taco Tuesday – The Vegan Rhino

August 24, 2021

Cumin and Black Bean Couscous

Couscous is one of the easiest, fastest and most versatile side dishes you can make! This pasta dish has a delicious pop of flavor from the cumin, red onion and garlic that is toasted until fragrant. This is one of those must have recipes that should be tried any day of the week, especially taco Tuesday!

Yield: 3

Ingredients

2 Tbsp. avocado oil

1 medium red onion, diced

1 large garlic clove, minced

1 cup pearl couscous

3/4 tsp. ground cumin

1 1/4 cups canned organic black beans, drained & rinsed

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper

Directions

In a skillet on medium heat, melt butter and sauté onions until lightly browned, about 5 minutes.
In the meantime, bring 1 1/2 cups water to a boil. Sprinkle in garlic and cumin to the onions and sauté for an additional minute.
Combine couscous with onions and brown for 1-2 minutes. Pour in boiling water. Reduce heat to simmer and cook for 8-10 minutes, covered. Remove from heat and stir in black beans, parsley, salt and pepper.
Serve warm.

Chef’s tip:

August 10, 2021

Mushroom Birria Tacos

Packed with tons of flavor, Birria tacos are one of the best Mexican dishes around. This plant-based version is made with oyster mushrooms and a homemade sauce that is super quick and easy to make!

Yield: 8-12

Ingredients

1 Tbsp. avocado oil

10 oz. oyster mushrooms, shredded

3/4 tsp. garlic powder

1/4 tsp. dried oregano

1/2 tsp. Himalayan pink salt

1/4 cup Birria Sauce

8-12 flour tortillas

1 cup plant-based cheddar cheese

Birria sauce

4 Tbsp. avocado oil

1 onion, diced

1 cup baby Bella mushrooms, cleaned and diced

5 garlic cloves, chopped

1 1/2 cups vegetable broth

1 1/2 cups water

1/2 tsp. smoked flavoring

1 chili pepper

1 chipotle pepper in adobo sauce

1/2 cup tomato sauce

2 bay leaves

1/2 tsp. ground cumin

1/2 tsp. smoked sea salt

1/2 tsp. oregano

1 lime, juiced

Directions

In a pot on medium heat, add oil and saute onions and mushrooms for 8-10 minutes. Add garlic and cook until fragrant, about a minute. Add remaining ingredients and bring to a boil.
Reduce heat to low and simmer, covered, for 1 hour. Remove bay leaves.
In a skillet on medium-high heat, add shredded mushrooms, garlic powder, salt and sauté for roughly 15 minutes, just until the edges begin to crisp up. Add 1 1/4 cups of the above sauce and cook another 7 minutes. Remove from heat.
Heat non stick skillet on medium heat. Dip tortillas into broth and place on pan. Add cheese, mushrooms. Fry your tacos for 2-3 minutes and fold in half.
Serve with side of guacamole, salsa, and non-dairy sour cream.

Chef’s tip: Remove some of the liquid and veggies into a jar and blend into a thick sauce.

October 6, 2020October 6, 2020

Restaurant-Style Salsa

If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?

Yield 10 servings

Ingredients

28 ounces whole plum tomatoes, halved and seeded

1 small onion, halved

1 small jalapeño, seeded

2 large garlic cloves

3/4 tsp. ground cumin

1/4 tsp. organic cane sugar

1/4 tsp. Himalayan pink salt

1 small lime, juiced

3-5 sprigs cilantro

Directions

In a food processor, combine all ingredients and pulse until chunky. Keep pulsing until desired consistency is achieved.
Store in an airtight container in refrigerator until ready to serve.
Serve with chips.

Chef’s tip: Make sure you remove the seeds from the tomatoes to reduce the water content if you’d like.

September 15, 2020September 13, 2020

Maduros- Fried Sweet Plantains

These sweet plantains are fried to a deep golden brown and soft. Sprinkled with salt and served up with rice and beans, this delicious side dish can quickly become your dinner. If you haven’t tried making plantains before, its super simple to do! Its literally 3 simple ingredients, and two of them you may already have in your pantry.

Yield 3

Ingredients

2 yellow/black plantains, 3/4-inch thick diagonal slices (Plátanos amarillos)

1/4 cup avocado oil, for frying

Sprinkle Himalayan Pink salt

Directions

Slice ends and 1 long slice through the skin only. Peel back and slice in 3/4-inch thick diagonal slices.
In a skillet on medium-high heat with oil, pan fry the plantain slices for roughly 2 1/2 minutes on each side or until golden brown. Remove and set on a towel to drain and sprinkle with salt.
Serve warm with rice and black beans or side of choice.

Chef’s tip: For extra soft and golden brown maduros, reduce the heat to low after browning each side and cook for 6 minutes.

September 1, 2020September 1, 2020

Tostones- Fried Green Plantains

Wondering what a tostone is? Its slices of unripe, green plantains (like a banana) that are pan fried, smashed, and fried again until crisp. With a sprinkle of Himalayan Pink salt, they can be extremely addictive. A tip that I was told is to dip the tostone in a garlic-water blend before re frying, it adds additional flavor that steps them up a notch! You can pair them with black beans, rice, and avocado slices.

Yield 18

Serves 4

Ingredients

2 green plantains, 1-inch thick slices (Plátanos verdes)

1/4 cup avocado oil, for frying

Himalayan Pink salt, for sprinkling

Directions

Slice ends and 3 long slices through the skin only. Peel back and slice in 1-inch thick slices.
In a skillet on medium-high heat with oil, pan fry the plantain rounds for 3 minutes or until golden in color. Remove and set on a kitchen towel to drain excess oil.
Using a clean glass, use the bottom to smash the plantains. Re fry in oil until crispy for 1 minute on each side. Remove onto paper towels to drain and sprinkle with salt.
Serve warm with sauce of choice or Puerto Rican-style with a slice of avocado.

Chef’s tip: Take 1 cup water and add 1 Tbsp. minced garlic with juice of 1 lime. Dunk smashed plantains for 5-10 seconds before drying and re frying.

March 17, 2020May 14, 2020

Chipotle Adobo Chorizo Tacos

For those quick nights when you want something delicious but simple, these soy chorizo tacos are amazing. With a couple of enhancements, you can really bring out the natural flavors of this dish without spending too much. This chorizo recipe is delicious for tacos, enchiladas, nachos, and plenty of other dishes.

Yield 4

Ingredients

1 Tbsp. avocado oil

1/2 cup finely chopped yellow onion

1/2 tsp. minced garlic

1/2 cup poblano pepper, finely diced

1 soy chorizo (I used Trader Joe’s)

1 Tbsp. chipotle in adobo sauce, minced

Directions

In a frying pan on medium-high heat, add oil and onions. Cook for 3-5 minutes and then add the garlic, poblano, chorizo, and chipotle chili. Cook for 4 minutes or until chorizo is lightly browned.
Serve chorizo in taco with cilantro, salsa, guacamole, or your choice of toppings.

Chef’s tip: Add a tablespoon or two of your favorite salsa to add depth to the flavor of the dish.

May 14, 2019May 14, 2020

5-Minute Moringa Guacamole

If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.

Yields 3-4 servings

Ingredients

3 Haas avocado, mashed

1-2 garlic cloves, minced

1-1/2 Tbsp. onion, small dice

2 Tbsp. fresh tomato, diced

2 tsp. lime juice

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground pepper

1 Tbsp. Moringa powder

Directions

In a bowl, combine the mashed avocado, garlic, onion, tomato, lime juice, salt, pepper, and Moringa powder. Mix until well combined.
Serve with chips, tacos, enchiladas or your choice of food.

Chef’s tip: Top with extra tomato, onion, cilantro or any other toppings you’d like.

May 7, 2019May 14, 2020

Plant-Based Taco Burger

This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.

Yields 4 patties

Serves 2-4 people

Ingredients

1 pouch Neat Original Mix

1/2 cup filtered water

1/4 cup diced red bell pepper

3 Tbsp. yellow onion, minced

2 Tbsp. yellow corn

2 tsp. Chili powder

1/2 tsp. cumin powder

1/4 tsp. dried oregano

1/4 tsp. smoked paprika

1 garlic clove, minced

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground black pepper

Directions

In a mixing bowl, combine the pouch contents with the water and mix accordingly to the directions.
Add red pepper, corn, onion, oregano, chili powder, cumin, smoked paprika, minced garlic, salt and pepper. Mix until well combined and form into 4 patties.
In a skillet on medium-high heat, and about 2 tsp. vegetable broth (or water) for an oil-less approach. Add the patties once hot and cook for 2 to 3 minutes on each side, or until lightly browned.
Place the patties onto toasted buns with avocado, lettuce, tomato, and onion.
Serve immediately

Chef’s tip: Feel free to make a sauce with vegan mayo and sriracha!

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April 16, 2019May 14, 2020

The Best Vegan Fajita’s

Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.

Yields 2-1/2 cups

Serves 2-3 people

Ingredients

1 (8 ounce) package extra firm tofu

1 medium red bell pepper, sliced

1 medium yellow pepper, sliced

1 medium orange pepper, sliced

1 poblano pepper, de seeded and sliced

1 medium onion, sliced

1 garlic clove, minced

1 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. smoked paprika

1-1/2 tsp. chili powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

Directions

Combine seasonings together and set aside.
In a frying pan on medium high heat, add oil, peppers, onion, garlic, and sauté for 5 minutes. Add cubed tofu, seasoning, water and toss until well combined.
Cook for 2-3 minutes or until tofu is warmed through.
Serve immediately with tortilla, salsa, guacamole, and cheese.

Chef’s tip: For extra heat, add a slice jalapeño pepper when sautéing!

Extra Recipes

Guacamole Recipe

Mango-Pineapple Salsa Recipe

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February 26, 2019May 14, 2020

CBD Infused Guacamole

With the recent trend in CBD product, I thought now would be the perfect time to create some recipes with this oil infused. Guacamole is the best appetizer or snack in my opinion and has lots of healthy fats and flavor. This taco Tuesday, give this recipe a try with the added benefits of CBD oil. Personally, I’m creating this and a few other recipes for cancer patients that are trying to reduce the symptoms they endure with the pain, treatments, nausea, and mental coping. Now I know this may not be for everyone, and that’s simply okay- feel free to omit the oil and you’ll still enjoy this amazing guacamole dip.

Yields 2-3 servings

Ingredients

3 Haas avocado

1 tsp. CBD oil of choice

1 tsp. garlic, minced

1/2 tsp. cinnamon

1/2 cup red onion, diced

1/4 red chili or jalapeño, diced (optional)

1 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh lime juice

1-2 tsp. fresh cilantro, minced (optional)

Directions

In a bowl, combine all ingredients and mash up until desired consistency is met.
Serve with chips or other sides.

Chef’s tip: This recipe can be mad with or without the CBD oil.