HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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I wish everyday could be Taco Tuesday! These were seriously a fiesta in my mouth and I think I had about six of them #noshame They are sweet + crunchy + crispy + nutty with just a tad of zing. I was first inspired when Love & Lemons posted their Crispy Butternut Squash + Poblano Tacos. I wanted to try something with a similar fall-ish vibe, but yet something I could add some sweetness to. So with this idea in my mind, I set out to see what I had in my fridge to use up. I had some purple cabbage that was leftover from my Rainbow Sushi Donut recipe, perfect for tacos. The cabbage paired with the butternut squash would provide that “meatiness” while the maple glazed baked pears would add that delicate sweet flavor I was craving. I topped each taco with toasted pumpkin seeds + cilantro and a delicious maple sriracha mayo sauce. I wasn’t quite sure how the sauce would pair with all the flavors, but you guys, don’t skip the sauce. Awesomesauce! (what movie is that from?!! haha) It was dee-licious on these tacos. Alright my Taco Tuesdayers… Let’s party!
** Vegan Parmesan Cheese is from Minimalist Baker