by amvandenhurk | Pickled/Pickles, Plant-Based Eating
I like to add picked red onions to tacos and veggie burgers. I decided to expand and try to make Mexican Taco Pickles to add to Taco Tuesday. These taste great on Vegan Tacos. I have to give you a warning as this pickle will knock your socks off as it is very spicy due to the two jalapeños sliced. It does give your tacos a bang, tang, and crunch. Mexican Taco Pickles has super simple ingredients. Just jalapeños, carrots, radishes, cilantro, red wine vinegar, apple cider vinegar, and white distilled vinegar, maple syrup, and salt. That’s it. And it is ready to eat in an hour.
This is a great substitute if you don’t have salsa on hand. I mean you can have both as the more veg the better in my need. Thought it maybe too many flavors. If you love salsa, I’ve got three recipes for you, but I ask you to give this pickle a chance as I am a die-hard salsa fan on my tacos.
Exploring Pickles
As I’ve aged, my pallet has evolved. I never was a fan of anything pickled outside of sauerkraut and maybe a Kosher dill pickle from a huge barrel at a deli. I think what has made the change my mind is I started making my own. Picked Red Onions was my first foray into pickling and it was a success. I next tried Dill Pickles and it worked, but I need to tweak the recipe as it was too salty. There is something that I just don’t like about mass produced store brought pickles. Maybe it is texture or the artificial flavoring. I really want to explore more recipes and even try fermentation. As in the past, I’ve recycled jars and I still plan to continue to do that, but I purchased some new jars from IKEA.
Ingredients
- 3 radishes sliced thinly
- 3 carrots sliced thinly
- 2 medium jalapeños, sliced thinly
- 1 handful cilantro, roughly chopped
- 1/2 cup distilled white vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 1/2 cup maple syrup or sugar
- salt to taste
Preparation
- 1. Place veg in jar.
- 2. Cook maple syrup and vinegars in sauce pan over high heat until comes to a boil.
- 3. Cool brine to room temperature then pour over the veg.
- 4. Seal jar and put in fridge. In an hour, it is ready to eat.
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https://wellwornapron.com/mexican-taco-pickles/ 
by amvandenhurk | Plant-Based Eating, Vegan
Want tacos in under 15 minutes? Quick Vegan Tacos fits the bill. Good plant-based food doesn’t have to take hours to prepare. You can have a freshly made tacos on your plate in 15 minutes. Perfect for a busy Taco Tuesday or other busy nights that you fancy something tasty without doing delivery. Or frankly when you crave some tacos and you want them now.
While I love my salsa, this vegan taco recipe doesn’t include it. And that’s OK. You can get your crunch and tang from the pickled red onions as the topper on these black bean tomato tacos.
My pantry always has black beans, both taco and burrito-sized tortillas, cilantro, picked onions, an and regrown green onions. I usually have to purchase oyster mushrooms and cherry/grape tomatoes though I do try to have them handy as they are great in many different recipes. Oyster mushrooms are really meaty making it a great substitute for meat in a lot of recipes. When I get cherry/grape tomatoes, I like the multi-colored ones as they add a bit of contrast.
Regrown Green Onions
Speaking for regrown green onions, it is a great way to have a supply of green onions. I rarely use the white parts of the onions and even store brought has some roots left. Use the green parts of the onions keeping the white parts. Fill a glass up of water and put the white part of the onion with the roots. Keep the water changed regularly and a couple of weeks, you have more onion to sip for recipes.
Mexican Taco Pickles
While pickled onions are yummy, I thought how would Mexican Taco pickles would taste. Stay tuned as I’ll share a recipe for Mexican Taco Pickles which will knock your socks off if you like it spicy as it is made with jalapeños, carrots, and radishes.
I have adapted the recipe from the Irish The Happy Pear lads and feel free to check out their yummy recipes.
Ingredients
- 8 flour or wheat tortillas fajita-sized
-
- Filling:
- 150 g Oyster mushrooms, finely sliced into bite sized pieces
- 1 can, Black beans, drained and rinsed
- 10 Cherry/grape tomatoes, halved or quartered depending on size
- 2 tbsp tamari sauce
- 3 green onions chopped
- 1 Teaspoon minced garlic
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon smoked paprika
- 1.5 Teaspoon ground cumin
-
- Crema:
- 1/2 lime, squeezed
- 1 cup plant-based sour cream or unflavored yogurt
- Handful fresh cilantro chopped
-
- Quick Pickled Red Onion:
- Small Red Onion, thinly sliced
- 50 ml apple cider vinegar
Preparation
- 1. If you don’t have pickled red onions in your fridge, then you can make a quick pickled red onion. Sliced the red onions thinly placing them in a glass jar. Add the vinegar and water if needed to cover all the onion. Let that sit as you make everything else.
- 2. Mix the sour cream/soy yoghurt with half the diced cilantro and the juice of 1/2 lime and mix well.
- 3. Heat a nonstick pan on high heat. Add a little olive oil if you want.
- 4. Add the green onions, black beans, and tomatoes with a pinch of salt flying for a couple of minutes.
- 5. Add garlic to the pan.
- 6. Continue to fry to another 2-3 mins stirring regularly.
- 7. Add the spices and tamari and mix well and turn off the heat, taste and adjust the seasoning if needed.
- 8. Use a muffin tray to hold the tacos while you fill them.
- 9. Add the crema and a generous spoonful of the mushroom black bean mixture.
- 10. Top with some pickled red onion and some chopped coriander.
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https://wellwornapron.com/quick-vegan-tacos/ 
by amvandenhurk | Plant-Based Eating, Vegetarian Slow Cooker
It is a tradition in New Orleans that Mondays were wash days. And red beans and rice would simmer on the stove all day for dinner. Slow Cooker Red Beans and Rice is an easy way to prepare this traditional dish.
When we visited New Orleans a few years ago, my son and I went to the National WWII Museum. At the time they had a full-service restaurant, but it doesn’t seem to be open anymore. We had lunch there and that’s where I had my very first Red Beans and Rice done the New Orleans way. It was amazing. We went back for a second time to have more Red Beans and Rice, but it is only served on Mondays. You can find it in most restaurants on Mondays so if you are in New Orleans on a Monday then it is a must to grab a bowl. And from that day on, I have been in search of a good easy recipe and one that’s done in the slow cooker. I’m all about good food, but not about complex recipes. I think I finally have it.
It is simple, hearty ingredients. I usually use canned beans for my recipes, but I decided to go old school using dried red beans. I’ve never had much luck using dried beans until now. It worked. All you need is the red beans, celery, peppers, onion, garlic, Cajun seasoning, salt, smoked sausage, and rice. For the peppers, I use red and yellow peppers as I’m not a fan of green pepper, but if you have a green pepper, you can use it. Use what you have on hand. For the sausage, you can make this with smoked sausage or plant-based. I used Field Roast Italian Garlic and Fennel. I make my rice in the rice cooker so this meal is truly press buttons and not worry about it until dinner time. Something I can get behind when I have busy work days that start early and end late.
When doing research for this post and in my search for basic recipes that I could learn from to make Slow Cooker Red Beans and Rice, I realized that tomatoes in any form were not part of the traditional recipe. And New Orleanians are very passionate about the fact that it doesn’t have tomatoes. So don’t think about putting any tomato products in it. In fact, I’m nervous about how this recipe will e received.
Looking for other vegetarian slow cooker recipes? Find them here.
Slow Cooker Red Beans and Rice
Ingredients
- 1 pound dried red beans
- 1 package of vegan sausage or smoked pork or beef sausage
- 3 celery ribs, chopped roughly
- 2 peppers (red or yellow), chopped roughly
- 1 yellow onion, chopped roughly
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 7 cups water
- Hot cooked rice
- Hot sauce, optional
Preparation
- 1. Combine the first eight ingredients in the slow cooker setting it on HIGH for 8 hours stirring halfway through.
- 2. Serve with rice.
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https://wellwornapron.com/slow-cooker-red-beans-and-rice/ 
by amvandenhurk | Breakfast, Plant-Based Eating
Vegan Peach Muffins is what happens when I made an impulse buy of a flat of “seconds” peaches. Unfortunately, a few were bruised and the whole lot started turning quickly. I was going to make a rustic peach tart, but decided to do something different like muffins. Vegan, With Bisquick.
Bisquick is Vegan.
I didn’t realize that Bisquick was vegan. Crazy, right? That’s good news. Not all varieties of Bisquick are vegan so make sure you check. I used Bisquick Original or as the box says, “pancake and baking mix.”
Vegan or Not.
The nice thing about this recipe for these Vegan Peach Muffins is it is super simple and you can swap planted-based ingredients with animal-based ones not effecting the favor. I swapped the egg for a flax egg (1 tablespoon ground flax and 3 tablespoons water mixed together then let gel for 10 minutes). I used Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which is crafted for baking and unsweetened oak milk. The toughest part of the recipe is peeling the skins off the peaches, but it is well worth the effort.
If you like the Vegan Peach Muffins, then try my vegan banana bread which is huge family favorite.
Ingredients
- 2-4 medium peaches, peeled and cut into small pieces
- 1/4 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1 large egg or flax egg (1 tablespoon ground flax seed and 3 Ttblespoons water mixed)
- 2 cups Bisquick Pancake and Baking Mix
- 2/3 cups milk or oak milk
- 2 tablespoon neutral oil
- Plant-based or dairy butter
-
- Topping:
- 2 tablespoons, sugar
- 1/4 teaspoon ground cinnamon
Preparation
- 1. Preheat oven to 400 degrees F or 200 degrees C.
- 2. Make flax egg in a medium bowl and let gel for 10 minutes.
- 3. Peel and chop peaches.
- 4. Combine peaches, cinnamon, and 2 tablespoons sugar in a small bowl setting aside.
- 5. Place small pads of butter In the bottom of each muffin cups and bake for 2-3 minutes.
- 6. Make topping mixing sugar and cinnamon together.
- 7. Add Bisquick baking mix, remaining sugar, milk, and oil, mixing just until blended. Site in the peaches.
- 8. Spoon mixture into the muffin cups and sprinkle the sugar cinnamon mixture over the muffins.
- 9. Bake 20 minutes or until golden brown.
- 10. Cool for 5 minutes then remove from pan until a wire rack.
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https://wellwornapron.com/vegan-peach-muffins/ 
by amvandenhurk | Asian, Plant-Based Eating, Vegetarian Slow Cooker
My guys are fans of zucchini so what to do when presented with 4 big zucchini? Make Slow Cooker Thai Curried Soup that’s what. They won’t know it is zucchini. I know, I know trickery isn’t very nice, but I didn’t want to waste it. I didn’t feel like making zucchini bread as I need to something to throw in the slow cooker for dinner as I had to go off island in the late afternoon and I knew I wouldn’t feel like cooking when I got home. So slow cooker is also my go-to when I have long days.
Soup is good anytime. Even in the summer. Especially if it is made in the slow cooker. Six ingredients makesSlow Cooker Thai Curried Soup quick and easy. That only ingredient you might not have in your pantry is Thai Red Curry Paste, but it is worth having a jar handy. Dump and go about your day enjoying a home cooked meal later in the day.
It was a hit with my guys so I’ll be making it again. My guys thought that shrimp or chicken would taste nice so if you aren’t plant-based, you can add it.
Looking for other vegetarian slow cooker recipes? Find them here.
Slow Cooker Thai Curried Zucchini Soup
Ingredients
- 3-4 Medium to Large Zucchini, chopped
- 1-2 Tablespoons Thai Red Curry Paste
- 3 cups Vegetable Broth
- 1 can Coconut Milk
- 1 Tablespoon Palm Sugar or Brown Sugar
- 1 Teaspoon Kosher Salt
Preparation
- 1. Chopped your zucchini and put in slow cooker.
- 2. Add the rest of the ingredients stirring well.
- 3. Turn on slow cooker to High for 4 hours.
- 4. Purée soup with a blender.
- 5. Check seasoning and make adjustments.
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https://wellwornapron.com/slow-cooker-thai-curried-zucchini-soup/ 
by amvandenhurk | Plant-Based Eating, Travel, Vegan
In Barcelona, Pan Con Tomate or Spanish Tomato Bread is on every menu. It is such a simple meal. It can be eaten for breakfast or lunch with wafer thin jambon or alone. Or as a tapas with other dishes at dinner.
I just have to say that Pan Con Tomate is addictive. It really is. It has become my go to quick lunch. And wait to you find out how easy it is to make. It will become your go to breakfast, lunch, or appetizer. All you need is crusty bread, a big round tomato, good olive oil, garlic clove, and salt. Boom. That’s it. Now you maybe thinking, this like Italian Bruschetta. Kinda, but no. Spanish Tomato Bread is lighter than Bruschetta.
Barcelona
You maybe asking how does she know about Pan Con Tomate as when most people talk about Spanish food as Paella. I spent a week in Barcelona for work. Honestly, it was a city I did not know I wanted to visit. And now I want to go back to explore and experience Barcelona more. The vibe of the city is young forward facing with a deep understanding of the past. Coming from an island with an active harbor and beaches, I really could relate to the relaxed atmosphere. My kind of place.
Barcelona is in Catalonia which is a Spanish autonomous community where Spanish and Catalan are spoken. Tomato bread in Catalan is “pa amb tomàquet.” The Catalans are very proud of their culture and food. From grand restaurants to small mom and pop cafes maybe seating 10, food is everywhere you go. Lucky for me, my colleagues are foodies. We all live and breathe food so I ate well for my week in Barcelona.
My first night my colleague and I went looking for somewhere good and local near our hotel as both of us had just arrived from opposite ends of the world. The front desk sent us to Restaurant “Raco de la Vila” which serves up traditional Spanish and Catalan dishes. That’s where I first had Pan Con Tomate and I didn’t even know what it was. After that I had it for breakfast at the hotel and at almost every dinner once my colleagues told what it was.
Back to Pan Con Tomate
When I say it is so simple, but yet fabulous, I am serious. Really, all you need is crusty bread, a big round tomato, good olive oil, garlic clove, and salt to make it, that’s it. And of course a grater. The secret to this dish is that you grate the tomato. That’s what makes it so great and I have no answer to why. It just does and I’ve never thought to grate a tomato before. But it is works.
All you do is toast or grill your crusty bread, rub a garlic clove, drizzle some olive oil, spoon the grated tomatoes on the bread, drizzle some more oil and sprinkle sea or kosher salt. One tomato per slice of bread. And a garlic clove could do a couple slices depending on how many garlic you fancy. Me, I rub it lightly for a hint of garlic.
What I love about this dish is that it tastes just as good at my house as it did in Barcelona. I get to return to Barcelona whenever I make it and enjoy the good times I had with my lovely colleagues.
Check out more of my travel tales.
Barcelona Pan Con Tomate or Spanish Tomato Bread
Ingredients
- 1 slice of crusty bread, toasted
- 1 garlic clove
- Olive Oil
- 1 large tomato (not Roma)
- Kosher or Flake Sea Salt
Preparation
- 1. As the bread is toasting, cut tomato in half and grate it.
- 2. Rub toast with garlic clove.
- 3. Drizzle olive oil and spoon grated tomato on toast.
- 4. Top with a drizzle of olive oil and sea salt.
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https://wellwornapron.com/barcelona-pan-con-tomate-or-spanish-tomato-bread/ 
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.