Sweet Potato Tacos

You guys must think I'm a big liar. I start off by saying how much I hate Mexican food, yet I am constantly making it! I feel like I can't break out of the habit saying that I don't like it, because I still wont go out to a Mexican restaurant. I used to really dislike beans and corn, but I am slowly starting to like them. As long as I determine what goes into my Mexican meal, I guess I can say I like Mexican food.

I was looking for something a little different to cook. Lately I have been feeling like I'm in a cooking funk. I have been making a lot of the same foods around here, and I thought it was time for a change. I spotted a recipe for sweet potato tacos, and I went ahead and gave it a try!



What you need:



3 Medium sweet potatoes, pealed and diced
1 Can of corn
1 Can of black beans
1 Pack of taco seasoning
16 10-inch tortillas
3 Tbsp olive oil
3 Cloves of garlic, diced
3 Tbsp honey
3 Tbsp lime juice
Cilantro
Cheddar cheese to sprinkle on top
Salt and pepper

What do to:
Preheat the oven to 425 degrees.
Line a baking sheet with foil and arrange the sweet potatoes on the sheet.
Drizzle to coat the potatoes in olive oil.
Sprinkle the salt, pepper, and taco seasoning on top.
Bake for 15-20 minutes, until potatoes are soft, tossing a few times as they cook.
While the potatoes are baking, begin sauteing the garlic in an oil coated pan over medium heat.
Add in the corn, black beans, honey, and lime juice until heated.
Toss in the sweet potatoes and cilantro.
Pile on warmed tortillas and sprinkle with cheese.









The sweet potatoes, corn, and honey definitely added a lot of sweetness to the dish. The cheese was the perfect contrast so to cut the sweetness and I loved the sharpness of the cheddar. It had just a hint of heat, with some Mexican flavors. I wouldn't call this super authentic, but the beans had a nice bite, adding  protein to make it a complete meal.

I thought this was a great creation. Another Mexican meal to add to the list!

Will you try out these sweet potato tacos? What is your favorite take on a Mexican classic?

Bye from the Veggie Side!

Crock Pot Corn and Potato Chowder

There is nothing better than a bowl of warm and creamy soup after a long day at work, and a cold winter day. Of course you could heat up a can of soup, and while I do that on most occasions, I wanted to try my hand at cooking soup myself. Lots of you lovely followers have commented on how easy it is to make a lot of soup at once, and of course it is more affordable (also, potatoes and onions were buy one-get one at the supermarket this week!). I knew I had to work all day on Sunday, so how else could I have a hot bowl of soup waiting for me than making my boyfriend cook it it in my crock pot! I love that with a crock pot you can just put all the ingredients in and it does all the cooking for you. No-fuss hot bowl of soup after a longer winter day - here I come!



Inspired by All Recipes.

What You Need:



5 medium russet potatoes, cubed
2 yellow onions, diced
1 can of corn
2 tablespoons butter
1 12-oz can of evaporated milk
4 cups of vegetable broth (I used 2 cubes of bouillon and 4 cups of water)
celery salt and pepper to taste

What To Do:
Put all of the ingredients, except for the milk, into the crock pot.



Cook on the low setting for 5-6 hours, or until potatoes can split easily with a fork.
Pour in the evaporated milk, and cook for 30 more minutes. Serve hot.









I ate my soup with a side salad and a small panini.



This soup was so flavorful with just a bit of creaminess. I might have overdone it just a tad with a pepper, but it really gave this chowder a nice kick of spice! There was some added sweetness and crunch from the corn. The onions were nice and soft while the potatoes turned this soup into a hardy dish.  It was great coming home to this comfort food waiting for me!

Do you like making soup in the crock pot? What is your favorite kind to make?

Bye from the Veggie Side!

Taquitos

Normally, I'm not one for Mexican food. While I love tomatoes, cheese, avocados, and spice, I'm not a fan of beans and of course I don't eat meat. When going out to Mexican restaurants every meal is either centered around meat, or beans.  I brushed off Mexican food for a while thinking it just wasn't for me. Then I wised up. I may not be able to go out to enjoy Mexican food, but there is nothing stopping me from cooking my own Mexican food and adding in, or leaving out exactly what I want.  I sought out ground beef taquito recipes, swapped it for soy crumbles, and tailored them to my tastes. I think I ended up with a pretty awesome result.



What You Need:



1 box of Smart Ground Soy Crumbles
1 Can of corn
1/2 cup of salsa
12 6-inch tortillas (as you can see I only had 10, and I had some filling left over)
1/2 cup of shredded cheddar cheese
2 teaspoons of taco seasoning

What do to:
Preheat oven to 400 degrees F.
Heat up some oil over medium heat and cook the soy crumble according to the directions on the box.
Stir in the corn, salsa, and taco seasoning and continue to cook the filling mixture.
Place the tortillas on a plate and cover with a damp paper towel.
Microwave for 45 seconds to make them soft and pliable.
Scoop about a 1/4 cup of the filling onto the tortilla and sprinkle cheese on top.



Carefully roll up the tortillas and place on a greased baking sheet, seem side down.
Continue until all of the tortillas are filled, rolled, and placed on the baking sheet.
Optional: brush the taquitos lightly with olive oil and sprinkle on more cheese.
Bake for 10 minutes, until the edges are slightly browned, serve hot.







I ate mine with a side of Salsa Rice, inspired by The Garden Grazer.





Oh my goodness, I am obsessed with these! The soy crumbles were meaty and the tortillas were so soft and chewy. I loved how the tortillas were perfectly crispy and crunchy on the edges The salsa made these taquitos tomatoes and added that authentic Mexican flavor. The melted cheese added a nice, sharp flavor and the corn was sweet and mild. They were a little lacking in the spicy category, so I added a splash of hot sauce afterwards. Adding salsa to the rice took it to the next level. It went from plain, boring rice, to a great Mexican side dish!

Have you ever made your own vegetarian taquitos? What would you add to yours?

Bye From the Veggie Side!

Amy's Veggie Loaf

Hello everyone! I hope you have all been enjoying the nice warm weather, I know that I have! Although I do have to say I'm happy that April is almost over and May is on its way! I hate how much rain April brings. Usually right about now I am planning my move to the desert...You know, until summer hits and then I plan my move to Alaska.

Today I have an Amy's meal that I consider the substitute teacher of Amy's frozen meals. When I first became a vegetarian, many years ago, one of the very first Amy's frozen meals I found was the veggie Salisbury steak. Salisbury steak is another food that I never ate as a meat eater, but have eaten the veggie version.  I remembered how good it was, and how my mom used to microwave it to me and serve me in my room back at our first house.  I ate it for years..until one day I couldn't find it in the supermarkets anymore.  However, right about the time the Salisbury steak disappeared, the veggie loaf made its debut. I decided to give it a try, and while it wasn't exactly like the steak, it was still very good, and I knew I had found its substitute.





The Veggie Loaf reminds me of those classic 1950's TV dinners.  It comes with a veggie loaf made of lentils and other vegetables covered in a really tasty veggie gravy, mashed potatoes, and a mix of peas and corn.  I love mixing the gravy with the mashed potatoes and pretending I'm an all-American meat eater.  I have never actually had real gravy on mashed potatoes!





This meal really reminds me of my grandma's cooking, because she always used healthy ingredients..and a lot of lentils!  I always feel good after eating this really healthy meal, full of protein and veggies, but I like pretending that its bad for you! :-P

Have you tried Amy's Veggie Loaf?  Do you like vegetarian meat loafs?

Bye from the Veggie Side!

Vegan Corn Salad for Thanksgiving

Hello everyone.  I am continuing my series of Thanksgiving meal posts with some corn salad.  With my new quest in trying veganism, I have been paying more attention to what foods are and aren't vegan.  When most people think of corn, they picture it on the cob and slathered in butter.  I wanted to try something more unique for Thanksgiving.  Last year I made a corn salad, so I brought it back again this year.

Here's what I used



1 Bag of frozen corn
1/4 Cup olive oil
3 Tablespoons balsamic vinegar
1/4 Onion, diced
Oregano or Basil to taste
Salt and pepper to taste

What to do:
Defrost the frozen corn and put in large bowl
Dice onion and mix add to the bowl



Add oil and vinegar and mix
Mix in the basil or oregano and salt and pepper
Let chill and serve cold





I love how simple but flavorful this dish is!  It is definitely something easy to make for when I am eating vegan, and for those that are vegan all the time.  Even meat eaters will love this dish!

Will you be trying out this simple corn salad recipe?

Bye from the Veggie Side!