PFMs in the Kitchen: Black Bean Tofu Tacos & Healthy Green Sauce

Growing up, Tofu Taco Nights in my house were something my brothers and I always looked forward to. Now my hubby and I created a version with black beans that might just be our favorite dinner to make. These are super tasty and satisfying. The Healthy Green Sauce is my own gluten-free, vegan alternative to sour cream. Line up your choice of toppings and crunch away! This makes enough filling for 10 shells. xoxo Becca

For the Taco Filling you need: 

1 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

1 small jalapeno pepper, finely chopped

12 oz soft organic tofu, drained and cut into 1/2-inch cubes (save the 2 oz for Sauce!)

1 15 oz can organic black beans, drained and rinsed

2 cloves garlic, finely chopped

2 tsp paprika

1/2 tsp chili powder

1 tsp ground cumin

approx 4 tbsp Newman's Own Mild Salsa

1 tsp sea salt

1 tsp black pepper

large handful pitted green olives, sliced in half 

For topping off your taco I recommend:

shredded romaine or mixed greens

grape tomatoes, halved

shredded Daiya cheese

sliced avocado

Cholula Hot Sauce

1 package Ortega Whole Grain Corn Taco Shells 
whatever else you can come up with!!!

Filling How To: 
Heat the oil in a deep saute pan over medium heat with the onions, jalapeno pepper and a pinch of salt, saute until softened, approx 6 minutes. Add the garlic, paprika, chili powder, cumin, saute another 2 minutes. Give it a taste and adjust to your liking! Add the black beans, soft tofu, salt, black pepper, and salsa. Reduce heat to medium-low, cover and cook about 10-15 minutes, stirring occasionally until the beans are heated, and flavors are blended. Remove cover, taste again and add seasonings as needed- due to the tofu absorption. Now add your green olives into the pan. You want to continue to cook down your filling until you get it to a less-watery consistency. Mexican food is all about the seasoning! Now build your tacos to your liking and top off with the Healthy Green Sauce.

For the Healthy Green Sauce you need:

2 oz soft organic tofu, cubed

slightly less than 1/4 cup Trader Joe's Unsweetened Coconut Milk Beverage

1/2 a large ripe avocado

juice of 1/2 a lime

1/2 tsp water

1 pinch sea salt

Sauce How To: 

 Put all ingredients into a mixing bowl and blend with an immersion hand blender until creamy. Pour on top of taco like you would sour cream. Completely healthy and delicious! 

PFMs in the Kitchen: Summertime Veggie Soup

Ok so I have a confession to make. I have an unusual love of soup. All year round. Hot or cold (but mostly hot). Why the obsession? I am not really sure but I know it started when I was about 3 and was always asking for "more foup please"... which my family can still manage to bring up in conversation. Soup is just so comforting, and so easy to create variations with. When in doubt, there's always ingredients in the fridge or pantry that can be made into some kind of soup, right? Is it wrong to eat soup every night for like 2 weeks straight? Yeah, my husband said so too.

This brings me to a recipe that I wanted to share. I have been a vegetarian my entire life, born & raised. *More specifically, I am a pescatarian (I abstain from eating all meat and animal flesh with the exception of fish). I get a lot of raised eyebrows and people wondering why I wouldn't want to at least "try" meat once. Here's the short answer: It's my life, and I just don't want to.

Tonight I was looking for something nourishing & quick.This soup is super colorful, and you can really get good use out of any vegetables you have growing in your garden. I am loving my backyard tomatoes & herbs! Don't have a garden? Not to worry, frozen veggies can be substituted too, just adjust cooking times accordingly. If you have a local Farmer's Market, I encourage you to stop there before you make this. You might be inspired to add in some different dark leafy greens, fresh corn off the cob, or sweet onions. This soup is vegan-friendly, easy, and delicious! Here's what I did:

Serves 6 to 8

2 tablespoons extra virgin olive oil

1 & a 1/2 shallots, diced

3-4 cloves of garlic, crushed

1 large sweet potato, diced

2 to 3 cups diced fresh tomatoes (I used a combo of beefsteak & cherry)

6 to 8 cups vegetable stock or water (I used Better Than Boullion Vegetable Base)

1 zucchini, diced

4 cups sliced kale

1 can organic garbanzo beans

1/2 pound frozen organic green beans, cut into 1-inch pieces

1/4 cup finely chopped fresh herbs (chives, oregano, basil)

1 to 2 teaspoons sea salt

fresh ground black pepper

-Heat olive oil in large pot over medium heat. Add the shallots & saute for about 5 minutes, or until soft. Add garlic & sweet potatoes; saute a few minutes more. 

-Add tomatoes & stock. Simmer, covered for about 10 to 15 minutes, checking to see that potatoes are tender, but not all the way cooked.

-Then add zucchini, kale, garbanzo beans, frozen green beans, and fresh herbs. Simmer for an additional 5 to 7 minutes. Check to see that zucchini is cooked. Season with sea salt & black pepper to taste.

*Any recipes that we share are going to be vegetarian and/or vegan because that's just the way Sesheta & I roll. Much more on healthy eats to come...enjoy! -Becca