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)



Watermelon Salad with Raspberry Vinaigrette


Here’s a nice refreshing salad for the upcoming hot summer months. Its super simple and I find that the watermelon takes away some of the butter flavor of raw Kale. This posting is mainly for the dressing I made

Salad Ingredients
• chopped Kale
• sliced watermelon
• chopped walnuts

Dressing Ingredients
• spoonful of tahini
• 1/4 cup apple cider vinegar
• 1/8 cup water
• 3 – 4 raspberries

• Blend all dressing ingredients together until smooth and top your salad! Viola!

“Breakfast” Balls

So I tried my hand at the sweets! They come out almost like a shortbread ball, but still chewy in the middle.


  • 1 1/2 cup flour (I used white rice flour, which I guess makes thes Gluten Free also!)
  • 1/2 cup of Coconut Sugar
  • 1/2 Almond Milk
  • 2 tbsp of Vanilla Extract
  • 3 tbsp of Vegan Butter
  • 3 Spoonfuls of Peanut Butter
  • 1/4 cup chopped Walnuts
  • 2 Dashes of Pumpkin Pie Spice
  • Beat together until mixed and looks “crumbly”
  • Preheat over to 375
  • Spoon cookie mixture out and roll into balls
  • Bake for 20 minutes

Brussels Sprout Walnut Salad


  • 1 1/2 cups whole Brussels Sprouts
  • 1/4 cup chopped walnuts
  • 3 dill pickles chopped
  • 1/4 cup chopped white onions
  • 1/2 cup mayonnaise (I used Vegenaise – The Mindful Mayo)
  • 3 dashes of Paprika
  • 1 dash of Cinnamon
  • 1 spoonful minced garlic
  • Salt and Pepper to taste


  • Slice brussels sprouts
  • Mix all ingredients together
  • Garnish with yellow tomatoes if desired
  • Chill for about 2 hours and serve