I'm not a vegan, but I'm so into Vegan food. I love eating veggie everything in the spring, so I'm going a little crazy with the vegan/veggie menu. These tacos are gluten free, super healthy, [and sort of Vegan if you don't count the cheese...] and so yummy. If you're not into vegetarian dishes, follow the recipe and add some chicken or beef taco meat and spice it up!
SWEET POTATO AND SPINACH TORTILLA TACOS
For the Spinach Tortillas:
Preheat the oven to 400 F.
[you can cook both the tortillas and sweet potato filling at this temp]
In a food processor, finely chop the spinach. Strain the chopped spinach and pat it dry to rid it of extra moisture. In a bowl, mix the spinach, eggs, coconut flour, garlic salt, salt, pepper, and parmesan cheese. The mixture should thicken to a soft, wet dough. Form the dough into small tortilla rounds on a cookie sheet, covered in aluminum foil and greased. Bake for 15 minutes and let the tortillas set for at least ten minutes before you use them for your tacos.
For the Taco Filling:
Preheat oven to 400 F.
Dice sweet potatoes and place in a 1"+ deep pan greased with olive oil. Drizzle the olive oil over the potatoes evenly and sprinkle the garlic salt, red pepper, and onion powder over the pan. Mix the seasoning in with the potatoes and oil thoroughly. Bake in the oven for 40-45 minutes.
The potatoes should be crispy and crunchy. Dust the cooked potatoes with salt and pepper.
In a bowl, mix the brown rice with half of a lime's juice, squeezed and strained. Mix in the cilantro and salt to taste.
Use the finished rice and black beans as filling for the tacos along with the finished sweet potatoes.
sMix the cake mix [I used Gluten Free but you can use your regular favorite] with the eggs, salt, and butter. Once the ingredients are mixed well, slowly add the red wine in 1/3 portions at a time. Bake as directed on the box and cool completely. For the frosting, mix the butter and 2 cups of the powdered sugar with a hand mixer until it’s fluffy and stiffens into peaks. Add the salt and again, slowly add the red wine into 1/3 portions until it’s completely integrated. If your frosting doesn’t set, add powdered sugar as needed to keep the frosting fluffy. Frost and enjoy ♥️
For a non-alcoholic option, bake the cupcakes as directed but instead make the frosting without the red wine and substitute it for 2 teaspoons of cherry or raspberry extract.
I am all about fresh and new and this recipe is all that and a bowl of pasta. I have a weird and giant place in my heart for vegan food and I love it. Love, love love it. Even if you aren't into the gluten free and vegan life, you can adapt this and add meat or use good ol' gluten filled pasta. Mix and Match!
5. Serve with Basil and shredded parmesan.
[In the picture above, you can see I used real parmesan, but if you're going super low-cal and all vegan, shred some almond based, vegan mozzarella.]
I'm not a vegan, [I just pretend to be healthy], but I am in love with vegan ice cream. This is a recipe I whipped up for the best pumpkin spice ice cream I'm pretty sure I've ever had. And the best part is, you don't even need an ice cream maker! This is perfect to satisfy your pumpkin spice addictions.
Vegan Pumpkin Spice Ice Cream Recipe:
Prep to table time: 4 hours
Note: You'll need a high-quality blender for this recipe
KYLE LOVES TORI PHOTOGRAPHY