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.

 

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.

247. grilled tofu tacos.

In honor of labor day, we had some friends over in the afternoon for lunch and I made these grilled tacos with avocado cream and cabbage slaw, and grilled corn. They were excellent! We love to bbq, but never really know what to grill other than veggie burgers or pizza.  So this was great to add to the list. We made a little taco bar with all the ingredients and everyone mixed and matched to their liking. A fun way to say bid farwell to summer. Although, we may be making these again in our future!

160. korean style tacos with pickled cabbage.

My co-worker Jeanne made something similar for her blog a few days ago, and when I saw it pop up in my feed this morning I knew exactly what I was making for dinner tonight! I had all the ingredients lingering around from my chinese salad earlier in the week. And we got to sit outside at our new patio table and enjoy these.

I modified the recipe to veganize, and I was really afraid these would be kind of salty. They proved me wrong however, and were rather delicious. They are supposed to be similar to bulgolgi. We also topped them with avocado because its delicious and we figured it couldnt hurt. It really helped balance the flavors. Good stuff for sure. Ill be making these bad boys again! Oh, and I had a fresh package of el milagro corn tortillas, so that made these extra good!

2 T sugar
5 tablespoons lower-sodium soy sauce
Squirt of sirachi or some chili paste
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 package seitan
corn tortillas
3 tablespoons sliced green onions
Avocado

1. Combine first 6 ingredients in a shallow dish. Add seitan to dish; cover. Marinate in refrigerator for 30 minutes or
2. Remove seitan from marinade, and discard marinade. Cook the seitan in a pan over medium heat until ready. Make tacos and top with pickled cabbage:

3 cups chopped napa cabbage
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
1 tablespoon sugar

  1. Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.