Quinoa Vegetable Fried Rice

Quinoa Vegetable Fried Rice

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‘Tis the season for vegging on your couch on a Monday night watching The Bachelor & what better way to celebrate than with a healthier version of your favorite Chinese takeout?? Quinoa fried rice is full of veggies & packed with protein.

1 c quinoa
1 c water
1 tbsp coconut oil
1/8 c chopped white onion
1 tsp garlic
2 eggs
1-1 1/2 c total mixed vegetables of your choice (peas, carrots, zucchini, broccoli, red peppers, green beans, mushrooms etc.)
(Optional: meat of your choice i.e. chicken or shrimp)
1 tbsp tamari

Cook 1 cup of quinoa in 1 cup of water & set aside. Add coconut oil to a stir fry pan & sauté onion & garlic on medium until golden brown. Add eggs to the pan & scramble them then add the rest of your vegetables & sauté. Once your vegetables have cooked down a bit reduce to low heat & add your quinoa to the pan drizzle tamari over the “fried rice” & mix thoroughly. Remove from heat & serve.

Portabella Veggie Tacos

Portabella Veggie Tacos

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Went out to lunch recently & had the best dang veggie tacos ever, so of course I tried to recreate them at home afterwards. The result?

Tex-Mex style vegan tacos loaded with veggies & flavor.

For the taco filling:
1 large portabella mushroom
1 c black beans
1/2 c corn
1/4 c chopped onion
1/2 an avocado (chopped)

For the taco seasoning:
1/2 tsp cumin
1/2 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
pinch of sea salt

For the sriracha sauce:
1/4 c plain vegan yogurt of your choice (or greek yogurt)
sriracha sauce to taste (I used 1tbsp)

Cut mushroom into thin slices & rinse with water. Coat with about half of the taco seasoning & sauté with chopped onion in olive oil over medium heat. Mix black beans, corn, & onion in a bowl with the other half of the taco seasoning. Combine sriracha & yogurt in a separate bowl. Serve onto a corn tortilla then top with tomato, avocado, & sriracha sauce.