Fooled Pork Tacos

Impress your meat-eating friends with some awesome Fooled Pork Tacos. These BBQ induced tacos are centered on jack fruit! Yes, jack fruit. You can find it at an Asian grocery store as a whole fruit, or in the can. I dare you to try it because it will be your new favorite meal.

BBQ Sauce:
1.5C BBQ Sauce (Vegan)
2T Tomato Paste
1T Hot Sauce

Whisk all ingredients in a small bowl and set aside.

Filling:
2 (20oz) Cans of Jack Fruit (in BRINE)
2 Red Bell Peppers, Diced
1 Yellow Onion, Diced

Rinse the jack fruit thoroughly under water. Next, tear apart the jack fruit with your hands and place it in a medium-sized bowl. Try to shred the jack fruit as small as you can.

Heat a large non-stick pot on medium heat. Saute the chopped onion and let it cook for about 5-7 minutes, or until golden brown. Then, add in the chopped bell peppers and the shredded jack fruit. Cook for another 5 minutes, or until the moisture has evaporated. Add in the BBQ sauce and stir occasionally. Let it cook for 10 minutes.

Serve with corn tortillas, guacamole, vegan sour cream, cilantro and/or hot sauce.

Guacamole:
2 Avocados
2-3 Garlic Cloves, Minced
Lime Juice, Half
1/2C Cilantro, Chopped
1t Cumin
Pinch of Salt and Pepper

Mash up the avocados in a small bowl. Use a fork to smash the avocado chunks up better. Once this is to your liking, add in all of the other ingredients. Chop up the cilantro as small as you can. Mince the garlic and use juice half of a lime. Stir everything together and serve.

Pea-camole!

1 Avocado, medium-sized
1/2C Peas
2 Garlic Cloves
1 Lime, juice
1t Cumin
1t Garlic Powder
Dash of Cayenne Pepper
Salt & Pepper to taste

Place all of the ingredients into a food processor. Pulse until everything is smooth. You can add additional peas for consistency.

Cellar Dweller Veggie Fajitas

This is a really easy, extremely affordable recipe.  You can go a lot of different directions with this.  These fajitas are named in honor of Jordan’s college roommates, the cellar dwellers, who lived in a basement, and cooked and ate on a shoe string budget, but always had a grand old time.  Here’s the classic Tex-Mex, old San Antonio version we go with.

Fajitas:

(2) Zucchini

(3) Yellow Squash

(3) Bell Peppers

(1) Red Onion

(1) Yellow Onion

4C Mushrooms

(6) Garlic Cloves

2 T Cumin

2 T Oregano

3 t Paprika

2 t Chili Powder

Rice and Beans:

            (1) 16oz can low sodium, organic beans (black or pinto are our favorite)

            1C of brown rice, or quinoa

Guacamole:

Mix up avocado, onion, tomato, garlic, lime, cilantro/cumin/habenero pepper to your liking.  In addition to the pepper, the garlic, cilantro and cumin give a good kick, so play around with that. 

Start cooking your rice in a rice cooker or stove pot.  Chop up your veggies to your liking.  Don’t go too small with the squash or mushrooms or it can get soupy. Next, add the tougher veggies (peppers and onions) and garlic to a pan and grill on medium heat for 5 minutes.  When those are done place them in a covered pot on the lowest possible heat.  Grill the softer veggies (squash, zucchini and mushrooms) for about 4 minutes.  Then add them to the pot.  Bring in the spices!  Add spices to the mixture to your liking.  Bring the pot up to low-medium heat and continually stir the fajita veggies for 2 to 3 minutes to get a good distribution of flavor. Turn off the heat and place the cooked vegetables in a strainer in your sink to allow that veggie broth to sweat off a bit.  If you’re a real champ, drain that broth into a bowl and save it for a soup or something else later!

Serve with pico de gallo, salsa or guacamole and rice and beans.  You can eat these in tortillas or plain.  Great, quick, affordable dinner for the whole family.

Prep time is about 30 minutes.

Serves 4 people

Bean Roll-Ups

This is what happens when a taco meets and an enchilada-- another Tex-Mex favorite! Roll these up for a quick, no mess meal.

2 Cans of Pinto Beans (16oz each)
1C Yellow Onion, chopped
4 Garlic Cloves, chopped
1C Spinach, chopped
2t Chili Powder
1/2t Cumin
Dash of Cayenne Pepper
1/2 Lime, Juiced
1C Corn Kernels
Corn Tortillas (or, whole-wheat flour)

First, drain and rinse your beans. Then, transfer the beans to a big bowl and mash them into a thick paste, leaving some beans whole. It's best to use your hands, but you can certainly use a potato masher. Now, chop up the onions, the spinach and the garlic cloves and throw them into the bean bowl. Add in your spices and the lime juice to the bean bowl. Now, mix everything together so that everything is thoroughly mixed.

With a spoon, grab some bean mixture and spread it across the tortilla. Then, roll up that tortilla using your hands. Try to get the tortilla as skinny as possible! It's best to use less beans than you think as it will spread as you roll it. Continue this until you run out of bean mixture. Place all of the roll ups on a casserole dish. Pre-heat the oven for 375 and bake for 10-15 minutes, or until the tortillas are crunchy.


Prep time is 15 minutes.
Serves 3-4.

Sweet & Spicy Cauliflower Tacos

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In Texas, we love our tacos. That's why we made a vegan-friendly adaptation! These are super easy and fast to make. So, just come out of the garden and host a fiesta for the rest of your family and friends!

1 Cauliflower (Medium-sized)
3 Ears of Corn
1T Chili Powder
1T Red Pepper Flakes
1T Garlic Powder
Pinch of Salt & Pepper
Corn Tortillas

Trim the cauliflower florets into small pieces and shave off the corn kernals-- put them into a bowl. Then, add your spices into the bowl. Mix it well. Pre-heat the oven to 425 degrees. Sort everything out on a baking sheet (You might need to make two batches). Then cook them for about 25 minutes, or golden brown. Serve with corn tortillas. You can add: vegan coconut yogurt, vegan cheese, avocado, cilantro, kale.


Serves about 10 tacos.
Prep time is about 20 minutes.