Nutritarian Taco Night

Yes…some things you’ll never be able to make the same and when you do they just don’t taste right.  I have great news though…you can have a taco night and things are pretty good!

I love Mexican food…I love the flavours and when we recently had a Mexican Fiesta at home I didn’t want to be stuck eating  just a salad so I got to work and made my own stuff for nutritarian tacos.  Since I was already making so many different fillings for the meat eaters I didn’t want to have too much more to make so I used Yves Cuisine Mexican flavour ground round.

It was all awesome!

Here are some ideas for you if you’d trying to figure out how to have your own taco night.

Shells – whole wheat tortillas, lettuce leaves, even whole wheat pitas will work or skip the shell and make a taco salad with all the other items below!

Veggies – Tomatoes, lettuce, corn and whatever other things you like in your tacos

Meat – Veggie meat – you can opt for a commercial one if you’re pressed for time or make your own…there are great recipes for lentil or nut based taco meats.  If you make your own you can cut down on sodium even more.

Guacamole – I make mine with avocados, chopped red onion, chopped tomatoes, cumin, lime juice and a dash of chipotle hot sauce…no specific measurements though..just wing it until it tastes rights

Cheese!! – ok, I know there are commercial cheese substitutes however I have a hard time paying so much for something that just doesn’t taste too good to me.  You HAVE to try this nacho cheese recipe.  It is tasty, economical and nut-free! I love it an it shreds up very well.  Take a look at the picture of the “cheese” shreds.

Refried beans – I love this recipe.  So easy and no added fats or oils.  

With all these items you can have a lots of fun eating a similar meal with others if it’s taco night for a group.


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Mexican “Rice” – Seasoned Cabbage Salad

I love the idea of this dish and the flavour of course. I’ve made it several times as a result of being inspired by a raw cookbook to try it out. It’s a nice change from coleslaw and it’s so tasty.

8 cups of shredded cabbage, about 2/3 of a small cabbage
2 cups of fresh or frozen peas
3 green onion, thinly sliced
8 Sun-Dried Tomato halves pureed in 4-5 Tbsp warm water
2 tsp chili powder
1 tsp ancho chili powder
1 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
2 ripe plum tomatoes, diced

Cut the cabbage into large cubes and pulse it in the food processor with the S blade. Pulse until it’s finely chopped and resembles the texture of rice.

Place it in a large bowl and add all of the remaining ingredients.
Serve immediately or let sit out for a while or store in the fridge to let the flavours meld.


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Quick and Easy Chickpea and Spinach Soup

I normally make soup in large batches in a huge pot because our regular large pot was no longer big enough to accommodate our soups. Yesterday I wanted some soup but didn’t want the ordeal of chopping and prepping a huge batch of soup that might not be desired by the rest of the family.

This is how this soup came about. A quick and easy soup that you can make in a pinch and doesn’t require lots of prep or ingredients.

Chickpea and Spinach Soup

2 cans of chickpeas, drained and rinsed
1 large onion, cubed
2 cloves of garlic
6 cups of water
2 no salt veggie bouillon cubes or no salt herb mix to taste
1 pkg (300gm) frozen chopped spinach, defrosted and squeezed dry
juice of 1 lemon or hot sauce depending on your preference

Put the chickpeas, onion, garlic and water in the vitamix and blend until pureed. Place into a soup pot and cook until there is no longer a strong raw onion taste. Alternatively place all the ingredients in a soup pot and puree once the onion is cooked.

Add the spinach after the soup is nearly ready and simmer 15 minutes.

Stir in lemon juice or hot sauce and enjoy.


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