Vegan Gluten-Free Taco Pie

We all love pies, and we all love tacos. We all love combining things we love. Sometimes this can go disastrously wrong, but sometimes it can go gloriously right. Friends and neighbors, I present the humble taco pie.

Taco Pie – The Dinner You Didn’t Know You Needed

We served this vegan, gluten-free taco pie to my mother, who is not a vegan, nor does she generally eat gluten-free, and she loved it! It’s full of good, healthy stuff (we used what healthy veggies we had in the fridge from Hungry Harvest*), so you can have yourself a pretty big serving and still feel like you haven’t overdone it. It’s packed with all sorts of taco spices, which you can fine tune to your own preferences. It didn’t really satisfy our two and three year olds, but nothing really does at this point, so don’t hold that against it.

*The link above is a referral, so if you click on it and order, you and I both get $5 off of our Hungry Harvest!

Taco Pie coming straight out of the oven

Ingredients:

Crust:

1 c spelt or brown rice flour
3/4 c buckwheat flour
1/2 stick earths balance vegan butter
1/3 c almond milk
Pinch of salt

Filling:

1 tbls olive oil
1 pkg soy crumbles (we used gardein brand)
2 c cherry tomatoes, quartered
2  bell peppers, chopped
1 tsp cumin
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp salt

“Cheese” Topping:

1 1/2 c cashews, soaked overnight
1 pkg firm silken tofu
2 tbls nutritional yeast
2 tsp Apple cider vinegar
1/2 tsp salt

Directions:

Preheat oven to 350° F. Process all of the crust ingredients until cohesive, and then press into tart pan. Sautée all of the filling ingredients in a non-stick pan on medium high heat until fragrant, about 10 minutes. Blend all topping ingredients until smooth. Bake for 45 minutes and serve immediately, or as leftovers throughout the week, or whenever, really. Taco pie is just super good whenever you want to eat it.

Vegan Taquitos with Cauliflower and Mushroom

I don’t mean to belabor the point, but we like vegan tacos. We like them so much that we decided to try their miniature, tubular cousins: vegan taquitos. Let’s be honest: they’re basically still just tacos, but they’re so much cuter, and the name is adorable!

Children’s Food, Thy Name Should Be Vegan Taquitos

We thought the kids would really like these, because they’re easy to eat with their hands and they’re kid-sized. But Watson and Vivi each only took a small bite or two before deciding they weren’t for them. I think the mix may have wound up just a touch too spicy for Vivi, and Watson just took his obligatory chomp straight out of the side to satisfy us that he’d tried them at all. But Jocelyn and I went back for seconds, and she’s having the rest for lunch today!

Vegan taquitos with our porch, in need of a paint job, in the background

Ingredients:

Taquitos:

1 head cauliflower
1 pkg mushrooms
3 sundried tomatoes packed in oil plus 1 tbls of that oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
Corn tortillas

Bean Dip:

1 15-oz can black beans, boiled and drained
1 large tomato
Juice of 1 lime
Salt, garlic powder, cumin, and chili powder to taste

Directions:

Preheat oven to 425° F. Place the cauliflower and sun dried tomatoes in a food processor and chop into small bits with about the consistency of rice. Meanwhile, sautée the mushrooms in the tomato oil. Once browned and no longer giving out liquid, add the cauliflower rice, tomatoes, and spices. Sautée until dry and a little browned in places.

Wrap the tortillas in damp paper towels and microwave for 1 minute to soften. Place a spoon full of the filling on the Tortilla, wrap, and place Seam side down on baking tray. Bake for about 20 minutes, or until crisp and brown.

While the taquitos are baking, put all of the bean dip ingredients in a food processor and blitz until well-combined. Fine tune the spices to your tastes. Serve all together.

Savory Waffles and Bulgogi-Style Tofu

Like most people, when we think of waffles, we think sweet. A plate overflowing with delicious maple syrup. And don’t get us wrong, we like sweet. But more and more often we’ve come to appreciate the amazing possibilities of savory waffles.

Savory Waffles Aren’t Just For Breakfast Anymore

The savory waffle doesn’t constitute a meal in itself, but it’s a great base for all kinds of delicious dinners. This week we topped our sweet potato waffles with a bulgogi-style marinated tofu topping. We also added shredded carrots and some Hex Ferments Miso Kimchi. The result was predictably delicious.

Savory waffles are some of the best waffles

Ingredients:

Sweet Potato Waffles:

1 sweet potato (roasted for about an hour at 450° F)
1 cup brown rice flour
1/4 cup cornstarch
2 Tsp baking powder
2 Tbsp coconut oil
1 Tbsp Tamari (optional)
1 cup almond milk
Juice of 1/2 lemon

Bulgogi Tofu:

2 cloves garlic
1/2 onion
1/2 Asian pear
1/3 cup Tamari (or soy sauce)
2 Tbsp sesame oil
2 Tbsp mirin
1 Tbsp gochujang
1 8-oz package of extra firm tofu

Directions:

First, prepare the tofu. Mix the marinade ingredients in a food processor. Slice the tofu into thin strips and marinate for a couple hours or overnight.

Mix all of the waffle ingredients together in a large bowl until you have a thick batter. Cook on the waffle iron of your choice. We’d give an amount of batter, but different waffle irons produce different sizes of waffles. Do what’s right for you.

While you’re making the waffles, remove the tofu from the refrigerator and sautée in a bit of sesame oil. Once everything is done, top the waffles with tofu, kimchi, and whatever fun veggies you have lying around. Offer your kids the other half of the pear you used for the marinade. Tell them they’re crazy for refusing it and enjoy it yourself.

Whether Sweet or Savory, Waffles Are Always a Good Choice

Nobody here is trying to shame anybody for liking sweet waffles. All waffles are good waffles, and we have always thought so. But think about getting some savory waffles into your rotation! Your family will thank you,

Vegan Cupcakes – Fudge, Beets, and Sprinkles

Vegan cupcakes with beets, you say? Forsooth, you must think us madmen. But no. We are not mad. Nay, the scales have been lifted from our eyes.

Vegan Cupcakes – Nature’s Vegan Cupcakes

We told you on Monday about the beautiful beet cake we made. This time, with the assistance of our son and daughter, we made a tray of delicious vegan cupcakes, again based around beet puree. These ones are gluten-free, and so while they’re a little more crumbly than cupcakes with wheat flour tend to be, they make up for it by being absolutely delicious. And our kids agreed!

Vegan cupcakes with rainbow sprinklesA two year old contemplates the wreckage of her vegan cupcakesVegan cupcakes can still make for messy hands!

Ingredients:

Cake:

1 cup almond meal
1/4 cup rice flour
1/4 cup cocoa powder
1/2 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
2/3 cup beet puree*
1/4 cup coconut oil, softened
1 Tbsp flaxseed meal
3 Tbsp water
1 Tsp vanilla
2 Tbsp maple syrup
1/4 cup coconut milk
2 oz chocolate, melted

Frosting:

3/4 cup chocolate chips
1/2 cup coconut cream**

*To make beet puree, roast beets wrapped in aluminum foil at 425° F for 60 minutes, and then peeling and pureeing.

**Coconut cream comes from putting a can of coconut milk in the fridge, letting the components separate, and then scooping off the solid part.

Directions:

Preheat oven to 350° F. Mix dry ingredients in a large bowl until well combined. In another bowl, mix the wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and mix together, being careful not to overmix. Distribute into cupcake tins and bake for 30 minutes.

For the frosting, heat the coconut cream in the microwave for 1 minute,\ and pour it over the chocolate chips. Mix until everything is melted. Place in the fridge until cooled, then remove and whip with a hand mixer. The frosting will lighten in color and the consistency will become familiar if you’ve ever had frosting before, which, come on.

Once the cupcakes are cooked, let them cool on a wire rack. Once cooled, frost them. Top them with rainbow sprinkles if you think it might convince your three year old to eat the whole cupcake instead of just licking off the frosting, even if in your heart of hearts you know it will never be.

Healthy Meal Prep – Mix & Match Lunch Salads

Here at Our Chaotic Kitchen, we’re all about healthy meal prep ideas. When we’re doing our weekly meal prep, we prioritize vegan recipes, since we’re all about those vegetables. We also like to keep things gluten-free if possible. Nobody in our family has gluten sensitivity or intolerance, but we want to be inclusive to those who do. Finally, we want to do what we can to make our weekly meal prep as easy as possible.

Healthy Meal Prep: The Foundation of a Healthy Week

This week we got a surplus of greens from Hungry Harvest*, so we knew we’d have to make ourselves some salads. We wanted to make sure we stayed within our healthy meal prep guidelines, but we also wanted to find a way to not eat the same exact thing every day. This mix-and-match solution was easy and fun!

*The link above is a referral link. If you click it and order, you and we each get $5 off our next order, so everybody wins!

The base of each salad is the same: diced cucumber, diced cubanelle pepper, shredded hearts of romaine, and sliced grape tomatoes. Cucumbers and peppers sit at the bottom of each quart jar, so the lettuce doesn’t get soggy. The tomatoes get their own quarter pint jars. Each salad then gets a topping and dressing of its very own! We decided this week to make two different types of salads.

A good supply of mason jars is the cornerstone of healthy meal prep

Falafel and Beet Hummus Salad

We had some leftover beet hummus in the fridge, so we used the rest of it as a dressing. We’ve written before about our love of easy falafel patties, and they seemed like just the right thing to spruce up this salad. The result is a beautiful, vibrant salad full of Middle Eastern flavor. Here’s a quick recipe for easy falafel patties using chickpea flour.

Ingredients:

1 cup chickpea flour
3/4 cup water
Juice of 1/2 lemon
1/4 Tsp baking soda
I Tbsp ras al hanout
1 Tsp cumin
1/2 Tsp salt

Directions:

Mix all of the ingredients together into a thick batter. Heat some olive oil on medium high heat. Once hot, place heaping tablespoon-sized dollops of batter into the oil. Fry evenly on both sides, about 3-4 minutes per side, until golden brown.

Taquito Filling and Black Bean Dressing Salad

We made taquitos this weekend for some tasty lunches this week (recipe to follow!), and we had some leftover filling. The filling was made from cauliflower rice, mushrooms, sun-dried tomatoes, and taco spices. It made an ideal topping for a Mexican-inspired salad! We used the black bean dip that we made to go with the taquitos as a base for the dressing.

Healthy Meal Prep Can Be Easy Meal Prep

The important thing here is that we didn’t have to go far out of our way to make delicious, healthy salads for the week. We just made smart use of foods we already had around. Maybe you don’t like hummus or black bean dip or falafel. That’s fine! Sometimes keeping things healthy is all about keeping them easy, so that we have less excuse to slip up. So go ahead and use whatever leftovers you’ve got in your fridge to make a lunch salad more fun!

Vegan Dessert – Coconut Walnut Beet Cake

Hungry Harvest* gave us some beets this week, and we’re never sure what to do with them. They taste too earthy, and in a way that’s hard to mask. We were also aching for a new vegan dessert, and coming up blank on how to use those beets, so we arrived at two (count ’em, two!) separate beet-based dessert recipes. This is the first one, and man, it’s a beauty.

*The link above is a referral, and if you click it and order, you and we will both receive $5 off of our next Hungry Harvest order!

We made the crumb topping from coconut sugar, coconuts, and walnuts, and it’s sweet and delicious. The cake itself is sweet and subtle and gorgeous to look at. I honestly just want to bring this cake to my room and look at it for a couple of hours because of how pretty it is. We’ve made a lot of vegan dessert by now, and this is definitely one of the best.

One thing we’ve noticed with a lot of gluten free recipes is that breads, cakes, etc., tend to be far more crumbly than their gluten-laden counterparts. We had come to accept this as a sad but inevitable truth of the gluten-free vegan dessert game. Friends, I have come to tell you that this beet cake is proof that what I had taken as an iron law of gluten-free vegan dessert is simply not so. The cake was moist, the crumbs had just the right consistency, and above all else, everything was absolutely delicious.

A tiny, gorgeous vegan dessert cake made from beets

Ingredients:

Cake:

1 medium sized beet
1/4 cup coconut oil
1/4 cup walnuts
1 cup brown rice flour
1 Tsp baking powder
1/4 Tsp salt
1 Tbsp flaxseed meal
3 Tbsp water
1/4 cup maple syrup

Topping:

1/4 cup coconut sugar
1/4 cup walnuts
1/4 cup coconut

Directions:

Wrap the beet in foil, throw it in the oven at 400° F, and literally forget it’s in there until an hour or two later when your husband asks what that thing in the oven is. Once cool, peel the beet and pop it in the food processor with the coconut oil and walnuts, process until smooth. Mix the flaxseed meal and water to form “egg”. Stir the rest of the ingredients for the cake and then dump in the beet purée and flax. Pop into a small cake pan and bake for about 30 minutes at 400° F. Stir topping ingredients together and after that 30 minutes turn on the broiler, sprinkle on the topping and go to town until it’s browned like a good crumb topping should be. Eat warm from the oven straight out of the pan with a fork. No judgement and no regrets.

Vegan Chocolate Passionfruit Macaroons

Have you ever had an actual, real deal passionfruit? They’re weird and shrivelly and full of seeds and goop. Looking at them, it amazes me that anybody ever decided to eat them.

 

But man, I’m super glad they did!

 

That weird seedy goop, it turns out, is absolutely delicious. It’s sweet and tart and just delightful. I only just tried it for the first time a few months ago, and it’s already one of my favorite fruits.

 

Jocelyn was looking for some fun desserts to make when Hungry Harvest* added passionfruit to its list of add-ons, and she leapt at the chance. We’d tried making passionfruit macaroons in the past, but they wound up a total mess (though still somehow delicious), and Jocelyn was eager for redemption.

 

*The link above is an affiliate link, and if you sign up for Hungry Harvest through it, you’ll get a discount and so will we!

 

Boy, did she ever deliver! These chocolate-dipped macaroons were not just delicious, they were beautiful! A perfect couple of indulgent bites meant that eating one didn’t steer our day completely away from healthy. Best of all, they’re vegan and gluten free, so everybody can enjoy them!

 

 

Ingredients:

 

1 1/2 cup shredded coconut

1/4 cup passionfruit goop

1/4 cup brown rice syrup

2 Tbsp coconut oil

3/4 cup chocolate chips

 

Directions:

 

Preheat oven to 350° F. Mix the coconut, passionfruit, brown rice syrup, and coconut oil in the food processor until well combined. Form into small balls (we used a cookie dough scoop, about the size of a rounded tablespoon) and place on a lined baking sheet. Bake for 15 minutes. The tops of the balls should be getting a little brown when you take them out.

 

In a medium bowl, melt the chocolate chips. Carefully dip each macaroon into chocolate and place on parchment paper, chocolate side down. When they are all complete, place in the refrigerator to harden.

 

Eat. Savor. Delight.

Colorful Veggie Miso Slaw

We are serious about tacos. I know I’ve said it before, but I feel like I need to keep reiterating it. One of our favorite healthy vegan taco toppings is a veggie slaw, and this variation is one of our favorite slaws. It’s got something of an Asian flavor, so we like to use it with Asian spiced tacos. But you know what? You do you. Go nuts. If you want to use this in some Mexican tacos, who am I to stop you? If you want to pair it with some New England Clam Chowder, I will tip my cap to you. Shine on, you crazy diamond.

Ingredients:

1/2 head red cabbage (or 1/4 head green, 1/4 head red), shredded

1 bell pepper thinly sliced

2 carrots, julienned

1/4 cup white miso 

2 Tbsp rice vinegar 

2 Tbsp soy sauce

Juice of 1 lime

1 Tbsp sesame oil

Directions:

Just mix all of this stuff together with reckless abandon. When you finally regain your composure, before you will sit a delicious veggie slaw. Eat it. Eat it all.

Vegan Kid-Friendly Slow Cooker Chili

Fall is Jocelyn’s favorite season. She loves apple picking and sweaters and Thanksgiving. She’s so determined that fall arrive that every time the weather turns a little bit colder, she lights candles and sends our kids to day care dressed as pumpkins. She is serious about autumn.

One of our favorite autumn treats is healthy slow cooker meals. They’re so easy, and dinner is ready when we get home, its smell permeating the whole house. The other day when the weather got a little bit cold, Jocelyn leapt at the chance to make us a big batch of vegan slow cooker chili, and brother, it was great. She bumped up the veggie to protein ratio, and so not only was it delicious, it was even healthier than usual. We’ll be making this one a lot as the mercury drops.

Ingredients:

2 Tbsp olive oil
2 medium onion, diced

4 carrots, chopped

2 peppers, bell or cubanelle, diced

1 1/2 cups of vegan meatless crumbles

2 cups corn kernels 
3 lb tomato, diced
2 cups dried kidney beans, soaked
4 cups vegetable stock (or less, as needed)
1 Tbsp garlic powder
1 Tbsp ground cumin
Salt to taste

Directions:

Heat oil in a large, deep sauté pan on medium high heat. Once hot, add the onion, carrot, peppers, and veggie crumbles. Sauté, stirring frequently, until the onion and pepper are soft, about 10-15 minutes.

Add all ingredients to the slow cooker, making sure the vegetable stock doesn’t cause the pot to overflow. Stir everything up and cook on low for 8-10 hours. Enjoy topped with whatever you like! We like tortilla chips and avocados.

Cauliflower Veggie Flatbread

We try to eat a mostly vegan diet, but sometimes it can get a little boring.  I love roasted cauliflower, but I find myself suggesting we roast every cauliflower that comes into our house, and it gets to feel a little bit monotonous. As they’d say on Chopped, I’m not really transforming the ingredient.

Jocelyn has no such problem.

She took that cauliflower and made it into the crust for an amazing healthy vegan flatbread using the avocado pesto we posted about the other day. She also topped it with crispy fried onions, and those are basically my kryptonite. I don’t even like onions that much, but fry them until they’re crispy and sprinkle them with salt and I’ll eat them all day and all night.

This was a kid’s portion of the cauliflower flatbread that was destined to go uneaten.
This is the real deal, folks. As delicious as it looks (which is delicious!).

Ingredients:

1 head cauliflower

2 Tbsp chia seeds

1/4 cup water (more as needed)

1 Tbsp nutritional yeast

1 Tsp garlic powder

1/2 Tsp salt

1 1/2 cup broccoli florets

2 Tsp olive oil

Avocado kale pesto

1 onion, thinly sliced 

1/3 cup chickpea flour 

Oil for frying

1 bell pepper

2 ears corn, kernels cut off

Directions:

Preheat oven to 425° F. Grate the cauliflower (or pop it in the food processor–you can buy frozen pre-riced if you prefer) and steam or boil for about 5 minutes. Pop in a colander to drain while it cools and while you chase two tiny kids who are yelling about needing grapes out of the kitchen. Meanwhile, mix chia seeds and water in a small bowl. Once cauliflower is cool and children are occupied with grapes, squeeze out any excess water. Mix cauliflower, chia seeds, nutritional yeast, garlic powder, salt, and any more water it needs to hold together (We ended up adding another tablespoon or so). Spread dough out on a rimmed baking sheet and bake for 25 minutes or until golden.

While the crust is baking, coat the broccoli in olive oil and pop in the oven to roast. 

Heat the frying oil on medium high heat in your preferred frying pan. While oil is heating, mix the onion and chickpea flour, once the oil is hot, fry those onions to your desired brown-ness and salt them to your desired saltiness (ours: very and very, respectively).

Sautée the corn and pepper lightly with a spray of olive oil in a nonstick pan. Once the crust is done, spread on the pesto, pile on the toppings, and enjoy while you watch children pick off the bits they like and destroy the rest.