Spinach + Mushroom Taquitos by 💛 Recipe:⠀
8 oz baby portabella mushrooms⠀
4 cup fresh spinach leaves⠀
1/2 cup vegan mozzarella cheese ⠀
1/2 tsp ground cumin⠀
1/2 cup coconut oil (for frying)⠀
white corn tortillas⠀
fresh cilantro (for garnishing)⠀
1 lime (for garnishing)⠀
In a large cast iron skillet, add the mushrooms and sautee over medium heat with a little coconut oil for a few minutes to soften them⠀
Add the spinach, cumin, salt, and mozzarella- stir to combine and let that sautee stirring occasionally until the spinach leaves are wilted⠀
Heat your corn tortillas in the microwave for about 20 seconds or until they are soft (this makes them easier to roll)⠀
Place your filling in a bowl, clean the skillet out and then heat it again with 1/2 cup coconut oil over medium heat⠀
Fill each tortilla with 1/2-1 tablespoon of filling off center and spread to the edges of the tortilla⠀
Tightly roll the tortilla around the filling and if desired, fasten with a toothpick to hold it closed⠀
Make 4 of these and then place them in the oil to fry 2-3 minutes. As these are frying, make your next 4. You will flip them over to the other side and fry for another couple minutes⠀
** NOTE: watch closely so they don't burn!⠀
When you take them out of the skillet, place them on a paper towel lined plate⠀
Garnish your taquitos with fresh cilantro leave, avocado, and lime juice. Serve with salsa and your favorite vegan nacho cheese sauce. Enjoy!
Follow us @MiguelOWENS5909 for more photos like this
Credit goes to @letscookvegan
WHAT IS ANIMAL AGRICULTURE HIDING?
The animal agriculture industry has a history of polluting #natural resources. Recently, it’s even gone so far as writing a bill that, if passed by Congress, would end citizens’ ability to sue the dairy industry for polluting drinking water. The pollutant—nitrates in cow manure—is so dangerous it can kill infants even in small doses.The government prioritizes the interests of animal agriculture while putting people at risk. Polluting the environment is common practice throughout the industry, including farms hiding pollution from the EPA, violating clean water laws, leaking manure into streams and waterways.
Bribing government officials and processing rotten meat.
The world’s largest poultry exporter, JBS SA, and the world’s number one meatpacker, BRF SA, were part of a two-year investigation in Brazil called “Operation Weak Flesh,” which culminated in police raids. Police noted more than 40 cases of meatpackers bribing politicians and inspectors to overlook unsanitary conditions, including rotten-meat processing and salmonella taint. Telephone recordings by federal police found that pigs’ heads were crushed and added to sausages, cardboard was mixed with #chicken meat, and chemicals were injected into meat to hide the smell of rot. Authorities also found that companies were injecting water into their meat to increase its market weight. Some of this meat was even used in #schoollunches . Yikes!
Promoting cannibalism in farming practices
For decades, farmers have fed rejected #candy to #animals to help fatten them up and cut costs. This became more frequent in 2012 when corn prices surged, but while oddly disturbing, this isn’t the worst of it. Footage from a 2014 undercover investigation by The HSU shows pigs being fed diarrhea and the ground-up intestines of their own #piglets at a factory farm in Kentucky. That’s right: Farmers are turning these innocent animals into cannibals so they can make a quick buck. This is not only disgusting but also incredibly #dangerous .
The question is how much longer are you willing to be deceived?
In October, Kato & Kleo will have been on death row for 6 YEARS! 6 years of spending 23 hours a day, in separate cages! The Town of #Hamden , #Connecticut should be ashamed of themselves. 🐕💔🐕
Mayor Curt Leng has REPEATEDLY told Ms. Miller that he would allow Kato & Kleo to go HOME, with strict restrictions, yet he continues to listen to outside council, hired by the town. Wasting taxpayer’s money!
Kato & Kleo were considered PUPPIES at the time of this incident, when someone opened the fenced in area of Ms. Miller's property and let them out. They were NOT running loose in the neighborhood.
Cynthia Reed yelled & screamed at Kato & Kleo when she saw them and beat them with a stick, because she was afraid they were going to bite her granddaughter, which THEY DID NOT. Over 30 people joined in to attack Kato & Kleo-with bats and pipes, yet Kato & Kleo DID NOT bite any one of them. There was NEVER an investigation as to which dog bit or if Cynthia Reed was actually bitten.
We are asking once again that you all contact YOUR LOCAL MEDIA OUTLETS and ask them if they have heard about this injustice! Please help us bring more attention to this situation. Also, please understand that emails can be ignored, so we need your VOICES to be heard! Please keep calling the town of Hamden and demand that they DO THE RIGHT THING and #FreeKatoAndKleo ! (203) 287-7100 or (203) 287-7676 -
You are also welcome to contact Former Mayor, Scott D. Jackson, now Commissioner of the Connecticut Department of Revenue Services: (860) 297-5962 (800) 382-9463. Also, the numbers on the picture! ⚠️FYI, there is ONLY ONE place to donate to help Kato&Kleo with medical expenses: https://www.gofundme.com/freekatoandkleo #freekatoandkleo 💔🐕🐕
🚨To help free Kato & Kleo, you can also sign the petition 🖋👆(LINK IN OUR BIO)
🌍👉 @worldanimalnews @peace_4animals
Mexican Buddha bowl 🤗😋🙌💯 this bowl was a dream 🤤 i seriously love Mexican food y’all.. anything tex mex or taco flavored and I’m in love with it 💯 I haven’t 100% perfected the bowl yet, but it’s getting there 🤗 I made this super quick black bean salsa to go with it, and it turned out so good 👌 so easy!! Just sliced red onion, tomatoes, black beans, cilantro, and some lime juice! I think it would seriously be awesome on a taco or with @sietefoods tortilla chips 😋👌 everything else in this bowl was leftovers, so it took literally 5 minutes to throw together 🙌 hoping today’s lunch will be as good as this one!! Happy Tuesday y’all!! ————————————————
For the bowl: mixed greens, roasted chickpeas & sweet potatoes 🍠 , avocado 🥑, lime slices
For the black bean salsa: chopped tomatoes, red onion, cilantro & lime juice
Chocolate oats🍫 These oats are so thick and rich, it’s like having a dessert for breakfast 🤤 To make these I soak 65g of oats in 250ml almond milk over night. I then add 200ml more almond milk in the morning, along with 2 heaped tbsp of cocoa, 2/3 tbs of agave (depending on how sweet you like ya brekkie), a tsp of vanilla and a teeeeeny pinch of salt. Bring to the boil and then cook on a low heat for about 12 mins stirring throughout. You can add more liquid as the oats cook if you prefer a thinner consistency 🤗 To make these eveeeen better top with some fancy toppings (I like PB, strawberries, cacao nibs and hemp seeds - all really complimentary to the chocolatey flavour). #Repost @leethevegan
Delicious Spicy Pesto Pizza 🍕 from @meggerz90
Ingredients: (Makes one medium pizza)
1 cup cooked/roasted Chickpeas
1 Green Bell Pepper (chopped)
1/2 Sweet Yellow Onion (chopped)
2 small Jalapenos (chopped)
1/2 Zucchini Squash (sliced)
2 tblsp. Kale, Cashew Pesto ( @traderjoes)
1 Whole Wheat Vegan Pizza Crust ( @traderjoes) 3 tblsp tahini sauce
1.5 tblsp of water
1 small lime (juice)
2 tsp sriracha
SEASONINGS (to taste)
Ground Black Pepper
1.) Soak raw chickpeas overnight 8-10 hours. Boil chickpeas for 20-30 min. or until soft.
2.) Preheat oven to 375 degrees.
3.) Drain chickpeas and pat with papertowel to dry. Coat the chickpeas in coconut oil or grapessed oil. Season chickpeas with smoked paprika, salt, pepper, garlic powder, cayenne pepper & basil.
4.) Place chickpeas on baking sheet and roast for 8 - 10 minutes.
1.) Mix tahini sauce, lime juice, sriracha and water together.
2.) Add seasonings (smoked paprika, garlic powder, salt and pepper). 3.) Stir together until mixed/blended well.
1.) Preheat oven to 425 degrees.
2.) Remove dough from package and let sit for 10-15 minutes.Roll out the pizza dough with a rolling pin.
3.) Drizzle and coat grapeseed oil and garlic powder all over the crust.
4.) Spread the pesto sauce on the crust and add veggie toppings (zucchini, onions, peppers)
5.) Place in oven for 5-6 minutes. Remove from oven and add jalapenos and chickpeas, place back in over for 5-6 minutes or until crust is golden brown. Drizzle tahini dressing on top of pizza and get to SMACKIN!!! 😋
WHATS YOUR FAVORITE THING TO PUT IN SALADS? ✖️❤️
💖 one of my favorite things to put in salads is SWEET POTATOES! It’s such a game changer! The sweetness of the potato added in with all those veggies is just sooo good 😍 plus sweet potato is so healthy and good for you! It’s low glycemic, high in potassium, iron, selenium, and many other vitamins! Plus they taste AMAZING 😍👌🏼
SWEET POTATO- KALE SALAD
✖️2 small leafs of Kale
✖️1-2 tbs of fresh Parsley (finely chopped)
✖️Red bell pepper
✖️Orange bell pepper
✖️Sweet potato (seasoned with olive oil or coconut oil, Italian seasoning, and salt; baked at 400 degrees for 20-30 min)
✖️1 tbs olive oil
✖️1 tsp of natural sweetener (agave nectar, , etc.)
✖️1/8-1/4 tsp Italian seasoning
1. Cut the sweet potato into small cubes, add the oil/seasonings, and then Bake at 400 Degrees for 20-30 minutes until the sweet potato is cooked throughly
2. Prepare your veggies (finely chopped) and dressing
3. Combine the veggies, dressing, and sweet potato together and mix until well combined.
✨ Anti-Inflammatory Turmeric Roasted Cauliflower 💁♀️ This recipe was just too good not to share ASAP from last night’s cooking class (full tutorial + health benefits will be on the blog soon!)
1 head cauliflower, cut into florets
1/4 cup avocado oil
1 tsp cumin
1 tsp turmeric
1/2 tsp salt
Freshly cracked black pepper
1/2 cup roasted hazelnuts
1/2 cup chopped fresh herbs (I used mint + cilantro + parsley)
2 Tablespoons sherry vinegar
Mix the 🥑 oil and spices in a large bowl. Add the cauliflower and toss to coat. Roast in the oven at 400 degrees for 20 min. Place back in the bowl and gently toss w/ hazelnuts, herbs and vinegar!
ORLANDO friends! Who’s ready for round ✌️ of the Master Your Gut Cooking Class? Click on “get tickets” to RSVP on 7/11!
⭐⭐⭐⭐⭐Vegan Mexican Rice with Tacos😋
⏱️35 min 🔪🍰4 servings -----
For the Mexican rice casserole:
2 cups parboiled rice (uncooked) It's best to cook it the before.
3 bell peppers (orange, yellow, and red)
1 can black beans, rinsed
3 cloves of garlic, minced
2 tablespoons tomato paste
1 1/2 teaspoons cumin
2 teaspoons paprika powder
2 cups canned crushed tomatoes
3/4 cup nacho chips
salt, to taste
black pepper, to taste
For the vegan cheese sauce:
2 tablespoons cashew butter
8 tablespoons water
red pepper flakes
3 green onions, cut into rings
1 avocado, cut into slices
1/2 cup fresh parsley or cilantro, chopped
--- 🤗Ready to cook? --- --- ---
Preheat the oven to 350 °F.
Cook the rice according to the instructions on the package. I usually cook the rice the night before to save time. Cut the bell peppers into bite-sized chunks.
Heat some oil in a large pan and sauté the bell peppers for about 3 minutes. Then add the garlic and cook it for another minute. Add the rice, the tomato paste, and the spices. Cook for 2 minutes, then add the black beans and the canned tomatoes. Cook for 2 minutes. Season with salt, pepper, and red pepper flakes.
Fill into a casserole dish. Crumble the nacho chips with your hands and sprinkle them on top of the rice. Then make the cheese sauce: Combine the cashew butter with the water and whisk until well combined. Season with red pepper flakes. Pour the cheese sauce over the casserole and bake it for 10 minutes.
Once the rice casserole comes out of the oven, sprinkle it with cilantro or parsley, green onions and serve it with avocado. I love to drizzle some fresh lime juice on top