TASTE: BAKED MINI VEG QUESADILLAS

These little guys are perfect for snacking, finger foods at a party or the main course to a fabulous tex mex dinner! They take no time at all and are a healthy alternative to their crispy counterpart. I love 'turn key' style dinners. Something you can prepare easily, throw in the oven and et voila...dinner is ready. I am a big fan of being creative with recipes. I never follow any to the tee. This is the perfect example of a food you should experiment with! I love the simple black bean and sauteed onion combo but looking for something more interesting? Sautee your favorite veggies and throw them on in or...you may stay tried and true...to the classic cheese quesadilla. 

Ingredients: 

• 1 (12oz) Can Black Beans 
• 8oz Shredded Cheese
• Corn or Flour Tortillas*
• 1/2 Chopped Onion
• 1 TSP Olive Oil 
• Cooking Spray 
• Salt to taste

TASTE: TOFU POTATO BREAKFAST TACOS

I seriously believe vegans get a bad wrap. Although I myself am not a full fledged vegan (I can't kick delicious cheeses), I choose not to consume or cook with eggs and milk. This quick and easy dish could fool even the most adamant anti vegan! It also happens to be delish. 

Ingredients:

• 8 Corn Tortillas
• 1 Block Extra Firm Tofu, pressed to remove excess water
• 1 Large Russet Potato, chopped
• 1/2 White Onion, chopped
• 2 Cloves Garlic, roughly chopped
• Olive Oil
• 1 TSP Turmeric
• Salt & Pepper to taste

TASTE: LEMON PEPPER KALE

Without further adieu...my kale recipe. This is hands down the most popular side item served in our home. It is also on of the easiest so I don't mind having to make it every other night, for parties or just as a snack. The trick is to cook the kale just enough so the outer pieces become dehydrated while the inside stays nice and juicy. It is the perfect mix of crunchy and chewy. 
Ingredients:

• 1 Bunch Kale
• 1 TBSP Lemon Pepper, Halved (one whole fresh lemon can be substituted here, just add extra pepper)
• Salt to taste 
• Olive Oil Cooking Spray

TASTE: VEGETARIAN SHEPHERDS PIE

Here in Nashville there exists a little bar/venue called The Family Wash. Every Tuesday they offer a $10 Pint and Pie night. The pie part of that equation is absolutely delicious! I have made my own renditions of veggie shepherds pie before but do something I had never thought to do before...cheddar cheese crust. Now granted, this isn't anything new for some people but it was for me. They also serve it in its own little foil tin. This made it easy for me to order to go for later...I decided to keep this recipe ultra simple by using the instant potatoes and omg it's great! 
Ingredients

• 2 Foil Tins
• 1 (12oz) PKG Veggie Ground Beef Crumbles
• 1 (12oz) PKG Frozen Veggie Medley (carrots, peas, corn)
• 1 Cup Veg Brown Gravy (this may be from a package or homemade)
• 1 (oz) PKG Instant Mashed Potatoes (i chose the idahoan butter and herb potatoes)
• 8oz Block Extra Sharp Cheddar Cheese
• Salt and Pepper to taste

The following ingredients are optional:

• 8 Cloves Garlic
• 1 TSP Olive Oil
• 1 TSP Onion Powder
• 1 TSP Garlic Powder

TASTE: VEGGIE TAMALES

Making food in bulk is my favorite thing to do for Robert and I at the beginning of the week. That way, any time either of us are hungry throughout the day we have a quick and simple meal that only requires warming back up! Tamales are definitely one of our personal favorites. This is just a basic recipe (that can also be doubled) made with a can of mixed veggies. When I am feeling creative I will spring for something a little more exciting like sauteed spinach and garlic or caramelized onion and black bean but seeing as it's just me here I kept it simple. 
Ingredients:

• 1 Cup Corn Masa
• 1 Cup Water (or veggie broth for extra flavor!)
• 1/3 Vegetable Shortening (don't have shortening on hand? use margarine)
• 1/2 TSP Baking Powder
• 1 TSP Salt
• 1 (12 oz) Can Mixed Veggies (or beans, corn whatever!) 
• 8-10 Dried Corn Husks