Tacos, tacos, tacos. I can never get enough tacos. And during these frigid winter months what better to fill them with than roasted veggies and hot green chilies. And agave, for just a hint of sweet. My Vegan Agave-Green Chile Roasted Veggie Tacos truly have it all!

Also, if I ever start my own band, it’s gonna be called Tacos, tacos, tacos.

The sweet and spicy combination is so delicious. You could actually sub in any veggies you have on hand, but personally I think sweet potatoes are the greatest invention since cocker spaniels, so that’s what I went with. The yellow squash just soaked in all that green chile flavor like they were made for each other!

Look at those beautiful veggies! And if you saw my What I Eat post, then you’re not surprised at all to see that I served them with a hefty side salad.

Want more taco recipes?

• Maple Bacon Sweet Potato Tacos with a Spicy Cream Sauce
• Korean BBQ Chickpea Tacos
• Zucchini and Tofu Soft Tacos (these are SO GOOD!) 

Agave-Green Chile Roasted Veggie Tacos

2015-02-03 10:43:43

Yields 6

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1 small sweet potato
2. 1 small yellow squash
3. 1/2 sweet onion
4. Zest of 1 lime, plus 2 tablespoons lime juice
5. 1 cup diced, roasted green chilies
6. 1/2 cup agave
7. 1 teaspoon salt, plus pepper
8. 1 can chickpeas, drained and rinsed
9. 6 taco shells

Instructions

1. Preheat oven to 375 and spray baking sheet with non-stick.
2. Uniformly dice the veggies- except for the onion, you can make those a little smaller. Arrange in single layer on the baking sheet and set aside.
3. In a mixing bowl, combine the lime juice and zest, green chilies, agave and salt. Pour half the mixture into a small blender and puree for 5-10 seconds. Pour back into the mixing bowl.
4. Reserve a 1/4 cup of the sauce, and pour the rest over the veggies, stirring a bit so they're completely covered, yet still in a single layer. Give 'em a couple cracks of black pepper and put in the oven. Bake for 15 minutes, stir, then bake another 5 minutes.
5. Heat the chickpeas in a small saucepan over low/medium heat with the reserved sauce, about 5 minutes until warmed through. Combine with the veggies in the taco shells and enjoy!

Notes

1. I found these to be SO flavorful I didn't need any additional toppings, just a nice side salad!

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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I learned something interesting in this first month of Reading with Intention, and that is: I can’t actually predict what or how much I’m going to read. Which is okay! This isn’t about doing my homework to get a passing grade. This is really just about tracking what I read, and trying to make sure I’m mindful about my choices, as opposed to just reading whatever happens to be lying around.

Also, I joined Goodreads, based on your suggestions. Here’s my Reading with Intention bookshelf, and please feel free to friend me!

So, last month I set out to read five books. And I did read five, just not the five I thought I would! Funny how that works. Here’s what I read:

• The Wild Truth by Carine McCandless … This book left me pretty speechless. It was so well written and moving and heartbreaking. If you read Into The Wild and want to learn more of the story, especially about the abusive childhood Chris survived, I can’t recommend this book enough. Unless childhood domestic abuse is a trigger for you, then this might be a tough read. It inspired me to re-read Into The Wild, so you’ll see that on my list soon!
• The Tortilla Curtain by TC Boyle … I’ve read two other books by Boyle (When the Killing is Done and The Women) and I have no idea why I haven’t read more of his work. But anyway, this book takes a brilliant look at real-life racism. It’s frightening at times how recognizable some of the characters are, and reading what the undocumented Mexican family goes through is heart-wrenching and eye opening. Obviously I never thought people who came across the border illegally have it easy (far from it!), but this daily struggle just to stay alive was shocking. Really great book. My girl Angie recommended it. She does a lot of posts about books she reads, among other things.
• 20th Century Ghosts by Joe Hill … These stories weren’t all scary, which wasn’t what I expected, but I enjoyed them all. Two in particular really stood out for me: Pop Art and Best New Horror. And for totally different reasons- these two short stories couldn’t have been more different (and thanks to Reia for the Joe Hill recommendation!)
• My Story by Elizabeth Smart … What this young girl went through was beyond horrifying, and the fact that she has rebounded in such a way is truly amazing. It’s difficult not to compare yourself and wonder if you’d have her strength.  This book was very religious, and that part didn’t speak to me at all, but overall a good read!
• The Feminist and the Cowboy: An Unlikely Love Story … There is no eloquent way to say how much I hated this book. I couldn’t even finish it, I was so sickened by it.  I slogged my way through her self-loathing, and her acceptance of his emotional abuse. Not even just acceptance. I’d say she was bragging about it, how he was a real man because he played mind games and controlled her. WTF!? She finally lost me while defending his moronic opinion that animals don’t feel fear or any emotion at all. The cowboy is a shitbag, that’s all I can say. I’m just glad I got this piece of garbage from the library, because it would be ME feeling self-loathing if I had given these idiots any royalty money.

Books I set out to read but haven’t quite finished yet?

• Scatter, Adapt, and Remember: How Humans Will Survive a Mass Extinction by Annalee Newitz
• Entering the Shift Age: The End of the Information Age and the New Era of Transformation by David Houle 

I’m leaving them off the list for February because a bunch of other books just popped up at the library, but they’ll be back on my list soon!

Books for February 2015

1.  West of Sunset by Stewart O’Nan … O’Nan is hands-down my favorite fiction writer. I discovered him sort of on accident, via a book about the Red Sox he co-wrote with his BFF Stephen King. I was interested, so I picked up Wish You Were Here which is my favorite novel, one I re-read each summer. Anyway, this one is about the last three years of F. Scott Fitzgerald’s life. Not a topic I was necessarily interested in, but it just came out and as an avid fan of O’Nan, well, it was a must-read.
2. How to Build a Girl by Caitlin Moran … Can’t even remember who recommended this to me, but it’s supposed to be good! It’s described as “…The Bell Jar – written by Rizzo from Grease”. Sounds like something I’ll enjoy.
3. Hand to Mouth: Living in Bootstrap America by Linda Tirado … I read an excerpt on Slate and found it interesting and enlightening. It’s an up-close look at the life of the poor in our country, but the author is humorous, honest, and I’m really looking forward to reading this and gaining a better understanding of how so many people in our country live.
4. 168 Hours: You Have More Time Than You Think by Laura Vanderkam … A book about prioritizing your tasks to maximize your time. I need this.
5. The Paying Guests by Sarah Waters … A novel about a 1920’s  widow forced to take lodgers to make ends meet. I haven’t read anything by Waters before, but she has a huge following and her books are always being recommended to me.

 So yah, that’s my list for this month. Have any recommendations for me? PLEASE SHARE! And tell us what you’re reading right now!

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It’s nearly impossible for me to look at these pictures without swearing. As in “Holy F*&%ing Gawd I want these right now!” It’s also damn hard not to do a gloaty little dance and brag about how we vegans can still enjoy all the same foods, only better and more compassionate! I mean, doesn’t this Vegan Philly Cheese Steak Sandwich prove that??

Not only insanely stuff-your-face-worthy, they’re pretty easy to make too. Especially if you’re like me and keep a couple loaves of delicious homemade seitan in the freezer at all times! Then all you have to do is saute some peppers and onions, whip up a delicious Daiya cheese sauce, and dinner is served!

Or lunch. Like I said, these are easy and aren’t going to take up much time. They’ll taste like they did though! All that flavorful seitan, veggies, just a hint of heat… smothered in creamy cheese sauce! 

I don’t think I had ever eaten an actual Philly cheese steak until I moved to CO in 2006. I was never a big meat eater and this particular sandwich seemed pretty greasy and not terribly appetizing. The vegan version though? WONDERFUL! You should make it this weekend!

Vegan Philly Cheese Steak

2015-01-29 08:04:06

Serves 4

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Ingredients

1. 1 large onion, sliced
2. 1 1/2 bell peppers, any color, sliced
3. 1/2 teaspoon crushed red pepper
4. 2 loaves homemade seitan, thinly sliced
5. 1 tablespoon oil for frying
6. 1 teaspoon steak seasoning
7. Salt
8. 2 tablespoon vegan worcestershire sauce
9. 8 ounces Daiya cheddar
10. 1/4 cup almond milk
11. 4 soft rolls, warmed

Sandwich

1. Water saute the onion and bell peppers over medium heat with the crushed red pepper, 8-10 minutes, until soft. Set aside.
2. In the same pan, heat the oil over medium heat. When it's hot, add the seitan strips. Flip after 3-4 minutes and add the worcestershire sauce and the steak seasoning, along with a dash of salt if desired. When the seitan is about as crisp as you want it, add the peppers and onions back in just to warm them.

Cheese Sauce

1. Combine the Daiya and almond milk together in a small pot over low heat, stirring until smooth. Add the seitan and peppers to the warm buns, then top with the cheese sauce, about a quarter on each. Add other toppings as desired (jalapenos, diced tomatoes, whatever!). Serve immediately.

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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Holy crap the Superbowl snuck up on me. I didn’t even have time to pull together a super-handy-awesome round-up of recipes for you <sad face>. So, here are a few quick ideas so at least I haven’t let you down completely!

Super Crazy Delicious Mexican Layer Dip:

 BLPTS:

 Mozzarella Sticks. Yes!

 Spicy Grape Jelly Meatballs:

 Beer Cheese Nachos:

 Bloomin’ Onion Bread: 

 Loaded Baked Potato Dip (This stuff is REDONK!)

 And finally, this new favorite- Bacon Corn Dip:

 You can check out all my appetizer recipes here, and no matter what you serve I hope you all have a wonderfully delicious gameday, and of course…  GO PATS! 

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Hello Vegan Queso! 

Yep, it’s another redo that I’ve been dying to share, especially since Daiya shared my queso on their Dairy Free Dip list. You really should go check out all those delicious dips!

Sooo much meaty cheesy goodness in there, and it’s all cruelty-free! Can I get three cheers for delicious vegan food!?

Okay, go check out the recipe!

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If you’re planning to watch a football game or awards show anytime soon, or even just settling in with a good book, you’re gonna want to make this Creamy Vegan Bacon Corn Dip! I’m not sure I even need to try and sell you on this – I feel like these pictures will do that for me!

Need more encouragement? Just imagine: Cream cheese, bacon, sweet corn, crispy jalapenos and bell peppers… Yum! I enjoyed my dip with Fritos, and that would be my recommendation to you. Hard to imagine any other chip would be as perfectly suited to scooping up this magical deliciousness!

 I made this a few weeks back for a Broncos game, and maybe I’ll make it again this Sunday when my REAL team plays. Unless I make my Spicy Grape Jelly Meatballs… or my Vegan Queso… or my Loaded Baked Potato dip!  Can’t go wrong either way. Go Pats!!

Creamy Bacon Corn Dip

2015-01-15 08:23:17

Serves 4

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Ingredients

1. 4 slices vegan bacon
2. Salt
3. 1/2 cup diced sweet onion
4. 1/4 cup diced red bell pepper
5. 1 diced jalapeno
6. 12 oz frozen sweet corn
7. 1 tablespoon almond milk
8. 4 oz vegan cream cheese
9. 1 teaspoon sugar
10. 2 green onions, thinly sliced

Instructions

1. Dice the bacon, then fry the bacon per with a few spritzes of non-stick spray over medium heat with a pinch of salt, 4-5 minutes, flipping once. Set aside.
2. Add the veggies to the same pan with 1-2 tablespoons water and saute for 4-5 minutes, stirring occasionally. You want to end up with no water left in the pan.
3. Add the milk, cream cheese, and sugar. Reduce heat to low and stir until melted. Spoon into serving bowl and top with bacon and green onions.

By Barb@ThatWasVegan

Adapted from Damn Delicious

Adapted from Damn Delicious

That Was Vegan? https://www.thatwasvegan.com/

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Sure, it may seem like food bloggers are always creating, cooking, and photographing fabulous meals to share with the world. Honestly though, sometimes we’re just like I’m hungry and want to eat without plating and styling the damn food! 

That’s what this post is all about… what I eat when I feel like I just can’t even… Oh, and most of these shots are from Insta, you should totally follow me!

French fries with homemade honey-mustard dipping sauce (made with agave):

A huge salad with sliced baby ‘bellas, and some leftover lemony couscous with sweet potato & kale salad:

Another salad, this time with pasta, red sauce, and Gardein meatballs – which, BTW, are freaking amazing!:

NACHOS!!! Guac, vegan sour cream, jalapenos, seitan crumbles, and a melty Daiya cheese sauce:

Whole wheat angel hair pasta n meatballs, and an enormous salad with broccoli, carrots, and red bell peppers… And homemade garlic bread:

Another salad (anyone sensing a theme here?), Earth Balance boxed mac n’ cheese (with ketchup bc I’m a child), and baked tofu with BBQ sauce:

Tofu scramble, spicy salsa, and a bagel: 

Some more pasta, this time with Beyond Meat crumbles, chopped peppers and onions, and crescent rolls:

Salad with sliced, roasted beets please!:

This has been my favorite baked potato since I was a kid – butter, cheese, and salsa:

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Vegan Cinnamon Waffles and Bacon… It’s what’s for breakfast! Or brunch. Or dinner. It’s all good!

I’m still a total noob with my waffle maker, but I’m dying to share my (current) favorite recipe, which is below. First, though, I want to tell you about this Sweet Earth bacon! They sent me some to review (along with breakfast burritos and burgers, which I’ll review in another post), and I’m hooked.

 The flavor of this bacon is wonderful, so smoky and, well, bacon-y. I also used it in my Raspberry-Pear-Bacon Grilled Cheese and it was perfect! Just look at the coloring and obvious flavor:

 You can click over to their FB page to use their store-finder app, and find some near you! Just keep in mind that not all their products are vegan… although many are, and ALL  are vegetarian. 

Now, WAFFLES!

 I love maple syrup and am always happy for a reason to drink eat some, even if that means dragging out the waffle maker. Plus, these bad boys are super easy!

 Ooh, more bacon!!

 Wondering what makes these waffles so darn easy? They start with Bob’s Red Mill Organic 7 Grain Pancake & Waffle mix! They’re healthy too. I use banana and apple sauce in place of eggs and oil. 

Cinnamon Waffles

2015-01-12 11:08:31

Yields 2

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Ingredients

1. 1 cup Bob's Red Mill Organic 7-Grain Pancake mix
2. 1 teaspoon cinnamon
3. 2 medium-sized ripe bananas
4. 2 tablespoons applesauce
5. 3/4 cup cold almond milk
6. Non-stick spray

Instructions

1. Combine the pancake mix and cinnamon in a mixing bowl and set aside. In another bowl combine the banana, applesauce and milk. Using a fork, mash the banana and mix into the liquid. a few small chunks are ok. Pour into the dry ingredients and stir just until combined.
2. Spray the oil onto your waffle maker and heat per instructions. When ready, pour half the mixture into the waffle iron. Cook per iron instructions. Repeat!

By Barb@ThatWasVegan

Adapted from Bob's Red Mill

Adapted from Bob's Red Mill

That Was Vegan? https://www.thatwasvegan.com/

*I was provided free product to review but the opinions are 100% mine!

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Updated review March, 2015! More great dishes!

This review is waaay overdue. I’ve eaten at Lyfe Kitchen about a hundred times, and I already shared some pics and thoughts from their invite-only pre-launch party. A brief little bit of background on the restaurant:  They’re a chain out of Chicago that focuses on healthy, quality food using locally and sustainable ingredients. Their message is “Eat Good. Feel Good. Do Good.” It’s a wonderful place to bring a mixed group of eaters because they have something for everyone. They have a vegan menu, a GF menu, and an “Everything” menu for the omnivores. Perfect. You can find them in California, Colorado, Nevada, Texas, Illinois, and New York.

Now, the food… which is what you came for, right!? #warning #longpost

The Morning Tofu Wrap: A wholewheat tortilla filled with tofu scramble, Gardein  sausage, Daiya cheddar, veggies and with salsa fresca and fresh berries on the side. Delicious!

Sweet Corn Chowder: Made with cashew cream, probably my favorite thing on the menu!

Unfried Buffalo Chicken Strips: Spicy, spicy buffalo sauce, and the pickles were delicious too!

Edamame Hummus Plate: I’ve never tried hummus made with edamame before, but it’s brilliant! So light and fresh!

Vegan Kale Caesar: It was so much fun being able to order a caesar salad in a restaurant! Us vegans don’t always get to do that. My fave part though? The whole wheat breadcrumbs. They were like croutons except you got some with each bite!

Baked Garlic Sweet Potato Fries w/ Chipotle Aioli: All aioli and mayp is vegan at Lyfe, so order away!

Tofu Tacos: Not spicy but oh-so-flavorful!

Crispy Gardein Chicken Sandwich: This one doesn’t seem to on their menu currently, but it was really good! Hopefully they’ll bring it back!

 Art’s Unfried Gardein Chick’n: This is kind of their signature dish and is so delicious. If you’re dining with an omni who wants to try something vegan, go with this! It has roasted brussels, b’nut squash, dried cranberries and a cashew cream. Ahhhmazing!

Garden Burger: Made with a Gardein patty and you can get it topped with Daiya too! 

Pomegranate Sangria: Yes, please. 

They actually have a good list of wine and beer and specialty cocktails to make your meal even better! 

They recently opened their second CO location in Boulder (their first is in Lone Tree at the Park Meadows mall), so they’re now pretty easy to visit from anywhere along the Front Range! Go enjoy their amazing food! 

March ’15 Update

Woot! Another trip to Lyfe Kitchen! We ate there on a recent sunny spring day and tried all new dishes, so I just had to share…

Crispy Scallopini & Shishito Sandwich: It’s a Gardein chick’n patty with lettuce and tomato on a bun, and you might be thinking it’s boring but you’d be dead wrong. Shishito pepper relish you guys! That stuff is so flavorful, I’ve got to recreate it at home. 

Quinoa Crunch Wrap: Quinoa tabbouleh crunchy veggies, avocado & edamame hummus, and a crazy hot sauce on the side. Yum, and look at all those veggies!

And of course, since it was a beautiful sunny day and we were dining al fresco, there was also some chardonnay!

Want more Denver-area restaurant reviews? Check out my Mile High Vegan Eats page!

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