All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
More summer ease here! I used this awesome Beyond Meat beefy crumble. You could use any brand you prefer or even real, greasy & disgusting ground cow. 🙂
I served this in a bowl with my Easy Cilantro Scallion Lime Cauliflower Rice and Super Ultra Easy Any Season Spicy Salsa. Each item is very easy individually & made for a hearty bowl of spicy, vegan healthiness!! You can add or lose any ingredients – according to your own tastes. Add cold beer & you are good to go!
Vegan Ground Beef Taco Bowl
Serves two very well – with rice
11 oz vegan ground beef
1/2 red bell pepper – chopped
1 jalapeno – diced (seeds in for more heat)
1/4 onion – diced
1 cup ORGANIC corn (as regular corn is very likely a GMO)
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper (less if you are heat intolerant)
1 tsp chili powder or cayenne (less if you are heat intolerant)
(***OR – you can replace the dry spices with 1/2 packet or so of taco seasoning but that might not be vegan & will have loads of salt***)
Sliced black olives
Purple cabbage – chopped
Vegan Cheese and/or sour cream
Pico de gallo
Chopped fresh or jarred jalapeno
Heat about 1 TBS olive oil in a large saute pan. Add all the other ingredients (but not your various garnish selections) and saute until the onion & red pepper are softened & the beef is heated through.
The top video there is trailer for my novel. The second is me reading from it a while back – at Vroman’s.