SWEET POTATO & BLACK BEAN TACOS {VEGAN & GLUTEN-FREE}

35 Minute Easy SWEET POTATO & BLACK BEAN TACOS

Ingredients

• For the Roasted Potatoes:
• 2 lb sweet potato, peeled and cut into 1/2" cubes (about 2 large or 3-4 small potatoes)
• 2 Tbsp olive oil
• 1/2 tsp salt
• For the Black Beans:
• 2 cans black beans (or 3 cups homemade) rinsed and drained
• 1 Tbsp olive oil
• 2 garlic cloves minced
• 1 Tbsp Homemade Taco Seasoning (or use store-bought)
• 1/4 tsp cayenne pepper
• 1/2 cup water
• 1/2 Tbsp lime juice
• salt & pepper to taste (I used ¼ tsp of each)
• Other:
• corn tortillas
• Optional Toppings:
• Authentic Guacamole
• Cilantro
• Hot sauce or salsa (try our Taco Shop Red or Green Hot Sauce)
• shredded cabbage or lettuce
• Vegan Shredded Cheese
• If not Vegan, you can also try:
• Shredded Cheese any variety
• Cotija cheese crumbled
• Queso fresco crumbled

Takes 35 min, serves 10.

Instructions

1. Coat the sweet potato chunks with 2 Tbsp oil, and ½ tsp of salt, then spread them out on a Large Sheet Pan  lined with parchment paper.
2. Bake at 425ºF for about 30-35 minutes, mixing them about half way through.
3. Meanwhile, heat olive oil in a large sauce pan over medium-high heat.
4. Add the garlic and taco seasonings and cook, stirring often, until fragrant (about 1 minute).
5. Mix in the black beans, cayenne pepper, and water. Then bring to a simmer, reduce heat to medium, and cook covered for 10 minutes.
6. Remove cover, mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture.
7. Mix in the lime juice and salt and pepper, remove from heat and let cool slightly before serving.
8. To build tacos: On a warmed corn tortilla, layer about 2 tablespoons of black beans, about 1/4 cup of sweet potato chunks, and toppings of your choice.

full recipe: https://thatsdeelicious.com/sweet-potato-black-bean-tacos/

Vegan Baked Alaska

Easy Vegan Baked Alaska

Ingredients

• For the Ice Cream Dome:
• 4 cups vegan vanilla ice cream
• 2 cups vegan raspberry sorbet
• 1/2 cup raspberries
• For the Vegan Vanilla Sponge Cake:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plant-based milk (I use soy milk)
• 1/3 cup neutral oil (eg. grapeseed, canola, sunflower etc)
• 2 tbsp distilled white vinegar
• 1 tbsp vanilla extract (clear if possible)
• For the Vegan Italian Meringue:
• 1 cup reduced aquafaba*, chilled
• 1 tsp Cream of Tarter
• 2 cups granulated sugar
• 2/3 cup water
• 1 tbsp vanilla extract (clear if possible)
• few drops of pink vegan gel food dye. optional (not oil based)

Instructions

1. For the Ice Cream Dome:
2. Remove the vanilla ice cream from the freezer and soften for 10 minutes. While it softens, line a 2-3 quart bowl with plastic wrap leaving a bit of overhang to remove the ice cream later.
3. Scoop the softened ice cream into the prepared bowl. Quickly spread ice cream over the bottom and up the sides of the bowl, leaving the center hollow; cover and freeze for 30 minutes.
4. Remove the raspberry sorbet from the freezer and soften for 10 minutes. Scoop into a bowl and gently stir in the fresh raspberries. Remove the bowl with the vanilla ice cream from the freezer and fill the cavity with the raspberry sorbet. Cover with plastic wrap and freeze overnight, or up to a month. The front of the freezer is the warmest, so best to keep the ice cream in the back if possible.
5. For the Vegan Vanilla Sponge Cake:
6. Preheat the oven to 350°F/177°F/gas 4 . Prepare an 8-inch (20 cm) round cake pan with non-stick baking spray and parchment paper cut into circles on the bottom.
7. Sift the flour, sugar, cornstarch, baking powder, baking soda and salt together in a large mixing bowl. Whisk well to evenly combine.
8. Combine the plant-based milk, oil, vinegar and vanilla extract in a medium sized bowl or large measuring glass. Whisk well to emulsify the oil and milk together.

full recipe: https://crumbsandcaramel.com/vegan-baked-alaska/

Perfect Main Brown Sugar Glazed Tofu be Goals

Easy Brown Sugar Glazed Tofu

Ingredients

• Tofu Marinade
• 1 block of extra firm tofu, pressed and drained
• 3 tbsp soy sauce
• Juice of half a lemon
• 1 tsp garlic chili sauce
• 1 tsp mustard
• 1 tsp thyme
• 1 tbsp maple syrup
• 3 cloves minced garlic
• 1/4 small onion, minced
• 2 tsp smoked paprika
• 2 tbsp nutritional yeast
• 30-35 whole cloves (the spice)
• Brown Sugar Glaze
• 3 tbsp brown sugar
• 1 tbsp spicy brown mustard

Instructions

1. Press and drain your tofu really well before beginning.
2. Place tofu on a clean working surface and taking either a toothpick or needle, poke holes all over the surface of your tofu.
3. Cut a shallow crosshatch pattern into one side of your tofu.
4. Mix marinade ingredients in a bowl, place tofu into a resealable bag and pour marinade overtop the tofu.
5. Seal bag, gently shake to coat and place in fridge to marinade over night.
6. Preheat oven to 375F.
7. Remove tofu from marinade bag and place crosshatch side up on a lined baking sheet.
8. Place whole cloves into each crosshatch intersection and then place tofu into the oven for 20 minutes.
9. As you remove tofu from the oven, prepare glaze by combining brown sugar and mustard together in a bowl.
10. Place in the microwave to warm up for 15 seconds then stir to make a sauce.
11. Carefully baste tofu with the glaze until it is covered and place back in the oven for 10 minutes.
12. Remove from the oven and brush remaining glaze overtop.
13. Place tofu back into the oven and bake for an additional 15-20 minutes or until tofu edges appear to crisp.
14. Remove from oven and allow to rest. Remove cloves and with a sharp knife, cut tofu into thin pieces and enjoy with meal.

source: https://www.instagram.com/veganfoodsy/