Taco night, cupcakes, and a get together!
This past weekend was a TON of food events all in one weekend! First, there was taco night at my house. Vegan tacos are really easy!
Ingredients: (Feeds 12)
Four packages of veggie crumbles (I used a combo of Boca and Lightlife this time and it turned out very well)
Four vegan taco seasoning packets (just check the ingredients, almost all brands are vegan)
Soft taco shells
Hard taco shells
Vegan refried beans
Diced bell peppers
Salsa (recipe to follow)
Taco sauce (most brands are vegan)
Cheese/Sour cream (if you want to make things vegetarian)
Any other taco fixin’s you can think of!
Cook crumbles with seasoning and water according to seasoning directions. Lay all taco building ingredients out and let ’em at it!
Susan Barnard’s AMAZING SALSA RECIPE: (Makes a lot!)
5 tomatoes, peeled, seeded and chopped. 1/4 cup jalapeno. core and seed as well, 3 Tbs chopped onion, 3 Tbs chopped cilantro, 2 Tbs extra virgin olive oil and finish with cracked black pepper and salt to taste! Simple yet deeeelish! (You can wizz it around in the food processor if you want it super fine)
After taco night, I made several batches of vegan chocolate cupcakes and buttercream frosting from Vegan Cupcakes Take Over the World. You should definitely check out that book!
I gave some of these cupcakes to my boyfriend’s family for his little cousin’s birthday party, then I took some to my aunt’s house for her memorial day picnic. I also brought Vegetarian Times’ Confetti Slaw and Fat Free Vegan’s International Quinoa Salad. Both are over the top delicious!
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