By Heather Borders, MBA, RD, LD/N

By Carrie Resch 

My family likes to have taco salad nights. How do you make tacos without the meat? So many ways!! Our go-to "recipe" is crushed up tortilla chips, black beans seasoned with taco seasoning (homemade or store bought) and fresh toppings such as lettuce, tomatoes, onions, black olives, salsa and vegan cheese or vegan sour cream. My favorite brand of vegan sour cream is Tofutti Better Than Sour Cream, but unfortunately, my local grocery store was out! But, they did have several new vegan products on the shelves including a brand new vegan cheese I've never tried before. More about that below. 

Pick your favorite toppings. Some other ideas include avocado, jalapeno peppers and cilantro. 

Pick your favorite protein. I LOVE black beans, but I've also used vegetarian refried beans (read the label to make sure there is no lard or other animal products in the brand you buy.) You could also use pinto beans or lentils. Here's a recipe for lentil meat by Delish Knowledge. Finally, you can use a meat replacement product like Beyond Meat Beyond Beef Crumbles (in regular or Fiesty taco/chili-seasoned flavor) or Gardein Beefless Ground. 

Instead of using crushed tortilla shells for tacos, you can save some calories by simply putting the toppings on a bed of lettuce. You can also use taco shells or use the ingredients for a burrito or quesadilla. 

So excited to try this new brand of vegan cheese! Admittedly, vegan cheese isn't "all the way there yet" when it comes to similar taste, but it's come a long way! This cheese was great! Great texture and flavor, although I found the flavor to be a bit mild, but I'd definitely recommend trying it. 

So excited to see so many new brands on the store shelves! Personally, I'm a big fan of Creamy Original Chao Slices. Have you scouted out your grocery store to see what new vegan products they carry? Ask an associate to show you around or look for them in either a designated area, like the meat alternatives area of the freezer section, or mixed in with their non-vegan counterparts. 

By Carrie Resch 

Do you find yourself wondering what vegans eat? Like what they really eat. Recipes are nice and all, but not all of us are great cooks and simple every-night meals don't usually involve elaborate casseroles. Here's one "recipe" that's oh so easy to make and very inexpensive. We'll call it Pink Beans & Rice. 

It's so simple to throw together. A can of Pink Beans and a Can of Tomatoes, Okra and Corn (or any vegetables of your choosing). Double the recipe if you're cooking for a large group or you want some delicious leftovers to take to work. 

Pink beans are popular in Caribbean countries. They have a rich, meaty flavor and can be used in place of pinto beans or red kidney beans. 

Drain the pink beans in a colander or strainer and rinse with water. Put beans and a can of undrained Tomatoes, Okra and Corn in a pot and heat on medium-high. Add minced garlic and the seasonings used in Sazon Seasoning Mix: coriander, cumin, black pepper, garlic powder and oregano. 

Once heated through, scoop the bean mixture on top of your favorite grain. Brown rice or quinoa are tasty and easy choices. Quinoa (pronounced KEEN-wah) is actually a seed – not a grain, but it's often treated like a grain and can be made sweet or savory depending on the spices you use.  

Quinoa is classified as a "superfood," containing protein, fiber and vitamins and minerals including magnesium, iron and zinc. It's  gluten-free. Click here to read all about the nutrition benefits of quinoa. 

There are many types of quinoa, but the ones you're most likely to run across in your local grocery store are white quinoa and red quinoa. White quinoa has a mild taste, like rice. Red quinoa tends to be a little heavier with more of a nutty flavor. 

That's it!

​So easy to make. Change up the grains or experiment with different beans, if you'd like. You have an easy weeknight dinner with ingredients that can always be on hand in your stocked pantry.