cauliflower tacos.

Cauliflowertacos.jpg

I recently went to Los Angeles and I saw a trend everywhere I went to eat: cauliflower on the menu in some capacity. We love it in our house, especially roasted, so I’ve been meaning to turn some into taco form. After scouring the internet for ways to do it – this is what I came up with. It didnt dissapoint and I will for sure be adding these to the rotation!

Slaw:
1/4 bag of coleslaw mix
Juice from half a lime
1 tablespoon rice vinegar
1/8 teaspoon salt
1/3 cup chopped cilantro (optional)

Tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
2 teaspoons soy sauce
1 1/2 tablespoons chipotle hot sauce
4-6 garlic cloves, sliced
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1 small yellow onion, chopped

Avocado crema:
1 avocado
1/2 lime, juiced
salt and pepper

  1. Combine all ingredients to make the slaw.
  2. Preheat oven to 400 degrees. Chop the cauliflower into small florets. In a saucepan over medium heat, add the beer, broth, lime juice, soy sauce, hot sauce, and garlic. Add the cauliflower and toss around for about 2 minutes. Drain the liquid.
  3. In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and coat well. Put on baking sheet and bake for 20 minutes. Flip, then bake for about 10 min more.
  4. Make the crema while the cauliflower is roasting. Add ingredients to vitamix and puree until smooth.
Advertisements

taco seasoning.

TACO.jpgRecently I noticed that just about EVERY taco seasoning in the grocery store had sugar in it. I even noticed that some of them had milk! Who would have thought?? Well I found that I can make my own, have it taste just as good, and use seasonings I almost always have on hand.  We make tacos about once a week in our house, and this is our new go-to taco seasoning.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper

Mix together and add to your taco “meat” (we usually use uptons seitan).  Add 1/2 cup or so of water and simmer until water is evaporated and seitan is cooked through.

 

blackened tofu tacos.

tofutacos

Tacos! Who doesn’t love them?! We sure do, and we made this recipe twice now. The avocado crema is divine.

1 package extra firm tofu, pressed
2 tablespoons smoked paprika
1/2 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper
2 tablespoons conrstarch
2-3 tablespoons olive oil
corn tortillas

Cabbage Slaw
1/2 head red cabbage, thinly sliced
1/4 cup apple cider vinegar
salt

Avocado-Lime Crema

1 avocado
1/2 cup cilantro leaves
2 garlic cloves
juice of 1 lime
1/2 teaspoon salt
pepper

Instructions

  1. P the oven to 400°F. Begin preparing the slaw by combining the cabbage with the vinegar and salt in a large bowl. Massage it with your hands for a few minutes then set it aside to marinate.
  2. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown.
  3. Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.
  4. Warm the remaining 1-2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.
  5. Allow the tofu to sit in the skillet on warm then prepare the avocado crema by placing all of the ingredients in a food processor and blending until smooth.
  6. Warm the tortillas (I usually microwave them for 15-20 seconds) then place tofu inside. Top with cabbage and avocado cream and serve immediately.
  7. Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.orginal recipe found here.

taquitos.

taquitos

Taquitos! These are one of my family’s favorite things that I make so I figure its about time I document it.

1 package uptons chorizo seitan or ground seitan
1 can black beans, drained and rinsed
2 T vegan cream cheese
1/2 red bell pepper
spinach (optional – i add this to sneak some greens into it; i dont add a ton, maybe a few handfuls, chopped really good)
Green onions
2 tspn chili powder
Juice of half a lime
1/3 cup salsa (I  highly recommend trader joes salsa authentica for this)
Vegan cheese (we use daiya)

Flour tortillas

Preheat your oven to 400 degrees.  Prepare a 9×13 pan.

Saute your seitan; when it starts to get warm, add all the rest of the ingredients, except for the vegan cheese. mix well and cook for a few more minutes until the vegan cream cheese is all melted.

Warm your tortillas and line each tortilla with some vegan cheese; Place a heaping tablespoon full or so of the filling. Roll tightly and put into the pan. Continue until you run out of filling. you dont want to fill them too full because you want to be able to make sure to roll them nice and tight.

Bake for 12-15 minutes, flip and bake for about 5 minutes more until crispy.

Top with guacomole, vegan sour cream and more of that delicious trader joes salsa!

seitan tacos with coconut and lime.

seitan tacos

I had originally saw this recipe for pork tacos and I thought I could try to make them, using ground uptons seitan….Lo and behold – I think I just found my new favorite taco recipe. We may or may not have made these twice in one week…..
I prefer to eat mine tostada style, but they make great soft tacos as well. I top them with a cabbage slaw (recipe below), avocado and cilantro. Yum!

1 package uptons ground seitan
1 small onion, finely chopped
2 large garlic cloves, minced
salt and freshly ground black pepper to taste
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1/2 teaspoon oregano
1 teaspoon Spanish smoked paprika
Cayenne pepper, to taste (i omitted this, since I’ve got a little guy!)
2/3 cups coconut milk, stirred (I used low fat)
3 tablespoons pineapple juice
1-2 tablespoon freshly squeezed lime juice, from 1 lime
2 cups or one 15 ounce can cooked black beans, drained and rinsed
Corn or flour tortillas, for serving
1 1 large avocado, diced, cilantro, corn, etc for serving

  1. In a large skillet, heat one tablespoon of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they’ve softened, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, paprika, oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.
  2. Add the seitan to the pan. Cook and stir occasionally, until the seitan is just cooked through.
  3. Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and 1 tablespoon lime juice and cook for an additional minute or two. Taste and add more lime juice if needed. Adjust the seasoning to taste.
  4. Add to tortillas and top with toppings of your choice!

Red cabbage simple slaw
1/2 cup very thinly sliced red cabbage
1-2 teaspoons rice or white wine vinegar
1-2 teaspoons lime juice
a few pinches of salt
splash of agave or a pinch of sugar (optional)

Mix together. Let sit, chilling in fridge for 15-20 minutes or until you’re ready to serve.