Healthier Me: Soy Tacos

Comfort Food: Soy Tacos

(Serving: 3-5)

Soy Tacos

Lately, I have been craving something different for dinner. You know, I was just not feeling the rice beans and fish combo, so I started to think back on when I made a dish with my soy / soya chunks and went from there. But, this time, I added a Mexican twist — tacos. Since most Mexican restaurants are out of my way I decided to see what we had in the fridge and the pantry to feed my taste buds.  Then, BINGO….I came across this 1/2  a bag of Ramela Dark Soy Chunks and a family size pack of Old El Paco Hard and Soft Tacos . I wish I had some lettuce to top it off, next time.


Dry Ingredients:

5 tbs of  Garlic Powder

5 tbs of Onion Powder

5 tbs of Black Pepper

5 tbs of White Pepper

5 tbs of Oregano

6 tbs of Chili Powder

4 oz. of Ramela Dark Soy Chunks

2 oz. of grated Cracker Top Sun Dried Tomato & Basil Cheese

5 Shells of Old El Paco Hard and Soft Tacos


Wet (like) Ingredients:

1 1/2 cup of Water

1 1/2 cup of Extra Virgin Olive Oil (EVOO)

1/2 cup of Ketchup

1/6  cup of medium Plum Tomato (cubed)



  1. Pour the dry Ramela Dark Soy Chunks into a bowl of choice
  2. Add water to the bowl. Let the soy chunks sit in the water for 15-20 minutes.  This will allow the soy chunks to soften to consistency that is tender enough to resemble meat.  Then strain the water out of the bowl.  I chose to place the soy chunks in another container because I just found it easier.
  3. Add Dry Ingredients: Garlic Powder, Onion PowderBlack PepperWhite Pepper, Oregano & Chili Powder (no cheese yet)
  4. Pour EVOO into the frying pan while on medium heat and then add the soy chunks.  Let it cook for 2 – 5 minutes then add Ketchup or a tomato paste.  Mix it in, turn off the stove and let it cool for 5 – 10 minutes.
  5. Add the soy chunks to the Old El Paco Hard Tacos shells. Then garnish them with the cubed tomato pieces and the grated Cracker Top Sun Dried Tomato & Basil Cheese using as much as you like.  And, Enjoy!


















Tools Used:

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Homemade Wheat Rotini ‘N’ Cheese

Comfort Food: Macaroni ‘N’ Cheese (with a spin)

While looking for ingredients to prepare any meal I came across this bag of 100% whole wheat rotini.  I thought this would be a great pasta to use for a mac ‘n’ cheese recipe — and it was!  I’ll definitely try making more comfort food because it’s comfort food and perfect for any evening to kick up your feet and enjoy a good meal.  Plus, I want to try more new dishes and revisit some old ones.  Maybe, I’ll try a salad next time with some veggies (chunks of cucumbers, red and green peppers, and some other goodies.)

(Serving: 1-3)


Dry Ingredients:

1/2 cup of heartland whole wheat rotini

5 sheets of kraft singles american cheese

Wet Ingredients 

1 1/2 cup of water (boil the pasta, and then strain leaving only enough water to make the cheesy sauce)

Add milk (if preferred). I did not use milk because I did not have any handy.


For Gluten-Free Guests:

Try the …

Gluten-free rotini from Glutino

Gluten-free milk from Organic Valley

Gluten-free American cheese singles  from Organic Valley

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Homemade Green Banana Fritters

We had these green bananas just laying around the kitchen and I figured…hey, it’s just like regulars bananas, right?   The idea came to mind  because I was feeling really hungry and it did not want to buy anything so I made a easy snack.    Though we often use green bananas in our soups, with saltfish or other dishes, when there are ripened I find that they are as sweet as the regular bananas.   I tried to make them all about the same shape, but it did not always turn out that way   I wanted (Sigh).  Nonetheless, it tasted delicious –how would I know for sure? Easy, when the ‘selective eater’ is the first one to stuff their face.

(Serving: 15-20 pcs)


Let’s start with the wet ingredients shall we.

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