large bowl, cream Tofu, peanut butter, brown sugar and vanilla.
2. 2 Add flour, baking powder, oats and stir thoroughly.
3. 3 Drop onto cookie sheet 2 inches apart.
4. 4 Bake at 350 degrees for 20 to 25 minutes.

Amount Per Serving
Calories: 102.6
Fat: 23
Cholesterol: 0.0 mg
Sodium: 68.8 mg
Carbohydrate: 17.4 g
Fiber: 0.8 g
Protein: 2.9 g

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I had some silken tofu approaching the expiration date sitting in my fridge so a quick Google led to this recipe. Since I had all of the needed ingredients I set to work. I did use Barney Butter Almond Butter instead of peanut butter. This made 33 cookies instead of the 24 it said it would produce. The texture is like a cross between a cookie and cake. They are only mildly sweet so if you are used to super sweet cookies, this would take some getting used to. There was absolutely no taste of tofu at all. My 2 year old liked them and she never likes anything.

Blueberry Strawberry Muffins

Blueberry Strawberry Muffins

Source: vegweb.com

Course: Breakfast

Ingredients

• 3 tablespoons powdered egg replacer (I use Ener-G)
• 1/4 cup water
• 1 cup evaporated cane sugar
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 – 6 ounce container blueberry flavored coconut milk yogurt
• 1 tablespoon vanilla
• 1 tablespoon almond milk
• 6 sliced strawberries
• 1 cup blueberry granola

Directions

1. 1) Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pan with 8 liners.
2. 2) Mix together water and egg replacer in a small bowl. In a large bowl, combine sugar, flour and baking soda. In a separate bowl, combine yogurt, vanilla, and almond milk. Add all wet ingredients to dry bowl and stir until just mixed and then gently stir in the strawberries.
3. 3) Divide batter between 8 cupcake liners. Top each muffin with blueberry granola. Bake for 22 minutes or until done.

Amount Per Serving

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I had some problems with this recipe. Namely that the batter was far to dry following the above ingredients. I found myself adding 3 more splashes of almond milk to make it more like a muffin consistency. But that worked fine. I also found I didn't care for the granola topping. It ended up with a slightly burnt taste in spots. So next time I'll forgo that. They don't need it. I used Silk Blueberry yogurt instead of blueberry coconut milk yogurt as it was what was available. Next time I'll add in some blueberries to the mix. The muffins are just sweet enough and very moist. I was able to make 9 muffins rather than the 8 the recipe suggests.