Vegan Richa’s Lentil Mung Bean Tacos with Chickpeas and Cauliflower


If you aren’t following Vegan Richa you are missing out! This awesome vegan food blogger is one of the most prolific bloggers on the internet these days, and she just came out with a beautiful new cookbook called Vegan Richa’s Indian Kitchen. I pretty much want to make every awesome recipe in it when I’m not swooning over the beautiful photography. Luckily, eating tacos on an Indian diet is no challenge at all. Just about any Indian restaurant is going to allow you to make your own tacos with naan or roti and then you can fill it with curry, masala, or korma, and then add vegetables, top with chutney, and, boom, you are ready to go.

Or start from scratch and try this recipe from Richa herself Lentil Mung Bean Soft Tacos Stuffed with Chickpea and Cauliflower


Mexican Smashed Potatoes


Smashed PotatoesI’ve always preferred smashed potatoes to mashed potatoes. Maybe it’s because I’m too lazy busy to deal with peeling potatoes and bothering with an electric mixer. But honestly, I think I like the chunky texture of smashed potatoes better and it seems a little less like baby food.

There is a popular Tex-Mex dish of “Mexican Mashed Potatoes” which usually involves a ton of velveeta and heavy cream. I wanted something a bit less gloopy but still with a spicy kick, and so these potatoes were created.

They were perfect with the tempeh picadillo from the upcoming Taco Cleanse book, but they’d be great as a base in any saucy taco. You could easily size down this recipe. I really wanted to have leftovers for a few days so this yielded quite a bit. You could also add vegan cheddar or a pepper jack mix if that’s how you roll.

Mexican Smashed Potatoes
3 pounds of red potatoes, quartered
1 cup unsweetened soy milk
1/4 cup of vegan blue cheese (or Vegenaise)
1/4 cup of pickled jalapenos, chopped
1/4 cup green onions
3 tablespoons Tofutti cream cheese
1 tablespoon of Earth Balance
1/2 teaspoon salt

In a large pot cover the potatoes with water and boil for about 20 minutes or until fork tender. Remove the potatoes to a strainer, draining off all the water. In the same pot, but with the heat off, mix remaining ingredients. Add potatoes back to the pot and, using a fork or potato masher, smash into desired consistency. Channel any rage you may have at the world during this step so your mind is clear before you eat your tacos. Add more salt and pepper to taste. Enjoy!

We weren’t compensated by any of the mentioned brands. We just love them.


I ate Beyoncé’s taco. For Science.


Recently we, the people of the internet, all learned that Beyoncé started following a plant-based diet. When I saw she had a taco recipe I knew I’d have to try it, and I have to say, Beyoncé’s life and mine really couldn’t be more different. She is a multi-platinum selling artist who has also been in huge movies, she married Jay Z and has two kids, and she is one of the most powerful women in the world. I, on the other hand, spend my days looking at clouds, cuddling with dogs, and probably have a negative net worth. Despite our differences, Beyoncé and I seemed to have the most important thing in common: tacos.

The recipe seemed easy enough and I headed to the store to get walnuts and coconut amino acids, the latter of which I’d never heard of. I figured if Beyoncé was using them instead of soy sauce there was probably a damn good reason even if they did cost $7.

After that I stared at the bulk bin wondering if should save some money by getting conventional walnuts. But then the words popped into my head.

Of course she’d go organic.

I went home and started processing the walnuts with the coconut aminos, cumin, and corriander and I realized I was all out of balsamic vinegar. And I was planning to use some spinach in the tacos instead of the romaine that was called for until I realized the romaine wasn’t in the taco but holding it together. Baby spinach was not going to work! Even if I tried it in an attempt to make baby tacos, I knew, in my heart, I’d end up with a salad.

Off to my local HEB I went where I was stymied by the lack of balsamic vinegar. I found a million different kinds of hot sauce but balsamic was nowhere to be found. Finally, I looked in the salad dressings and found a balsamic dressing called “Sass” and I was sure that Beyoncé was helping me, but then I looked at the ingredients and realized it would not do.

And so to another store I traveled on a quest for balsamic vinegar. At this point I was getting pretty hungry and when I got home I was glad to see the rest of the recipe was really easy. Process the walnut meat, put it in romaine, and top with cherry tomatoes, avocado, and lime. I even sprinkled it with a bit of black lava salt assuming that Beyoncé only uses artisanal salt and snapped a pic.

I was a bit nervous about eating these because they really didn’t look like any sort of taco I’m used to. Plus, after all that grocery shopping I was really hungry. But they were actually kind of good? And three was more than enough. I actually felt really sick afterwards and wanted a cookie, but otherwise, if you are looking to transition to a taco based diet from a raw food diet, this might be the taco that you are looking for.

Here is the recipe from Marco Borges the author of Beyoncé’s book The 22 Day Revolution reprinted from the Courier Journal

Beyoncé’s vegan walnut tacos

Taco “meat” ingredients

2 cups walnuts
1 1/2 tablespoons cumin
1 tablespoon coriander
2 tablespoons balsamic vinegar
1 tablespoon coconut aminos
dash paprika
dash garlic powder
dash black ground pepper

Garnish ingredients
2 heads of romaine lettuce
2 Haas avocados
1/2 pint cherry tomatoes, each cut in half
1/2 tablespoon dried parsley flakes
pinch black ground pepper
pinch sea salt
1 fresh lime, squeezed

Wash and drain the lettuce and tomatoes and set aside. Combine all taco meat ingredients in a food processor. Pulse several times until crumbly, making sure not to over blend. Spread the walnut taco “meat” on the romaine leaves in 4 equal servings. Slice the avocados in half and remove the pits. Peel away the skin and dice into small, even pieces. Garnish the walnut taco meat with the vegetables, salt, pepper, and lime juice