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Vegan Black Bean and Veggie Hard Shell Tacos

Last night I made the most delicious meal! Didn't take much time to prepare and was low in fat, high in fiber and was extremely satisfying, nutritious and delicious...yum!!

Ingredients: Serves 4

(I cook with Organic and NON-GMO ingredients, but not necessary):

1 - 32oz bag Cooked black beans or two cans of black beans. Cook per bag directions or heat canned black beans - as they cook smash with spoon to desired consistency.

4 colored peppers - Red, orange, yellow and green, sliced

1 onion sliced

2 tomatoes sliced and diced

1 bag of frozen roasted corn

2 tsp. of chili powder, 2 tsp cumin, 1 tsp. of red pepper, 2 tbsp of minced garlic (add more or less depending on your taste).

Heat vegetables in pan with a 1/4 cup of water. Add spices. Simmer on low heat until cooked.

Corn Tortillas hard shell.

Add beans to bottom of the taco shell and top with veggie mixture.

Garnish with mixed green lettuce and taco sauce. Yummy!!

You can add cheese, sour cream or avocado. I added avocado and personally don't think it needs any dairy, but up to your tastebuds and diet preferences.

Easy, quick and really good!!

Vegan Pumpkin Cranberry Bread

This bread is nutritious and delicious! No fat, vegan and full of fiber. The pumpkin puree keeps this bread moist.

1 1/2 cups of hot water

1 - 15 to 16 oz can of pumpkin puree

1/2 cup Blue Agave Sweetener

1 cup Dried Cranberries

2 cups whole wheat flour

1 cup Oat Bran

2 cups oatmeal

1 1/2 teaspoon baking soda

2 teaspoon cinnamon

1 1/2 teaspoon pumpkin pie spice

1 cup walnuts (or other chopped nuts) optional

Preheat oven to 350 degrees

Mix the hot water, pumpkin puree, agave sweetener and cranberries together in a bowl. Let rest while preparing dry ingredients.

Combine all of the dry ingredients in a large bowl and mix well. Add the wet ingredients to the dry and mix. Do not over mix. Pour into a nonstick cake pan or muffin pan. Bake for 30 minutes, check, may need an additional 5 minutes depending on your oven. Do not over bake, the pumpkin will keep your bread/muffins moist. Let rest for 5 minutes in the pan before removing from pan. This will make it easier to remove the muffins.

Enjoy warm with pumpkin butter. Yum Yum!!

*Note: I cook with organic/non-gmo ingredients, but not necessary.

Pumpkin Cupcakes

1 cup organic coconut sugar

½ cup organic dark brown sugar

2 cups White Whole Wheat flour

2 teaspoons organic baking powder

½ teaspoon sea salt

½ teaspoon organic cinnamon

¼ teaspoon organic pumpkin pie spice

4 eggs or 3 Jumbo organic Brown eggs

½ cup organic skim milk

6 oz. organic pumpkin puree

1 stick or 4 oz. organic unsalted butter, softened

*Note-We used only 3 tablespoons of butter and

an additional 3 oz. of pumpkin to replace some of the

fat in this recipe.


Preheat oven to 350.

Combine all ingredients in bowl

Beat on medium speed

Line a muffin or cupcake pan with cupcake wrappers

Once the batter is smooth, fill each of the cupcake liners ¾ of the way full

Bake for about 18 - 20 minutes

Use your favorite Cream cheese frosting to make extra delicious! Ours turned out a little dense, but were so moist we didn't use any frosting.