Tuesday: What’s for Dinner?

We’ve all had Taco Tuesday before, I’m sure, but this time it’s “Plant-based” Taco Tuesday! Now, I know what you’re going to say, “Why is Lisa making us to be Vegetarians with all these veggie recipes?” Well, we should have a variety of ways we can make dishes, just in case we may not be able to find ingredients. That’s our reality today, like it or not. Also, it is easier on your digestive system, overall. So, it’s good for you every now and then!

Rachel Ray, one of my favourite chefs, has managed to keep the cooking going from home! She has used her quarantine time to prepare some amazing dishes for us to try for ourselves. I would like to note that when you watch her video, you will notice her kitchen is a bit of an organized mess, with a million and one gadgets on her countertop. Take note: A true chef’s counter can never be empty. There are always fresh herbs growing, knives on hand, and garbage bowls to dispose of the cooking mess. A chef after my own heart! Rachel and her husband John (camera man) give you her rendition of a meatless Taco Tuesday:

Rachel Ray’s Meatless Tacos


plant-based minced meat (12 ounce pk)

1 medium onion

1 jalapeno

4-5 cloves of garlic

salt and pepper to taste

sprinkle of cumin

sprinkle of corriander

sprinkle of oregano

sprinkle of smoked paprika

sprinkle of chili powder

1 cup of water

Black Beans

1 can black beans

1 medium onion

3-4 cloves garlic

sprinkle of chille

sprinkle of cumin

sprinkle of corriander

sprinkle of oregano

1-2 bay leaves

Green Rice

1- 3 cups white rice (depends on how much you want to make)

1 container of vegetable stock

1-2 handfuls of spinach

1 jalapeno

1 clove of garlic

1-2 green onions

1 small handful of cilantro

1/2 lime (the juice)


  1. Brown the meat and add the seasonings/chopped veggies (onion, jalapeno, garlic, etc.). Add 1 cup of water and let it cook down on a medium fire until it thickens like a sauce.
  2. Meanwhile, in another pan, add in chopped veggies with a little oil. cook a little until the veggies have an aroma. Add washed and drained black beans with the rest of the seasonings. Splash a little water into the pan. Stir occasionally and let it cook on a low fire for 7-10 minutes, until the beans thicken as well.
  3. In a pot, add 2-3 cups of vegetable stock. Let the stock come to a boil and add the washed rice (1 cup of stalk for 1 cup of rice). Let the rice simmer in the broth on low. Add spinach, garlic, jalapeno, green onion and cilantro to the food processor. Squeeze half of a lime’s juice into the mixture. Pulse until the ingedients are grounded up. Empty the contents into the rice once the stock is almost dissolved. Stir rice thoroughly until it becomes bright green.
  4. Set up your taco toppings as desired and serve!

I hope you learned something new from Rachel today. She has taught me a new way to make rice, and I am loving it! Spices matter, and you should never skip out, or the dish will not have the full flavours needed to thoroughly enjoy it. Rachel mentioned that she buys her spices from a company called, “La Boites”. Check out their website (https://shop.laboiteny.com/) to see if it peaks your interest. My suggestion is that you try one or two spices, and if you like them, invest in more.

You may not be able to find “Impossible” Plant-based meat, but there are many others to choose from, which will work just as well. Have fun with this recipe, my friends. Tonight’s Taco night looks like it will be caliente! Happy Tuesday everyone!

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