Cauliflower Tacos

The only vegetable in the fridge was a head of cauliflower and I really wanted Mexican food.  So I did a recipe search for cauliflower tacos, came up with a few selections and created a recipe of my own. These were very delicious and quick and easy to make.


1/2 cup dry green lentilsCauliflower Lentil Tacos

1 small onion, chopped

2 cloves garlic, minced

1 small head cauliflower, finely chopped

1 cup chopped mushrooms

2 T chili powder

2 t cumin

1 t smoked paprika

1/2 t garlic powder

1/2 t onion powder

Juice from 1 lime

Salt to taste


Boil 1 cup water. Add lentils, cover, and cook until tender. Add more water if needed.

Saute onion in a dry medium sauce pan over medium high heat until they start to brown. Add garlic and cauliflower and a tablespoon or two of water and continue to saute for 5 minutes. Add mushrooms and spices and cook until cauliflower is tender. Drain off excess water from lentils then add cooked lentils to cauliflower. Mix well. Soften corn tortillas by steaming them in a double boiler for 15 – 20 seconds. Fill with cauliflower taco meat, top with shredded cabbage, tomato, guacamole, and salsa. 


Green Burrito

1 onion, choppedThe Mean Green Burrito
2 cloves garlic, minced
3 carrots, cut in half lengthwise and sliced
1 small bunch kale or collard greens, chopped
2 cups broccoli, coarsely chopped
2 cups sliced cremini mushrooms
1 medium zucchini squash, cut in 1/2 inch cubes
1 tablespoon cumin powder
2 teaspoon oregano
4 cups cooked pinto beans
Green Chili Cheeze Sauce (recipe below)
Sea salt
Whole-wheat flour tortillas

Saute onion in 1/4 cup water for 2 minutes. Add garlic, carrots, greens, and 1/2 cup water. Cover and cook 5 minutes.

Add broccoli, mushrooms, and zucchini. Cook 5 minutes.

Add spices and beans. Cook until vegetables are tender.

Stir in 1 1/2 cups Green Chili Cheeze Sauce. Salt to taste. Add 1/4 cup water to remaining cheeze sauce.

Roll burritos and drizzle remaining cheeze sauce over them. Garnish with chopped fresh tomato, avocado and cilantro.


Green Chili Cheeze Sauce

1/2 cup raw sunflower seeds
1/2 cup water
1/2 cup chopped green chilies, bottled or canned
6 T lime or lemon juice
1/2 t garlic powder
1 t onion powder
1/4 cup nutritional yeast
1/2 cup chopped cilantro

Blend all ingredients in a high-powered blender until smooth. If needed, soak seeds in water for 4 hours to soften and ease blending.


Lentil and Beet Green Tacos

With an abundance of beet greens growing in my garden and a great love for Mexican food, I decided I need to try pairing them up. To make this really unique, I used lentils instead of the traditional black or pinto. I was very happy with the end result! 
1 cup lentilsLentil and Beet Greens Tacos
1 medium yellow onion, chopped
2 cloves garlic, minced
1 – 2 cup chopped mushrooms
1 jalapeno pepper minced (more or less depending on how hot you like it)
1/2 pound beet greens chopped
1 T chili powder
2 t cumin powder
dash of cayenne pepper (optional)
Salt to taste (you wont need much because the beet green provide so much flavor!)
Boil 2 1/4 cups water in a sauce pan, add 1 cup dry lentils, cover, lower heat to medium low and simmer for 25 – 30 minutes.
Lightly brown  onion in pan over medium high heat stirring often to keep from sticking. Once brown, add 1/4 cup of water,  garlic, mushrooms, jalapeno, and a big bunch of chopped beet greens. Steam for 5 minutes until beet green are wilted down. Add 1 tablespoon chili powder, 2 tsp cumin and cook a few minutes more until greens and mushrooms are tender. Stir in cooked lentils. Salt and adjust seasonings to taste.
Soften corn tortillas in a hot dry skillet. Fill corn shell and top with guacamole.
I like to fill the shell, lay it on my plate, then top it with more filling and then guacamole. I added some salsa to this as well.

Immune Boosting Chili

Immune Boosting Chili

“Greg and I just finished lunch today with your delicious Immune Boosting Chili recipe.  The flavor was just superb and the dish is very satisfying.”

1 onion, chopped
4 cloves garlic, minced
1/2 cup canned or bottled chopped green chilies
2 cups chopped mushrooms, cremini or white button
4 cups water or veggie broth
1 14 oz. can diced tomatoes
1 6 oz. can tomato paste
3 cups chopped broccoli
1 tablespoon Kirkland No-Salt Seasoning
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon onion powder
2 teaspoons dried oregano
2 cups frozen organic corn
2 cups cooked pinto beans
2 cups cooked black beans
2 tablespoons Worcestershire Sauce
1/4 cup nutritional yeast (optional)
Sea salt

In a large soup pot, water-saute onion and garlic for 3 minutes. Add next seven ingredients and cook until broccoli is tender. Add remaining spices, corn, beans (if using canned beans, drain and rinse well), and Worcestershire Sauce. Cook 5-10 minutes. Add nutritional yeast and salt to taste.


Sweet Potato Soft Tostadas

1 medium onion, choppedSweet Potato, Kale and Black Bean Tacos

2 cloves garlic, minced

1/4 cup diced green chilies

1 sweet potato cubed (about 2 cups worth)

1 bunch kale. finely chopped

2 cups chopped mushrooms, cremini or button

1 t cumin powder

1 t coriander powder

1 t dried oregano

1 T chili powder

1/2 t paprika

2 cup cooked black beans

Sea Salt

Saute onion in a dry skillet over medium high heat until they start to brown and become caramelized. You may need to add a tablespoon of water occasionally to keep from sticking. (If you have a good quality pan and it’s not too hot, you shouldn’t have to add any water at this point.) When browned, add garlic, chilies, sweet potato, kale and 1/2 cup water. Cover, bring to boil, reduce heat to medium, stir in spices* and mushrooms and cook until kale and potatoes are tender. Stir in beans, heat through and salt to taste.

*I like to use other spices sometimes like Mrs. Dash Southwest Chipotle or Fiesta Lime. 

Soften corn tortillas in a hot dry skillet or steam them until pliable. Spread on sweet potato bean mixture, top with shredded cabbage, guacamole, and salsa. 


Broccoli Bean Tostadas

You’ve never had tostadas like this before!

12 corn tortillasBroccoli Tostadas
1 onion, finely chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
2 cups finely chopped broccoli
1 tablespoon chili powder
2 teaspoon cumin powder
2 teaspoon oregano
1/2 cup diced green chilies, canned or bottled
2 tablespoons tomato paste
2 cups cooked pinto beans
Sea salt
Seed Cheeze Sauce 

Bake corn tortillas on cookie sheet at 275 F until crisp, about 20 minutes. Water saute onion, mushrooms, and garlic over medium-high heat until soft. Add chopped broccoli and about 1/2 cup water, and cook until tender. Stir in seasonings, chilies, tomato paste, and beans. Cook 5 to 10 minutes. Salt to taste. Spread evenly on a baked corn tortilla. Top with Seed Cheeze Sauce, shredded green cabbage or shredded lettuce, chopped tomatoes, and guacamole.

Texas Caviar

Need a potluck dish that everyone will love? This is it!! Standard American family tested and approved!

 Texas Caviar

2 ears of fresh corn cut off cob

2 bell peppers (1 red & 1 orange) chopped

2–3 tomatillos chopped (optional)

1 small red onion chopped

4 jalapeños seeded and minced

4 or 5 Roma tomatoes chopped

1 large clove garlic crushed

2–3 limes juiced

1/2 – 1 tsp salt

Fresh ground pepper

1–2 tsp chili powder

Sweet Vinegar Dressing to taste*

1 large avocado diced

2 cups cooked black beans


Combine everything in a large bowl and mix well. Serve with your favorite tortilla chips.

I make my own by cutting a stack of corn tortillas in half. Then quarter each half. Lay them on a cookie sheet and bake at 260 degrees for 20 minutes or until crisp.

*Sweet Vinegar Dressing                                              

Cover 1 cup pitted dates in rice vinegar for 8 hours. Blend until smooth. Add water if needed to thin and to weaken the strength of the vinegar flavor. Store dressing in a glass jar in the refrigerator.


Deep Dish Tortilla Pie

From Whole Food Goodness

This tortilla pie is low in fat, high in nutrients and big on flavor! This dish is fairly easy to put together and it’s good enough to please any skeptic.

1 large onion chopped

2 cloves garlic minced

1 4 oz can mild green chilies

1 can no-salt diced tomatoes

5 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp oregano

1 6 oz can tomato paste

1 pound frozen chopped broccoli

2 cups fresh or frozen corn

3 cups cooked pinto beans

Juice from one lime

4 Tbsp Braggs Liquid Aminos, Tamari, or salt or to taste

4 Ezekiel Tortillas or other whole wheat tortilla

Cashew/Tofu Cheez Sauce (See page 73 in Whole Food Goodness)

or other non-dairy cheez sauce recipe  

Saute’ chopped onion in a large sauce pan with 1/4 cup of water on high heat until tender. Reduce heat to medium-high and add remaining ingredients up to pinto beans, in order, stirring after each addition. Cook until hot then add lime juice and Braggs, Tamari, or salt. Add water if needed for moisture.

In a cast iron skillet, pour Cashew/Tofu Cheez Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheez sauce on top. Do this with the two remaining layers but instead of topping the last vegetable mixture with cheez, put it on top of the last tortilla so it covers the pie. Bake at 300 degrees for 15 minutes.


Oscars Tacos

From Whole Food Goodness

2 Tbsp Braggs Liquid Aminos*
1 Tbsp balsamic vinegar
1 onion sliced into strips
3 cloves garlic minced
2 red bell peppers sliced into strips
1 large tomato sliced in thin wedges
2 cups sliced mushrooms or 2 portabello mushrooms sliced
1 jalapeno pepper seeded and minced
2 tsp cumin 2 tsp chili powder
1/4 – 1/2 pound spinach chopped or 2 zucchinis cut into strips
3 cups cooked black beans
Juice of 1/2 lime
Saute’ onion, garlic pepper, tomato, and jalapeno pepper in Braggs Liquid Aminos and vinegar for 2 minutes. Add seasonings and spinach and cook until spinach is tender. Add black beans and lime juice and heat through. Serve on warm corn or flour tortillas with guacamole and salsa. Makes 6 – 8 tacos.
*Since publishing Whole Food Goodness, I have developed an allergy to soy, so I now just use water to saute’ and add salt at the end of cooking.

Kale & Black Bean Tacos

1 onion finely chopped2014 002

4 white button mushrooms finely chopped

1/2 cup chopped green chilies

1 big bunch of kale

1 T chili powder

1 t cumin powder

1 t coriander powder

2 1/2 cups cooked black beans

Sea salt to taste

1 avocado mashed

Water sauté onion for 2 – 3 minutes over medium high heat. Add mushrooms, green chilies, kale and 1 cup of water. Cover and bring to boil. Reduce heat to medium and cook until kale is almost tender stirring occasionally. Add more water if needed.  Add seasonings and cook until kale is tender and delicious!  Add black beans. Heat through. Remove from heat and stir in mashed avocado. Warm corn tortillas on a dry skillet or in a toaster or oven.  Fill tortilla with black bean mix and enjoy!


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