Vegan Chimichurri Tacos

                                    VEGAN CHIMICHURRI TACOS

This is an amazing vegan taco recipe that tastes great. There are four things to make but they went by pretty quickly for me. The four things are tomato rice,  Chimichurri sauce, a cream sauce, and a taco filling.

The cream sauce recipe makes more than you’ll need for this one recipe.  An in our opinion, you should consider doubling the “taco filling”.  We ran out.

Here’s the recipe:

TOMATO RICE:

 2 tablespoons of olive oil

1 onion finely chopped

½ teaspoon sea salt (I used Himalayan pink sea salt but it doesn’t matter)

1 tomato finely chopped

½ cup of brown or white rice

1 cup vegetable broth

In a medium sauce pan heat oil over medium-high heat and add onions and salt. Sautee onion chopped onions until soft. Add your tomato, rice, and vegetable broth and bring to a boil. Reduce heat to low cover with a lid and let simmer until all of the broth is absorbed and is cooked. Then, turn off heat and let sit for 15 minutes with the lid still on.

CHIMICHURRI SAUCE:

1 cup fresh cilantro

 ½ cup fresh Italian parsley

½ cup olive oil

¼ cup lime juice

4 cloves of garlic

2 tablespoons agave

½  teaspoon ground cumin

1 teaspoon sea salt

 ½ teaspoon freshly ground black pepper

Blend all ingredients in a food processor until combined and herbs finely chopped.

TACO FILLING:

2 tablespoons olive oil

8 ounces crimini mushrooms trimmed and sliced

1 15 ounce can of black beans rinsed, and drained

In a large skillet heat oil over medium heat and sauté mushrooms until they have released all of there juices. Add black beans and half of the chimichurri sauce and cook until heated through. Save the rest of the chimichurri sauce so that you can spoon it on to your taco.

CREAM SAUCE: (Like sour cream, makes more than you’ll need for this recipe.)

6 ounces soft tofu

¼ cup olive oil

1 to 3 cloves garlic (depending on your taste)

2 teaspoons Dijon mustard

1 tablespoon lemon juice

½ teaspoon salt

Blend everything together until smooth then, refrigerate.

We served our tacos on tortillas with: avocados, tomatoes, taco sauce, limes, lettuce, chopped purple onion too.

We adapted the recipe from Chloe’s Kitchen vegan cookbook

Vegan Fudge from "Chloe's Kitchen" Cookbook

Today my mom and I made no bake vegan fudge with powdered sugar, cocoa, dairy free chocolate chips, and coconut milk. It was so easy to make the only thing that I don't really like is that it takes overnight to cool, and if you know me i'm not patient. Here's the recipe:

Ingredients:

1 cup canned coconut milk mixed well before measuring (don't be alarmed if it is thick and looks like frosting it is supposed to look like that) 

3 cups semi sweet chocolate chips (dairy free)

1 Tablespoon vanilla extract (make sure it is organic and pure)

3 cups powdered sugar

1/3 cup unsweetened cocoa powder

1 1/2 cups of toasted and chopped walnuts

Instructions:

Line an 8 inch pan with foil (put enough so that it hangs over the sides of the pan). In a small saucepan heat the cup of coconut milk until you start to see the first signs of boiling. Then add the 3 cups of dairy free chocolate chips and turn the heat to low.

Let it cook stirring occasionally until the mixture is smooth and silky and all the chocolate is melted. Take off of the heat and add the 1 tablespoon of pure vanilla whisk, and set aside.

In a medium sized bowl combine 3 cups of powdered sugar and 1/3 cup of cocoa powder. Mix the chocolate mixture with the dry mixture until it forms a smooth fudge batter. Fold the 1 1/2 cup of toasted and chopped walnuts with a spatula.

Put the finished batter mixture into the pan and spread evenly. Cover with foil and set out for 8 hours or overnight. Cut into 2 inch pieces when the fudge has reached room temperature.    


Review: I thought that it tasted exactly like regular fudge. It was silky and smooth and the perfect amount of chocolate. Feel free to change the recipe to put in what you like, but I thought that this was a great recipe if you are a fudge lover.


Recipe from Chloe's kitchen vegan cookbook