Healthy Food

Sweet Thai Chili Tacos

*Published in March 2019 issue of The Beachside Resident

What you will need:

  • Your choice of protein: chicken, shrimp, tofu or veggies
  • Corn tortillas
  • Sweet Thai chili sauce
  • Gluten-free soy sauce
  • Turmeric
  • Cashews
  • Fresh basil
  • Onion powder
  • Garlic powder
  • Honey (or maple if vegan)
  • Asian slaw mix
  • Sriracha
  • Ginger

Directions

SautΓ© your choice of protein. I chose a vegan chicken substitute. Add turmeric, onion and garlic powder, and gluten-free soy sauce in the pan, cooking on medium heat. In a separate pan, lightly toast your cashews. Put the toasted cashews aside and use the same pan to heat your tortillas. When your protein is cooked, deglaze the pan with Thai chili sauce.

Asian Slaw

You can use an asian slaw pre-mixed bag or make your own. I usually get the pre-made bags from the store and throw away the sauce. The sauces are loaded with corn syrup and I prefer my homemade spin. For my sauce, I mix a little ribbon of Sriracha, equal parts of honey or maple syrup, gluten-free soy sauce and a pinch of ginger. Mix everything together and set aside.

Putting it all together

First, place your warm tortillas on your plate or in a taco stand, and partially fill with your protein of choice. Top with asian slaw, toasted cashews and fresh basil.

Recommended sides

I love either jasmine rice, quinoa and kale, or fried rice, topped with black beans. I also enjoy serving mini vegetable spring rolls as a side. This dish is Mexican-Thai fusion so it is fun to get creative and blend two different cuisine styles into one delicious dish. Have fun and enjoy!

Healthy Food

Vegan Buffalo Chickpea Nachos

If you are like me and enjoy convenient food but still need something fresh and healthy, this recipe is for you. It only takes about ten minutes to throw together. This may be a nacho recipe, but you can also make a burrito and taco version. I absolutely hate finding a recipe that is two pages long with an hour of preparation and 27 ingredients, leaving me wondering why I didn’t just go out to eat.

What you will need:

  • 1 can of organic chickpeas
  • Vegan sour cream
  • Hot sauce
  • Garlic salt
  • Onion powder
  • Vegan butter or oil (coconut, avocado or olive oil)
  • Tortilla chips
  • Spinach
  • Onions (optional)
  • Avocado
  • Lemon pepper

Directions

Drain and rinse a can of organic chickpeas and put the in a pot on medium heat. Add Earth Balance vegan butter and Cholula hot sauce (or your choice or hot sauce) into the pot. I also add a little onion and garlic powder. While that warms up, put your favorite corn chips on your plate and chop up some fresh onions, tomatoes, cilantro, scallions or whatever fresh veggies you enjoy on your nachos. I love shredded spinach because it is a good source or iron and has so much more nutritional value than iceberg lettuce.

When the buffalo chickpeas are heated up, pour them over the corn chips and top them with your freshly chopped onions, avocado, Tofutti sour cream, spinach and salsa. I sprinkle a little lemon pepper on my avocado. If you don’t like too much spiciness or heat, you can use sriracha and honey instead.

End result

Now, you have a gourmet vegan meal that took you only ten minutes to make! This recipe is very versatile and can be created with whatever you have stocked in your kitchen. So, if you are out of chips but have tortillas or lots of spinach, make a taco or salad instead.

My method behind cooking and creating meals is not strict or by the book. I encourage you to relax and cook to the beat of your own drum, get creative and maybe even blast a little music.