Recipes, Uncategorized

Veggie Tacos

 

Veggie Tacos | Vegan Living by Danielle

Ingredients:

  • taco shells
  • 1 can of beans (your choice of kidney, black, or pinto)
  • 1/2 cup of your favorite salsa
  • handful of spinach
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional if you like the spice!)

Topping Suggestions:

  • guacamole or avocado (to balance the spice and replace the cheese)
  • shredded lettuce
  • chopped tomatoes
  • black olives
  • extra salsa
  • Tofutti sour cream (optional if you don’t like avocado or aren’t worried about the extra calories)

Directions:

  1. Warm a frying pan over medium heat and preheat oven to cook your taco shells according to the package.
  2. Drain the can of beans and pour into pan with salsa.
  3. Cook stirring occasionally for about 3 minutes to cook the beans.
  4. Throw in your spinach (it doesn’t add too much taste, but adds great superfood nutrients!!) and add the spices.
  5. Lower the burner to low-medium heat and cover to wilt the spinach, stirring occasionally. Now is normally a good time to throw the taco shells in the oven, but double check against the package!
  6.  Once the spinach is wilted, serve your filling in the taco shell and top with your choice of ingredients from the topping list!

Enjoy!

Vegan Pro Tip: Use taco fillings that are left over as topping for a taco salad for lunch or dinner the next day! 

Taco Salad | Vegan Living by Danielle

Recipes, Uncategorized

Avocado Hummus Toast

Avocado Hummus Toast | Vegan Living by Danielle

Ingredients:

  • 2 slices of bread (I prefer Dave’s Killer Bread – Powerseed for extra protein)
  • 1/2 hass avocado
  • 2 Tbsp classic hummus (feel free to experiment with different hummus flavors!)
  • 2 Tbsp hemp seeds optional

Directions: 

  1. Toast 2 slices of bread to your liking.
  2. Cut avocado in half.
  3. Slice the one half into equal parts length wise.
  4. Spread 1 Tbsp of hummus on each slice of toast.
  5. Top toast with slices of avocado.
  6. Optional: sprinkle finished toast with 1 Tbsp of hemp seeds each for extra protein.

Enjoy!

*Vegan Pro Tip: Add hemp seeds to this meal, salad, oatmeal, and much more for an extra boost of protein without changing too much of the flavor of your meal!

Recipes, Uncategorized

Savory Baked Sweet Potato

Savory Baked Sweet Potato | Vegan Living by Danielle

Ingredients:

  • 1 small sweet potato
  • 1/2 cup of frozen, shelled edamame (found in with frozen vegetables at Target)
  • 2-3 Tbsp of salsa


Directions:

  1. Wash sweet potato.
  2. Make a shallow cut length wise on the potato.
  3. Throw sweet potato in the microwave on a microwave-safe plate and hit the potato button, or cook for about 5 minutes. Time length will vary based on size of potato.  
  4. Use oven mitt or towel to remove sweet potato from microwave and set aside to cool slightly.
  5. Put edamame in a microwaveable cup and cover beans with water. Cook for approximately 3 minutes.  
  6. Drain water from cup with edamame in it.
  7. Push the long ends of the potato in to open the sweet potato like a bowl.
  8. Top sweet potato with 1/2 cup edamame and 2-3 Tbsp salsa.
  9. Optional: heat the salsa in the microwave for 20 seconds prior to topping the sweet potato with it. I personally prefer a really warm potato and cool/room-temp salsa.

Enjoy!

One serving is approximately 300 calories.

Recipes, Uncategorized

Peanut Butter Banana Toast

PB Banana Toast | Vegan Living by Danielle

Ingredients:

  • 2 slices of your favorite bread
  • 2 Tbsp peanut butter
  • 1 medium banana

Directions:

  1. Toast your 2 slices of bread to your liking.
  2. Spread the peanut butter evenly over both slices.
  3. Peel and slice your banana into bitesize piece and place over layer of peanut butter.
Enjoy!!