Vegan Taco Tuesday Recipes

updated 8/13/19

As a kid, Taco Night was the first time I was allowed to "assemble" dinner myself. Just grab an empty taco shell and dive right into the wide platter of fillings. Mom's job? Easy. Create the spread and let the kids do the rest. No fuss.

Taco Tuesday. These days, tacos have become so much more. Taco Tuesday reminds us to dive into one of our most beloved meals. But really, Tuesday can be about more than just tacos.... guacamole, quesadillas and even enchiladas. And that whole "Tuesday" thing. Taco Tuesday is most definitely any day of the week you choose. Get all my favorite recipes for the most amazing plant-based, vegan Taco Tuesday - any day, ahead...


Cookie Ice Cream Sandwiches

It's Friday. And one way to celebrate a sunny summer weekend: scoop a few layers of melty, purple vegan ice cream between two homemade chocolate chip cookies. You with me? These Cookie Ice Cream Sandwiches are ready for you...


White Cheddar Mac and Cheese (with Broccoli and Peas)

This vegan White Cheddar Mac and Cheese with Broccoli and Peas has everything you need for a hearty, healthy, delicious dinner - served in one big bowl. Creamy, fluffy mac + cheese is the everyone-will-love-this base. Warm veggies add greens, texture and extra goodness. Everything is coated in an easy, blended, cashew-based cheese sauce. (You can soak the cashews or not, I've had success both ways.) Add a few slivers of avocado on the side, for more buttery, green goodness.

This is this week's one bowl wonder comfort food dinner...


East Fork Pottery

Alrighty. Today, I am nerding out on kitchen goodies. The inspiration: East Fork.

Food Blogging + Kitchen Store Shopping. Let's go back. It was 2007, and I had just started food blogging full time. I would take day trips to whatever kitchen store was closest to my home. I grabbed a metal hand basket and loaded up. The only rule: one of each. Maybe, two. Never three or four, or (gasp) a full set of the same old thing. No matter how much you loved it.

One teal plate. One yellow bowl. One white mug. Two clear smoothie glasses. One silver spoon. One gingham napkin. One cream placemat. When I had completed my scavenge of the store, I would plop my basket at the checkout counter and wait for the eyebrow lift from the cashier. "You just want one of these?" She'd ask. "Yup. I, uh, I work in food photography, so...." Her eyes would sparkle awake and looks of confusion turned to looks of intrigue.

And that's how it has gone. Every kitchen store, the past ten years or so. One or two of each. You could say that I have - at this point - quite the cornucopia of random items. Never matching. My flair for color has slowly turned towards neutral pieces, allowing the food on the plate to be the color star of the show. And since I have moved from DC to NYC and all the way to LA over the years, many times back and forth, we still have a few items in storage - in multiple cities. Yup. You could say I have an entire kitchen store at this point. My favorite remedy for too much kitchen stuff has been to donate what I can to friends and fam..


Smoothie Oatmeal

Raise your hand if you already do this. Raise your hand if you think this sounds weird. Either way, you've made it this far, so you are probably curious, yes?

This Smoothie Oatmeal is something I started doing recently and I love it. I started doing it as a way to split up a large smoothie into two portions. This started when my husband was on a breakfast smoothie kick for breakfast. But have been into an oatmeal routine this summer. But I mean, who can resist a freshly blended smoothie? So I would portion off a side glass of smoothie for myself - to drink. But eventually, I just started pouring my small smoothie portion right over top the oats and berries - and boom - smoothie oatmeal was born.

For those who are meal-time-indecisive, like me, you get the best of both worlds. Creamy-cool meets warming + hearty breakfast bowl. Here's how I do it and also what not to do...