I am a big believer in celebrating life whether it is a major achievement or a small step on the path to something bigger or better…or whatever. I am also very much a believer in enjoying each day as it comes and if anyone has ever read my #MustangPrairie series then you know I love giving each day special meaning. In Mustang Prairie it’s #merlotmondays but today it is Margarita Monday.
Why? Mostly because I love cocktails and consider myself a bit of cocktail aficionado. A bit.
So let’s get the first thing out of the way, this is a margarita-less Margarita Monday because I was in a Paloma kind of mood.
All you need is good tequila (I have Cuervo right now) and grapefruit soda like Perrier which is incredible, but I recommend San Pellegrino (Arianciata Rossa) which is a delicious blood orange flavor. Add a twist of lime and you’re ready to get your cocktail hour on…until it’s time to get the vegan taco bar started!
Did somebody say taco bar?
Absolutely! Living in Los Angeles we ate plenty of Mexican food and since taking up a plant based diet, my husband and I have had a great time veganizing our favorite Mexican, South American and Spanish dishes. The best part is finding out how different proteins adapt to the flavors. Black beans offer up a different flavor, taste and texture than mushrooms but sometimes you just want to go back to your college days where you ate plain hard shell tacos…with tofu crumbles.
This was a simple taco bar, starting with tofu crumbles, onions, red bell peppers and corn. The bottom of each hard shell is lined with shredded Romaine lettuce and from there you can stack with whatever you like.
Guacamole? Double check!
If you have the time, and YOU DO, make the salsa yourself.
In fact, I’m going to do a full post on making a proper salsa just for you lovely people!
This is the perfect plant based taco recipe for when you’ve got a craving for your favorite Mexican style fast food but you want it fresh, healthy and with zero animal products!
And best of all, there’s enough for everybody!
This is a quick and easy meal and it can be made even easier with a side of rice & beans or my favorite, creamy garlic & dill cucumber salad.
What’s your favorite vegan taco?