These are perfect as a snack, lunch or dinner. So creamy and tasty, you will fall in love. If you’re a fan of a bit of spice, they go super well with hot sauce. My favourite one to put on is Valentina, but feel free to try out different ones to your liking.
Makes 8 tacos
1 can (2 cups) black beans, rinsed
1 1/2 cups frozen or fresh corn
1/2 large onion, chopped (roughly 1 cup)
1 tbsp cooking oil, I prefer olive oil
Salt and Pepper to taste
1 large avocado, cubed (roughly 1 1/4 cups)
2 tablespoons fresh lime juice
1/3 cup plain coconut yogurt (soy yogurt is ok)
Large pinch salt
8 flour or corn tortillas
1/3 cup chopped fresh cilantro
In a frying pan heat oil over medium heat. Add onions and cook stirring frequently for approximately 5 minutes. Add corn, beans, salt and pepper to taste. Continue to cook another 4-5 minutes, stirring. In a food processor puree together all of the ingredients for the avocado cream.
Heat tortillas in microwave or in a pan over the element. Divide corn and bean filling equally over the 8 tortillas. Divide the avocado cream and cilantro on top of the filling the same way. Fold, lift and devour.
I love making cream sauce. LOVE. My friends think of this dish as a cheesy alfredo pasta. You can’t go wrong when a dairy free recipe is being called cheesy. Enjoy it and share with the world!
3 cups dried short pasta
2 cups unsweetened coconut milk
2 large cloves of garlic, minced
1 small onion, diced (roughly 1/2 cup)
3 tablespoons chopped fresh basil
2 tablespoons nutritional yeast
1 /12 teaspoon salt
2 cups broccoli, chopped into small pieces
Beurre manié (2 tablespoons flour and 2 tablespoons dairy free margarine)
1/2 cup pine nuts
Pepper to taste
Cook pasta according to package directions. In a medium pot, bring coconut milk to a boil with garlic, onion, basil, nutritional yeast, salt, pepper and broccoli. Bring to a boil and continue to cook on high for 5 minutes.
To make a beurre manié paste blend flour and margarine in a bowl with a fork until fully combined. Reduce the heat of the sauce to medium. Whisk the beurre manié into the sauce little by little, allowing the sauce to thicken a bit before adding more.
Toss cooked noodles with thickened sauce and serve into bowls. Top with pine nuts. Serve with a salad (if desired) and enjoy (mandatory)!
This is another quick meal for you. It’s a lifesaver when you forgot to make your lunch and you want something more exciting than a sandwich. It’ll take less than 5 minutes, is full of nutrition and goes amazing with some fresh rye bread.
If you are pre-making it for something and it will get warmed up later, you can skip the cooking part on the stove and just jump right to the blender!
1 can of lentils, 540ml
1 1/2 cup unsweetened coconut milk, or other dairy free unsweetened milk
1/4 of a large onion (roughly 1/3 cup)
1 medium clove of garlic
1/4 inch ginger root
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
2 teaspoon vegetable bouillon powder
1/2-1 teaspoon chili sauce, depending on spice preference
2 green onions, optional
Place coconut milk in a large pot on high heat to bring to a boil. Roughly chop the onion, garlic and ginger and add to coconut milk. Rinse the lentils and add half of them to the pot. Add in lemon juice, cumin, bouillon powder and chili sauce. Continue to cook over high heat for approximately 2 minutes until vegetables have just started to soften.
Remove from heat and add to blender. Puree until smooth. While blending, slice green onions for garnish. Split leftover lentils into bowls and pour the puree over them. Garnish with green onions. Enjoy!
Makes 2 meal soups or 4 side soups