Tuesday Night Tacos
Weeknights can be tough to put together an easy and delicious meal, but these tacos are simple and satisfying.
*Time Saving Tip* Make the salsa and guacamole on the weekend. (Store bought in a pinch)
2-3 per person corn tortillas
3 larger portobello mushrooms- sliced into chunky strips
1 large onion- sliced into chunky strips
2 gloves of garlic- finely chopped
2 Tablespoons of Olive Oil (substitute, splash of white wine, water or vegetable broth)
1 teaspoon of ginger, fresh or jared.
Drizzle of sriracha
1 teaspoons of vegan mayo (optional)
Pre heat the over to 400
Sauté the garlic, onions and mushrooms (instead of oil, add a splash of white wine, water or vegetable broth, the juice and liquid in the onions and mushrooms will release to finish off the cooking.) Add the drizzle of sriracha once the veggies are looking happy.
While cooking away, place the tortillas on a baking dish and bake until crispy, about 7-10 minutes.
When finished, get your assembly line ready: take out the salsa, guacamole, vegan mayo and plates. Add the tortillas to the plates, add a thin layer of guac, top with sautéed veggies, add a heaping spoonful of guacamole, dab of vegan mayo and cover in salsa.
Voila! Tacos made easy and dinner is served.
*Time Saving Tip* Keep all topping in jars or tupperware for an easy clean up.
Kicking it Old School Pasta Salad
If you grew up with that deli style macaroni salad as a summertime staple you know that no family get together would be complete without it. After going gluten free, I wonder if any rice, potato or corn flour could stand up to those iconic mini elbows? As summer comes to an end, I felt like giving it a try, after all it I had all the ingredients in the fridge and it was lunchtime.
For the dressing:
3 heaping tablespoons of vegan mayo
Two hefty squeezes of mustard (I use the bottle kind)
Sprinkle of garlic powder
For the pasta:
3 large carrots
Any color Pepper- Pick your favorite or what’s in the fridge
3 large celery stalks
10 gherkins- *GF tip* Make sure you read the label and that there isn’t malt hiding in your vinegar
Favorite gluten free pasta- (I find the spirals hold the dressing nicely)
Method: I love this recipe because it is easy and all prep work and clean up is finished before the water is even boiled!
Boil your pasta water
Finely chop all veggies and throw in a large bowl
In a separate bowl, mix the mayo and mustard and sprinkle with garlic powder.
When the pasta is ready, drain and throw in the bowl with the veggies.
Mix dressing into pasta, ensuring you coat each spiral (Your taste buds with thank you later)
Serve chilled if you want that old deli style macaroni feel, but I couldn’t wait and ate it warm!
*GF tip* Gluten free pasta doesn’t taste the best cold so skip the road down memory lane and eat!