When it’s close to siesta time in the afternoon I have to admit I get lazy AF! I can’t be bothered to make some amazing three course meal to tide my hunger pains. The easier, the better! I’m always super busy in afternoons and have […]
When you live with another person, you have to learn how to compromise. For the selfish readers, a compromise is not when you decide who will get their way, going to one side or the other, but rather, you both meet in the middle so that both parties are at least someone satisfied. These veggie thai tacos are a perfect example of my husband and I’s relationship. And a delicious one too!
This summer my husband and I celebrated our one year anniversary of being married. Woohoo!! Would I do it again?..eh…just kidding, of course I would! They (whoever the hell that is) say that the first year of marriage is always the hardest…I’m not going to argue with that one! We definitely have had our ups and downs. There have been times where both of us were questioning if we made the right decision, when we were both frustrated and had no idea how to fix it, when I couldn’t figure out if I’d rather kill him or kiss him. The point of these example is that we made it through. Somehow we figured out a way to ease the tension and sort things out.
Our biggest accomplishment so far as a couple is learning to talk to one another and find a middle ground where both feel like their needs are being met. Sometimes it takes longer than others, sometimes we’ve forfeited a good night’s sleep for working things out. But in the long run getting an extra hour of sleep instead of solving the problem is never worth it.
Our friends have told us we are the perfect couple, and while I think that’s true (though I might be a little biased) not everything is perfect all the time. We have learned to communicate with each other and that compromising is usually the solution. For example, we both come from different cultures but both enjoy good food. But really who doesn’t enjoy delicious food??….
My husband works all day so it’s up to me to make dinner for us both. I love all kinds of food and trying new things. My husband likes trying new things but usually not after a hard day at work. For him, Mexican food all the time. That’s his culture. I get it. But for me Mexican food all the time is just not going to work. So here’s our compromise: tacos. Okay he’s happy. Veggies. Now I’m happy. Cilantro and lime. He’s happy. Peanut sauce and Sriracha. Now I’m happy. What do you get?? Veggie thai tacos with peanut sauce!
This is something that we can both enjoy because we compromised by including things that each one of us likes. In this case both are satisfied. The first year of marriage may be the hardest, but that’s because it’s when you learn the most.
Veggie Thai Tacos with Easy Peanut Sauce
- 1 potato diced
- 1 red bell pepper diced
- 1 cup frozen peas
For the sauce:
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tbs water
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
lime and cilantro for topping
- In a medium pan sautee potato and bell pepper for about 5 minutes or until softened.
- Meanwhile mix sauce ingredients in a small bowl and set aside.
- Once potatoes and pepper are softened, add peas, cover and cook until mixture is fully cooked.
- Pile veggie mixture in a tortilla and top with peanut sauce, cilantro and lime. Enjoy!
After living Mexico for four years, somehow I’m still not immune to cravings for American foods. You can take the girl out of Washington but you can’t take the Washington out of the girl! One of my favorite snacks is ranch and veggies. Mexico is good at a lot of things, but making a tasty ranch is not one of them. After trying out a few different recipes I can assure you that this Creamy 2 Minute Dairy-Free Ranch is one that you will LOVE and can’t get enough of!
Yes, this ranch is dairy-free and yes, you can make it in under two minutes. Crazy right?! Ready for the secret ingredient to a super creamy and lightning fast ranch? Tofu! Now don’t get freaked out. I know that tofu is a foreign food for a lot of people, but that doesn’t mean you should shy away from it.
Tofu basically has no flavor so it just soaks up whatever flavor you want to give it! For this recipe, there’s so much added extra spice that you will have no idea that its anything but a delicious creamy dip. Garlic and onion powders, black pepper and dill are what give life to this tofu base. I LOVE garlic…maybe a little too much…so I add a ton until its got a little spice. Obviously if you prefer one thing over the other, feel free to switch up the measurements. After all you’ll be eating it not me.
I love to use this ranch as a dip with veggies, but if you’d prefer a consistency more suitable for dressing on a salad just add a few tablespoons of water until you get what you’re looking for. This would also be awesome as a spread for sandwiches and is AMAZING as a chip dip. That little extra salt perks it up real nice!
Mexico is really lacking in their ranch competition, but don’t worry you can make up for it with this super simple two minute ranch. I guess it depends on your blender, but this should really be called 30 second ranch. That’s how fast and easy it is.
Creamy 2 Minute Dairy-Free Ranch
- 1 package silken tofu
- 1/2 tbs garlic powder
- 1/2 tbs onion powder
- 1 tbs dried dill
- 1/2 tbs black pepper
- 1 tbs lime juice
- salt to taste
- Add all ingredients to blender and blend until well combined and creamy. Add water one tablespoon at a time until desired consistency is reached.
In case you are not aware, potatoes are vegetables. But for some reason they get a bad rap for being so fattening and one of the worst things you could eat. Starchy vegetables are delicious and nutritious. I wanted to focus on these misunderstood veggies […]
Along with sushi and pickles, I’m also a pasta lover. And if you know me this should not come as a surprise to you. I pretty much just love food in general, pasta included. If using whole grain noodles, pasta can actually be pretty healthy; […]
Is there such a thing as too many tacos? Mexico doesn’t seem to think so! (And I don’t either to be honest). Mexico is for sure the expert when it comes to taco creation and maintenance but I figured since I’ve lived here for a while I wanted to try my spin on these heavenly little delights by turning tinga into veggies with these veggie tinga tacos.
Tinga is typically shredded chicken that is then cooked with tomato, onion and some spices then topped onto tostadas, memelas and/or anything else it sounds good on really. Instead of using chicken for my tinga I wanted to shove in an extra serving of veggies by using shredded carrots instead.
Switching out chicken for carrots does two things to the recipe. It makes it so much more nutritious for one but it also make for a much quicker cooking time. In order to make the traditional tinga, you first have to cook the chicken (typically boiled), then shred it, then cook it with all the spices and flavorings. I’m just exhausted writing that….
Carrots are vegetables (duh…) so you don’t have to worry about them being completely cooked all the way through before biting into them. But obviously that makes for a more enjoyable experience.
This recipe calls for a little bit of spice, but if spicy isn’t your thing don’t worry. You can still achieve an authentic flavor by using a mild salsa or none at all. For this recipe first start by shredding the carrots and then placing them on a paper towel to help soak up some of the excess water. While the carrots are hanging out, add the onion and garlic to a medium pan and sautee until they are tender. Add tomatoes, cover and let everything soften up real nice. Mix in the carrots and again cover and wait until the carrots are softened. Add in the sauces and that’s pretty much it!
I like to top with cilantro, avocado and lime.
If you’d love to try out more recipes using carrots be sure to check out BBQ Pulled Veggie Sliders
Veggie Tinga Tacos
- 2 carrots shredded
- 1/2 onion
- 3 cloves garlic minced
- 2 tomatoes diced
- 4 tbs tomato puree
- 1 tbs chipotle or adobo sauce (your favorite salsa also works well)
- Start by shredding the carrots and setting aside on a paper towel to remove excess moisture.
- In a medium pan sautee onions and garlic until softened.
- Add tomatoes, cover and let cook until thoroughly cooked. Stir occasionally. (You may need to reduce the heat to avoid sticking to the pan.)
- Stir in carrots, tomato puree, chipotle sauce or salsa and cover. Cook until carrots are thoroughly cooked. Stir occasionally.
- Assemble tacos by adding about 1/4 cup of tinga to each tortilla. Top with cilantro, avocado and lime. Enjoy!