boca beef tacos

I've said it before, and I'll say it again: you can put just about anything into a taco, and it will be delicious. Last time, I think I used Boca chik'n patties with a hodge podge of random things I found in the kitchen. Tonight, however, I went over to Michael's house, where we vegatized the classic beef taco!

If you haven't discovered Boca ground crumbles yet, go to the store and purchase them right now! They're a meatless version of ground beef, but way better. I usually use them in marinara sauce over pasta, but tonight, we mixed it up and used it in tacos.

Stuff you need: 1. Boca ground crumbles 2. a taco seasoning packet or your spices of choice 3. corn tortillas 4. taco extras- salsa, avocado, onion, lettuce, tomatoes, beans, cheese, etc.

Start by browning/warming your Boca crumbles in a skillet with a little olive oil. When they're totally defrosted and warmed through, plop in your taco seasoning packet according to the directions on the side- there are tons of different brands, but ours was mixed with 2/3 cups water, added to the "beef" and then simmered for a few minutes.

When the meatless meat mixture is all gooey and ready to go, chop up your taco extras. Tonight we had 505 salsa, a little bit of shredded cheese, black beans, avocado chunks, and red onion. Nuke the tortillas in the microwave for a hot second, and then fill to the brim with everything!

It looks like a legit beef taco, right? The seasoning packet was a great idea. The mixture may have been a little salty since we only used half of the crumbles- the entire bag would have distributed the flavors better- but otherwise, a tasty meal! This is definitely one of those dishes that hardcore carnivores would happily devour with no complaints. Another delicious use for Boca crumbles is a success! :)

tempeh & sweet potato tacos

I hate tempeh. One time in college, I bought some, trying to be all healthy and creative, and it was hands down one of the grossest things I've ever made. I tried to heat it in a skillet with some olive oil and then eat it like a piece of toast and omg. Top 5 most epic kitchen fails of all time right there.

To my surprise, however, I have had a change of heart thanks to my friend Stephanie. Stephanie is my guru for all things healthy, fit, and amazing. She cooks, she runs, she thrifts, she's awesome. Last week we got together with some friends and she talked me into a second try with tempeh. Guess what. I'm sold.

Stuff you need: 1. Tempeh 2. A few sweet potatoes 3. Corn tortillas 4. 1 can black beans 5. 1 can corn 6. Other taco accoutrement- salsa, lettuce, cheese, avocado- whatever suits your fancy

Start by shredding your sweet potatoes in a food processor or by other means of your choice. Meanwhile, open up your box of tempeh and crumble it into a skillet with some butter. Maybe you could omit the butter, but maybe that's what it was so tasty? :) When the potatoes are shredded and the tempeh is heated through, set them aside in a dish while you prep everything else.

Combine the beans and corn in a saucepan, and warm them up while you chop up your lettuce, avocado, cheese, tomato, and anything else you've decided to throw into your tacos.

When all your filling ingredients are ready, throw the tempeh and sweet potatoes back into the skillet with some salt, pepper, maybe cumin, and warm the mixture through. Now zap your corn tortillas in the microwave for a hot minute, and assemble your dish!

The most time consuming part is all the prep work, but once you're done, the taco assembly takes only seconds. Take a gander at chef Stephanie convincing me that tempeh actually tastes good. Impressive.

This tempeh attempt was far better than my first. In fact, I bought a package of my own! The flavors are really great, and the addition of tempeh to the tacos is that extra boost of protein that I think my diet has been recently lacking. It would also be great in a tofu scramble or on a salad! Moral of the story, is that I'm pretty excited about my newfound like for tempeh, and I'm ready to try some new recipes on my own. Thanks Stephanie! ♥

quick fix chik'n tacos

Surprisingly enough, tacos aren't usually one of my staple dinners. Tonight, however, I have a bundle of corn tortillas just waiting to be devoured, so I thought I'd stay away from pasta and sandwiches, and go with some faux-chicken tacos! I must say, I don't know why I don't make these more often. Not only were they outrageously quick to make, but they were super tasty too.

Stuff you need: 1. Tortillas- corn or wheat or whatever you have 2. Filling- tonight I found salsa, veggies, and some Boca Original Chik'n Patties

Start by throwing your boca chik'n patty into the toaster oven, skillet, or for those lucky ones out there who have one, your microwave. While you're waiting for your fake-meat to get all defrosted and toasty, chop up whatever veggies and other items you'd like to put in your tacos.

Tonight I found red cabbage, tomatoes, and a little bit of salsa, but there's SO many other things that would be great too- cheese, sour cream, onions, lettuce, soyrizo, black olives? If it's in your kitchen, it will probably taste great in a taco.

When your filling is prepped and your chik'n patty is warmed, slice up that chik'n and throw everything into a couple of tortillas. My 1 patty made 2 tacos, but I could have easily stretched that into 3 :)

It was a quick dinner that totally hit the spot. I've never actually thought about making tacos with chik'n patties of any variety, but I think I may have to try it more often. Mom swears by the Field Roast Mexican Chipotle sausages for all her vegetarian taco needs, but for a quick meal after a long day of work, this was great too!

Oh! And on a side note, Robin Robertson (omg my vegan idol) is having a book giveaway over on her blog Vegan Planet. I can't highly recommend her books more. The idea of vegan food terrifies a lot of people, but all of Robin's books are incredibly user-friendly. Post a comment and win her new book! You won't regret it I promise :)