Get Your Vibes

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Cinco De Mayo Vibes - NEW Taco Recipe!

RecipeGet Your Vibes

NEW taco recipe, just in time for Cinco De Mayo!  The flavor is festive and super healthy. 

 Ingredients:

½ Head of purple cabbage

1 Red pepper

1 Mango

½ Sweet onion or purple onion

¼ Cup of cilantro

3-4 Portobello mushrooms

3 Limes

3-4 Tablespoons of honey

Get Your Vibes garlic cashew dip

Tortillas of your choice

Hoisin sauce

Olive Oil

Garlic powder

Pepper

Cumin

Salt

Start by shredding the purple, chopping the red pepper, onion, cilantro and mango.  Toss it in a large bowl.  Squeeze the juice from the limes (same a half of one for garnish or extra juice on top of the taco) in the bowl, add in the honey, about 1 teaspoon of cumin or more, ½ teaspoon or more of garlic powder and salt and pepper to your liking. Mix it really well, add in more lime, honey, or spices if you needed.

Thinly slice the portobello mushrooms, add them to a pan with a little olive oil.  Add in 3-4 tablespoons of hoisin sauce and sauté.  Add in some garlic powder, salt and pepper, combine on the stovetop until the mushrooms have absorbed the sauce and spices.  Once the mushrooms are done set them aside.  Warm your tortillas and add the GYV garlic cashew dip as a base, place the cabbage mixture on top, then add the mushrooms and feel free to garnish with more cilantro and fresh lime. 

It’s easy, healthy and really delicious!  Enjoy!

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Portobello Pulled Pork Sammie

RecipeGet Your Vibes

One of the fun things I enjoy about being plant based is recreating recipes that people would have never imagined being possible to make with plants.  My most recent creation is a pulled pork sandwich and I didn’t use any meat substitutes, I used plants!  Often times I feel like vegans use a lot of meat substitutes that are filled with gluten, wheat, soy, and other fillers that aren’t very good for us and can cause digestion complications, breakouts and other skin issues.  The superstar of this dish are Portobello mushrooms for the Get Your Vibes Portobello Pulled Pork Sammie!

With the season transitioning to fall this is the perfect recipe for a lazy day or night at home.  I enjoyed mine on a Sunday curled up on the couch watching football!

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Here is what you’ll need:

Serves 4-5 (or two sammies for two-three people, I definitely had seconds!) 

  • 6 Portobello mushrooms

  • Bag of buns (preferably gluten free)

  • 1-2 bunches of scallions

  • 3-4 cloves of minced garlic

  • Vegan Barbecue Sauce (I used Annie’s sweet and spicy)

  • Hoisin sauce (majority of the brands are vegan)

  • Olive oil

  • Sesame oil

  • Liquid aminos or soy sauce  

  • Vegan mayo

  • Cucumber

  • 1 medium red onion

  • Sesame seeds

  • S&P

Directions:

You want to start by preheating the oven to 350.  Thinly slice the Portobello mushrooms and add them to a baking pan or sheet.  Add 1 tablespoon of olive oil and 1 tablespoon of sesame oil, a sprinkle of salt and pepper, and combine.  Bake the mushrooms for 20-25 minutes.  While the shrooms are baking heat up 1 tablespoon of olive oil and 2 tablespoons of sesame oil on the stove top.  Add the minced garlic and about 1 BIG handful of chopped scallions (save some for the sammies) to the pan and sauté until golden brown.  Once the mushrooms are done add them to the pan and mix them in with the scallions and garlic.   After it’s been mixed add ¼ cup of barbecue sauce and ¼ of hoisin sauce, and 1-2 tablespoons of liquid aminos.  Combine, keep on low heat and let the flavors marinate together.  Toast the buns, add a layer of mayo to the top and bottom, thinly slice cucumber and red onion and add to the bottom bun, portion the shredded mushroom mixture on the buns, top with scallions and sesame seeds and serve!

I served mine with a side of sweet chipotle potatoes chips and it was delish!

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