Vegan Tacos 

I want to live every day like it’s taco Tuesday. The joy and anticipation is just too good! Taco Tuesday for me has reached a whole other level because of these vegan tacos! It’s refried beans and tahini and pink pitaya sauce. I could just eat the sauce on its own. Is that weird?

Recipe

Ingredients: 

Refried beans: 

1 can of black beans

1/2 cup of chopped onion

1 clove garlic

1/4 cup apple cider vinegar

1/4 cup pure maple syrup

3 tbsp mustard 

Pinch of salt

Tahini Pink Pitaya Sauce 

1/2 cup chickpea flour

1/4 cup almond milk or any plant based milk

1 tbsp sesame seeds

Pinch of salt

Juice of half lemon

1 clove garlic 

Pink Pitaya powder (optional)

*If too runny, add more flour. If too chunky, add more liquid. 

Directions:

1. Mix all refried beans ingredients  together in a blender. Put in pan on medium heat. Let it simmer for about 20-25 minutes stirring occasionally. For a really thick consistency, fry for longer. 

2. Chop up avocados, cherry tomatoes, spinach, onions, peppers, corn and mushrooms (and whatever else you want to add). 

3. Make tahini sauce in a blender. 

4. Heat up taco shells and add beans then spinach and then the rest of the ingredients. 

5. Squeeze tahini sauce on top and enjoy! 

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The Cold Pressery in Mississauga, ON


Today was an absolute vegan adventure. We visited The Cold Pressery in Mississauga, Ontario and was pleasantly surprised. Well, not really because my cousin works there and we have only heard great things! 

The cafe is completely vegan with great good options to choose from. I indulged in the chipotle bean tacos while Patrick and my sister enjoyed the grilled cheese sandwich. For dessert we had a cookies and cream donut and raw tiramisu with vanilla ice cream made from coconut milk. 

I would highly recommend this place!