recipe

Easy Vegan Tacos Recipe #RosesRecipes

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Please welcome Rose Bruno Bailey as a BenderFitness recipe contributor. Rose is Vegan and is looking forward to sharing some of her favorite veggie based recipes with us.

Rose’s Recipe Inspiration

Tomorrow is Taco Tuesday, and everyone loves Taco Tuesday. I wasn’t a taco fan until recently, and I didn’t understand everyone’s fascination with tacos. 

Then one day I started experimenting in the kitchen, looking for ways to meal prep my favorite vegan foods in the oven. I roasted a big pan of veggies, sweet potatoes, and a separate pan of tofu. No veggie was off limits, and I especially love roasting purple cabbage. 


I decided tacos were a good idea, and with a little help from sriracha sauce and avocado I finally understood the love affair with tacos. 


I now love tacos too, consider me late to the taco party; and what an easy and healthy way to eat your veggies. 


You will need: 

Two big sheet pans.

 Parchment Paper
Extra Virgin Olive Oil
Dried thyme 
Salt
Black Pepper 
Cayenne Pepper 
Cumin 

Vegetables: Any veggies will do, these are my favorites. 
Diced zucchini 
Diced Sweet Potatoes  
Diced asparagus 
Chopped Red cabbage  
Cherry tomatoes halved 
Green peppers quartered 
Red peppers quartered 
Yellow peppers quartered 
Cauliflower florets 
Extra firm tofu, water squeezed out and cut in cubes 
Warmed Tortillas of Your choice 
Avocado 
*Optional Vegan sour cream 

Pre-heat oven to 400
1. In a large bowl combine veggies in two tablespoons olive oil. Toss tofu separately in another bowl. 

2. Lightly season both bowls with salt, pepper, a few dashes of thyme, cayenne pepper, and cumin to taste. *You could also use taco seasoning. 

3. Arrange vegetables and tofu on parchment paper. *You may need to make two batches. Roast longer cook time veggies like cauliflower, sweet potato together with the tofu,  and cook the other vegetables separate.
You will have two pans to roast. 


Roast for 20- 30 minutes, checking often. I like my veggies cooked well and my tofu crispy. 
Warm tortillas on a pan for a few seconds on each side. 


Build your tacos, tacos are personal so get crazy and creative. I like the tofu and veggie mix with avocado, sriracha sauce and a dollop of vegan sour cream. My hubby loves chips and salsa as an accompaniment. My favorite sriracha sauce is Trader Joe’s. Taco Tuesday is now a thing for my hubby and I. 


buon appetito
Rose 

You can find Rose Blogging at: www.MyChangeForaTen.com and on Instagram: @RoseBrunoBailey

Ginger Chicken Broth Bowl Recipe

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*This post contains some affiliate links.

If you’ve been following BenderFitness for a while, you probably already know that I’m obsessed with soups and broth bowls. Not only do I love the flavor, and the ease of adding plenty of veggies into a nutrition dense meal. I also love the lower number of dishes needed to clean up.

Whether it’s a crockpot recipe, or a stovetop dish I love the ease of soup. Plus, as the seasons change and the days grow cooler it warms me up from the inside out. In the Autumn and Winter months I make soup at least once per week, and it keeps our family fed for several meals.

In this recipe I use pickled carrots for a little extra kick of flavor. Thinly sliced pickled radish is another great addition. Not a fan of pickled flavor? Throw your un-pickled carrots in with the broth to cook.

Some other great veggie additions: cabbage or broccoli. If you try something else, let me know in the comments. To keep things easy I use my Aroma Housewares 2-8-Cups (Cooked) Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless, 8 Cup, Silver.

I love knowing that our entire family is getting plenty of nutrients in one simple meal. My four year old loves soup, and my 7-month old gets a deconstructed version of this recipe.

We get about 3 days worth of meals from this recipe, and it’s easy to freeze.

I also love that it incorporates plenty of anti-inflammatory foods and spices. I feel great after I eat it.

Are you a soup fan? Do you have it as a meal or as a side dish?

Melissa

PS You can find me on Social Media: @BenderFitness and on Facebook: @MelissaBenderFitness and Jesse is on Instagram: @BenderCrosby1

PPS If you want to help support BenderFitness so we can keep bringing you new workouts, your donation is greatly appreciated: https://www.patreon.com/BenderFitness. 

Recipe:

Pickled Carrots:

This step is optional. You can use regular carrots in your broth bowl, but I like the zing that the pickled carrots add. Thinly sliced radishes are a great addition to the carrots.

Make the pickled carrots first and set aside. Put the carrots in a medium bowl, add vinegar, sugar and salt and pepper. Cover and set aside. You can refrigerate the ingredients overnight if you prefer a stronger pickle.

  • Chicken Broth (3 lb)
  • Extra Virgin Olive Oil
  • 1 teaspoon minced fresh ginger
  • 5 cloves minced garlic
  • 1 8 oz. container Baby Bella Mushrooms-Sliced
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Soy Sauce or Coconut Aminos
  • 2 teaspoons Sesame Oil
  • Baked chicken sliced 
  • Two generous handfuls of Kale
  • Sliced cherry tomatoes 
  • Brown Rice

Prepare brown rice according to directions.

In a soup pot heat extra virgin olive oil. Add minced garlic and heat until fragrant.

Add Mushrooms and cook until softened, stirring as needed.

When the mushrooms are heated add the fresh ginger. Stir.

Add Broth, Fish Sauce, Soy Sauce (or Coconut Aminos) and Sesame Oil. Stir.

Bring to a boil, then reduce heat to a simmer.

Add Kale and stir.

Slice Chicken. I bake my chicken with olive oil, garlic and ginger for added flavor.

In a soup bowl: Add brown rice, sliced chicken, pickled carrots (removed/drained from the vinegar), and sliced tomatoes. Top with the cooked broth, kale and mushroom mix.

You’re ready to enjoy! I hope you liked it.

Did you make any modifications to the recipe? Let me know in the comments.

Mushrooms, Garlic and Ginger
Sliced Tomatoes
Ready to enjoy!