Butternut Squash Tacos

The OM Project!

The OM Project

I probably should have waited for Tuesday to post this one up, but every day is a good day for a taco, especially when it’s a healthy one! I love the color contrast of the purple, green, and orange of these butternut squash tacos.

Feel free to get creative with the dressings too: green goddess, lemon dill, or even a shawarma sauce would work.

Try to pick out a whole grain tortilla that you enjoy instead of those plain paper-like white ones, or if you’re feeling up to it, you can give making cauliflower tortillas a try.

Let us know what you think and what your favorite taco topper is in the comments below. 🙂

Time: 45 minutes (prep + cooking) | Serves: 2-3 peeps


  • 1 butternut squash, seeded + cubed
  • 1/2 head of red cabbage, shredded
  • 1 red onion, diced
  • 1 can of black beans
  • 1 can of…

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7 Layer Bean Dip

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The OM Project


Give this beautiful recipe by Heart Healthy Vegan Recipes a try on your next big game day. It’s secretly good for you. :0)

  • Servings: 8
  • Time: 1 hour
  • Difficulty: easy
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  • 2 dozen corn tortillas, quartered
  • juice of one lime (approximately 2 tablespoons of juice)
  • 2 cloves garlic
  • 2 15-ounce cans pinto beans with no added salt, drained
  • 2 tablespoons nutritional yeast
  • zest and juice of one lime
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cayenne pepper
  • about 3/8 cup water
  • ½ bunch green onions, sliced
  • ½ pound frozen corn, cooked according to package instructions
  •  1 12.3-ounce box of Mori-Nu silken tofu, lite firm (see Note)
  • 2 tablespoons Taco seasoning with no added salt
  • juice of one lime
  • 12 sliced kalamata olives
  • 1 bunch cilantro, chopped
  • 2 medium or 1 large tomato, chopped
  • 1 jalapeño, sliced, for garnish, optional


  1. For the chips: Preheat your oven…

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