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/

VEGAN CHOCOLATE MOUSSE

Easy Vegan Chocolate Mousse

Ingredients (200cal/10P/13C/11F)

• 14oz (400g) silken tofu (soft tofu)
• 1/2 cup (135g) vegan chocolate (melted)
• 1 Tbsp cocoa powder

Takes 60 min, serves 6.

Instructions

1. BLEND everything until smooth/REFRIGERATE for at least 1 hour

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

Vegan Chunky Monkey Pancakes 💚🌱

Easy Vegan Chunky Monkey Pancakes

Ingredients:

• 1 ripe banana mashed
• 1 cup soy/almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 4 tbsp pure peanut butter
• 1/4 cup crushed walnuts
• 1/4 cup dark chocolate chips
• 1 tbsp baking powder
• pinch of salt
• 1/4 cup brown sugar or maple or any plant syrup
• 2 cups flour

Rated 4.5/5 based on 1152 customer reviews

Instructions

1. Whisk the soy milk and apple cider vinegar. Let it rest for 5 minutes while you mash the ripe banana.
2. After 5 minutes, add the mashed banana to the milk and apple cider vinegar mixture.
3. Add the vanilla extract, peanut butter, walnuts and chocolate chips.
4. Then add the rest of the ingredients and mix just to incorporate. Do not overmix.
5. Heat a non-stick pan (spread a little bit of oil or vegan butter if you’re not using a non-stick pan).
6. Cook the pancakes in medium to low heat about 2-3 minutes each side or until the sides are golden brown.
7. Serve with more bananas, crushed walnuts, and choc chips.
8. Finish with some maple syrup and enjoy!

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

Vegan & Gluten-Free Gingerbread House 🎄

Easy Vegan & Gluten-Free Gingerbread house

Ingredients:

• 2 1/2 cups gluten-free flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup coconut sugar
• 1/2 cup molasses
• 1 tsp vanilla extract

Royal icing

• 2 tbsp aquafaba
• 1/4 tsp cream of tartar
• 1-2 tsp freshly squeezed lemon juice
• 1 1/2 to 2 cups sifted powdered sugar

Rated 4.5/5 based on 5139 customer reviews

Instructions

1. Edible glass windows
2. Crushed clear candies .
3. Sift your dry ingredients together, set aside. In a stand mixer, whisk together coconut oil, sugar, vanilla and molasses together. Add the dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix.
4. Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible. Refrigerate the dough for 1 hour.
5. Preheat oven to 180c. Cut shapes out using gingerbread house templates. Transfer to parchment-covered baking sheets. Bake for 10 minutes. Remove from the oven. Put the crushed candies into the cutout areas, back to the oven for 1-2 mins until candy has completely melted, don’t leave them in too long or they will burn. Remove from the oven and let fully cool before moving.

Make the icing

1. In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Thin the icing with lemon juice to the desired consistency.

Assemble

1. Decorate cookie pieces with royal icing. Let dry completely. Use stiff royal icing to attach the gingerbread house together piece by piece. Have fun baking!

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