VEGAN BANH MI TACOS

Ingredients

• 1 diakon radish cut into matchsticks or 4 red radishes, thinly sliced

• 2 carrots, cut into matchsticks

• 1/3 Cup white wine vinegar

• 1/3 Cup brown rice vinegar

• 3/4 Cups water

• 1/8 Cup sugar or 5-6 drops liquid stevia

• 1/2 Tablespoon pink salt

• 1/2 Cup mayo, vegan

• 1-2 Tablespoon sriracha

• 2 Teaspoons tamari

• 1-20 Ounce can of jackfruit in brine, drained

• 3/4 Cups teriyaki sauce, vegan

• 1/2 english cucumber, sliced

• 1 bunch cilantro, roughly chopped

• 1 jalapeno, chopped, optional

• 6-8 corn tortillas, i used store bought

Instructions

1. Make the pickled vegetbles: Put the vinegars, water, sugar and salt in a bowl and stir until dissolved. Add in the radishes and carrots. Cover and refridgerate for atleast one hour and up to a month.

2. Make the sauce by combining the sriracha, mayo and tamari in a bowl until well combined. set aside.

3. Drain the jackfruit, rinse with water and using paper towels, squeeze out as much moisture as possible from the fruit. shred and cut into small pieces. Marainate in the teriyaki sauce for 30 minutes to an hour. Option to light saute the jackfruit in pan with a little oil or water to soften it up. Over medium heat for 3-5 minutes stirring occasionaly should do the trick.

4. To assemble to tacos, warm a tortilla over a gas burner, under the broiler or wraped in a damp paper towel and put in the microwave for a couple seconds. Spread on some sriracha sauce, add some jackfruit, then pickled vegetables, followed the the remaining toppings to your liking.

Add some more sauce if desired and enjoy!

VEGAN CHOCOLATE CAKE

Ingredients

• For the cake

• 1 1/2 Cup almond milk

• 2 Teaspoons apple cider vinegar

• 1 1/4 Cup unsweetened apple sauce

• 1/2 Cup strong brewed coffee

• 2/3 Cups melted coconut oil

• 2 Teaspoons vanilla extract, I use vanilla paste

• 2 cups + 2 Tablespoons whole wheet or unbleached all purpose flour

• 1 1/3 Cup coconut or cane sugar

• 1 Cup unsweetened cocoa powder

• 2 Teaspoons baking soda

• 1 Teaspoon baking powder

• 1/4 Teaspoon pink salt

• For the frosting

• 1/2 Cup vegan butter, softened (8 Tbsp)

• 1/2 Cup coconut cream, not the liquid part only the solid cream

• 3 Cups powdered sugar

• 2/3 Cups unsweetened cocoa powder

• 1/4 Cup dairy free semi-sweet baking chocolate, melted, cooled

• 2 Teaspoons vanilla extract, I use vanilla paste

• 1/4 Cup almond meal, only as needed

• Optional crumbled cookies, I used oreos

Instructions

1. Preheat over to 350F and prepare 2-8 inch round cake tins. I only have one cake tin so I had to repeat the baking twice, but if you have two then go you, you just saved some time!

After you spray the pan with coconut oil, cut a piece of parchment paper in a circle so it fits in the bottom of the pan perfectly and use your finger to adhere the paper to the pan using the oil as "glue"

This makes it much easier to remove the cakes.

(repeat this step another if you only have one pan)

1. In a large mixing bowl, combine the almond milk and vinegar and let it sit for a couple minutes to activate.

Add in the oil, coffee, vanilla, and applesauce and beat until well combined. Set aside.

1. In another mixing bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. If you have a sifter then slowly sift the mixture. If not, use a wisk or a fork and mix until there are no clumps.

2. Slowly add the dry into the wet as you continuously stir the batter. Go slow if necessary to ensure an even mixture. The batter should be thick, creamy and pourable.

Taste and adjust the sweeteness if preferred.

1. Divide the batter in between two cake pans or if you only have on like me then add half the batter into the pan. I eye balled this but if you have a scale then weigh it out.

Bake for 25-30 minutes or until a toothpick comes out clean from the center.

Remove from oven and let cool. The cake should come out with ease because of the parchment paper trick. After it has cooled completely, level off the cake with a bread knife. To do this simply shave off the top part of the cake that has risen so it has a flat top. (save for ice cream sundaes or discard)

**Place in the freezer. Repeat step for remaining half of batter, let cool, level off and put in the freezer.

1. While the cakes are baking, start the frosting. Combine all ingredients except the almond milk in a mix or large bowl. Beat together until light and fluffy, adding the almond as needed to reach desired consistency.

Before frosting the cake I let the frosting sit in the fridge for about an hour so it was easier to work with. The coconut cream and butter solidify resulting in frosting that is not runny, rather thick and takes shape.

1. Once both the cakes have been in the freezer for an hour or two, and the frosting in the fridge remove and add half the frosting inbetween the two layers and spread evenly.

OPTIONAL: add crumbled up pieces of oreo cookies in the middle for extra fun!

Then place the second piece on top and frost with the remaining frosting. Decorate with more crumbled cookie pieces if desired. Another option would be toasted coconut.

**note: The freezeing aspect is to make the assembly easier but it is not necessary.

JACKFRUIT CARNITAS TACO

Ingredients

Spice Rub

• 2 Teaspoons cumin

• 2 Teaspoons chili powder

• 1/2 Teaspoon paprika

• 1/2 Teaspoon oregano

• 1/2 Teaspoon pink salt

• 1/4 Teaspoon garlic powder

• Pinches cinnamon

• Pinches cayenne

• 1 Teaspoon lime juice

• 1 Teaspoon tamari

• For the Carnitas

• 1 Tablespoon oil

• 3/4 Cups onion, diced

• 2 garlic cloves, crushed

• 1-20 Ounce can of jackfruit, in brine

• 1 Tablespoon maple syrup

• All spice rub (see above)

• water as needed

• 8 corn tortillas, i used store bought

Instructions

1. For the Spice Rub: combine all the ingredients in a small bowl and mix well.

2. For the Carnitas: rinse and drain the jackfruit. Pull it apart into tiny shreds, cutting the larger pieces as needed.

Heat oil over medium heat and saute the onion until fragrant and translucent, about 3-4 minutes. Add the garlic and spice blend. Stir to combine.

Add the jackfruit and continue to stir, adding water as needed to keep it from sticking to the pan.

Once the jackfruit is soft and evenly coated with the spice blend, about 5-7 minutes, remove from the heat.

1. Items to use for serving: Corn tortillas Shredded Cabbage Pico de Gallo Guacamole Cilantro Cashew Sour Cream

And anything else you love to have on a taco!