Monthly Archives: March 2018

5 minute Sour Cream

Oh no! Forgot the sour cream!!!! The baked potatoes, chili or taco salad just won’t taste the same! Problem solved in 5 minutes:


  • 1/3 to 1/2 cup cashews
  • 1T apple cider vinegar
  • Juice of one lemon
  • 1T nutritional yeast
  • Salt to taste
  • Water


Add all ingredients into a food processor or blender. Add water a little at a time and blend until the desired consistency is reached. Sometimes I like my sour cream thick, sometimes runny, it really depends on what I’m using it for! Pictured below is a thicker version I used in chili.


Eggplant bacon taquito

A true Texan must eat taquitos from time to time. I was LONG past due for one so here’s my vegan version!


  • Half of an eggplant VERY thinly sliced
  • One smashed avocado with salt and pepper to taste
  • One brown rice tortilla (I used Trader Joe’s)

Eggplant sauce

  • 1 Tbs vegan worcestershire sauce
  • 1 Tbs Gluten free soy sauce (Tamari)
  • 1/2 to 1 tsp Smoked paprika
  • 1 Tbs Pure maple syrup
  • 2 Tbs melted Coconut oil
  • Salt and Pepper to taste


  • Preheat oven to 425 degrees
  • Line baking sheet with parchment paper
  • Mix together sauce ingredients in large mixing bowl. Add eggplant and toss until coated
  • Place in single layer on parchment covered baking sheet (may need more than one)
  • Bake for 10-20 minutes until dark golden brown.

*baking time is highly variable due to oven types, eggplant thickness, and desired crunchiness

  • Remove from oven and let cool
  • Place mashed avocado in warmed tortilla, top with bacon, fold over and enjoy!