Vegan Taco Filling

use on tacos or nachos! Freeze leftovers to make an easy dinner for later.

• 180 grams dry quinoa
• 2 cups water
• 1 yellow onion
• 2 bell peppers (or 6-8 mini bell peppers)
• 2-4 cloves garlic
• 1 large carrot
• 4-6 white mushrooms
• optional: 1 jalapeño
• 1 quart black or pinto beans  (cooked from 240g dry)
• 2 Tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 2 Tbsp lime juice
• 2 Tbsp soy sauce

In a small pot with lid, combine quinoa and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat.

Meanwhile, chop all veggies in a food processor then transfer to a large pan. Cook veggies, adding a little water if necessary to prevent sticking. Add beans to the veggies along with all remaining ingredients. Mash slightly with a fork or potato masher, leaving some of the beans whole. 

Stir the cooked quinoa into the bean/veggie mixture. Serve on tortillas or chips along with desired toppings: avocado, salsa, shredded lettuce, queso, etc.

Sprinkle Sugar Cookies

• 1/2 c. butter, melted
• 100 g. vegetable shortening
• 100 g. sugar
• 60 g. powdered sugar
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla
• 300 g. all purpose flour
• sprinkles of your choice

In a bowl, whisk together butter and shortening until smooth. Add in sugar, powdered sugar, egg, baking soda, baking powder, salt, and vanilla and whisk again until creamy and smooth. Add in flour and, using a spoon, stir until combined.

Pour some sprinkles into a small, shallow dish.  Roll cookie dough into walnut sized balls then dip/roll half of the ball into the sprinkles then place onto a silicone mat lined cookie sheet, sprinkle side up. Make sure to keep 3-4 inches between the cookies on the pan. Using the bottom of a drinking glass, gently press the cookies flat until they are about a half inch thick.

Bake at 375 degrees for 10-12 minutes. Allow to cool on the pan for a few minutes before transfering to a cooling rack for 10 minutes. Once cooled, place cookies into an air-tight container.