Interest Gauge

Hello Dear Readers! 

It has been a hot minute since I've posted on the blog and I was thinking of starting to post again regularly (at least weekly), but I wonder if there is any interest out there.

If you want to hear from me again and see what I can conjure in the kitchen, leave a comment or shoot me an email. [zsu (at) zsusveganpantry (dot) com]

As you know, to post quality snippets is no small effort and I'd like to know if there are some folks who are even interested! 

Since I am still in school, about to graduate and get a JOB, my kitchen is now on stream-lined mode and everything has to be prepared and cooked with the least fuss and muss - but we still like food to taste great and be healthy. 

With that in mind, do you want to see more?

In the meantime, it has been a tradition of ours to make Sin Carne Asada Tacos for Memorial Day and since my son is in town for a few more months (Covid school "break"), and it is his birthday, it's doubly appropriate. Use any seitan or even slabs of tofu, if that's your calling, but if you have time to make the SteaK, I highly recommend it!

As always, thank you for your time!

Zsu Dever

       

Sin Carne Asada Tacos

Makes 6 to 8 servings

www.ZsusVeganPantry.com

 

Marinade:

3 tablespoon olive oil

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons reduced-sodium tamari

4 scallions, coarsely chopped

10 garlic cloves

2 serrano or jalapeno chiles

½ teaspoon sea salt

Ground black pepper

2 pounds SteaK Seitan

2 onions, cut into ¾ -inch thick rings

Oil for the grill, as needed

Other:

Small (3-inch) corn tortillas, as needed

Arbol Salsa, recipe below

Guacamole, recipe below

Vegan cheese, crumbled

Vegan sour cream

Pickled jalapenos

Cilantro leaves

Lime wedges

1. Marinade: Combine the oil, juices, tamari, scallions, garlic, chiles, salt and black pepper in a blender. Blend well and transfer to a large baking dish. Add the seitan and mix well to coat. Set aside to marinate overnight.

2. Heat your grill or grill pan. Oil the grates or pan. Grill the seitan, basting with thesauce as needed, and onions until lightly charred, about 3 to 5 minutes per side. Transfer to a work surface and cut into slices. Heat the tortillas on the grill, about 30 seconds to 1 minutes.

3. Place two tortillas on top of each other and fill with seitan, onions and choice of toppings. Enjoy!

Arbol Salsa

2 to 6 dried arbol chiles

2 California chiles (also known as dried Anaheim peppers)

2 medium ripe plum tomatoes, cut into 6 wedges

½ medium onion, cut into ½-inch slices

4 garlic cloves, unpeeled

Sea salt and black pepper

2 to 3 splashes sherry vinegar

1. Remove the stems and most of the seeds of the chiles. Heat the chiles in a pan (or grill pan)  until soft and lightly colored. Transfer to a bowl and cover with hot water. Set aside to rehydrate for 20 minute. Drain the chiles and transfer the chiles to a blender.

2. Heat a grill pan over medium heat. Grill the tomatoes, onion and garlic until lightly charred. Transfer the tomatoes and onion to a blender. Peel the garlic and transfer to the blender.

3. Blend the mixture until smooth. Season with salt, black pepper and vinegar. Blend again and adjust seasoning.

4. Salsa will keep in an airtight container in the fridge for up to a month.

 

Guacamole

5 medium ripe Hass avocado, mashed

1 small ripe tomato, diced

3/4 cup minced red onion

1/4 cup minced cilantro

1 to 2 tablespoons minced jalapeno (optional)

2 tablespoons fresh lime juice

Salt and black pepper

 

1. Combine all the ingredients in a medium bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.

 

 © 2015 Copyright Zsu Dever. All rights reserved.