Happy Tuesday everyone!!! I hope you guys had an amazing weekend! Awhile ago, I told you guys that this year, I’m trying to adopt a plant-based diet a couple of times a week - not only to help improve my health but also to help the environment and animal welfare as well! It was incredibly easy to make these vegan tacos and they are INCREDIBLY delicious!!! Not only do the beluga lentils have a hint of spice from the cumin seasonings, the guacamole and the chipotle crema lend a creaminess that help elevate the dish to a whole new level. Top these babies with some crispy and refreshing pea shoot slaw and I assure you that these are easily some of the tastiest vegan tacos that you will ever eat!!!
Note: This post is in collaboration with Purple Carrot, a food delivery company that focuses on plant-based foods! The link for the recipe will be here! If you don't want to click there, I will go ahead and put the recipe that they posted on their page down below:
If you are looking for a quick and simple pasta recipe for lunch or dinner, then do I have a dish for you! Zucchini noodles, or zoodles, is a healthier alternative to the traditional flour pasta that most of us are familiar with. For those who are either trying to avoid eating foods that are high in carbohydrates or have digestive issues when ingesting high amounts of gluten, then look into vegetable noodles! The only thing that you will really need to invest in is either a julienne peeler, a mandoline, or my favorite the spiralizer. They are super affordable and you can get them on Amazon or at your local grocery stores!
These fresh zucchini noodles are tossed in a homemade basil pesto sauce and sauteed garlic. It is super easy to make and I assure you, once you have these zoodles, you will definitely want to keep the recipe in your cooking arsenal!
I'm Linh - a science geek who loves experimenting and tinkering with recipes! I hope that this blog brings more ideas into your kitchens! Happy eating folks! XOXO