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I've been working on gradually going from over 350lbs to a healthy new me over 5 years, vegan for a little over 3 years now!!

“It does not matter how slow you go so long as you do not stop.” -Confucius

an-invinciblesummer:

Broke ass college kid: Vegan tacos
For this you’ll need:
A package of Soyrizo
Spaghetti Squash
1/2 can Green Chiles
1/2 jar Recaito
1 Red Onion
1 Serrano Pepper
1 Avocado*
Whole wheat wraps*
First, you dice up your onions and pepper, and start saute. Make sure you don’t burn it, and if you do, you should probably start fresh. Then, throw your squash in the microwave for about 10 minutes, it’s going to need time to cool off. 
Then, crumble up your soyrizo and add it to the pan. I add dried cilantro, lemon pepper, parsley and a bit of cumin. Add in a 1/4 cup of Recaito and about half the jar of chiles, but you should do this to your spice-capacity.
After this, your squash should be cooked. Take it out, and prepare it by cutting it in half and scooping out the mushy stuff and seeds and scraping out the non-mushy part of the inside. Add this into the pan and re-season.   
Heat up your wraps, and add your “meat” to the taco. I like to top it off with some onions, avocado and I mix the recaito with the chiles to make a salsa verde.
This all costs about 8$ for at least 5 servings. 
It totals up to about 450 calories a serving. 
Best served with cheap tequila.

an-invinciblesummer:

Broke ass college kid: Vegan tacos

For this you’ll need:

  1. A package of Soyrizo
  2. Spaghetti Squash
  3. 1/2 can Green Chiles
  4. 1/2 jar Recaito
  5. 1 Red Onion
  6. 1 Serrano Pepper
  7. 1 Avocado*
  8. Whole wheat wraps*

First, you dice up your onions and pepper, and start saute. Make sure you don’t burn it, and if you do, you should probably start fresh. Then, throw your squash in the microwave for about 10 minutes, it’s going to need time to cool off. 

Then, crumble up your soyrizo and add it to the pan. I add dried cilantro, lemon pepper, parsley and a bit of cumin. Add in a 1/4 cup of Recaito and about half the jar of chiles, but you should do this to your spice-capacity.

After this, your squash should be cooked. Take it out, and prepare it by cutting it in half and scooping out the mushy stuff and seeds and scraping out the non-mushy part of the inside. Add this into the pan and re-season.   

Heat up your wraps, and add your “meat” to the taco. I like to top it off with some onions, avocado and I mix the recaito with the chiles to make a salsa verde.

This all costs about 8$ for at least 5 servings. 

It totals up to about 450 calories a serving. 

Best served with cheap tequila.