Savory Veggie Cakes, Two Ways

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Today we’re sharing two versions of savory veggie cakes, perfect for an appetizer or even as a whole meal. Nikki shares her cheesy vegetarian quinoa cakes while Jess shows you how to make spicy lentil cakes. The quinoa cakes are paired with an addicting spicy lemon and garlic aioli (it’s vegan!) that makes it feel like you are eating something way more guilt-ridden than quinoa! Both are protein and nutrient packed and perfect for a Meatless Monday or sneaking in some veggies.

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Breakfast “Egg” Muffins, Two Ways

Today we’re sharing an easy breakfast recipe that is perfect for busy mornings and full of nutrients. Jess will show you how to make a vegan version, tofu egg cups, while Nikki shares a healthy, yet carnivore-friendly, turkey bacon and kale egg muffin. Both are quick and easy to make and everyone in your household is sure to love them. Check out both recipes by clicking on the link below. Enjoy!

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Meatless Mondays: Hearts of Palm Tacos

Happy New Year! Apologies for us being M.I.A. the past few weeks, the busy holiday season sure got the best of us! We hope all of you had a wonderful holiday full of love and lots of delicious food!

Now, back to business, today we are starting a new weekly feature here on the blog: Meatless Mondays! Every Monday we will feature a vegan or vegetarian dish tasty enough for both our omnivorous and vegan readers. If you’re like us, you probably over-indulged a bit during the holidays (by a bit we mean three-too many Christmas sugar cookies and ten-too-many glasses of champagne, but you know, who’s counting?). It can be difficult to get back into a healthy eating routine and Meatless Mondays are an effortless way to cut calories and add some more plant-based nutrition back into your diet. For us omnivores this might seem scary (my carnivorous boyfriend wasn’t exactly thrilled at the idea), but incorporating a meat-free night into your weekly dinner plans is both healthy and good for the environment, and can be delicious, too!

This week, we are sharing a healthy, vegan and gluten-free take on tacos! Instead of meat we are using hearts of palm. If you’re unfamiliar with this fibrous vegetable, it is the edible inner portion of a cabbage Palm tree. You can buy them at most grocery stores and they come in a can. Their taste is very similar to that of an artichoke heart. This simple recipe requires shredding the hearts of palm, which can be a bit tedious. However, the rest of the recipe is a piece of cake (vegan, gluten-free cake, of course)! The shredded hearts are marinated in a mixture of chile in adobo sauce as well as a chipotle cooking sauce that can be found at most grocery stores. Not a lot of work here, which is ideal for a Monday night. Let’s get started.

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HEARTS OF PALM TACOS

Ingredients:

  • 1 can (14 oz.) hearts of palm
  • 1/4 cup chipotle pepper in adobo sauce with chipotle chopped
  • 1/2 cup Herdez cooking sauce¬†available at most grocery stores
  • 1/2 of a yellow onion, chopped
  • 4 medium garlic cloves, minced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • tortillas
  • avocado and pico de gallo for topping (optional)

The prep for this recipe requires chopping the onions and garlic as well as shredding the hearts of palm.

Here is the star of the show: the hearts of palm!

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Typically, about four hearts come in a can which is enough to fill about 6 tacos. Here is where the tedious shredding comes into play. If possible, I recommend doing this the night before to save yourself some time after a tiring workday. To shred the hearts of palm, pull back the layers of the hearts and shred like you would a cheese stick. It takes some practice but you’ll get the hang of it after the first one, and of course it doesn’t have to be perfect. It should look something like this when you’re done shredding:

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After shredding, sautée the onions until translucent, about 5 minutes. Add in the garlic and cook for an additional 2 minutes or so.

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Next add the shredded hearts of palm to the onion and garlic mixture and cook for a few minutes so the onion flavor can be absorbed.

Now add the adobo sauce and Herdez cooking sauce and stir. Also add the salt and cumin here.

Let the hearts of palm and onion and garlic mixture cook for about 5-7 minutes, just until everything is nice and hot.Spoon the mixture into your favorite taco shells (these are my favorites right now, I also like to fry them in a pan with a bit of oil for some extra crispiness) and top with fresh pico de gallo and avocado! Time for a Monday night fiesta, enjoy!

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