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Did You Miss This Youtube Video? Lunch Box Idea-Raw Taco Boats

I used to make these tacos for my kids' lunch boxes last school year. I love that I can put it together within 10 minutes and it doesn't require refrigeration.

Here's a video I made with my husband over 8 months ago....

Recipe adapted from Ani Phyo

Raw Vegan Taco Boats

by Ani Phyo


    Ground Almond Taco Meat
    • 1 cup almonds
    • 1 Tablespoon olive oil
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1/8 teaspoon sea salt
    Cilantro Cashew Cheeze
    • 1 1/2 teaspoon garlic
    • 1/2 teaspoon sea salt
    • 1 cup cashews
    • 2 Tablespoons lemon juice, fresh, from about 1 lemon
    • 1/4 cup packed cilantro leaves
    • 1/4 cup water, as needed
    Salsa (or just use a jarred version)
    • 1/2 cup tomatoes, diced
    • 1/2 cup corn kernels, cut off cob
    • 2 Tablespoons cilantro, chopped
    • 1/4 teaspoon minced garlic
    • 1/2 teaspoon chopped green chilies, to taste
    • 1/8 teaspoon sea salt
    Boats & Toppings
    • 12 small romaine leaves
    • 1 avocado, pitted, sliced


    To make taco meat, process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.

    To make cheeze, process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture. Set aside.

    To make salsa, mix ingredients in a bowl. Set aside.

    To assemble, fill romaine leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.

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    Hummus Sandwich-School Lunch Box Idea


    This sandwich would go perfectly in a school lunch box with carrots sticks, soy yogurt and fresh fruit. 


    I had some Nature Own's wheat Sandwich Rounds in the freezer for eggplant dip but figured putting together hummus would be just as filling and less time consuming.


    Spread the hummus on toasted bread with lettuce, tomato, or any other topping you wish.

    If you try this recipe, let me know what you think. :-)


    by Brown Vegan

    Prep Time: 10

    Keywords: vegan chickpeas

    Ingredients (serves 4)

    • (2) 15 oz can chickpeas, drained
    • 1/4 cup olive oil
    • 2 teaspoons lemon juice
    • 1 tablespoon sesame tahini (sesame paste)
    • 1 garlic clove, chopped OR 1 tablespoon garlic powder
    • 1 teaspoon salt
    • 1 teaspoon cumin
    • 1/2 teaspoon black pepper
    • 1/4 cup water
    • Paprika, to garnish


    Put all ingredients (except paprika) in a blender or food processor and blend together until smooth. Make sure to scrape down the ingredients on the side of the blender/food processor container. If necessary, add in 1/2 teaspoon at a time of olive oil to make the hummus smooth.

    Transfer to a serving dish and sprinkle on paprika.

    Serve on Nature Own's Sandwich Rounds, crackers, or with fresh vegetables.

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    Song playing while I prepped the hummus....

    Gerald & Eddie Levert-Baby Hold on to Me

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    Peanut Butter Brownie Cups

    I used to shy away from recipe writing because I didn't want to waste ingredients experimenting.  I'm working on getting over that. :-) I'm proud to present this delicious, rich, and simple dessert.  

    Kid-Approved-all 3 of my boys gave these brownie cups their stamp of approval


    Peanut Butter Brownie Cups

    by Brown Vegan

    Cook Time: 12-15

    Keywords: bake dessert

    Ingredients (12 Brownies)

    • 1/2 cup peanut butter
    • 2/3 cup semi-sweet vegan chocolate chips
    • 2 tbsp vegan margarine
    • 1/2 cup applesauce
    • 1/3 cup cane sugar
    • 2/3 cup flour
    • 1 tbsp vanilla extract


    Preheat oven at 350º

    Melt chocolate chips, margarine, and peanut butter in a small saucepan. Transfer to a bowl and add in sugar, applesauce, vanilla extract, and flour until well combined.

    In a muffin pan, place 1 tbsp of batter for each cup. Drizzle with a little melted peanut butter and optional chocolate chips. Bake for 12-15 minutes.

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    Song playing while baking....

    Teddy Pendergrass-When Somebody Loves You Back

    Let's connect on Facebook and/or Twitter.

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    What We Tried Today: Gardein Crispy Tenders


    A few weeks ago I picked up a bag of Gardein Crispy Tenders for lunch.  I was pleasantly surprised at how close the taste is to regular chicken. 

    I decided to test them out on the fam for dinner and everyone enjoyed it. Simon actually suggested that I pack them in his lunch box. Woohoo!



    *A great way to transition from eating conventional chicken nuggets -Tastes just like regular chicken


    *No crazy ingredients-Being able to pronounce all of the ingredients is another huge plus


    *Takes about 25 minutes to bake-this isn't a major con but I was hungry lol

    To save time, you can thaw them out and use the microwave instead.

    *Contains wheat & soy-I know some people have allergies and problems digesting these foods

    Both a Pro & Con

    *Pricey-You get 10 (kind of small) tenders for about $5~Since we're a family of 5, I had to buy $15 worth to feed us for one night.  I also picked up a bag of french fries and broccoli, so the total came to about $22. It would cost a lot more to eat out at a restaurant, so this would make a great occasional dinner.


    Ideas for the lunch box and beyond with Gardein Crispy Tenders:

    Wrap a few tenders in a tortilla with lettuce and cucumber slices-top with a sauce of your choice

    Make a basic garden salad and top with warm tenders

    Have you tried any Gardein products?  Let me know what you think.

    Let's connect. Follow me on Twitter and/or Facebook.

    Since I love music just as much as I enjoy cooking, Pandora is usually playing in the background while I explore vegan recipes. Starting today, I will feature a "song in my head" at the end of each food related post. This idea was inspired by Byrant Terry's writing in Vegan Soul Kitchen.

    Song in My Head While Cooking

    Al Green's "Tired of Being Alone" performance onSoul Train

    R.I.P. Don Cornelius


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