I haven’t bought or used packet taco seasoning for a few years now and I never will again! This is the most flavorful taco seasoning recipe, it’s easy to make and has much less sodium than the regular packet kind.
Homemade Taco Seasoning
Carrot Cake Pancakes
These taste just like carrot cake but they’re much better for you! My husband and toddler love these. I refrigerate the leftover pancakes and toast them the next day for a quick breakfast.
I had a few cups of leftover grated carrot from making Healthy Low-Fat Veggie Muffins a few days ago so I decided to try this pancake recipe. VERY GOOD!
Carrot Cake Pancakes
Napa Cabbage Tacos
I ordered a napa cabbage from my CSA and when it arrived yesterday I was blown away at how big it was!
TVP “Meat” With Hidden Greens
After discovering the best Chipotle Dressing/Sauce recipe (from Melomeals: Vegan For $3.33 A Day), I decided to make Taco Salad! I know, I’ve been on a chipotle kick lately but I’ve made all these things with ONE can of chipotle peppers in adobo and I’m really excited about it.
You can use this “meat” to make anything that calls for taco meat. We love this filling in tacos!
This isn’t my usual loaded Taco Salad but it’s a really delicious one with minimal ingredients, great if you don’t have much time but you need something healthy. I can think of a bunch of additional toppings I could add but this is my quick version.
The “meat” ingredient is TVP – Textured Vegetable Protein.
Texture vegetable protein is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. It has a shredded chicken texture when cooked.
I like the Bob’s Red Mill brand, you can buy it at Sprouts for about $3 a bag – makes about 2 meals (4 servings each) with lots of leftovers.
** Here’s my Taco Salad “Meat” recipe, you can also use this “meat” for tacos or burritos.
- 2 cups TVP
- 2 cups water
- 2 tbsp soy sauce
- Broth for saute.
- Homemade taco seasoning
- 1 bunch of chard – washed and chopped
- 1.2 – 1 bunch of kale – washed and chopped
- 1/4 – 1/2 cup salsa
Preparation:
* In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.
* Add a little broth and the soy sauce, combine and cook for 30 seconds
* Add chard, kale and taco seasoning, stirring well. Cover and allow to cook for another 3-5 minutes, stirring as needed.
* Mix in salsa and remove from heat.
– My Quick Taco Salad Toppings
I like to use romaine lettuce for my taco salad base, it has a nice crunch to it!
Add any other toppings you want, Real Deal Nacho Cheeze is good here! Finish it off with Chipotle Dressing/Sauce (the sauce is A MUST!), chips (if you wish, not necessary) and a little salsa (if you like it spicy!) and you have a VERY tasty meal!
My husband and daughter both loved this! This is a great way to hide a few leafy greens for those who refuse to eat them!
** Leftover Alert!
We had the TVP “meat” with all the same toppings in Napa Cabbage Tacos tonight for dinner and it was delicious!
