Open Face Vegan Jerk Tacos

So my Vegan Cyborg daughter Aya and I made super spicy Vegan Jerk Tacos, Homemade Hummus, Homemade Guacamole, and Steamed Purple Sweet Potatoes which I inadvertently called Japanese Sweet Potatoes. Enjoy!

Ingredients

Open Face Tacos

Sprouted Corn Tortillas, Homemade Hummus spread, Black beans, Onions, Seitan, Mushrooms, Red Peppers, Spinach, Tomatoes, Avocado Slices

Homemade Hummus

Chickpeas, Lemon Juice, Water, Garlic Clove, Tahini sauce, Sea Salt

 

Homemade Guacamole

Avocados, Onions, Cilantro, Tomatoes, Seat Salt, Garlic Powder

 

Chickpea & Tofu Coconut Thai Curry: Vegan Cyborg Recipe

Tonight, we head to the Far East for a tasty curry meal from Thailand. Well, almost. To start, steam two cups of cauliflower, a handful of chopped carrots and a few sliced Japanese sweet potatoes. After they became soft, toss in a wok with fresh onions, half a cup of chickpeas, and a few splashes of water. Next, add “organic extra firm” tofu chunks and mix together. Pour in the Coconut Thai Curry and let simmer down like Bob Marley for 15 minutes. Serve over brown rice or your favorite Asian noodle and enjoy!

Fit Fathers Open Face Bean Tacos

Mother Earth needs love, respect and care to sustain vitality so let’s begin by preparing meals that nourish and do not harm either her or us. For Meatless Monday we have prepared these ultra-fulfilling Open Face Bean Tacos using Gardein Beefless Ground crumbles. Trust us, you will want more after downing the first because this meal is so scrumptious.

Serves 5 with a 40-minute prep and cook time

Ingredients:

  • 1 pack of Gardein Beefless Ground
  • ¼ onion
  • ½ bell pepper (red, orange, yellow)
  • 1 can of white cannellini beans
  • ½ can of black beans
  • Thyme, garlic salt
  • ½ cup butternut squash
  • ½ can of fire roasted crushed tomatoes
  • ½ can of tomato sauce
  • Choice of taco sauce
  • 1 pack of artisan organic corn tortillas
  • 3/4 cup of shredded cabbage
  • 1 avocado

Start by mashing the white cannellini beans and season with thyme and garlic salt. Afterwards put to the side in a bowl. Next, sauté the butternut squash with the tomato sauce and crushed fire roasted tomatoes for 10 minutes. Simultaneously in another pan mix and cook (low heat) the Gardein Beefless Ground crumbles, black beans and diced onions for 10 minutes. Add taco seasoning and garlic salt. This will be the main filling for your open face tacos.

Then sauté the cabbage and peppers (cut in this strips). Warm the tortillas and spread with the mashed cannellini beans and then layer with the Gardein mixture. Lastly, top with the cabbage and peppers. Serve the avocado slices either on the side or also on top. Add your favorite taco sauce of choice and dig in!

Simple Avocado Toast by Fit Fathers

Try our simple, tasty and healthy lunch after an hour of cardio and strength training. Yes, of course it’s vegan. We layered toasted double fiber whole grain bread with traditional hummus, organic avocados and slightly warmed organic tomatoes. The heat within the tomatoes helps release the antioxidant lycopene which in turn protects against prostate cancer in men. Season with a dash of black pepper, garlic powder and Himalayan pink salt.

The meal was served with a Japanese sweet potato and a medley of sautéed collard greens, spinach, kale, beets, onions and Shiitake mushrooms. So, this recipe covers each macronutrient including healthy fats, complex cards and plant-based proteins. Eat clean and enjoy!

The Kids Cook Monday: Cannellini Bean Veggie Meatballs

These meatless balls pair perfectly with pasta and are a fun alternative to regular meatballs. Cannellini beans and walnuts provide protein while shallots, garlic and fresh herbs pack in tons of flavor. This recipe comes to us from Maria of Hälsa Nutrition.

Serves 4-5

Cooking Tip of the Week: Keeping your hands wet will help to keep the veggie ball mixture from sticking to them. Try having a bowl of water nearby you can dip your hands into as needed! [Read more…]

Chickpea Caesar Salad

This superpower salad takes the classic Caesar and turns it into a celebration! For a crunch without standard croutons, this recipe uses delicious and protein-packed crispy chickpeas. And this homemade Caesar dressing will blow the store-bought stuff away!

Recipe from the Blue Zones Meal Planner. [Read more…]

Hopkins Students Encourage Classmates to Skip Meat for a Day

Hopkins School freshman Sophie Sonnenfeld, 15, had an awakening over chicken fingers.

Sophie, a Branford resident, said shebegan to reevaluate her diet when, in the third-grade, she realized chicken fingers weren’t actually chicken’s fingers. It spurred her interest in evaluating what she eats more closely, and now she does not eat red meat.

At her school, Sophie is an ambassador for Meatless Mondays, a campaign run by The Monday Campaigns, a nonprofit initiative associated with Johns Hopkins, Columbia and Syracuse universities that encourages people to commit to making healthier choices on Mondays. In addition to going meatless, the initiative runs campaigns for doing things on Mondays such as exercise, quitting smoking and promoting sexual health. [Read more…]

The Kids Cook Monday: Mini Mushroom Burgers

When grilling season hits one of life’s simple pleasures is to throw a portabella mushroom on the grill and let it absorb those delicious smoky flavors. These mushroom sliders are so cute they use a dinner roll for a bun! This recipe comes to us from our friends at The Mushroom Council.

Food For Thought: Is it portabella, portabello, or portobello? All are correct! It might be confusing, but sometimes words have different spellings and pronunciations depending on where you’re from or who you ask. The Mushroom Council uses the “two a” spelling, so we’re following their lead. [Read more…]

Kids Cook Monday: Curried Quinoa Cakes with Minty Pea Dipping Sauce

These fun, dippable cakes feature not only the protein-packed super grain quinoa, but also nutritious chickpeas and flavorful curry powder. This recipe comes to us from our friend Chef Hollie of JoyFoodly.

Serves 4

Cooking Tip of the Week: Fresh peas are usually only available in the spring, but frozen peas are a fine substitute. Just let them come to room temperature before blending them in this recipe. [Read more…]

Mustard Crusted Tofu with Strawberries

Pressed tofu is marinated with Dijon mustard, strawberries and honey, then breaded with flakey Panko breadcrumbs and cashews before being baked crisp in the oven. Strawberries are reduced with honey and balsamic vinegar to balance the sweet and savory in this playful dinner. This recipe comes to us from Kelly of The Pink Apron. [Read more…]