Vegan Tacos

“Meat” Ingredients
1 cup of walnuts
1 tbsp vegan mayonnaise
2 small pearl onions
1 tbsp taco seasoning

“Cheese” Ingredients
1 cup of peeled chopped potatoe
2 small carrots
2 – 3 tbsp of olive oil
2 tbsp of nutritional yeast

Additional Ingredients

1. Soak walnuts overnight in water
2. Boil potatoes and carrots until soft enough to mash
3. Add cheese ingredients to a blender. Blend until smooth and the consistency of nacho cheese
4. Drain walnuts
5. Add meat ingredients to a blender. Blend until smooth but crunchy
6. Put together your taco topped with chopped tomatoes and Kale (or toppings of your choosing)



Breaded Eggplant

PicsArt_1395010397236 (1)So I’ve never really liked eggplant, which is naturally why I attempted to cook it. I keep cooking something until I find a way I like it, if possible.

About Eggplant – As well all know, or most of us, it is a purple glossy item. They are at their very best from August through October when they are in season.

Fun Fact: Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes.

Health Benefit: Eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.


  • Eggplant
  • Breading
  • Ener-G Egg Replacer
  • Tomatoes
  • Potatoes
  • Salt
  • Pepper
  • Oil
  • Dill


  • Follow Egg Replacer directions (1 1/2 teaspoon of mixture + 2 tbsp of warm water) – I used two servings of this, as it equals two eggs
  • Slice Eggplant longways
  • Pour breading into bowl
  • Dip eggplant into egg replacer
  • Coat with breading
  • Slice tomatoes and potatoes
  • Place everything on a baking sheet/dish
  • Drizzle olive oil on potatoes
  • Season tomatoes and potatoes with salt, pepper, and dill
  • Bake on 350 for 20 minutes – Turn eggplant and stir potatoes – Cook an additional 10 minutes