Almond Taco Meat

Almond Taco Meat

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Almond Taco Meat
Taco Tuesday is back. Where's the beef?
Almond Taco Meat
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Almond Taco Meat
Instructions
  1. Pulse almonds in food processor/blender until they are well chopped, but not fine like flour (20-30 seconds). Add remaining ingredients and blend for another 20-30 seconds. The consistency should be chunky, but not like paste. Add additional salt to taste. Heat in the skillet or serve cold.
Caribbean Beans and Rice

Caribbean Beans and Rice


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Caribbean Beans and Rice
This hearty staple of beans and rice turns Caribbean with the addition of coconut milk and lime juice. Whole food plant based eating tastes so good!
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. In medium sauce pan, whisk bouillon into water and bring to a boil. Add rice. Cover and simmer for 15-20 minutes. Fluff with a fork.
  2. In large skillet, saute garlic, onion and jalapeño in diced tomatoes. Once onion is soft, whisk in the coconut milk and beans. Add cumin, chili powder, turmeric, coriander and squeeze in the juice from one lime. Simmer for a few minutes. Add salt and pepper to taste.
  3. Remove from heat. Add the rice to the skillet. Garnish with cilantro and green onion.
Recipe Notes

If you have a favorite Caribbean spice blend, forgo my recipe and use your own favorite seasonings. Beans and rice can handle a lot flavor, so don't be afraid to add extra. My measurements are approximate, and in the end, I always add extra dashes of everything from onion and garlic powder, to paprika, thyme, oregano and even curry. Add some hot sauce if you like it spicy! You can't go wrong here! 

Make this your kids favorite filling meal by wrapping in a whole grain tortilla shell and topping with avocado and salsa.

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