Vegetarian Star

It can be hard to follow a raw vegan diet, but when you have the help of a gourmet chef and trainer like Marco Borges, it’s a lot easier.

And a lot tastier.

Today’s Meatless Monday Recipe is one of pop singer Beyonce‘s favorites from the book Borges, her personal fitness consultant, wrote.

Move over meat.

Tacos sin carne have never been more delicious.

(more…)

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As mentioned earlier, vegetarian music great Paul McCartney is featured in the UK catering magazine Stir It Up, discussing his Meat Free Monday campaign and vegetarianism.

Introducing Meat Free Mondays into your diet should be fun, tasty and simple, and Paul proves this is possible by choosing a vegetarian dish in the very popular cuisine category of Mexican.

Vegans will be happy to know the recipe for spicy refried bean tacos with Mexican corn bread list cheddar cheese and other dairy ingredients as “optional.”

Spicy Refried Bean Tacos
230g canned refried beans
2 medium tomatoes, chopped small
1 tbs olive oil
1 medium onion, chopped
1-2 tsp hot chilli sauce or to taste
4 taco shells, warmed as per
instructions on pack
Grated cheddar cheese (optional)

1. In a large frying pan gently fry the onions in 2 tbsp olive oil for 4-5 minutes, stirring frequently.

2. Stir in the refried beans. Add the chopped tomato. Fry till heated through.

3. Season to taste with chilli sauce and a little salt if desired.

4. Half-fill the warm taco shells with the mixture and top with shredded cheese and shredded lettuce (lettuce can also be placed at the bottom of the shell)

5. Garnish with a slice or two of avocado and a dollop of sour cream.

Want to make Mexican corn bread with your tacos? Visit Stir It Up for the recipe.

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Rachel Ray and Emeril better be watching their backs. Kevin Nealon might be waiting for them, ready to attack with his carrot sticks as he apparently knows how to cook a mean chickpea taco. There’s a recipe on Nutrition MD attributed to the Saturday Night Live and Weeds actor.

He once made fun of meat eaters by saying:

“I can’t wait for meal time when I can chow down on the decomposing corpse of a tortured animal. I like knowing that eating meat makes me four times more likely to have a heart attack or stroke.”

Kevin Nealon’s Chickpea Tacos

1 small onion, chopped
1 tablespoon olive oil
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 15-ounce can chickpeas, drained
3 – 5 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 dash cayenne pepper, or to taste
8 – 10 taco shells

In large saute pan, heat oil over medium heat.

Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.

Fill shells evenly with mixture from saute pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

Calories: 0
Fat: 0 g
Saturated Fat: 0 g
Calories from Fat: 0%
Cholesterol: 0 mg
Protein: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Fiber: 0 g
Sodium: 0 mg
Calcium: 0 mg
Iron: 0 mg
Vitamin C: 0 mg
Beta Carotene: 0 mcg
Vitamin E: 0 mg

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