Inhale tacos, exhale the negativity. That my friends, is how you Taco Tuesday. Especially before the holidays. These Thai Tofu Tacos are loaded with crispy tofu, crunchy kale, rainbow carrot medallions, strips of red cabbage and bathed in a creamy Thai peanut sauce. That sauce may look familiar, for a reason. I’m embracing the Swedish concept of “Lagom”, which is the idea of “just enough” or finding balancing. For me, balance is cooking once…and finding a way to reinvent those same ingredients. So yesterday’s Thai Rainbow Quinoa Bowl becomes…tacos! Get all the dEATs on this recipe and the concept of lagom below to find your taco zen.

It’s that time of year where we try to jam pack every type of social event into a span of 3 short weeks – cookie exchanges, holiday parties, ugly sweater gatherings, shopping sprees, you name it. And it can all be a little….overwhelming. I’ll admit that I’ve checked off approximately 5% of my holiday shopping and the clock is ticking with 7 days until Christmas. So in my procrastination, I’ve been reading all about 2019 trends and the Swedish concept of “lagom” or “just enough”. According to Greatist, lagom is expected to be a major health & wellness trend. In fact, it’s touted as the next “hygge” (read my post all about 2017’s cozy Danish trend here).

To get a vibe for this concept, let’s turn to our familiar friend, Goldilocks. She wants not too much porridge (that would be wasteful) and not too little (how would she have the focus for her day?) and it also need not be too hot (again, energy waste). It’s all about balance, moderation, simplification and slowing down. Sign me up!

Here are a few tips to embrace la vida lagom:

1.) Cook Once, Eat Twice: find that coveted work/life balance with recipes that allow you to cook once and eat like a king the rest of the week. This includes crock pot recipes that make large batches so you’ll have leftovers for lunch all week long, or freezer meals for later. You can also find recipes that use common ingredients, like this Thai peanut sauce, which is the highlight for my Thai Rainbow Quinoa Bowl recipe and these tacos.

2.) Adopt a Signature Look: deciding what to wear should not be a chore, but sometimes its so stressful and hard to keep up with the trends (yes, first world problems). Think about adopting a wardrobe of solid staples (like a white blouse or black turtleneck) that you can reinvent with accessories like a jeweled necklace, handkerchief, bold belt or cozy wrap.

3.) Initiate Walking Meetings: if you can’t fit in that workout and all those meetings, mash it up with walking/talking meetings. It allows you and your compadre to get some fresh air and reinvigorate that mind and body.

4.) Take a Break: self love was all the rage in 2018, and for good reason! We all need a mental refresh and shouldn’t feel selfish for getting our nails done, or just booking a conference room to check out for a few minutes. According to Psychology Today, these breaks can help you more effectively go about your day by resetting your mental track. Ever gone for a run and suddenly found the answer to a problem? Yup, that’s the magic of a mental break.

5.) Balanced Plates Over Fads: lagom is basically the opposite of extreme diets. According to Well and Good, everything in balance is exemplified by Swedish pizzerias, which often serve “pizzasallad”, a punchy cabbage salad, alongside the pizzas. It’s a fresh complement to the pizza and fills up the plate (and your belly) with something other than dough, that will also help with digestion.

Now that we’re all experts on la vida lagom, let’s put it into practice with this recipe!

Thai Tofu Tacos
Serves: 4

Ingredients:
Thai Peanut Sauce
– One 13.5 oz can of full-fat, unsweetened coconut milk like Thai Kitchen
– 1/4 C of red curry paste like Thai Kitchen
– 3/4 C natural, creamy and unsweetened peanut butter like 365 Everyday
– 3/4 C coconut sugar (or white refined sugar)
– 2 T apple cider vinegar
– 1/2 T salt
– 1/2 C water
Taco Fixings
– One 14 oz block of extra firm tofu
– One package of tortillas (like Maria and Ricardo’s Organic Blue Corn Tortillas)
– 1 bag of Mann’s Kale Beet Blend (or chop kale, red cabbage & golden beets)
– 1 bunch of rainbow carrots, cut into thin medallions
– 1/3 C of roasted, salted peanuts, chopped

Directions:
Step 1: Make the crispy tofu by pre-heating the oven to 400 degrees Farenheit. Then, place the block of tofu on a bed of paper towels to soak up the liquid. Press another layer of paper towels on top to soak up more of the liquid. If you have the time, ideally you’d let it sit with a pan on top to continue to drain. If not, go ahead and slice into 1-inch cubes. Grease a sheet pan with some olive or coconut oil and place the cubes of tofu in a single layer on the sheet pan; season with salt and pepper. Place in the oven for 30 minutes, flipping every 10 minutes, or at least once midway through to get an even crisp on all sides.
Step 2: Make the sauce by adding all of the ingredients to another small sauce pan over medium heat. Whisk until it comes to a gentle boil, then reduce the heat to low and allow to simmer for another 3-5 minutes whisking sporadically to ensure the bottom does not burn. Remove from heat and allow to cool to room temperature.
Step 3: Assemble the tacos by layering the tofu and all the fixings in warmed tortillas (I like to place in the oven for a few minutes as long as you have it on). Dredge it in the Thai Peanut Sauce and set some aside for dipping too!

You’ll have plenty of leftover sauce, so try that Thai Rainbow Quinoa Bowl too!

The post Living La Vida Lagom appeared first on The Shooks Life.

Blackened spice and everything nice. These BLACKENED TOFU TACOS brought all the heat with a creamy vegan RED PEPPER CREMA to tame the spice and a bit of PICKLED WATERMELON RADISHES to brighten up the flavors. Delicate kale sprouts, a touch of fresh lime juice and a drizzle of salsa verde add a trio of green perfection. After all, tacos are really an excuse for all the toppings, right? If you’re into spice, check out the dEATs for these tacos caliente below.

I love a little veggie surprise like these watermelon radishes that are all dull and coy on the outside, but ravishing on the inside. I mean, how gorg is that pink?! Lately, I’ve been super into quick pickling because 1.) pickles are delish and 2) who doesn’t want to get things done quicker? Here are a couple of the benefits of pickling:

BENEFITS OF PICKLED FOODS

1.) PRESERVATIVE: Pickling is a great way to preserve fresh produce, especially when you have excess from thriving summer gardens.

2.) FLAVOR FLAV: If the flavor of radishes is too spicy for you, pickling can add a degree of sweetness that mellows the flavor. Similarly, pickling can also add some heat if you incorporate spices.

3.) HEALTH BENEFITS: Some athletes will eat pickles and even drink the pickle juice to replenish lost electrolytes after a tough workout. Check out this article from CBS News on the phenomenon.

Beyond the spark from the pickled radishes, this recipe gets a kick from the blackened seasoning coating these cubes of crispy tofu. Studies have shown that spice foods have loads of benefits too.

BENEFITS OF SPICY FOODS

1.) Weight Loss: Studies have shown that capsaicin, the main compound in chillies, has a thermogenic effect and may cause the body to burn extra calories for 20 minutes after consuming spicy foods. Bring on the spice!

2.) Pain Relief: Capsaicin is also widely used as an ingredient in over the counter ointments for pain and arthritus relief.

3.) Hearth Health: a study in the Journal of Agriculture and Food Chemistry found that capsaicin lowers blood cholesterol and could reduce blockages that cause heart attacks.

Bring on the spice!

Blackened Tofu Tacos with Vegan Red Pepper Crema and Pickled Radishes
Serves: 3-4

Ingredients:
Blackened Tofu
-1 block of extra firm tofu
-1/3 C low-sodium soy sauce
-1 1/2 T smoked paprika
-1 tsp black pepper
-1 tsp cayenne pepper
-1 T onion powder
-1 T garlic powder
-1 T thyme
-1 tsp dried oregano
-1 tsp dried basil
Pickled Radishes
-8-10 small radishes or 1 large watermelon radish, thinly sliced
-1/2 C vinegar of choice
-1/2 C water
-1 1/2 tsp kosher salt
-1 T granulated sugar
Vegan Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop ofVital Proteins Collagen Peptides
Extras:
-Corn torillas
-Kale Sprouts
-1 lime, quartered
-1 jar of salsa verde (like Frontera Key Lime Avocado Salsa)

Directions:
Step 1: Prep the quick pickled radishes by whisking together the vinegar, water, salt and sugar. Pour into a jar and add the thinly sliced radishes. Refrigerate at least 15 minutes.
Step 2: Make the blackened tofu by first extracting the excess moisture from the tofu by placing the block on a paper towel-lined plate. Place an additional couple of cheese of paper towel on top and press. Option to place a heavy pan on top for up to 30 minutes to fully extract the moisture (and get crispier tofu). Once you’ve extracted the moisture, slice the tofu into 1 inch cubes and bathe in a bowl of soy sauce. While the tofu marinades, mix together all the spices in a shallow bowl. Dredge each of the tofu cubes in the seasoning. Heat a skillet on medium with 1-2 T of oil. Add the cubes to the pan and fry until golden brown on each side (about 5 minutes per side, using a tongs to rotate). Set aside to cool.
Step 3: While the tofu cooks, prep the vegan red pepper crema. Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness.
Step 4: Assemble the tacos by smothering the red pepper crema on the corn tortillas. Top with the blackened tofu cubs, slices of pickled radishes and optional kale sprouts as well as salsa verde. Enjoy!

The post Gimme Dat Spice appeared first on The Shooks Life.

Straight up, wait up, hold up, Mr. Lover. Like Prince said you’re a sexy avocado. Oh wait, did I just mashup 2 of my faves? If Salt-N-Pepa got word of these baked avocados, I’m sure I’d get a “that sounds sexy!”. I had every intent of making these crispy strips of avocado into tacos, but they were so dang good on their own, that I just straight up grazed on all this roasted veggie goodness. And the vegan red pepper crema – honey, dip it, dunk it because it is so worth it! Don’t be shy, ask for dEATs (and get ’em below).

Here I go again. Girls what’s my weakness? Avocado. And Salt-N-Pepa. And tacos. I’ve got a lot of weaknesses, okay? And there’s nothing I love more than combining all my faves in one. Ever since I made these Buffalo Cauliflower Tacos, I’ve been obsessed with finding more veg friendly tacos. Avocado is usually a garnish on a taco, but what if it was the star of the show? Wish it, wonder it, make it happen. Gluten free and vegan baked avocados it is! And since a taco isn’t a taco without something saucy atop, I mixed up this vegan red pepper crema for drizzling and dipping to your hearts content.

I thought the baked avocado was going to be the star here, but O-M-G, this red pepper crema is amazeballs. Like, I want to put it on everything (and probably will). The creamy base is raw cashews soaked overnight in water and then blended with roasted red peppers, nutritional yeast and paprika.

If you’re not yet familiar with nutritional yeast, hop on the train because this caboose delivers cheese-like flavor, tons of nutrients like B12 and is a complete protein. It comes in a flaky or powder form and is low in fat and sodium, gluten free and contains iron. Talk about nutritional magic dust.

Also, option to add one more secret ingredient: a scoop of Vital Proteins Collagen Peptides. Find out all the benefits of collagen here.

So while my original intent was tacos, these baked avocados make a great appetizer too when paired with the red pepper crema. Make sure the avocado is *slightly* under ripe. You want it to be firm enough to hold it’s shape through dipping in almond milk and then breading with seasoned panko. I was also super stoked to find shishito peppers at Trader Joe’s this past weekend. I first tried these at a market in Madrid, Spain, but they’re actually Korean. Hot off the grill, these blistered little peppers are a spicier version of a green bell pepper – something like 1 in every 10 is bit hotter like a milder jalapeno.

Also, the striped bell peppers that I charred with portabellos and sweet onion are a variety that were first discovered in The Netherlands in 2013. The enjoya peppers have a yellow base color with strips of red, similar to a Gala apple. They’re sweet and crisp just like a red bell pepper, but ‘o so much prettier.

I found both the shishito and Enjoya peppers at my local Trader Joe’s, but char whatever veggies you like with this baked avocado and red crema stat – you won’t be disappointed!

Baked Avocado with Vegan Red Pepper Crema
Serves 4
Ingredients:

Baked Avocado
– 2 firm avocados
– 4 T unsweetened, unflavored almond milk
– 3/4 C panko bread crumbs
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– pinch of salt & pepper

Vegan Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop of Vital Proteins Collagen Peptides

Directions:

Baked Avocado
Step 1: Preheat the oven to 450 degrees F. Line a baking sheet with tin foil and prepare two dipping stations: fill one shallow bowl with the almond milk and the other with the panko, paprika, cumin, salt and pepper. Mix the dried breading thoroughly.
Step 2: Halve the avocados, using a large knife to remove the pits. Lay the avocado halves skin side down on a cutting board and slice into 3 equal parts or roughly 6 slices per avocado. Gently peel away the skin.
Step 3: Dip the avocado slices in the almond milk, allowing excess to drip off. Then coat in the panko spice mix, using a spoon if necessary to fully coat all sides. Place on the foiled baking sheet.
Step 4: Bake for 10-12 minutes or until lightly browned.

Vegan Roasted Red Pepper Crema
Step 1: Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness.
Step 2: Enjoy as a dip for your favorite veggies or as a sauce for tacos or pasta.

The post A grazer’s delight appeared first on The Shooks Life.

It’s never too early to taco. Amiright? Kicking off cinco de mayo with these sweet potato pancakes stuffed with gooey peanut butter and banana, then drizzled with a rich vegan cacao sauce and carob chips (pancake tacos!). Excuse me while I face plant into these. 

Is there any food more perfect than tacos? Don’t think about it too hard. It’s an easy no.  Savory or sweet, crunchy or soft, breakfast or dinner and everything in between means a million ways to indulge in these carriers of awesome sauce. This particular Saturday I went the sweet route, but with a twist. Believe it or not, these fluffy folded morsels are made with just two ingredients: sweet potatoes and eggs.

I was skeptical the first time I made these golden stacks, but they were surprisingly light and deceptively…pancake-like. The trick is mashing well enough to get a smooth consistency. I’ve read that some people will even put the sweet potato in a blender, but I didn’t find that necessary. I also despise dishes, so I’m a seeker of simple recipes.

Seriously though, these pancake tacos are next level heaven. Get that spatula ready because these will be love at first flip.

Sweet Potato Pancake Tacos
Serves: 2

Ingredients:

Sweet Potato Pancakes:
-1 sweet potato
-2 eggs
Optional: 1 tsp vanilla + 1/2 tsp cinnamon

Filling:
-1 banana
-2 T nut butter of choice

Vegan Cacao Sauce:
-4 T coconut oil
-2 T maple syrup
-3 T cacao powder
-1 tsp vanilla extract
Optional Topping: carob or chocolate chips.

 

Directions:

Step 1: Wash the sweet potato and place on a microwave safe plate. Poke holes evenly around the sweet potato with a fork for ventilation. Heat for 5-7 minutes, depending on the size of the sweet potato. The potato is done when it is soft and easily pierced with a fork. Let cool.

Step 2: Mash the flesh of the sweet potato in a medium bowl. Discard the skin. Add the eggs to the sweet potato mash and mix until evenly combined and smooth. Stir in the optional vanilla and cinnamon.

Step 3: Heat a griddle on the stove with enough coconut oil to coat the surface. The griddle is hot enough when a drop of water sizzles. Add desired amount of batter and swirl with a spoon to create a smooth, flat circle. Heat for 2-3 minutes until browned on the first side. Flip and heat another 2-3 minutes until browned. Set aside on a plate.

Step 4: Make the cacao sauce by first heating the coconut oil in the microwave. Heat in 15 second increments until smooth and viscous. Combine the melted coconut oil with the remaining ingredients in a small bowl. Mix until combined.

Step 5. Assemble the pancake tacos by slathering the center of each pancake with nut butter. Place 3 banana slices in the center of each pancake then drizzle with the cacao sauce and additional nut butter. If using conventional peanut butter, melt the peanut butter in the microwave for 30 seconds for a more fluid consistency. Option to top with carob or chocolate chips.

It’s fiesta time! Happy cinco de mayo, friends!

The post Cinco de Taco appeared first on The Shooks Life.

Meatless Monday or Taco Tuesday? I’m a “yes and” kind of gal, so I’ll have my cake and eat it too. These Buffalo Cauliflower Tacos will be on repeat Monday, Tuesday and maybe even Wednesday. Get the dEATS below!

This crispy buffalo cauliflower is seriously addictive, so I was desperately seeking ways in which I could bring more of this straight-up fire into my life. And the Buffalo Cauliflower Taco was born – two ways because I’m indecisive AF. First is with a black bean spread and the second is with guacamole…because everything tastes better with guac.

This buffalo cauliflower can also be eaten on its own – talk about buffalo wing fakeout. Save this one for game day. And, it can be made gluten free or Whole30 too – winning!

Buffalo Cauliflower Tacos
Serves: 4

– 1 head of cauliflower, cut into florets
– 1 bottle of Frank’s RedHot Buffalo Wings Sauce (or your favorite hot sauce)
– 1/2 C whole wheat flour (or garbanzo bean flour if gluten-free)
– 1/2 C water
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 tsp melted butter (or ghee if Whole30)
– 2/3 C hot sauce
– 1 avocado
– 1 lime
– 1 can of low-sodium black beans (omit if Whole30)
– Mann’s Kale Beet Blend (or your favorite slaw/chopped red cabbage)
– 1 package of corn tortillas

Buffalo Cauliflower:

Step 1: Preheat over to 450 degrees Farenheit. In a medium bowl, whisk together flour, garlic powder, water and salt until smooth.

Step 2: Toss the cauliflower florets in the batter, making sure florets are fully coated.

Step 3: Place on a lightly greased non-stick baking sheet ( I grease tin foil to reduce the clean-up). Bake for 15 minutes, tossing midway.

Step 4: Combine the melted butter (or ghee) with the hot sauce in a large bowl. Toss the battered and baked cauliflower florets in the sauce.

Step 5: Place the sauced cauliflower florets back in the oven for another 15 minutes. Allow to cool.

Buffalo Cauliflower Tacos:

Step 1: Rinse the black beans. Pulse in a food processor until smooth. Omit if Whole30.

Step 2: Mash the avocado with the juice of 1 lime, salt and pepper.

Step 3: Smother the corn tortillas with your choice of the black bean or avocado spread.*

Step 4: Top the tortillas with the Buffalo Cauliflower Florets and slaw mix.

Option to garnish with additional avocado slices.

Serving suggestion: fresh bell pepper slices.

*Pro-tip: Place the tortillas in a 350 degree oven for a few minutes to make them toasty.

The post Let’s Taco-bout Meatless Monday appeared first on The Shooks Life.