Mexican Fiesta || Eating When I’m Board Ep. 3

Errbody else is all “pumpkin, pumpkin, pumpkin” but I’m feeling Fiesta! Two week countdown til me and my crew are in Puerto Vallarta . I cannot wait for ocean views, ice cold beer and all the tacos I can eat. To get my squad in the mood, I tossed together this Mostly Mexican board, shook up some margaritas and let the vacation warm up festivities begin!

You can easily assemble this board in true lazy cook style. Most of the items can be store bought, just heat and eat. I did include recipes for a kick ass coconut ceviche, mockamole (not everyone can eat avocados, raise yo’ hand if you have a food allergy) and a spicy quinoa + black beans.

All plant-based, all super yum.

Coconut Ceviche
 
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Author:
Cuisine: Mexican
Serves: 2-4 servings
Ingredients
  • 2 young (Thai) coconuts
  • Juice of 1-2 limes
  • 2 green onions, chopped
  • ½ small red onion
  • 1 cup grape tomatoes, halved
  • 1 jalapeño, seeded and minced
  • 1 cup jicama, diced
  • 1 cup chopped fresh cilantro
  • 1½ tablespoons olive oil
  • 1 teaspoon Mexican seasoning
  • Maldon salt
Instructions
  1. Drain coconut water (reserve for a refreshing beverage later) and remove coconut meat. I use aCocoJack type tool.
  2. Slice coconut meat into 1.5 inch strips place in a medium bowl.
  3. Add the green onions, red onions, tomatoes, jicama, jalapeño, cilantro, olive oil, sea salt.
  4. Gently mix to combine.
  5. Refrigerate 1-2 hours to allow flavors to combine.

Quinoa + Black Beans
 
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Author:
Cuisine: Mexican
Serves: 2-4 servings
Ingredients
  • 2 cloves garlic, minced
  • ½ sweet yellow onion, diced
  • 2 teaspoons Mexican seasoning
  • 2 Massel chicken-style bouillon cubes
  • ½ cup tricolor quinoa, rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 teaspoon olive oil
  • 2 stalks green onions, thin sliced
Instructions
  1. Sauté onions and garlic in a medium sized sauce pan over medium high heat for 2 minutes.
  2. Add Mexican seasoning, quinoa, tomato paste, water and bouillon to the saucepan.
  3. Cover and bring to a boil.
  4. Reduce heat to medium and cook for 10-15 minutes, or until liquid has been absorbed.
  5. Fluff quinoa with fork. Add black beans.
  6. Garnish with sliced green onions.

Mockamole
 
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No guac for you? Try this creamy alternative made with edamame and cashews!
Author:
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • I cup shelled and cooked edamame
  • ¾cup soaked cashews
  • 3 cloves garlic
  • ½ cup salsa verde
  • Juice of half a lime
  • 1 teaspoon miso paste
  • 2 teaspoons Mexican seasoning
  • ½ cup red onion, minced
  • 1 cup cilantro leaves
  • salt to taste
Instructions
  1. Place all ingredients in a high speed blender.
  2. Blend on high speed until smooth and creamy.
  3. Add salt to taste.
  4. Refrigerate 1-2 hours to allow flavors to develop.
  5. Garnish with cilantro + lime

Jalapeno Poppers
 
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Author:
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 8 jalapeños, halved and seeded
  • 1 cup KiteHill cream cheese
  • ½ cup Follow Your Heart Pepper Jack Cheese, sliced into 1 inch shreds
  • 1 sweet yellow onion, sliced thin
  • 1 teaspoon Mexican seasoning
  • 2 cups GF Panko bread crumbs
  • 1 cup plant-based milk
  • ½ cup arrowroot powder or cornstarch
  • 2 teaspoons olive oil
  • 2 cups non-gmo canola oil or your preference for high heat frying oil
Instructions
  1. Add olive oil and onions to a small pan on medium high heat.
  2. Caramelize the onions, stirring occasionally, about 8-10 minutes.
  3. In a medium bowl, mix cream cheese, pepper jack cheese, Mexican seasoning and caramelized onions.
  4. Stuff jalapeño halves with the cream cheese mixture.
  5. Set up a dredging station: arrowroot power on a plate, plant-based milk in a shallow bowl, and GF panic on a separate plate.
  6. Dredge stuffed jalapeños in arrowroot, dip into plant-based milk, and coat in panko bread crumbs.
  7. Heat frying oil on medium high heat and fry stuffed jalapeños for 2-4 minutes, or until golden brown.
  8. Drain on paper towels and serve immediately.

 

PRODUCTS USED IN THIS VIDEO ▹

Organic Bamboo Cutting Board

CocoJack http://bit.ly/2e73ZpD

Organic Tricolor Quinoa

Chipotle Salsa

Nacho Mom’s Vegan Queso (https://goo.gl/xVhGkD use this link to save $10 on your first Vitacost order)

Vegan Beef Taquitos

Tofurky Chorizo

Upton’s Chile Lime Jackfruit Carnitas

Kite Hill Cream Cheese

Frontier Mexican Seasoning

Follow Your Heart Pepper Jack Cheese

Forager Vegetable Chips

GF Panko Bread Crumbs

FTC: not sponsored yo. shopping via my affiliate links above supports more great YouTube content on Veggietorials 🙂

Easy Breakfast Ideas || Eating When I’m Board Ep.2

Need a super quick breakfast plan of action? Try this easy vegan breakfast board! You can assemble it in about 15 minutes or less.

Pop the hashbrowns and tempeh bacon in the oven

Stuff the waffles in the toaster

Wash, slice fruit + veggies

Pan-fry polenta

Arrange and serve

I hope you enjoyed Episode 2 of “Eating When I’m Board”, my inspiration series for lazy cooks.

Let me know what types of boards you’d like to see next!

PRODUCTS USED IN THIS VIDEO ▹

Cranberries

Mulberries

GF Granola

Follow Your Heart Vegan Egg

Follow Your Heart Vegan Parmesan

Polenta

GF Vegan Waffles

Tempeh Bacon

Chia Seeds

Cinnamon Raisin Peanut Butter

FTC: Not sponsored. Affiliate links used in the post above.

Making a Mezze || Eating When I’m Board Ep. 1

Hungry friends, I’ve gotcha covered. You know those days when you’re down for a serious nosh but feeling way to lazy to cook? My #EatingWhenImBoard series will show ya easy ways to put together the perfect foodie board to satiate your appetite.

Where are my lazy but enthusiastic eaters at?! Raise yo’ hand 🙋🏻🍴🌿

I purchase almost everything except fresh produce from either Amazon or iHerb. You can use code TLR434 for $5 off your first iHerb order-shipping is free on orders over $20 and no sales tax in the US!

PRODUCTS USED IN THIS VIDEO

Organic Bamboo Cutting Board

Falafel Mix

Dolmas (rice stuffed grape leaves)

Pickled Green Beans 

Vegetable Chips

Olive Oil 

Greek Olives 

Hummus Seasoning Mix

Tabouli Mix 

Miyoko’s Creamery Garlic Herb Cheese (for stuffed peppers)

Organic Pine Nuts

mezze-pic

FTC: Not sponsored yo. Affiliate links used above

Vegan Snack Haul || iHerb

Use Rewards Code TLR434 for $5 off your first iHerb order

PRODUCTS MENTIONED ▹

Bhuja, Nut Mix

Dang Foods LLC, Toasted Coconut Chips

Eden Foods, Brown Rice Crackers

Edward & Sons, Exotic Rice Toast, Purple Rice & Black Sesame

Edward & Sons, Organic Miso-Cup

Just Tomatoes Etc!, Just Raspberries

Just Tomatoes Etc!, Just Veggies

Made in Nature, Organic Mangos Sweet & Tangy Supersnacks

Madhava Natural Sweeteners, Organic Fancy Hazelnut Coffee Syrup

Peanut Butter & Co., Cinnamon Raisin Swirl

Seapoint Farms, Seaweed Fava Chips

SeaSnax, Chomperz, Crunchy Seaweed Chips, Original

The Ginger People, Gin·Gins, Chewy Ginger Candy

 

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FTC: This video is sponsored by iHerb. I’m super stoked to partner with brands that offer great value, an expansive selection of vegan-friendly products and next level customer service. If a product or service is featured on my channel, I use it in real life and would spend my own money on it.

Gochujang Spicy Miso Hasselback Sweet Potato


Gochujang Spicy Miso Hasselback Sweet Potato
 
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Author:
Serves: 2 servings
Ingredients
  • 2 sweet potatoes- washed, dried
  • 4T (vegan) butter
  • 2T white miso
  • 1 heaping tablespoon Chung Jung One Gochujang
  • chives
  • sesame seeds
  • optional: panko bread crumbs
Instructions
  1. Preheat oven to 425F degrees.
  2. Use long handled spoons or chopsticks as guides. Make ¼ - ⅛ inch cuts into potatoes but do not cut all the way through. Keep the bottom intact.
  3. Mix butter, miso and gochujang in a small bowl.
  4. Spread half of the butter mixture into the potatoes. Place into an oven-safe pan with edges.
  5. Bake for 40 minutes.
  6. Remove from oven, slather with remaining gochu butter.
  7. Optional: sprinkle with panko bread crumbs.
  8. Return to oven, bake an additional 20 minutes.
  9. Top with sesame seeds and chopped chives.

 

 

Tofu Scramble | Quick ‘n Dirty


Tofu Scramble
 
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A quick 'n dirty protein power-up to satisfy your savory breakfast yen.
Author:
Cuisine: Breakfast
Serves: 2 servings
Ingredients
  • 1 SMALL ONION, DICED
  • 1 RED BELL PEPPER, DICED
  • 1 CUP BROCCOLI FLORETS
  • 1 BLOCK OF ORGANIC FIRM TOFU- PRESSED, CRUMBLED
  • 2 T ORGANIC WHITE MISO
  • 1 T TAMARI
  • 1 T MIRIN
  • 1 T ORGANIC TURMERIC POWDER
Instructions
  1. SAUTE ONIONS OVER MED HIGH HEAT FOR 2 MINUTES.
  2. ADD BELL PEPPER AND BROCCOLI, SEASON W/SALT & PEPPER. COOK 1 MINUTE.
  3. ADD TOFU, TURMERIC.
  4. MIX MISO, MIRIN, TAMARI IN A SMALL DISH. MIX INTO TOFU.
  5. HEAT UNTIL TOFU IS WARMED THROUGH.
  6. GARNISH WITH FRIED GARLIC, MICRO GREENS

 

Spicy Peanut Soba

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Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.

 

SPICY PEANUT SOBA NOODLES WITH VEGGIES
 
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This peanutty noodle dish is delicious, craveable, and healthy. Think of it as comfort food pasta for peanut lovers! Soba noodles are rich in the good-for-you grain buckwheat and the creamy flavorful peanut sauce is the perfect complement. This sauce is delicious both thick and creamy and thin and light, it just depends on what you crave. You can also modify the sweetness and spiciness to suite your taste buds. Add some carrots or choose your own veggie accents to fold into this versatile recipe!
Author:
Cuisine: Asian
Serves: 2 servings
Ingredients
  • SWEET AND SPICY PEANUT SAUCE
  • 3 to 4 tablespoons peanut butter, softened
  • 2 tablespoons grade B maple syrup
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon tamari
  • 1 tablespoon chopped fresh cilantro
  • 1 clove garlic
  • 1 teaspoon sesame oil ½ teaspoon grated peeled fresh
  • ginger Few pinches of cayenne
  • ¼ to ½ cup plain nondairy milk or
  • water (see Note)
  • 1 cup thinly sliced carrots
  • 2 teaspoons hemp or sesame seeds (optional)
  • ¼ cup finely chopped fresh cilantro
  • 1 teaspoon crushed peanuts
  • 3 cups uncooked soba noodles
Instructions
  1. Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain and rinse the noodles under cold water. For chilled noodles, transfer the noodles to a bowl and refrigerate until ready to use. Otherwise, cover the noodles to keep warm.
  2. For the Sweet and Spicy Peanut Sauce:
  3. In a food processor or blender, combine the peanut sauce ingredients, adding the nondairy milk last a spoonful at a time until you reach a thickness you like, and process until smooth. If the noodles are cold and dry, a wetter sauce may be best, but if the noodles were just cooked and are still steamy and slightly wet, a thinner sauce may be better. You can also adjust the thickness by adding a spoonful more or less of the nut butter.
  4. For warm noodles and sauce:
  5. Pour the sauce in a small saucepan and simmer for 2 to 3 minutes just to warm. Otherwise, pour the sauce directly over the chilled noodles and place back in the fridge until ready to serve.
  6. To serve, toss the dressed noodles with the carrots and
  7. seeds (if using) over the top. Sprinkle with the cilantro and peanuts to serve.

Vegan Eats L.A. | Day 1

I thought I was going to be in L.A. for one day on my way to New York. The Universe had other plans. I said YES to everything and had an incredible week with some of my favorite people.

MENTIONED IN THIS VIDEO:

▹ Juice Served Here http://juiceservedhere.com/
▹ Vegetable http://vegetablela.com/
▹ Yoga Urt http://www.yoga-urt.com/
▹ Organix http://www.organix-la.com/
▹ CrossRoads http://www.crossroadskitchen.com/ …If you can’t make it to the restaurant, Tal Ronnen just came out with this beautiful cookbook 

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Thank you My Green Fills for sponsoring this video series!

Vegan Product Round-up | April Favorites

It’s time for another  round-up of the best vegan-friendly products in the food and beauty categories. This list features products I used/consumed until the package was empty!

Products mentioned in this video:

Ten Acre Crisps*
Living Intentions Radiant Raspberry Cereal 
Ocean’s Halo Seaweed Snacks *
Good Belly 
Giovanni Lavender Calm Sanitizing Wipes*
Balanced Guru Hair Oil *
Arbonne Instant Lift Eye Gel*  (Consultant ID 21852676)
Reel Influencer Podcast

Which new products did you try this month that really knocked your socks off? Leave me a comment, I’d love to check them out.

Disclaimer: This video is not sponsored. (*)indicates affiliate links, when you shop using my links, it supports more great content on this website 🙂

Vegan Pizza | Bold & Spicy

Duuuuudes! I made pizza…VEGAN pizza… in this Pizza Box oven gadget-thingy I got for my birthday (Thanks Aunt Sylvia!). Yes, of course you could just bake it in the oven but it’s much more fun to use the Pizza Box. No preheating, variable settings based on the type of crust you prefer and done in just 20 min! The pizza was baked to perfection and tasted fan-freakin-tastic. You can buy the Pizza Box online *HERE

Vegan Pizza | Bold & Spicy
 
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Author:
Cuisine: Pizza
Serves: 8 slices
Ingredients
  • Trader Joes's garlic Pizza Dough
  • Pizza sauce
  • Shredded vegan cheese
  • Thinly sliced red onion
  • Black olives
  • Jalapeños
  • Soyrizo or other spicy vegan sausage
  • Bell peppers
  • Roasted green chiles
  • Olive oil
  • Cilantro
Instructions
  1. Prepare the pizza dough according to package directions
  2. Lightly mist Pizza Oven pan with olive oil
  3. Spread dough into pizza pan
  4. Spread pizza sauce onto dough
  5. Top with your favorite ingredients, in the amounts you prefer.
  6. *Go sparingly on the vegan cheese, more is not always better

If you and I are splitting a pizza, what toppings are going on your half? Let me know in the comments 🙂

p.s. If you were wondering why this blog has been so quiet, you can watch my Updates, Ugly Cry and What’s Next for Veggietorials video for the scoop and the poop.

*Purchasing via my Amazon affiliate link supports more content on this site