A Vegan Review: Taco Salad

Tonight I’m going to share another one of my favotite Taco Bell meals. Previously I had shared with you my order for bean and veggie tacos and now I want to show you a great tasting taco salad. 

 My Order: A beef taco salad, substitute beans for the beef. No cheese or sour cream. Add guacamole.

This taco bowl is filled with rice, beans, lettuce, tomatoes, guacamole, and the red corn chips strips. I like to add mild sauce.

This runs about $5.38 plus tax, which is pretty reasonable for the amount of food you get here, it's a lot! 

I would totally recommend this meal to you guys if you are trying to mix it up from the usual. 

Check it out and let me know what you think! 

Join the conversation on facebook. 

Meatless Mondays: Mac & Bean Casserole!

Today’s Meatless Monday recipe is a filling and delicious casserole of sorts. It’s simple, quick, and perfect for an on the go dinner.

____________________

Mac & Bean Casserole

Makes 4 large servings.

You will need:

A 2 quart microwaveable safe bowl

A spoon

A large strainer

Ingredients:

1 box of Elbow noodles

1 28 oz can of baked beans*

Directions:

1. Fill your bowl with water and your noodles.

2. Cook your noodles for 3 minutes and then stir. Repeat.

3. Cook for an additional 4 minutes, stir, and strain the noodles.

4. Mix the noodles with the beans, stir thoroughly, and microwave for another minute.

Enjoy!

**I use Bush’s Vegetarian Baked Beans

If you try this recipe, leave me a comment & let me know what you think!

As always,  join the conversation on facebook.

Vegan Chili

Tonight’s recipe is going to use the Bocca Ground Crumbles that I talked about last night.

It’s great for throwing in a crock-pot on a cold morning, like this morning, and let it simmer all day.

_________________________

Vegan Chili

You will need:

A crock-pot

A ladle

Strainer

Ingredients:

1 can of light kidney beans

1 can of dark kidney beans

2 cans of tomato sauce

Chili Powder

1 bag of Bocca Ground Crumbles

Directions:

1. Open both cans of kidney beans, drain them, and pour them in your crock-pot.

2. Open the cans of tomato sauce and mix it in.

3. Add the desire amount of chili powder for your taste.

4. Mix in your desired amount of ground crumbles, adding more for the “meatier” you want your chili to be.

5. Let it cook in the crock-pot for 4 hours on low or 2 hours on high.

Enjoy!

As always, if you try this recipe out make sure to comment below and let me know what you think!

Join us on facebook! 

5 Can Salsa.

I apologize in advance for how late this post is, but hopefully you will find that it was worth the wait. (:

Tonight I had several friends come over to watch the Halloween Episode of Pretty Little Liars and the world première of Ravenswood. So, I got distracted making snacks and preparing for them to come over.

So tonight, I’m going to break my routine and instead of talking about  a fast food chain I’m going to show you an awesome dip I made to share.

This recipe actually comes from some friends of mine and after eating this once at their house, I had to have the recipe.

This salsa is AMAZING.

______________________________

5 Can Salsa

Ingredients:

1 can of black beans

2 cans of Rotel Tomatoes

1 can of shoepeg corn (if you can’t find shoepeg substitute with white corn)

1 small onion

Corn chips

Directions:

1. Open can of black beans, drain, and pour into a large bowl.

2. Next open and mix in the cans of tomatoes and corn.

3. Dice the small onion and add in.

4. Stir until thoroughly mixed.

5. Serve with corn chips.

This is a great recipe for any get together, including tailgates, house parties, and even potluck dinners. This appetizer is simple, quick, and easy but at the same time it is still full of flavor!

If you try this recipe, let me know what you think!

Did you guys watch PLL or Ravenswood tonight? What did you think? 

Meatless Monday: 4 Bean Soup

It’s Monday, which means it’s time for another meatless recipe. Now that fall is here and the whether is starting to get cold, it’s the perfect time of year for sweaters, hot beverages, and of course soup. This 4 Bean Soup is the perfect fall recipe and its super easy. You can make it in the morning and leave it in the crock-pot all day, while you go to work, run errands, or do what ever else.

_____________________________

4 Bean Soup

You will need:

A medium or large crock-pot

A can opener

A strainer

A spoon

Measuring spoons

Measuring cup

Ingredients:

1 can of light kidney beans

1 can of dark kidney beans

1 can of black beans

1 can of pinto beans

1 can of tomato soup

1 cup of water
1 tsp of basil

¼ tsp of onion powder
2 tsp of garlic powder  

Salt

Pepper

Directions:

1. Open the can of black beans and strain them thoroughly, using the strainer. Then pour them into the crock-pot. 

2. Repeat step on, using the can of pinto beans.

3. Open the two cans of kidney beans and strain the juice into the measuring cup. Dump the beans into the crock-pot; along with ½ cup of kidney bean juice.

3. Stir in both the tomato soup and the water.

4. Lastly add the basil, onion powder, and the garlic powder as well as salt and pepper to taste.

5. Stir in your spices and let your chili cook on high for 4 hours or on low 8. 

Enjoy! 

Note: If you are in a rush, you can also make this soup by bringing it to boil on the stove for five minutes and then turning down the heat and letting it simmer down for two minutes. 

If you try this recipe out, leave a comment below and let me know what you think!

 Also, follow us on facebook so you won't ever miss another recipe.