• Dairy Free,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Tex-Mex Twice Baked Potato Skins (Vegan+GF)

    How do you feel about potato skins?

    I’ve always been a huge fan of making use of extras and scraps when I’m cooking. I mean, those things can really add up when you do a lot of cooking at home. Potato skins are one of the things that I hate throwing away when making recipes such as mashed potatoes, or baked potatoes.

    Personally, I’d just leave the skin on for the recipe but not everyone likes they’re mashed/baked potatoes that way so there’s usually some waste. That’s why I love the idea to make a whole separate recipe with them and I was feeling some Mexican vibes.

    I don’t know about you, but I think tater skins are bomb no matter what you put on them. I think I even proved it too! These are so good and they are childishly simple to make. In fact, they’re a great snack to prep with the kiddos because they are so easy.

    I’m not saying you can’t add to these though. By all means, go crazy and add anything you’d like, whatever you think these could use. Oh and some cilantro would be great too, I would have added it but I was out of it when I made these. You should definitely throw some on yours though, yum!


    Tex-Mex Twice Baked Potato Skins (Vegan+GF)

    Bring this fun and delicious snack to your next party or gathering and you'll be sure to have a hit.

    Prep Time 25 minutes
    Cook Time 1 hour
    Total Time 1 hour 25 minutes
    Servings 4 - 6 servings


    • 6 - 8 medium potatoes about 3 pounds
    • 2 tablespoons olive oil
    • 1/2 cup sweet whole kernel corn
    • 1/2 cup cooked black beans
    • 1/2 cup diced tomatoes
    • 1 jalapeño pepper minced
    • 1/2 to 1 cup guacamole for serving optional
    • Taco Seasoning:
    • 1/4 teaspoon oregeno
    • 1/4 teaspoon paprika
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin
    • 1/4 teaspoon black pepper


    1. Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places and wrap in aluminum foil. Bake for 45 minutes to 1 hour or until soft when squeezed. Remove from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (You can make mashed potatoes with the rest, Yay!)
    2. Mix taco seasoning in a small bowl. Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with seasoning mix. Bake for about 10 minutes until skins start to crisp then remove pan from oven, flip them over onto their backs and fill each skin with tomatoes, corn, black beans, jalapeños, and additional taco seasoning. Bake for another 10 minutes until edges are crisp.
    3. Remove from oven and cool for about 5 minutes, then top with guacamole if desired and serve warm.


  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Green Pepper, Tofu, & Spanish Barley Tacos (Vegan+GF)

    Can I have a show of hands, who likes TACOS?!! In my house, we do tacos a lot, at least 3 or 4 times a month.

    Once in a while, I will change up the mix, as is the case here. Some of my family are purists and don’t like it when I mess with his taco ingredients, but my Mom on the other hand loves it when I add variety to the mix.

    Barley is a great substitute for rice, and if you ask me has more health benefits, although I do love my rice. Along with the other simple ingredients going into these tacos, I also did a little bit of seasoned tofu and, before you bow out, I seriously recommend trying it. It’s pretty surprising how good it can be when seasoned in a taco.

    Green Pepper, Tofu, & Spanish Barley Tacos (Vegan+GF)

    Sometimes the simplest combinations are the best. These tacos are perfect for a quick weeknight meal.

    Prep Time 45 minutes
    Cook Time 45 minutes
    Total Time 1 hour 30 minutes
    Servings 4 - 6 servings


    Spanish Barley:

    • 2 tablespoons olive oil
    • 1 small onion finely chopped
    • 3 cloves garlic minced
    • 2 cups pearl barley
    • 2 cups enchilada sauce
    • 2 cups vegetable stock
    • 1 teaspoon oregano
    • 1/2 teaspoon cumin
    • 1 teaspoon salt


    • 2 medium green bell peppers sliced into rings
    • 1 medium onion sliced into rings
    • 2 tablespoons olive oil
    • salt & black pepper to taste


    • 1 15 ounce block extra firm tofu
    • 1/2 cup tomato salsa
    • 2 teaspoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon lime juice
    • 1 teaspoon coconut sugar or maple syrup


    • 8 - 10 medium flour tortillas replace with corn tortillas or gf if needed
    • 2/3 cup fresh cherry or regular tomatoes, diced
    • 1 cup butterhead lettuce
    • 1 cup shredded vegan "cheddar cheese"
    • non-dairy plain yogurt optional
    • salsa or hot sauce optional
    • cilantro lime hummus or chipotle hummus are both delicious with these too.


    Spanish Barley:

    1. Combine onion, garlic, and olive oil in a large skillet and saute over medium high heat for 3 to 4 minutes until soft and browned. Pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 35 to 45 minutes until barley is tender and liquid is absorbed. If the liquid is absorbed before the barley is tender add a bit of water to the pan.


    1. While the barley simmers, heat 2 tablespoons of olive oil in a medium skillet and add peppers and onions. Cook for 6 to 7 minutes until peppers are softened. Season to taste with salt and pepper. Toss the chicken into pan and stir over heat for about 1 minute to warm then remove from heat


    1. In a non-stick skillet, fry the tofu slices for about 2-3 minutes until browned. (If you want you can add oil but I find if I use a good pan it's not necessary). Remove from pan and place in a separate dish to cool for a moment. Chop the tofu slices into small bits and add to the pan along with the salsa and seasonings. Add a bit of water as needed until the mixture is evenly mixed. Simmer for about 10 minutes until fully heated through and the liquid is absorbed.


    1. Assemble the tacos with barley, tofu, lettuce, tomatoes, cooked peppers and onions, cheese, and desired sauces.

  • Appetizers,  Dairy Free,  Gluten Free,  Recipe,  Salad,  Sides,  Vegan,  Vegetarian

    Grape Caprese Avocado Salad + Balsamic Reduction (Vegan+GF)

    Guess what, the sun is popping out and I think It might stay and hang out for a while today, yay! I was beginning to forget what it looked like.

    So what do think of when you hear the word salad, because it seems to be a very broad term with many different interpretations. In some places if you order a salad at a restaurant you are going to be disappointed  with a large bowl of lettuce and a few dots of something to garnish. I thinks it’s just that some consider salads only a side dish type of thing.

    To others when salad comes to mind it might be a steakhouse-style salad that’s basically a pile heavy toppings and croutons smothered in ranch. Would you like some lettuce with your dressing?

    My view of a perfect salad is somewhere in between the two. I think every salad needs to have plenty of flavors and some kind of awesome dressing to finish it off, either creamy or sweet. It also should be light enough to be a side dish on it’s own, or loaded enough that you could add some protein and make it a meal. Of course, that applies only to lettuce based salads, I’m not talking about pasta, bean, or fruit salad. Those are all completely different categories.

    One of my favorite flavors of summer is fresh basil and I happened to get a bunch of it the other day. Since it pairs so well with tomatoes and avocado it seemed only fitting to make a caprese salad and my favorite way to top that is with a balsamic reduction that is super easy. Give it a try and let me know what you think!

    Grape Caprese Avocado Salad + Balsamic Reduction (Vegan+GF)

    Sometimes the simplest things are the best and that's exactly the case with this minimal ingredient salad.

    Prep Time 10 minutes
    Cook Time 10 minutes
    Marinating Time 25 minutes
    Total Time 20 minutes
    Servings 4 servings


    Balsamic Reduction:

    • 3/4 cup balsamic vinegar
    • 1/4 cup sugar


    • 3 cups loosely packed red leaf lettuce
    • 1 cup cherry tomatoes sliced in half
    • 1 cup red grapes sliced in half
    • 1 medium avocado sliced
    • 1 cup fresh basil leaves
    • 1/2 block firm tofu drained and dried of excess liquid
    • 1 teaspoons apple cider vinegar
    • sea salt and black pepper to taste


    1. Cut the tofu into small cubes and throw into a bowl and add apple cider vinegar and a sprinkle of salt. Toss to coat. Place in the fridge to marinate for 15-30 minutes
    2. For the reduction, combine sugar and balsamic in a small saucepan over low heat. Simmer for about 10 minutes until thickened, then remove from heat and cool.
    3. Combine ingredients for salad in a large bowl and toss together gently. Serve immediately or refrigerate until ready to serve.
    4. Top salad immediately before serving or serve per individual.


  • Appetizers,  Bread,  Dairy Free,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Mozzarella Stuffed Pesto Pizza Monkey Bread (Vegan)

    I’m not really sure why they call this type of bread a monkey bread.

    I suggested that maybe it’s because when everyone is picking at the delicious pieces it resembles the way primates groom each other and eat their findings. I was dumb enough to mention this while my brothers were around so, of course, they gave me their opinions and since my idea was already borderline gross they had to outdo it. One of them said that it’s because it looks like a giant monkey brain like on Indiana Jones and I won’t mention what the other one said. Thank you boys, that’s just the mental picture that will make everyone want to eat this. How appetizing. Sorry, TMI.

    Yes, well, whatever the case may be I don’t think that any of those are the reason for the name but who really cares? Monkey bread is the bomb-dot-com-diggity-do-dah, and this one is stuffed with creamy mozzarella cheese and slathered in pesto!

    Have I ever mentioned that I am obsessed with pesto? Well, I am, and did you know that you can make all kinds of different pestos? I’ve tried a few kinds, like one with cilantro, one with chestnuts, and they’re all delicious but I’ve yet to find one that can beat the classic basil. I do sometimes substitute the pine nuts though, because I can be cheap. As you may know, pine nuts are pretty pricey so I prefer to use walnuts instead most of the time.

    I usually try to keep pesto ready in the fridge for when I need it, but it never lasts very long because I always find something that it would go perfect in and then use it all. Take this pull-apart bread for example, it would have been great on it’s own but the pesto takes it to the next level of amazing and makes it irresistible!

    Usually you’d do this in a bundt pan but the only one I have has all kinds of odd grooves and the one and only time I’ve ever attempted monkey bread in it was a crumbly disaster slash pan scrubbing nightmare. I used a springform pan this time instead but I still didn’t take it seriously enough and I had some stickage as you can see. I would usually redo it and get a picture-perfect one but I just couldn’t wait to share this with you guys, so please forgive my unperfect bread. Hopefully it will help you all by making you grease your own pans better than I did.

    Oh, and I just thought of another possible reason for the name of this thing! Ha ha, maybe it’s because everyone runs around like crazy monkeys when they realize it’s gone! I think you should make two if you plan to avoid gorilla fights.

    Vegan Mozzarella Stuffed Pesto Pizza Monkey Bread

    Basic table bread will never seem the same after you've tried this over the top monkey bread that's simply packed with flavor!

    Prep Time 30 minutes
    Cook Time 30 minutes
    Rising Time 1 hour
    Total Time 1 hour


    • 1 tablespoon active dry yeast
    • 1 1/2 cups water
    • 1/2 teaspoon salt
    • 1 tablespoon oil, plus more for greasing pan
    • 2 tablespoons sugar
    • 3 3/4 cups flour
    • 8 ounces mozzarella style cheese (such as Daiya or Miyoko's)
    • 2/3 cup prepared pesto or recipe follows
    • 1 cup your favorite marinara sauce for dipping


    • 1/2 cup pine nuts or walnuts
    • 1/4 cup nutritional yeast
    • 2 cups fresh basil leaves tightly packed
    • 4 cloves garlic
    • 1/3 cup olive oil
    • 1 1/4 teaspoons salt
    • 1/2 teaspoon pepper
    • 1 tablespoon freshly squeezed lemon juice


    Bread dough:

    1. Stir water, sugar, salt, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in oil until combined. Add flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a 2 to 3 minutes until dough is smooth and resilient. Place in oiled bowl, cover, and place in warm place to rise for about 1 hour until doubled in size.

    2. Heat oven to 350 degrees F (180 C) and grease a bundt pan (or see note) very well with oil. Press dough down and divide into tablespoon sized balls. Stuff each ball with 1 square of "mozzarella" cheese and roll dough around it.

    3. Dip each ball into pesto and place in prepared pan. Continue dipping and stacking balls until all are in pan then bake for 40 to 55 minutes until top is a deep golden brown.

    4. Serve hot with warm marinara.


    1. Combine all ingredients in food processor or blender and pulse until nearly smooth. Store in an air-tight container and refrigerate for up to 2 weeks or freeze for up to 4 months.

    Recipe Notes

    If (like me) you don't have a bundt pan you can use a 10-inch springform pan and an inverted 6-ounce ramekin in the center. This is great because it gives you a pre-warmed bowl for the dip. Just be sure to grease the outside of the ramekin as well as the pan, very well.

  • Appetizers,  Dairy Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Red Borscht Soup with Beet Gnocchi (Vegan)

    Hey everyone, how goes your week so far?

    Mine has been pretty good, but pretty average. Although, something that I did do different this week was organize the pantry, spice cabinets, and refill all of my spice jars. You have to do it that way here because they sell all of their spices in these little bags that have like 2 teaspoons worth inside. It’s super annoying but I think I’ve finally gotten used to it and now I’m a pro at refilling spice jars.

    The reason I got into organize mode was the necessity to find space in the kitchen for some new prop items that I got this week. You guys, I‘ve become a very un-materialistic type of person over the last few years. I’m sure some of you can relate here. I mean, if you’ve ever made multiple moves in a row then you probably know that it’s so much easier if you aren’t attached to items and stuff that is hard to move and will potentially just get lost. Yep, I’m hardly attached to anything anymore and I think I’m happier because of it.

    On the other side of the spectrum though, I have discovered how much less stressful and more fun it is to take food pictures when you have some pretty items to work with. It’s amazing the difference that a single item in the background can make for the overall mood of a picture. That means that I have a growing collection of useless knick-knacks and a strange relationship to them because I love them but I don’t want to love them too much. It doesn’t really make sense but that’s the way it is.

    Anyway, I know, two beet recipes in the same week might seem like too much for some people. I hope that you don’t feel that way because this soup deserves a chance. I know it’s very, very red and probably won’t be overly tempting to the picky eaters in your ranks but if they can get passed that I think they’d love it.

    This recipe is a spin on two of my sisters’ favorite Ukrainian recipe, borsht. I made it with gnocchi to change it up a little. Ironically, it was my other two sisters that ended up loving it that way. Jen and Lela are purists when it comes to food so they prefer it the way I usually make it, but Liv and Sophie are both really big fans of carbs so they were all over the fact that I added fat little dumplings to a veggie soup.

    I pretty much just described my everyday challenge of making things to please everyone right there. I wouldn’t change it though. Actually, it would probably get boring if Brock and Sophie stopped complaining everyday and the boys decided they liked veggies. I’m not saying it wouldn’t be nice, but it would be weird.

    I think that’s where I’ll stop because I have a bunch more things to move around and it’s bugging me so I’m gonna go do that, but you should try this soup. Really, if you are looking for a great way to use beets then you found it!

    Red Borscht Soup with Beet Gnocchi (Vegan)

    This classic Russian soup gets a little upgrade with the addition of some homemade gnocchi dumplings made with roasted beets.

    Prep Time 25 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 55 minutes
    Servings 6 - 8 servings


    Roasted Beets:

    • 7 - 8 medium beets


    • 6 cups vegetable broth
    • 3 large potatoes peeled and chopped into cubes
    • 3 medium carrots thinly sliced or shredded
    • 1 small red onion finely chopped
    • 3 cloves garlic minced
    • 1/4 of 1 large head red cabbage cored and shredded
    • 1 large tomato diced
    • 4 roasted beets chopped into small cubes
    • 1 cup tomato sauce
    • 2 tablespoons sugar
    • salt and papper to taste
    • 2 teaspoons dried dill or 2 tablespoons fresh
    • coconut cream for topping optional


    • 1 1/2 cups all purpose flour
    • 3/4 cup whole wheat flour
    • 1/3 cup coconut milk
    • 3 medium roasted beets
    • 1 teaspoon salt
    • 1 teaspoon baking powder


    Roasted Beets:

    1. Preheat oven to 400 degrees F (200 C) and line 2 oven trays with a pieces of foil. Cut the stems off of the beets and divide them between pans, then place them on the foil and sprinkle about 1 tablespoon of water over them. Bring the corners of foil up to meet and form a foil ''packet'' around them. Bake for 40 to 45 minutes or until the beets are fork tender. Remove from oven and cool until you can handle them, then peel away the skins.


    1. Combine broth with chopped carrots and potatoes in a large stock pot and place over high heat. Cover and bring to a boil. Cook for about 15 minutes then add onions, garlic, cabbage, diced tomatoes, and half of the (reserve the rest for the gnocchi) roasted beets.
    2. Reduce heat to medium low, cover, and cook for about 30 minutes until carrots and potatoes are tender, then add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes.


    1. Meanwhile, after adding the beets to the pot, make the gnocchi. Place 3 - 4 medium beets in a food processor and process until smooth. Add coconut milk, salt, and baking powder and pulse until combined, then add flour and pulse a few more times until well mixed.
    2. Scrape dough out onto a lightly floured work surface (if your counters will stain then lay out a piece of parchment or wax paper to work on). Divide the dough in half and roll each half into a snake shape, about 1 inch in diameter. Use a knife to cut it into gnocchi pieces then use a fork to make imprints on tops and bottoms. Repeat until all of the dough is made into gnocchi shapes.
    3. Now add gnocchi to the pot and cook for 5 - 10 minutes until gnocchi is cooked through.
    4. Remove from heat and serve hot topped with coconut cream.
  • Dairy Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Rainbow Veggie Hummus Pizza & Everything Bagel Crust (Vegan)

    It’s time for some Friday food and to me that needs to be something awesome!

    Um, is there such a thing as being too excited, and is there a word for it? ‘Cause that word would really apply to me right now. I’m like over-the-top psyched about this one you guys! It’s probably my favorite pizza EVER! I mean did you read the title? Did you see it! That’s right, it’s on an everything bagel crust!


    I don’t even know when I got this idea, seriously. I was making a bunch of pizzas a few days ago, like I do almost every week, and I realized that it’s been way too long since my last pizza recipe post and that is just wrong. Clearly it was time to make a new flavor and it had to be awesome.It was a really rainy day and also, my blog happened to be experiencing a stupid hiccup and it was down for a little while. I was freaking out for a few minutes but I was trying not to go crazy about it so I decided to do something to take my mind off of it. Creating a revolutionary pizza seemed like a pretty good plan so I went with that.

    I’ve wanted to make everything bagels recently and that was also on my list of possible distractions and somehow I ended up with everything bagel crust and I may have to do this for every pizza from now on. It was the bomb! I almost named this the everything everything pizza but my title was just getting too long, but that’s what it is. An everything bagel, every veggie, every color pizza that you just kind of want to stare at for hours because it’s so gorgeous.

    As for the toppings, well, I actually cheated a little with the hummus because I used some of this hummus that I had in the fridge and the veggie choices were random at first until I realized how pretty all the colors were looking and I just kept adding. Honestly, I was amazed that I even got my first one to fit between the oven racks because it was so entirely piled with toppings. The blueberries were the last thing I added because I wanted a complete rainbow and they are one of the few naturally occurring blue foods and the only one I had on hand. I am so glad I added them because I think they are what really set this pizza over-the-top.

    So, obviously you don’t have to use this exact mix of veggies. Use what you have and what you like and make this your own. I also put cheese on mine but that is optional and if you want these to be completely vegan than just skip it. Oh, and if you aren’t a big veggie fan than just skip the veggies and do a plain cheese or pepperoni pizza with typical red sauce and you’ll still have a killer pizza.

    The only thing you can’t change is the crust because it’s epic. I mean, just imagine everything you love about a bagel mixed with everything you love about a pizza! You have to try it!


    Rainbow Veggie Hummus Pizza & Everything Bagel Crust

    You can't hardly mess a pizza up, but you can make it better and this rainbow explosion of a pizza proves that!

    Prep Time 30 minutes
    Cook Time 30 minutes
    Rising Time 1 hour 30 minutes
    Total Time 1 hour
    Servings 8 servings


    • Crust:
    • 1 cup lukewarm water
    • 1 teaspoon salt
    • 1 tablespoon active dry yeast
    • 1 tablespoon sugar
    • 2 tablespoons olive oil
    • 3 cups flour I like to use part whole wheat
    • 1 tablespoon everything bagel seasoning recipe follows
    • Everything Bagel Seasoning:
    • 1 tablespoon black sesame seeds
    • 1 tablespoon regular sesame seeds
    • 1 tablespoon poppy seeds
    • 2 teaspoons caraway seeds
    • 2 teaspoons dried onion flakes
    • 1 teaspoon onion powder
    • 1 teaspoon sea salt


    • 1 cup chipotle hummus
    • 1 cup mozzarella style cheese (such as Daiya or Miyoko's) optional
    • 1/2 small onion thinly sliced
    • 1 to mato thinly sliced
    • 2 cloves garlic finely chopped
    • 1/2 cup shredded red cabbage
    • 1 small carrot shredded
    • 1 small zucchini sliced
    • 1 red bell pepper julienned
    • 1/4 cup button mushrooms sliced
    • 1/3 cup whole kernal corn
    • 1 small handful fresh basil
    • 1 small handful fresh cilantro
    • 1/4 cup fresh blueberries


    1. Combine yeast, sugar, and water in a medium mixing bowl and let sit for about 5 minutes to let the yeast react. Add other ingredients and mix until it starts to form a dough.
    2. Turn out onto a lightly floured surface and knead for 5 - 10 minutes. It should be smooth and resilient. Grease a medium bowl and place dough inside. Flip in bowl to cover all sides with oil and cover with towel or plastic wrap. Put in warm place to rise until doubled in size.
    3. Preheat oven to 450 F (230 C) Fill the largest and widest pot you have with about 8 inches of water and bring it to a boil. Divide dough in half and roll out each half into circles (about 10 inch) and carefully drop 1 at a time into the water and cook for about 45 seconds on each side. Use large spatulas or slotted spoons to gently lift it out and place in on a tray lined with a clean towel.
    4. Line 2 pizza pans with parchment and spray lightly with oil. Place crusts on trays and sprinkle everything bagel seasoning around the edges. Bake for about 10 minutes.
    5. Remove from oven and reduce heat to 350 F (180 C). Spread on hummus, then top with cheese (if desired), and layer with everything else except basil, cilantro, and blueberries. Bake for 15 to 20 minutes until toppings and edges are browned.
    6. Remove from oven and immediately top with basil, cilantro, and berries to stick them to the cheese. Allow it to cool for 5 to 10 minutes before slicing and serving
  • Dairy Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Chipotle Hummus & Fajita Veggie Taco Salad Bowls (Vegan)

    I’ve come up with some pretty awesome and different flavors since I sort of took over the kitchen, but even now after all of them my family still prefers the classics. I think one of the family’s favorites will always be anything and everything that can be made in a tortilla and slathered in guac (or super hot sauce in my brother’s case).

    Anyway, the other day was taco tuesday, or rather taco thursday. and as always I made a bazillion tortillas to go with because there’s only like one brand available to buy here and it’s stuffed with preservatives and tastes awful. I’m not gonna lie, even though I could (and I do) spend all day in the kitchen, rolling out lots and lots of tortillas after prepping all of the toppings isn’t my favorite thing to do. Everyone loves them so much though so I lovingly work through it and think about lean and muscular arms.

    I thought I’d have a little fun this time and make some of them into taco bowls and then make some killer taco salads. It’s just more fun that way don’t you think?

    Making everything for tacos with a big group also takes up a lot of time as you might have guessed which doesn’t leave much time for food photography. I’m gonna let you all in on a little secret……..I often photograph leftovers (shrugs guiltily). Go ahead and judge and then get over it because you know what? This crazy household survives on leftovers and there are some things that are better next day.

    Hummus, for instance, gets way better as the flavors meld. This chipotle hummus definitely did. Oh. and I know I just made it sound like these are a ton of work but they are really easy. You probably live where you can buy good quality tortillas and probably aren’t feeding an army like mine. As for the toppings, anything can go on these beauties. I think the hummus was perfect for the job and I totally recommend the fajita veggies but again, anything goes.

    I’d love to know what you put on yours!


    Chipotle Hummus & Fajita Veggie Taco Salad Bowls

    Tacos are great but a whole bowl of taco stuffing is even better. Try this recipe for your next taco Tuesday!

    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Servings 4 bowls


    Tortilla bowls:

    • 4 large flour tortillas

    Chipotle White Bean Hummus:

    • 1 1/2 cups cooked white beans
    • 1/4 cup tomato paste
    • 1 tablespoon chipotles in adobo sauce
    • 3 tablespoons olive oil
    • 2 garlic cloves
    • 1 tablespoon lemon juice
    • 1/2 teaspoon cumin
    • 1/2 teaspoon oregeno
    • 1/8 teaspoon sage
    • salt & pepper to taste

    Fajita Veggies:

    • 1 tablespoon olive oil
    • 1 large bell pepper seeded and thinly sliced
    • 1 medium onion sliced
    • 1 medium zucchini thinly sliced

    Chicken: (Optional)

    • 1 1/2 cups Beyond Meat Chicken-Free Grilled Strips roughly chopped
    • 1/2 teaspoon oregeno
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • salt & pepper to taste

    Salad Toppings:

    • 1 cup shredded chao "cheddar cheese" or any brand you like
    • 1 medium avocado
    • 2/3 cup black beans
    • 2/3 cup whole kernal corn
    • 2 cups iceberg lettuce shredded
    • 1/2 cup prepared salsa
    • 1/2 cup coconut yogurt or dairy free sour cream
    • lemon wedges and cilantro for garnish optional


    1. Preheat oven to 350 degrees F (180 C) and grease the outside of 4 ramekins. Place ramekins face down on a baking tray and gently lay and shape tortillas into bowl shapes over each. Bake for 8 - 12 minutes until crisped.
    2. Add all of the ingredients for hummus into a blender or food processor and blend until smooth then pour into a small bowl.
    3. Heat olive oil in a medium skillet over medium heat and add peppers, onion, and zucchini. Saute for 6-8 minutes until peppers are softened. Pour into a bowl and reduce heat to low. Add chicken and seasoning to pan and stir over heat until warm.
    4. Now assemble the salads by adding lettuce and all of your desired toppings to your homemade tortilla bowls