I wish I had the time these girls do to dedicate to a food blog, I think their theme, recipes and whole lifestyle is just so cool! Gawd, I sound like my mother... sigh... I don't know much about them but I darn sure will try to find out!
I promise promise I will be looking more into what they do and promoting them properly and updating this. For now I just wanted to get something up with the link to their site!
Uhhh yeah I am definitely finding out more about them real soon!
Link here to Post Punk Kitchen - probably the coolest Vegan blog on the internet!
My desire for vegetables has been fleeting over the course of the first and second trimesters. Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables,as soon as possible. There’s no middle ground. I either make a salad the size of my head or no salad at all.
These lettuce-wrapped tacos are the result of one of my undeniable, all-consuming veggie cravings last week. All I could think about was something super fresh and crunchy. Before I knew it I was pulling every single vegetable out of my fridge and piling it onto the counter. Eric could see that crazy look in my eyes and he knew I would stop at nothing to get my fix. I whipped up the lentil-walnut taco meat from my cookbook, sautéed some red pepper and onion, blended up some cashew sour cream, and got to chopping. I knew this was going to be the veggie-packed meal of my dreams. I almost shed a tear of joy when I took my first bite. Heck yes. I hit the flavour, texture, freshness jackpot! Somehow I managed to share with Eric and we stuffed ourselves silly. Surprisingly, we even had leftovers for lunch the next day. I’m telling you, these tacos prove that leftovers can be a great thing. It was such a fun treat to open the fridge the next day and have this great lunch waiting to be gobbled up a second time around.
Here’s how I constructed the wraps:
1) Romaine/Iceburg/Butter lettuce “wrap” + Lentil-Walnut Taco Meat (creates an amazing base for a taco!)
A recipe so easy a monkey could make it! Mix ¾ cup unflavored almond milk, 1 tbsp arrowroot powder and ¼ tsp garlic powder, then add to 1 tbsp melted Earth Balance vegan butter in a pot on low heat. Whisk the mixture, then stir in 6 tbsp nutritional yeast, 2 tsp Dijon mustard, ½ tsp salt and pepper and stir about 5 minutes until thickened. Add 1 cup canned pumpkin and stir. Garnish with paprika. Serve over your favorite pasta, or as a warm dip for bread!
Sweet Maple Tempeh Bacon Chili Beans makes 3-4 stuffed sweet potatoes (or just serve bean mixture on its own too!)
maple chili beans: 1 tsp extra virgin olive oil 1/3 cup chopped white onion 1 1/2 cups cooked kidney beans (1, 15oz can, rinsed and drained) 2 Tbsp pure grade B Maple Syrup (+ 1/2 tsp for the onion saute) 2 medium tomatoes, diced (I used roma tomatoes) 1/2 tsp fine black pepper 2 Tbsp apple cider vinegar 1 garlic clove, chopped 1 tsp chili powder (add a pinch of cayenne for extra heat) 1/4 cup peanuts, whole (raw jungle peanuts used, but roasted will work too)