National Grilled Cheese Day Meets Taco Tuesday...GRILLED CHEEZE TACOS (and Summery Tomato and Sweet Garlic Soup).

Yes, people. I'm completely serious right now. VEGAN. GRILLED. CHEEZE. TACOS. And they are sooooooo gooooood. What made me think of such a bizarre and ridiculous thing?! Well, since you asked...
You guys already know that I'm a pretty die-hard foodie...especially when it comes to holidays. One of my favorite things about holidays is making delicious vegan food: for myself, for my family, for my friends, and heck...for my puppy! (Candy cane dog biscuits are gonna be a thing in my household this Christmas...I'll share the recipe, don't worry! :) ) However, when said holiday happens to be a FOOD HOLIDAY like today (HELLOOOOOO #NATIONALGRILLEDCHEESEDAY!), the little girl that still lives inside me screams even louder than she does on regular holidays. I mean, what's better than AN ENTIRE DAY DEDICATED TO ONE FOOD...especially when that food just so happens to be a GRILLED CHEESE SANDWICH. With that said, let's backtrack a little bit. I'm a huge food-holiday lover...including the WEEKLY food holidays: Meatless Monday, Waffle Wednesday, Pancake Sunday, and the star of today's recipe inspo: TACO TUESDAY. I was trying to think of a creative way to combine these two food holidays into one, and thus, it seemed I had two options. Option 1: taco grilled cheese. Think crispy bread slathered with homemade guac and stuffed to the brim with all my fave taco topping goodness. Tempting, but BORING. Everyone does that. (Although this recipe looks pretty darn tasty when swapped with vegan "meat" and cheeze!) That brings us to option 2: Grilled cheese tacos. WHAT?! Uh-huh. My first thought was, "HOW?!" (This might have been your first thought too...!) I mean, think about it: a grilled cheese is delicious, gooey,  melty cheese inside two slices of bread (duh...). How exactly can you turn that into tacos without just changing the shape of the grilled cheese sandwich?! Ah-ha...now we're getting somewhere!
Behold, my friends, my original creation...the first recipe of it's kind, straight outta my crazy head: The Fit Vegan Ginger's Grilled Cheeze Tacos. Delicious toasty bread cubes inside perfectly crispy romaine lettuce leaves and slathered in my sinlessly gooey and delicious cheeze sauce. And because a grilles cheese isn't complete without a bowl of tomato soup, I've included the recipe for my luscious Summery Tomato and Sweet Garlic Soup! This is such a unique and delicious spin on an old-time foodie fave, and it's a perfect meal for a warm spring day like today! The lettuce "taco shells" in place of bread give it a nice and light feel, while the slightly sweet tomato garlic soup adds a nice palate cleanser to the richness of the cheeze. Convinced?! Mission accomplished. Enjoy, fitties!

Grilled Cheeze Tacos and Summery Tomato and Sweet Garlic Soup.

THAT CHEEEEEEEEEZE.

Crispy, crunchy, cheesy, healthy...all in one. So good.

Summery Tomato and Sweet Garlic Soup.

Thick and creamy goodness.

Grilled Cheeze Tacos with Summery Tomato and Sweet Garlic Soup. Vegan, Gluten-free. Serves one.

Ingredients
Grilled Cheeze Tacos
1. 4 large romaine lettuce leaves, washed and dried
2. Two slices vegan bread of choice, cubed
3. One recipe "Basic Cheeze Sauce" (see this post!)
4. Chopped parsley, for garnish

Summery Tomato and Sweet Garlic Soup
1. 1 cup canned tomato sauce
2. 1 cup plant-based milk of choice (I used cashew, but soy would be BOMB)
3. Salt, to taste
4. 1/2 small clove garlic, grated (less if you're not that into garlic's spiciness)
5. 1/4 tsp onion powder
6. Less than 1/8 tsp stevia or sweetener of choice
7. Chopped herbs of choice, for garnish (I used parsley, but chives would be great too!)

Method
1. Preheat oven to 400 F and line a baking sheet with parchment. Place bread cubes on parchment (you cold spray with coconut oil cooking spray, if desired) and bake until crispy, about 15-25 minutes, flipping halfway through.
2. Remove bread cubes from oven and let cool 10 minutes. When cool enough to handle, fill lettuce leaves with bread cubes and set aside.
3. Combine all ingredients for soup in your vitamix or high-speed blender and blend until smooth, starting on low speed and working up to high. Pour into small bowl and chill until ready to serve.
4. Prepare cheeze sauce according to recipe instructions. Drizzle cheeze over tacos and sprinkle with parsley. Serve with chilled tomato soup and a side salad.

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

Greek style Pita Sandwiches.

These are super simple, super delish, and perfect for a quick lunch or even afternoon snack! Even better?! You won't hear up the kitchen in this heat! #score. 

          Greek style Pita Sandwiches. 

   Oh yeah...they're also kind of gorgeous, too...

   But I think that was pretty self-explanatory.

Greek style Pita Sanwiches. Vegan, Gluten-free. Serves one. 

Ingredients

1. Two whole grain/gluten free pita breads

2. 1/4 cup hummus of choice (Cava brand traditional is my fave!)

3. Two grape leaves

4. One small Roma tomato, sliced

5. Handful of sliced red onion 

6. 2 oz. firm tofu

7. 1-1/2 tsp apple cider vinegar

8. 1/8 tsp each onion and garlic powders

9. Black pepper to taste

10. Flat leaf Italian parsley for garnish

Method

1. Lay your pita breads flat and spread each with 2 T of the hummus (divide evenly between the two). 

2. Lay one grape leaf on each hummus-slathered pita. 

3. Place Roma slices close to one side of each pita and top with red onion slices. Set aside. 

4. For the "tofu feta", place tofu in a small bowl and add vinegar, onion, garlic, and pepper and mash with the back of a fork. 

5. Sprinkle tofu feta to the inside of the tomato slices. 

6. Top with parley and fold in half before eating. 

Everything Stew.

This is YET ANOTHER random food creation of mind that was not meant to turn into a recipe...but it's too yummy not to share!  Enjoy, loves ❤️

                   Everything Stew. 

Everything Stew. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup water

2. 1 T braggs liquid aminos (or soy sauce)

3. 1/2 cup tvp granules 

4. 1/2 cup water

5. Spice blend: 1/4 tsp EACH of onion powder, garlic powd, fenugreek, and turmeric, plus PINCHES of pepper, paprika, and cumin. 

6. Two small (or one large) chopped Roma tomato 

7. 1 cup spinach leaves, chopped

Method

1. In a small soup pot, combine water, spice blend, and aminos. 

2. Mix tvp granules with more of the same spices listed for the spice blend (plus some aminos) and 1/2 c water. Nuke 1:30. Add to pot with chopped tomatoes. 

3. Bring to a boil, reduce, simmer 5 minutes, and stir in chopped spinach. Serve garnished with parley. Enjoy!

Tomato Raisin Oatmeal with Masala Cream.

Not sure what happened here...but it's delicious, and that's all that matters, right?! Give this one a go, guys!

    Tomato Raisin Oatmeal with Masala Cream. 

                  Close up. Of course!

Tomato Raisin Oatmeal with Masala Cream. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. 2 cups water, divided

3. One large Roma tomato, sliced and chopped

4. 1/4 cup raisins

5. 1. t white wine vinegar

6. One packet stevia

7. 3 oz. silken tofu

8. 1/4 tsp garam masala

9. 1 tsp braggs aminos

10. 1/2 packet stevia

Method

1. Boil your water. Add raisins and boil for 5 minutes to "plump". 

2. Reduce heat to medium and stir in oats and stevia packet. When thick, stir in second cup of water. 

3. When thickening, add tomato and vinegar and stir well. Cook 5-7 more minutes, stirring regularly, until desired thickness is obtained. 

4. In your food processor, combine tofu, masala spice, aminos, and 1/2 packet stevia. Blend until smooth and spoon over oats. Serve!

Deli-style Veggie Roll Up.

This is so good. It's so stupidly easy and so so SO good. It really reminds me of those yummy wraps you get at a real deli. Not subway--a REAL deli. So good. Hope you like it too!

             Deli-style Veggie Roll Up. 

                          Bliss. 

          All those crrrrrrisp veggies! 

Deli-style Veggie Roll Up; Vegan, Gluten-free option. 

Ingredients

1. One large tortilla/wrap (I used a lavash)

2. 1 T Dijon mustard

3. 1 cup fresh spinach leaves

4. One small Roma tomato, sliced 

5. 3 baby carrots, grated

Method

1. Lay out your wrap on a large plate. Add Dijon and spread evenly over wrap. Add spinach, then tomato, then grated carrots. Roll up tightly, slice in half, and enjoy! So good. 

Holiday Post!: Mexican Stuffed Poblano Pepper.

I love spicy. I mean, I looooooooove spicy. So this Mexican Stuffed Poblano is naturally one of my favorite meals. Relatively simple and super scrumptious, this visually appealing pepper packs good protein ad ton of other nutrients from veggies. Serve alongside steamed veggies and brown rice or homemade corn chips and voila! Dinner. Happy cinco de mayo!

       Mexican Stuffed Poblano Pepper. 

Mexican Stuffed Poblano Pepper; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large poblano pepper (mine weighed 6 oz.), top removed and seeded

2. 1/2 cup canned black beans, drained and rinsed

3. 5 oz. cauliflower florets, processed into cauliflower "rice"

4. 1/4 cup chopped onion

5. 2 tsp minced garlic

6. 2 T bragg's liquid aminos

7. One small Roma tomato, chopped 

8. Cayenne, cumin, and oregano to taste

9. 1/4 cup salsa of choice (I used tomatillo verde salsa)

Method 

1. Sauté onion and garlic with a little water in a nonstick pan until soft. Add aminos and sauté about 3 minutes. 

2. Add black beans, cauli "rice", and tomato. Stir with spatula and then add your salsa. Cook over medium heat until heated through and tomatoes are slightly wilted. 

3. Remove from heat and set aside to cool for a few minutes. 

4. Preheat oven to 400 F and line a baking sheet with parchment. While oven is preheating, wash and prepare your poblano. Once seeded, start spooning the skillet mixture into the pepper, mashing it in tightly but gently. Do not overfill. I had some filling left over that I served over some spinach. 

5. Bake uncovered for 15 minutes, or until pepper is beginning to brown and slightly wilted. Let cool a few minutes before serving. Enjoy!

Holiday Post!: Easter Salad

I'm all about spring-themes food. It's just so pretty! And what vegan doesn't love a big, raw SALAD?! MMMM.....
I've had a head of purple cauliflower in the fridge for a while...I've been waiting to use it until it got close enough to Easter so I could be festive. You all should know by now...I'm cheesy like that! This is a quick, delicious, and beautiful meal you can serve/eat on Easter, and any time of year for that matter! It takes all of 10 minutes to prepare, but it's both pleasing to the eye and the tastebuds. Sounds like a win-win to me!

Easter Salad.

Easter Salad; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1/2 a medium head purple cauliflower
2. 5 cherry tomatoes, halved
3. 1/2 cup green peas, steamed if desired
4. 3 oz. carrot "matchsticks" 
5. onion and garlic powders, black pepper to taste
6. 1-2 T apple cider vinegar (varies depending on how tangy you want it)

Method

1. Place your cauliflower chunks into a mini food processor and process until  the texture of rice. DO NOT OVERPROCESS!
2. Add cauli rice to a large bowl. Top with green peas, carrots, and tomatoes. Sprinkle with spices and drizzle with apple cider vinegar. 
3. Serve!

                                                                                           

Easter Salad, all mixed up and ready to eat!

Mexican Pancakes with Un-Fried "Re-fried" Beans

This recipe was created after a VERY long and stressful day. I was tired, hungry, cold, and wanted something filling, quick, and comforting. My go-to "filling" food is beans...always! I mean, how can you not be full from all the fiber and protein?! I love beans. Loooooove them. I aim to eat at least 2 servings of beans per day. They are just SO nutritious (not to mention delicious and versatile...there is so much you can do with them!) Quick and comforting? Pancakes satisfies both of those requirements. Now to combine the two...
I remembered I had a big bag of Masa Harina Flour that I had bought for a cookbook recipe. Don't you love when a recipe calls for an ingredient that you buy, consciously knowing you will probably NEVER use it again, but buy it anyway because you REALLY want to make the recipe? Yeah. That's what happened in this situation...But I'm slowly discovering the wonders of Masa! Not only is it quick and nutritious, but it is so incredibly versatile and cheap. Sounds like a win-win to me (more creative Masa recipes to come soon...)!

Mexican Pancakes with Un-Fried "Re-fried" Beans

Mexican Pancakes with Un-Fried "Re-fried" Beans; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1/2 Cup Masa Harina Flour
2. 3/4 Cup water
3. 1/2 Cup Canned Black Beans, rinsed and drained
4. dashes of cumin, cayenne, garlic and onion powders, and oregano
5. handful of fresh grape tomatoes
6. cilantro, for garnish
7. salsa, for serving (optional)

Method

1. Heat a non-stick pan over medium heat. Combine masa and water in a medium size bowl and stir well. The water measurement varies-I started out with 1/2 Cup and had to add considerably more to get the batter the right consistency. 
2. Spoon batter onto heated pan and spread around to form a pancake shape. Cook about 3-4 minutes per side. You will end up with 4 small-medium size pancakes. 
3. While pancakes cook, make your beans. Add beans to a small bowl and add 1-2 T water. Mash beans well with a fork. Add cumin, cayenne, garlic, onion, and oregano and mix well. 
4. Pop beans in the microwave for about 35 seconds--just long enough to heat them through (you could also do this in a small soup pot on the stove).
5. Once pancakes are finished cooking, arrange them as you desire on a large plate. Serve with beans, sliced tomatoes, and salsa, if you wish. This dish is also great with fajita-style veggies as a side dish. 

Dinner is served!

15-Minute Creamy Tomato Soup (Seriously).

This soup. Swoon. Ultra-creamy, super-easy, sheer perfection. Rich cashews paired with light seasonings, tangy tomatoes, and lusciously creamy almond milk. Are you drooling yet? I haven't even mentioned the best part. From start to finish this bowl of goodness takes 15 minutes. No joke! From the time I plugged in my beloved Vitamix to the time I grabbed my spoon, only 15 minutes had elapsed. Not too shabby! This soup is perfect to make on those "I have no idea what to make tonight, but I'm starving nonetheless" nights. Go ahead and try it...you won't be sorry.

Soup. Pre-garnish.

15-Minute Creamy Tomato Soup; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1 cup No-Salt Added Canned Diced Tomatoes
2. 1/4 c Raw Cashews
3. 1/4 c Plant-Based Milk (I used Almond)
4. 1/4 c chopped yellow onion
5. 2 tsp. minced garlic
6. 1 T vegetable broth (plus water, as needed)
7. 1/4 tsp basil
8. 1/4 tsp oregano
9. dash of Bragg's liquid aminos
10. black pepper, to taste
11. sprinkle of nutritional yeast (nooch), optional 

Method

1. Heat a non-stick skillet over medium heat. Sauté the onion and garlic in 1 T veggie broth until softened. Add water as needed to prevent sticking. Once caramelized, add basil and oregano. Cook until liquid is gone.
2. Add cashews and milk to a high-speed blender (I used a Vitamix) and blend from low-high. Blend at highest speed for about 45 seconds to 1 minute. 
3. Carefully remove lid of blender and add tomatoes, onion mixture, and a dash of liquid aminos. Secure lid and blend, starting at low speed and stopping at highest speed. Blend on high for 5-7 minutes. 
4. Let sit in blender for about 2 minutes to prevent splattering when lid is removed. 
5. Remove lid and pour into small bowl. Season with black pepper and nooch, if desired. 

15-Minute Creamy Tomato Soup. Ready for devouring.