Chipotle is pretty much the only ‘fast food’ option for me, so I am def a regular patron. I found a couple recipes to replicate their rice & salsa; I’d like to try subbing the white rice for brown rice or another grain to make it a little healthier.

Cilantro Lime Rice I

Cilantro Lime Rice II

Medium Green Salsa Recipe
4 medium-sized fresh ripe tomatoes
1 small bunch of cilantro (about 8 to 10 long pieces with leaves)
1 fresh lime
1 medium onion
Salt & pepper to taste
2 to 3 chipotle chilies, canned in adobo sauce
Red pepper flakes to taste

This is a recipe my sis tore out of a magazine (maybe Better Homes & Gardens, of all places…?) for me a while ago. I’ve been meaning to try it, looks pretty simple.

Herbed Tofu Cakes:

• 16 oz firm tofu (drained/pressed)
• 1 large carrot, finely shredded (about 2/3 cup)
• 2 green onions chopped
• 1/4 cup fresh cilantro
• 2 Tbsp fresh mint (will probs skip this, HATE mint in my food.)
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 Tbsp soy sauce
• 2 Tbsp canola oil
• 1/2 a cucumber, chopped
• 1/2 mango, seeded, peeled & chopped (will prob skip this too)

Dipping Sauce:

• 4 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1 tsp chili garlic sauce

1. In a large bowl: mash tofu & add carrot, green onions, herbs, garlic,flour, soy sauce & mix well. 
2. Heat canola oil in skillet to medium heat
3. pack tofu mixture into aprox 1/4 cup size patties (makes aprox 10 patties)
4. Cook patties in oil 3-5 mins for each side until browned & heated through
5. TIP: keep done patties hot while others cook by keeping in 200 degree oven
6. Serve warm, topped with cucumber/mango/extra herbs with dipping sauce.

Mmmm. I <3 mushrooms!

Found via healthy.happy.life recipe from pcrm.orgs 21-day vegan kickstart.

Need to make this before summer ends. Check’n out more of the recipes at pcrm’s vegan kickstart; they seem really simple and wholesome which is what I am in dire need of. Between work and school I don’t make time to cook or eat enough and when I do eat its not the best options. It’s killing my metabolism. I should try out their meal plans…

Recipefor BBQ Portobellos:
2 large portobello mushrooms
¹/₂ cup vegetable juice
¹/₄ cup apple juice concentrate
¹/₂ cup roasted red peppers
1 tablespoon reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons chili powder
¹/₂ teaspoon garlic powder
¹/₄ teaspoon black pepper

Clean mushrooms and remove stems. Cut into 1/2-inch strips.

Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender. Process until smooth, then transfer mixture to a non-stick skillet and heat until bubbly.

Add mushroom strips, turning to coat evenly with sauce. Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve immediately.

Per serving (1/2 of recipe)

• Calories: 132 
• Fat: 1.2 g
• Saturated Fat: 0.2 g
• Calories from Fat: 8.4%
• Cholesterol: 0 mg
• Protein: 4.7 g
• Carbohydrates: 28.9 g
• Sugar: 19.9 g
• Fiber: 3.9 g
• Sodium: 589 mg
• Calcium: 31 mg
• Iron: 1.8 mg
• Vitamin C: 97.9 mg
• Beta Carotene: 1906 mcg
• Vitamin E: 1.6 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

This would be a mighty tasty meal with a green salad and a piece of crusty whole grain bread. Obvi, it could be made even simpler with premade (vegan) bbq sauce.

THIS is what inspired my return to tumblr:

nom nom nom. It’s 11:30pm but I want this in my belly NOW.

I’m a habitual breakfast-neglector. If anything, I just grab some fresh fruit, which I do think is the healthiest breakfast option, but sometimes something hot and chewy and savory for breakfast really would hit the spot…

This is also sounds insanely quick and easy to put together, which is always The Way To Go as far as I’m concerned.

veganexperiment:

Tried this for lunch the other day. I didn’t love it or hate it…it was ok… I prefer their ravioli!

Agreed, the ravioli is bomb. I still stock up on their manicotti and stuffed shells though because, while pretty middle-of-the-road as far as flavor goes, I add tons of sauteed mushrooms, spinach, garlic, broccoli and/or onions and that really punches up the flavor. Makes a really quick, yummy supper.

Also, I can’t really complain about a faux-cheese product that doesn’t smell like rotten, dirty feet.

omfg droolgasm.

vegenista:

I do, therefore, reblogged.

(via veganlove, dontbetardyfortheparty)

 worrrrd.

I am moonlighting on blogger. Check out my latest, super simple vegan ranch dip/dressing.

Holy shitballs. These are so completely, exactly like chicken I actually find it disturbing. Like, I refuse to believe this is NOT chicken, it boggles the mind. I think the makers of Gardein are pulling a fast one on us all.

And as if that wasn’t good enough:

There seriously is no reason to eat real chicken with options like this out there.