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Put a Plant-Based Spin on the Taco Night Menu

Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night

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(Family Features) Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night – with a plant-based twist.

With a nutty, smoky and truly meaty taste and texture, pecans offer a perfect plant-based protein to incorporate in favorite dishes like tacos. However, great taste is just the beginning – pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.

To help make your next taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic vegan taco recipes using pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn’t sacrifice flavor so it can taste like the original and leave your family clamoring to keep taco night on the weekly menu.

Learn more and discover delicious plant-based recipes at eatpecans.com .

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Smoky Chipotle Pecan Burrito Bowls

Recipe courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board

Prep time: 40 minutes

Cook time: 15 minutes

Servings: 2-3

Pecan “Meat:”

  • 2 1⁄2     cups water
  • 1          cup pecans
  • 1⁄2         cup portobello mushrooms
  • 2          tablespoons taco seasoning
  • 2          tablespoons tamari sauce or soy sauce
  • 2          cloves garlic, minced
  • 1          tablespoon liquid smoke
  • 1          tablespoon vegan Worcestershire sauce
  • 1          tablespoon chipotle in adobo sauce

Pineapple Salsa:

  • 1          pineapple, diced
  • 2          Roma tomatoes, diced
  • 1-2       jalapenos, diced
  • 1          cup cilantro, finely chopped
  • 1          red onion, diced
  • 1⁄4        cup lime juice
  •            salt, to taste

Chipotle Crema:

  • 2          chipotle peppers in adobo sauce
  • 1          cup vegan mayo
  • 3          cloves garlic, minced
  • 2          teaspoons vinegar
  • 2          tablespoons plant-based milk
  • 1          teaspoon agave
  • 1⁄2         teaspoon salt
  1. To make pecan “meat:” In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
  2. Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
  3. In pan over medium heat, add pecan mixture, taco seasoning, tamari sauce, minced garlic, liquid smoke and vegan Worcestershire sauce. Cook 7-10 minutes then add chipotle in adobo. Cook 3 minutes.
  4. To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
  5. To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
  6. To assemble bowls, place pecan mixture in bowl followed by pineapple salsa and chipotle crema.
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Vegan Pecan Al Pastor Tacos

Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4-6

  •             Water
  • 2          pounds chopped pecans
  • 1          cup onion
  • 8          cloves garlic, minced
  • 8          dried guajillo peppers
  • 2          tablespoons oil
  •             salt, to taste
  •             pepper, to taste
  • 7          ounces (1 can) chipotle peppers in adobo

Toppings and Garnishes:

  • flour or corn tortillas (6 inches each)
  • cilantro
  • diced onion
  • lime
  • pineapple
  1. In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
  2. Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
  3. Finely chop onions, garlic and guajillo peppers.
  4. In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine.
  5. Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
  6. Remove from heat and serve on tortillas.
  7. Serve with cilantro, onion, lime and pineapple.

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SOURCE:
American Pecan Promotion Board

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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MUTANT SAYS “GET YOUR GREENS FOR BIGGER GAINS”

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Hardcore sports nutrition company debuts epic superfood drink mix, Big Greens, at The Arnold Sports Festival

PORT COQUITLAM, BC /PRNewswire/ — Fit Foods Ltd., a leading Canadian-based sports nutrition company in the bodybuilding and fitness industry for those born different, knows what drives the hardcore. Those who live for the iron—wrapping their hands around the weights, prepping for the set, grinding out the reps, and scaring their best into submission—aren’t content with average. They bring a relentless, hardcore attitude because it fuels their existence. They stand out in the crowd, united by muscle, and they’re hungry for more. MUTANT gets it. That’s why they craft serious supplements and quality apparel with kick-ass purpose, built solely for those who refuse to settle. And now, they’re unveiling their latest weapon: Big Greens, debuting at The Arnold Sports Festival in Columbus, Ohio.

BigGreens JustChoc
Big Greens is a new epic superfoods drink mix from MUTANT that is debuting at The Arnold Sports Festival.

Big Greens is an epic superfoods drink mix that isn’t for the faint-hearted. Big Greens is the greenest greens on the market, engineered to support immune system function, muscle recovery, proper muscle contractions, and a reduction in oxidative stress—because those who live this lifestyle demand more than the basics. Available in two bold flavors, Berry Good and Just Chocolate, it packs a high-dose punch with key ingredients like spirulina, KSM-66® ashwagandha, DE111® probiotic, and over 40 superfoods. This is manufacturer-direct, multi-award-winning innovation from a team that lives the grind just as fiercely as their fans.

“Your mother always told you to eat your greens, so we made the greenest greens out there: easy, quick, and built for you to drink alone or stack with your favorite protein powder. This isn’t some watered-down drink mix — just look at the label — it’s for those who dominate and who push their limits in the gym and beyond,” said MUTANT President and CEO Jim McMahon. “They don’t just train, eat, and sleep—they attack every rep to be their best. Big Greens is built for them and to harness their discipline in a convenient way that also helps with better recovery.”

Fans eager to step up can visit MUTANT at The Arnold Sports Festival, booth 1245, to learn more, sample Big Greens, and enter for a chance to win epic prizes. They can also join a special meet-and-greet with Mitchell Hooper, the 2x Defending Arnold Strongman Champion and Strongest Man on Earth, on Sunday at 10 a.m. Big Greens hits shelves in May 2025, available online and at select retailers nationwide, including GNC stores. Each 10.4-ounce bottle delivers 30 servings of pure intensity, featuring innovative blends like 4,525 mg of Land & Sea Greens Giga Blend, 1,239 mg of Superfood Phyto Blend, 821 mg of Daily Reset Blend, and 725 mg of Pre and Probiotics / Digestive Blend.

For those born different, born hardcore, MUTANT’s got their back. Visit www.mutantnation.com for more on Big Greens and the MUTANT lifestyle.

About Fit Foods Ltd
Fit Foods Ltd, a world-class manufacturer of sports nutrition proteins and other supplements, specializing in powders. Its extensive variety of products and formulas has earned it international recognition for superior-tasting quality products and has resulted in a leading position in the marketplace. Fit Foods brands are distributed worldwide in 70+ countries. Its Canada based manufacturing facilities are GMP compliant, NHP site licensed (#300341), CFIA licensed (4420), US FDA licensed, and Certified Organic by PACS (#16-463). MUTANT is one of the companies most beloved brands.

SOURCE Fit Foods Ltd.

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Zing Zang Introduces Dill Pickle Bloody Mary Mix

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New Zing Zang® Bloody Mary Mix Creates ‘Dill-icious’ Bloody Mary Cocktails

CHICAGO, March 18, 2025 /PRNewswire/ — As consumer excitement for pickles and pickle-flavored food and drink continues to grow, Zing Zang, America’s #1-selling Bloody Mary brand, has introduced a new Dill Pickle Bloody Mary Mix.

Zing Zang Dill Pickle is the first flavored variety of Zing Zang’s popular Bloody Mary Mix. It’s crafted with real pickle brine and the same original recipe of seven real vegetable juices, Worcestershire sauce, hot sauce, and a blend of bold spices and seasonings.

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Zing Zang Dill Pickle is the first flavored variety of Zing Zang’s popular Bloody Mary Mix.

“We know many people love adding pickle juice to their Bloody Marys, so we made it even easier with Zing Zang Dill Pickle Bloody Mary Mix,” says E.G. Fishburne, VP of Marketing at Chicago-based Zing Zang. “If you like Bloody Marys and you like pickles, you’re gonna love this. It tastes so good, the vodka is optional!”

Zing Zang will be introducing fans of pickleball to the new Dill Pickle Bloody Mary Mix at the U.S. Open Pickleball Championships in Naples, Florida, at the end of April. “Zing Zang was the first sponsor of the U.S. Open back in 2016, and we’re more excited than ever to bring our Bloodys with a big punch of pickle to pickleball’s legendary Zing Zang Championship Court,” added Fishburne.

In addition to the original Zing Zang Bloody Mary Mix and the new Dill Pickle Bloody Mary Mix, the Zing Zang Bloody Mary portfolio also includes Zing Zang Blazing Bloody Mary Mix, a hotter and spicier version of the original mix, and a line of ready-to-drink pre-mixed Bloody Mary cocktails made with premium vodka in cans and party-sized bottles.

Zing Zang Dill Pickle Bloody Mary Mix will be available across the country at grocery retailers, wine and spirits stores, and is available now for purchase online at Amazon.com

For more information, visit ZingZang.com or follow Zing Zang on social media.

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About Zing Zang:
Zing Zang® is the leading Bloody Mary brand and a top non-alcoholic cocktail mix brand in the U.S. Renowned for its premium-quality mixers, Zing Zang offers a wide range of products, including the best-selling Bloody Mary Mix, Blazing Bloody Mary Mix, Dill Pickle Bloody Mary Mix, and an authentic Michelada Mix. Zing Zang also has an “amazing” line of mixers that includes Classic Margarita, Mango Margarita, Strawberry Margarita-Daiquiri, Sweet & Sour, and Piña Colada—all made with real fruit juices and naturally sweetened without high fructose corn syrup. Expanding beyond mixers, the brand has launched a line of ready-to-enjoy prepared cocktails, featuring Zing Zang’s award-winning mixes paired with premium spirits. The lineup includes Bloody Mary, Blazing Bloody Mary, Classic Margarita, and Mango Margarita. Founded in 1997 and based in Chicago, Illinois, Zing Zang products are available nationwide in over 300,000 retail and on-premise locations. For more information, please visit ZingZang.com.

SOURCE Zing Zang, LLC


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Street Tacos from the Slow Cooker

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(Family Features) If your idea of street tacos includes standing over a hot skillet, wipe that sweat off your brow and give these Savory Street Tacos a try. They put the slow cooker and oven to work for you, providing that delicious street taco taste without the hassle. For more ways to simplify cooking at home, visit Culinary.net.

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Savory Street Tacos

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 1 chuck roast (2-3 pounds)
  • 1 package taco seasoning
  • 1 can (10 ounces) beef consommé
  • 16-20 street taco tortillas
  • 1 package (8 ounces) shredded cheese
  • 1/4 cup avocado oil
  • salsa, for serving
  • guacamole, for serving
  • queso, for serving
  1. Cover chuck roast with taco seasoning then place in slow cooker. Pour beef consommé over roast and cook on low 6 hours to braise.
  2. Heat oven to 425 F.
  3. Use fork to shred roast.
  4. Brush outside of tortillas with avocado oil and fill with meat and shredded cheese. Place in casserole dish and bake 10-15 minutes until tacos reach desired crispiness.
  5. Place on tray and serve with salsa, guacamole and queso.

Tip: Recipe can be doubled for large crowds.

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SOURCE:
Culinary.net


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