Tag Archives: Secret Recipe Club

Secret Recipe Club November: Buttermilk Biscuit Taco Cups

18 Nov

Yay! It’s my favorite time of the month: Secret Recipe Club time :D

This month I was assigned Jamie’s blog: Scattered Thoughts of a Crafty Mom.  You name it… Jaime does it!  Sewing, crafting, inspiring, and of course, cooking!  Since the Secret Recipe Club is all about cooking, I had to head straight to the recipe page, but I can’t wait to explore more in to the whole blog!


The recipe I chose was “Easy Taco Muffins

Buttermilk Biscuit Taco Cups

Yields 12 biscuit taco cups


1/2 medium yellow onion, diced

2 teaspoons walnut oil

1/2 medium red bell pepper, diced

1/2-3/4 package ground-beefless crumbles

2-3 garlic cloves, diced

3 green onions, diced

2 tablespoons Simply Organic brand Southwest Taco Seasoning

1/3 cup salsa

Daiya cheese, as needed for topping


For biscuits:

2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1 tablespoon nutritional yeast

6 tablespoons Earth Balance

3/4 cup unsweetened, original almond milk

2 teaspoons apple cider vinegar


Oil for the muffin tin



Preheat the oven to 425 degrees fahrenheit.

In a large sauté pan, heat the walnut oil over medium-low heat.  Cook the onions for 3-5 minutes, or until lightly brown and soft, then add the red bell pepper and cook for 2-3 minutes more, until soft.  Add the ground-beefless crumbles and cook until heated through.  Add the remaining ingredients (garlic, green onions, taco seasoning, and salsa).  Remove from the heat and set aside.



Prepare the biscuits:

In a cup, combine the almond milk and vinegar and set aside to curdle.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, sea salt, and nutritional yeast until well combined.  Add in the Earth Balance in pieces, or 18 teaspoons, and, using a fork or your hands, incorporate the buttery spread into the flour until all the flour is attached to buttery spread (slightly resembling peas).

Gently stir in the curdled almond milk until just combined.


Oil the muffin tin.  Gently press 1 1/2 – 2 tablespoons of biscuit dough into each cup making a hole in the middle for the filling.  Press the dough to the sides with your fingers (cover your fingers in oil so you don’t stick).


Spoon the taco filling into the center of each cup (about 2 tablespoons in each).


Bake in a preheated oven for 10 minutes then top with Daiya cheese, if using.  Bake 6-8 minutes more until the cheese is melted and the biscuits are slightly golden on the edges.  Let sit 1-2 minutes before removing from the tins and serving.  Enjoy (:



Secret Recipe Club

Secret Recipe Club October: Piggies in a Blanket

21 Oct

This month for Secret Recipe Club I was assigned My Catholic Kitchen, which is written by the wonderful food writer Veronica!  Her site is beautifully written and delicious looking!  But the first picture that popped up (mini pigs in a blanket) got me hooked!! So I had to veganize it (:


Piggies in a Blanket

Serves 8

1 package crescent rolls (I love the brand Immaculate Baking Co.)

1/2 package vegan hot dogs (4 hot dogs)


Slice each hot dog in half to get 8 mini hot dogs.  Wrap each with a crescent roll by placing the hot dog onto the widest part and rolling the dog in towards the dough tip.  Don’t roll too tightly.


Place the dogs onto an ungreased nonstick cookie sheet and bake in a preheated 375 degree oven for 12 minutes, or until lightly golden brown.  Let cool slightly then enjoy (:


Secret Recipe Club

Don’t forget: The Giveaway for

Garden of Life Raw Fit High Protein for Weight Loss


Secret Recipe Club June: Green Monster Pasta

17 Jun

For Secret Recipe Club this month I was assigned the blog Teaspoon of Spice, two dietitians who love food as much as you do, written by Deanna and Serena; [Click Here for the About Me section of the blog].  I was very excited for this specific blog because I am very interested in health and nutrition, hence why I have my B.S. in food and nutrition :)

I had a few different recipes on the list… grilled potato and zucchini caprese, almond milk muffins, acorn squash farm share chili, and the winner: triple green pasta.


Green Monster Pasta

Serves 6 (about 1 1/2 cups each)

8 oz. whole wheat rigatoni, uncooked

1 large zucchini, chopped

1 package (5 oz.) fresh spinach, roughly chopped

1/4 bunch (about 1/2 cup) curly parsley, chopped well

1 cup (122 grams) frozen green beans

1 tsp. minced garlic

2 Tbsp. sunflower seed oil (or any oil you prefer)

1 can chickpeas, drained

Sea salt and fresh ground black pepper, to taste

Pepper flakes, to taste



In a large pot cook the rigatoni.  Meanwhile, in a large nonstick sauté pan, cook the zucchini in 1/2 Tbsp. oil until slightly softened; season well with sea salt and pepper.  Add the frozen green beans, garlic, and chickpeas.  Stir well, season with salt and pepper, and let cook a few minutes until heated through.



In a separate, large dish (could be your serving dish), line the bottom with chopped spinach.  Spoon the cooked veggie mixture over the chopped, raw spinach.  Once the pasta is al dente, strain and spoon over the pasta and veggie mixture; season well with salt and black pepper, and 1 1/2 Tbsp. oil, and then stir well.  Stir in parsley, season with pepper flakes, and enjoy :)



Secret Recipe Club


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