Monday, March 25, 2024

Taco Cups

Just in time for Taco Tuesday. I made these, taco cups, a couple of weeks ago and have just been too busy to post them. But, I promise to get back to a post a week! Also, I filled these a little too full. I'd only fill them about half way so your toppings stay put! They are messy, but fun, to eat since I just used my hands. I only made four and you can use whatever type of vegan ground you wish. I only had Beyond Meat burgers, so I thawed out 2 and made these but ideally you would use a package of the Beyond Meat ground or Impossible ground. They are found in the freezer case of most supermarkets, shrink-wrapped in clear plastic with a black plastic back. These obviously would also make great tacos, burrito filling or nachos. 

  • 12 ounces vegan ground
  • 1 package taco seasoning
  • 4 ounce can chopped green chilies
  • 1/2 cup vegan cheddar shreds
  • street-style flour tortillas (these are really small)
  • Garnish: shredded lettuce, vegan sour cream, diced tomatoes, hot sauce

Preheat oven to 350F. In a cast iron or non-stick skillet add the ground, taco seasoning and 1/4 cup water Stir well and cook until ground is done, about 6-7 minutes. Stirring occasionally.

While it's cooking fold the tortillas to fit into a standard sized cupcake tin. You may have to fold the edges some.

Now, to the ground add the chilies and cheese. Continue to cook until the cheese is mostly melted. Remove from heat.

Fill each tortilla with 2-3 tablespoons of the ground mixture. Don't over stuff them like I did.

Place in the oven until the tortillas are slightly crisp around the edges, about 15 minutes or so depending on your oven.

Garnish with add the goodies you enjoy and since I was serving these as a meal I fixed some Spanish Rice to go with them. But, these could be served as appetizers by themselves. I prefer to cook them fresh. If you have leftover filling just put it in the refrigerator and make fresh cups with the leftovers the next day or so. 

Enjoy!!!

Saturday, March 2, 2024

Sourdough Discard English Muffins

 Okay, for those that may not know I've been working with sourdough for a few months now. I'm still a work in progress. I keep my starter in the frig and take it  out on Saturday and feed it. I use some of the discard before feeding so it doesn't get out of control. There are several amazing sourdough blogs out there but I mainly make "discard" recipes. I love sourdough but it's a long process and discard is pretty easily done in a few hours. 

This is the 3rd or 4th time I've made this recipe. I'm posting a link to Tammy's blog for the recipe as this one is NOT mine. But, I just had to share it with everyone, because you need to make these!!! 


I divide the recipe in half and get 12-13 English Muffins. Since they are pretty simple to put together I find this easier that freezing some for later. 

Without further ado go check out Tammy Muffins!! 
https://www.scotchandscones.com/sourdough-english-muffins/#recipe

Enjoy!!

Saturday, February 24, 2024

Enchilada Pasta (WFPBNO)

I'm sorry I didn't have a post for last Saturday. I had Covid and was really not up to cooking. I feel much better this week and have a delicious, quick  pasta dish to share. I used rigatoni for this but in hind site it's really too big. It was delicious but I think it would be easier to eat and more pleasant to look at with a slightly small pasta. Just use what you have in your pantry. The flavors are so much better as leftovers, the seasoning really have time to marry in the leftovers. This made 6-8 servings depending on how hungry you are. Leftovers are delicious and reheated on the stovetop nicely. 

  • 1 pound pasta, use a shape that will grab and hold onto the sauce
  • 1 sweet onion, cut in half and then sliced think
  • 1 red bell pepper, cut into think strips
  • 1 jalapeno pepper, sliced thin (remove seeds if you want mild)
  • 1 heaping tablespoon minced garlic
  • 1 15-ounce can petite diced tomatoes
  • 1 cup prepared lentils, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 package reduced-sodium taco seasoning
  • 6 cups vegetable broth

In a Dutch oven heat 2 tablespoons water. Once hot add garlic and onions and cook  until translucent.

Add bell pepper and jalapeno and saute.

Add black beans, lentils and tomatoes. Stir well.

Add broth. Stir well and bring to a boil.

Add pasta, stir and bring back to a boil.

Add taco seasonings. Stir well. Cover pot and reduce heat to a simmer with lid slightly ajar.

Stir frequently so the pasta doesn't stick to the bottom of the pan and cook covered for about 15 minutes.

Stir again and recover. Let sit for 5-8 minutes for pasta to soak up some broth and thicken.

Serve with a garnish of parsely or cilantro it you want. 

Since the broth is a little soupy I served this in a deep bowl. A slice of garlic bread would have been lovely with this.
Enjoy!!!