Author: Sharon

Ingredients:

🥒 Courgette
🧅 Onion
🥕 Carrot
🫘 Chickpea flour
🥄 Baking powder
🥬 Lettuce
🥒 Cucumber
🍅 Tomatoes
🧈 Smoked tofu
🥣 Greek-style soy yogurt
🌿 Cumin
✨ Turmeric
🧄 Garlic powder

Method:

1️⃣ Grate the courgette and carrot, then thinly slice the onion. Add everything to a bowl.

2️⃣ Mix in the chickpea flour and baking powder until a thick batter forms.

3️⃣ Spread the mixture into a large circle in a non-stick pan and cook until golden on both sides to make your wrap base.

4️⃣ Tear the smoked tofu into chunky, meaty pieces.

5️⃣ Mix the Greek-style soy yogurt with the cumin, turmeric, and garlic powder. Coat the tofu in the mixture.

6️⃣ Air fry the tofu until golden and crispy

7️⃣ Mix another batch of the yogurt sauce using the same ingredients.

8️⃣ Fill the wrap with lettuce, tomatoes, cucumber, crispy tofu, and the yogurt sauce.

9️⃣ Roll up, slice in half, and enjoy.

A crispy onion bhaji-inspired wrap packed with protein, fresh veggies, and flavour ✨

The perfect healthy comfort food that’s filling, satisfying, and great for weight loss.

Ingredients
 
1 batch Soy Curl Chicken (or 1.5 pounds Vegan Chicken of choice)
Corn Tortillas
Chopped Onion
Chopped Cilantro
3 – 4 Pineapple Slices
Al Pastor Marinade
5 Dried Guajillo Peppers
6 cloves Garlic
3 Tbsp Chipotles in Adobo (diced)
2 Tbsp Achiote
1/2 cup Pineapple Juice
2 tsp Cumin
2 tsp Oregano (Mexican Oregano if possible)
1/2 tsp Ground Cinnamon
1/4 cup Vinegar
Pepper Water (as needed)

Instructions

1. Prepare the Soy Curls as per this RECIPE.

Al Pastor Marinade
1. Cut off the stems of the Guajillo peppers. Shake out the seeds, you can also cut them in half along their seams and split them open to get the seeds out as well.
2. Cover the peppers in boiling water for 10 – 15 minutes to soften them. While they soak, add the rest of the ingredients (except the pepper water) to a blender.
3. Once peppers are softened, add them to the blender as well and blend until smooth. You can add a few tablespoons of the pepper water if it’s looking too thick (I usually add 3 – 4 Tbsp worth)
4. When Al Pastor marinade is blended, you can either marinade the soy curls in it for later use, or simply pour over them after you’ve already browned them. I personally l think it’s better to pour over after browning the soy curls.

Al Pastor Tacos
1. In a pan over medium heat with a little cooking oil, grill the pineapple slices on both sides until golden brown. Remove from the pan and slice into bite size pieces.
2. Warm the tortillas how you like (I typically will just cook them directly on a stovetop burner until slightly charred on the edges).
3. Fill the tortillas with the Vegan Al Pastor, top with the pineapple, onions and cilantro. Add any salsa you like and dig in!

Notes
tips for cooking soy curls
Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.

https://theeburgerdude.com/wprm_print/vegan-tacos-al-pastor

Ingredients

12 Ounces Uncooked macaroni
1 1/4 Cups Raw cashews
1 1/4 Cups Water
1/4 Cup Nutritional yeast
2 1/2 Tbsp Chopped pimientos
1 Tbsp Lemon juice
2 Tsp White miso
1 Tsp Onion powder
1/4 Tsp Salt
1/4-1/3 Cup Whole wheat bread crumbs

Directions

1 Preheat oven to 350 degrees.

2 Place a large pot of water on to boil. Drop in the pasta and cook until just tender, about 6 minutes, depending on the kind of pasta used. Drain and set aside in a large bowl.

3 Meanwhile, place the cashews in a food processor with half of the water. Process until fairly smooth, then add the remaining ingredients, except the bread crumbs, and process for several minutes until mixture is VERY smooth. Pour the mixture over the pasta and stir to combine. Transfer to a covered casserole dish, sprinkle the bread crumbs over the top, cover and bake for 30 minutes.

Hint: Use any of your family’s favorite tubular pasta in this recipe. The initial cooking time may have to be adjusted slightly depending on which type of pasta you choose. Cook until just tender, do not overcook because the pasta will cook again while baking.

This may be prepared ahead of time and refrigerated until ready to bake. Add about 10 minutes to the baking time.

https://www.drmcdougall.com/recipes/cheezy-baked-macaroni/