Showing posts with label tacos. Show all posts
Showing posts with label tacos. Show all posts

Apr 24, 2021

baja tacos


Overview

Time: 35 minutes
Dishes: air-fryer or oven, medium bowl, shallow pan 


Hello, hello Dear Readers!

Now that you have your Seafood Tofu prepared, you need to put it to some good use (if you haven't gobbled it up, yet, that is) and this Baja Taco is perfect.

Baja Taco is a regional food to San Diego and is typically made with fish and chiles. As suited to a weekday meal, I skipped all the fancy shmancy chiles and opted for chili powder. Fear not, this did not lessen the delicious factor, however, if you are looking for a more authentic version, take a look at my Baja Tacos made with lobster mushrooms and tempeh HERE.

A few pointers about the recipe:
  1. Store your Seafood Tofu in the broth (fresh vegetable broth or the sea-vegetable broth, as the recipe indicated) because the tofu needs to be moist before dredging - otherwise the breading won't stick. Simply move the tofu from the broth to the breading.
  2. It is vital that you steam your tortillas (especially corn tortillas), else they will break. To steam, just add the warmed tortillas (warmed over a stove top or in the microwave or oven) to a towel and then place in a tortilla warmer or a pot with a lid. The point is to trap the steam coming off the just-heated tortilla. Steam them for a few minutes; it will do wonders.
  3. Double up your tortillas, else the taco will disintegrate. I called for 16 tortillas in this recipe, making 8 tacos, for 4 servings. This is the way taco trucks do it and they have it nailed.

Follow the above pointers and you will be golden.

I had these tacos on the table in 30 minutes, which is totally doable as long as you adhere to the order of cooking them. First the slaw, then the tofu, then the sauce and finally the assembly.

The tacos have just enough of a sea flavor without being over powering. The slaw is nice and bright and the chipotle-lime sauce adds a perfect amount of heat. Skip the chipotle if you are not inclined to heat and add 1/4 teaspoon of smoked paprika instead.

I give you the choice of using yogurt or mayo for the sauce. And, yes, use more yogurt than mayo. Because mayo has a lot of fat you don't need as much for the tacos and because yogurt has little fat, you can (and should) add more to the tacos. Yogurt is also fermented, so it needs less lime juice, whereas mayo has a lot of fat which needs to be balanced with the lime juice. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!





Speedy Cooking Tips:

  • Prepare the slaw first.
  • Prepare the tofu, plucking them gently out of the broth.
  • Take care with the tofu to avoid breaking them, if you can.
  • Make the sauce last.






(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)




Baja Tacos

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

 

Preheat the air-fryer to 400F.

 

1 1/2 cups shredded cabbage (or slaw mix)

1/2 cup vegan mayo or 3/4 cup plain nondairy yogurt

1/4 cup chopped cilantro

1 tablespoon + 1 teaspoon agave or maple syrup

1 tablespoon + 1 teaspoon lime juice

6 tablespoons flour

6 tablespoons dry bread crumbs (not panko)

1 teaspoon chili powder

1 recipe Seafood Tofu, drained but not sautéed

Oil spray

1 teaspoon chipotle in adobo, finely minced or just the adobo part

1 teaspoon agave or maple (if using unsweetened yogurt for sauce)

16 corn tortillas

1 avocado, sliced

Pickled jalapenos (optional)

1. Slaw: Combine the cabbage, 1/4 cup mayo (or yogurt), cilantro, 1 tablespoon agave and 1 tablespoon lime juice in a medium bowl. Toss well. Season with salt and black pepper. Set aside.

2. Tofu: Combine the flour and chili powder in a shallow pan. Season with salt and pepper. Slice the Seafood Tofu slabs in half, lengthwise. Dredge the tofu slices in the flour mixture. Spray with oil and air-fry on 400F for 10 to 15 minutes until crisp. Alternatively, pan fry in 2 teaspoons of olive oil over medium heat until golden.   

3. Sauce: Combine 1/4 cup mayo (or 1/2 cup yogurt), chipotle and 1 teaspoon lime juice. Stir well. Season to taste. Add the agave if using yogurt.   

4. Assemble:  Warm the tortillas over the stove top or in a microwave. Add to a towel and a tortilla warmer and allow to steam for 3 minutes. Assemble the tacos by using 2 tortillas per taco (double them up). Add Tofu, avocado, Slaw, Sauce and jalapenos, if using. Serve. 




© 2021 Copyright Zsu Dever. All rights reserved.







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Jan 13, 2017

chili potato taco

The first meal in the Prep Ahead Week 4 plan is Chili Potato Tacos. I love these tacos because they are full of vegetables and flavor: cauliflower, pepitas, potatoes and refried black beans. They are served with guacamole and salsa. If you want to kick up the heat, add some Fresh Pickled Jalapenos.


This recipe is amazingly easy on the Prep Ahead menu because everything is prepared ahead of time, including the vegetables for the guacamole, so it really all comes together in a matter of minutes, but you can certainly do it as a stand alone recipe.

Use whatever taco vessel you like: tortillas, chips or hard tacos. I had a little vegan cheese hanging around, so I finely shredded on some, but that is just icing on the cake and the tacos are terrific without it.

I served the hard tacos for the kids and enjoyed these on whole wheat tortillas myself.







Chili Potato Tacos
Serves 4 to 6 

Refried Black Beans
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) can black beans (2 cups cooked), rinsed and drained
1/2 cup water or bean cooking water

Filling
1/2 medium onion, chopped
2 garlic cloves, minced
3/4 pound potatoes, cut into 1/4 -inch dice
3/4 cup vegetable broth, divided
1 pound cauliflower, minced fine
1/4 cup almonds or pepitas (chop the almonds)
1 tablespoon chili powder

Guacamole (recipe below)
Salsa
Taco shells or tortillas
Lettuce, shredded
Shredded vegan cheese (optional)
Fresh Pickled Jalapenos (recipe below) (optional)

1. For the Beans: Add the onion to a medium pot over medium heat. Cover and cook. Add the garlic to the pot and cook. Cook until onion is golden. Add a splash of broth if the onion is burning. Add the cumin and the oregano. Cook 30 seconds. Add the beans and 1/2 cup water. Cover and cook for 10 minutes. Use a potato masher to mash the beans. Cook for 5 more minutes. Season with salt and pepper. Set aside. 
2. For the Filling: Add the onion to a large skillet over medium heat. Cover and cook. Add a splash of broth if the onion is burning. Add the garlic. Add the potato to the skillet. Add 1/4 cup broth. Cover and cook for 3 minutes. Add the the cauliflower and 1/4 cup broth at a time, as needed, until vegetables are tender. 
3. Add the almonds or pepitas and cook 1 minute. Remove from heat and add the chili powder. Season with salt and pepper.
4. Warm the taco shells or tortillas and serve. 



Guacamole
5 medium ripe Hass avocado, mashed 
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.

Pickled Jalapenos
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
Ground black pepper
1/4 cup minced cilantro
2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline
1 garlic clove, minced

1. Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.


© 2017 Copyright Zsu Dever. All rights reserved.

Dec 9, 2015

the only cleanse you will ever need!

Lemonade Cleanse, Master Cleanse, Juice Cleanse, Detox Cleanse, Smoothie Cleanse, Raw Food Cleanse, Fasting Cleanse……the list is long and painful to navigate. Which is the right cleanse for you, you may have wondered from time to time, and perhaps have even followed the road down the path of one or more of these diets.

So, why do we subject ourselves to these regiments? Why put ourselves through weeks of relative torture? What are the benefits?  Most of the time, we cleanse because we are feeling tired, run-down, lethargic, foggy, slow and burdened by one thing or another. Maybe the environment we live in or the foods we consume has our plumbing bogged down and we need a roto-rooter, of a sort, to get things moving again.

Very recently, I, too, felt these familiar and most unwelcome side-effects of living and, I, too, wondered how to fix my plumbing. But the more I thought about it, the more it occurred to me that my entire LIFE needed an overhaul, not just my body. What now, I thought? Was there a cleanse for this type of massive spring cleaning? I was crestfallen at the prospect of finding just the right cleanse. I felt doomed to this life of mediocrity and eternal blah-ness.

I felt stuck and hopeless.

Then magic came through the wires of my dial-up and right into my e-mail box: The Taco Cleanse (Amazon, B&N).

I had heard rumors about this miracle cleanse through the air-waves of Vegan Month of Food in 2013, but I didn’t feel the massive oppression in my life then as I had of late and, therefore, just ignored the titillation that surrounded the Taco Cleanse. But now, I recognized that I NEEDED THIS CLEANSE.

I received the book a few weeks ago and immediately dove in.




The first thing the authors presented was an easy self-diagnosis of symptoms to see if, indeed, the Taco Cleanse was for me. Pointed questions, such as “Do I get hungry on a daily basis?” {YES!} “Do you experience a range of emotions? {BOY, DO I EVER!}. Bottom line was, I needed this cleanse!

Then I dove into the research that was presented by the esteemed Taco Scientists. The wealth of knowledge had my head spinning, but I knew that I was on the right track! Taco Cleanse was for me!

Very helpfully, the authors provided a week’s plan for the tacos that I needed to consume right off the boat. Breakfast, Lunch, Dinner and Supplement were suggested. I especially enjoyed the Supplement aspect of the cleanse -- such delicious and nutritious elixirs as Avocado Margarita and Everyday Mexican Martini had me sleeping like a baby, something that was sorely lacking during these last few years of my life.

Now that I have been on The Taco Cleanse for more than a few weeks, I have decided to delve further into the book and begin the author’s Life-long Recommendations to further enhance my life using the beneficial flora and fauna of The Taco Cleanse. This includes Taco Yoga, Taco Salutations, Taco Mudras and Planting a Taco Garden.

I have been feeling TACO times better as of late. My energy has been returned TACO fold times and I feel exuberant and joyous at last!

I want to spread the Taco Love far and wide and give everyone the opportunity to partake in the Taco Cleanse, should you be experiencing any of the symptoms I mentioned above. Here is a run-down of one of my days on the cleanse, to show you how well-fed, delicious and decidedly un-cleanse like this cleanse is. Below is an excerpt from my Taco Journal (which the authors whole-heartedly recommend keeping).


December 7, 2015

7 AM
I wake up, feed the kitties, shower and launch into Taco Yoga and Taco Meditation. 

7:30 AM
It’s going to be a fine day; I can already tell!

8 AM
I head downstairs, prepare my daily schedule, drink a cup of tea and prepare my first taco of the day. This morning I decide on the Supreme Bacon, Scramble and Cheese Breakfast Taco. The authors mention to keep it simple and adhere only to the mentioned ingredients in your taco. Difficult to do as I like to add a bunch of toppings; we’ll see!





8:40 AM
I followed directions and they are right (as usual!) and the taco starts my cleanse off on the right hand (you use your hand to eat tacos, folks). I prepared the bacon and the scramble mixture the night before, so this taco took about 20 minutes to cook and assemble. Yum.

10 AM
I spent the last hour planning my Spring Taco Garden. The authors are right again! So much peace and contentment it is to plan the growing of my future food. I’ve ordered some organic seeds for the spring and can’t wait to begin getting dirt under my fingernails. Hmm. That’s making me hungry. I’m going to need a taco soon!

Noon
At last, taco time! For lunch I decide on Frito Pie Tacos. I don’t know what it is about it, but the crunch from the Frito chips sounds really appealing. I think my body is missing in the nutrient “crunch” and I feel the need to oblige it. Incredible that this cleanse even accommodates the crunch factor! 




12:40 PM
This particular taco was supremely satisfying and so, so delicious! Yum and Crunch!

3 PM
After working on my next book, I decide to take a well-deserved break, but I can’t think of what to do! So I pick up my trusty Cleanse book and discover the Taco Crossword in the back! Serendipity! 

3:15 PM
I decided that this was a great way to test how far I had come on my taco cleanse. Educational and Fun. What a relaxing way to spend some time.

5 PM
Grumble, grumble. Tummy is asking for another taco. The possibilities are endless in this taco manual, and after some searching and salivating, I decide on the Infinite Fish Taco





5:40 PM
I salted my cabbage, made the slaw and fried up some tofu and threw this easy taco together in no time. In fact, it was ready just in time, as my taco alarm was going off and I needed to supplement with tacos as soon as possible. Truly worth the wait, however, and my taco-senses stopped tingling. 

7 PM 
At this time of night, I like to focus my taco energy and therefore indulge in a half hour of Taco Mudras. Again, the Taco Mudras guide is available in this manual that is dubbed The Taco Cleanse. Thank goodness!

7:30 PM
Normally, after the mudras I like to indulge in a detoxing libation, such as Mind-Limbering Michelada (it does wonders in helping me sleep!), but on this eventide, I have the inexplicable hankering for another taco! Luckily, the taco scientists address this issue, and instruct us to give into the cravings no matter what time of day or night, so, I am throwing caution to the wind and going downstairs to whip up a Tater Tot-cho Taco




8:15 PM
This hit the spot! It might not be a delightful brew, but definitely an indulgence that was not really an indulgence at all, but more like a mind-blowing necessity! I am going to sleep like a kitten tonight!



There, see?! The Cleanse has done wonders in my life and I am sure it can do the same for you! The delightful authors (Wes Allison, Stephanie Bogdanich, Molly Frisinger and Jessica Morris) and their delightful publisher (The Experiment) have given me the permission to publish a taco recipe from The Taco Cleanse (and what better way to start than with a breakfast taco – although, as the taco scientists point out, breakfast tacos are meant to be eaten at any time of day!)

Not only that, but I have a copy of The Taco Cleanse up for grabs! To enter for your chance to win just leave a comment telling me why you think The Taco Cleanse would help you. If you like me on Facebook or Follow me on Twitter, leave a SECOND comment for another chance to win! Easy as vegan tacos!

Contest ends on Monday, December 21, Midnight. Contest open to US and Canadian residents, courtesy of The Experiment publishing.

All the best and luck to everyone!


Photo Credit: Stephanie Bogdanich







Mighty Migas

What started out as a way to use up leftover corn tortillas has become a staple of brunch tables. Migas tacos are transformational because they contain two superfoods: corn and flour tortillas. If you’ve been afflicted with collywobbles or gripe, try eating at least one migas taco a week. Because your homemade corn tortillas are probably too delicious to leave any leftovers, tortilla chips stand in here.

·         1 tablespoon cooking oil
·         ½ cup (70 g) chopped onion
·         1 jalapeno, sliced into rings
·         14 to 18 ounces (397 to 454 g) firm tofu, drained
·         1 teaspoon salt
·         ½ teaspoon ground cumin
·         1/8 teaspoon black pepper
·         1 cup (37 g) crumbled tortilla chips
·         1 cup (170 g) seeded, chopped tomato
·         ¼ cup (15 g) nutritional yeast
·         ¼ cup (60 ml) unsweetened plant milk or water
·         ½ cup (48 g) vegan cheddar, optional
·         8 Flour Tortillas

Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2 minutes, or until the onion starts to soften. Crumble the tofu into the pan and sprinkle with the salt, cumin, and pepper. Cook until the tofu is dry and browned on at least one side, about 10 minutes. Try not to stir too often as this prevents browning. Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the tomato softens and the liquid is completely absorbed. Serve in the flour tortillas.


Credit line: Recipe from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life, copyright ©Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, Jessica Morris, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com


Sep 28, 2015

veganmofo - lime-maple roasted sweet potato tostada

Day 28 of #vgnmf15 asks which do we prefer? tacos or burritos?

I choose...tostadas! Yes, I'm going to be "that person," the one who has to be stubborn and contrary. But if you really think about it, tostadas are a bit of both, but look much prettier. If you consider, a tostada is actually a large one-serving nacho plate. No need to share with anyone.




I made these Lime-maple Roasted Sweet Potato Tostadas with Black Bean Mash, Avocado and Pickled Jalapenos and they were awe-some! Indeed, the recipe has quite a few components, but nothing too difficult or hard to do. Just follow the recipe in the order written and you'll have this dish done in about 30 minutes.

The pickled jalapenos were really tasty, but my jalapenos were very spicy this time around; it is difficult to tell when you'll get a batch that is out-of-this-world hot and when the batch is mild. I recommend pickling Fresno peppers instead if you are not a spice-head like me. Fresnos are ripe New Mexico-type chiles and are much milder than jalapenos.

Of course, if you want to be a stickler about following directions, stuff the toppings into a tortilla and roll or fold.
I'm good either way.





 

Lime-maple Roasted Sweet Potato Tostadas
Makes 8 tostadas

Pickled Jalapenos:
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
Ground black pepper
1/4 cup minced cilantro
2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline
1 garlic clove, minced

Sweet Potatoes:
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
1 tablespoon mince garlic
1 tablespoon neutral oil
2 tablespoons fresh lime juice, divided
Sea salt and black pepper
3 tablespoons maple syrup

Beans:
1 tablespoon oil
1 medium onion, minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
2 (15-ounce) black beans, rinsed and drained
1/4 cup water
Sea salt and black pepper
1/4 cup shredded vegan cheese (optional)

Other:
3 tablespoon oil
8 (5-inch) corn tortillas
1 medium ripe Hass avocado, sliced
1 tablespoon fresh lime juice
Sea salt and black pepper

1. Jalapenos: Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.
2. Sweet Potatoes: Preheat the oven to 400-degrees F. Combine the potatoes, garlic, oil and 1 tablespoon lime juice on baking sheet. Season with salt and black pepper. Bake for 20 minutes or until tender. Stir in the rest of the lime juice and the maple syrup. Continue to bake until the syrup is thick and absorbed, about 5 more minutes.
3. Beans: Heat the oil in a medium pot over medium heat. Add the onions, cover and cook until becoming golden, about 5 minutes. Add the garlic and oregano and cook for 1 minute. Add the beans and water and cover. Cook until the onions are tender, about 10 to 15 minutes. Season with salt and pepper and add the cheese, if using. Stir to combine and melt the cheese. 
4. Tortillas: Heat the oil (3 tablespoons oil in a medium skillet. Add a tortilla and cook until almost crisp, about 1 minute, turning once. Set aside to drain. Repeat with the rest of the tortillas. After the sweet potatoes are cooked, bake the tortillas on the oven rack until crisp, about 5 to 8 minutes. 
5. Assemble: Spread beans on a tostada, top with sweet potatoes. Add a few slices of avocado tossed with the lime juice and seasoned with salt and pepper. Top with pickled jalapenos and serve. 



© 2015 Copyright Zsu Dever. All rights reserved.


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Sep 17, 2015

veganmofo - local dish + baja tacos

Day 17 #vgnmf15: what is a traditional local dish? We're in San Diego, very close to the Mexican border; in fact, it is only a cool 30 minute drive, therefore, tacos - specifically, fish tacos - are one of the most traditional local dishes.

At the risk of featuring a second taco dish after the Sin Carne Asada Tacos, I say unto you that my local dish is fish tacos.

When I say fish tacos, a lot of people think of a tempura-ish fried fish, but the more traditional fish tacos here, most famously Baja Tacos, are marinated and grilled and served with cabbage, lime and crema, which is a thick cream, not quite as thick as sour cream.




I used tempeh and lobster mushrooms to make these tacos, but using only tempeh with a little bit of dulse seaweed is also good. Or you can use oyster mushrooms instead of lobster mushrooms and tempeh.

Preheat your grill and cook the marinated protein until lightly charred to get a nice smoky flavor and authentic grilled texture.

The vegan crema is nothing more than vegan sour cream mixed with a little lime juice and salt. You can also serve these with Guacamole, with or without the crema. After you marinate the tempeh, the dish comes together quickly and is a great option for an easy meal when you get home from wherever.










Baja Tacos
Makes 6 to 8 servings

Marinade:
4 dried ancho chiles
4 California chiles (also known as dried Anaheim peppers)
1 ½ ounces dried lobster mushrooms
8 ounces tempeh, cut into slices or wedges
½ medium onion, cut into ½-inch slices
2 garlic cloves, unpeeled
Sea salt and black pepper
¼ cup water
2 tablespoon olive oil
1 tablespoons fresh lime juice
2 onions, cut into ¾ -inch thick rings

Other:
Small (3-inch) corn tortillas, as needed
Guacamole, recipe below (optional)
Crema, recipe below
Thin slices of cabbage
Scallions, minced
Pickled jalapenos
Cilantro leaves
Lime wedges

1. Marinade: 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 along with the dried mushrooms and tempeh and cover with hot water. Set aside to rehydrate for 20 minutes and drain. Transfer the tempeh and mushrooms to a bowl.
2. Cook the onions and garlic in the skillet used for the chiles and cook until lightly charred. Transfer the onion to a blender. Peel the garlic and transfer to the blender. Add the drained chiles, water, olive oil, lime juice and salt and black pepper, to taste. Blend until smooth. Add the marinade to the tempeh and mushrooms, mix well and set aside to marinate, at least 20 minutes.
3. Heat your grill or grill pan. Grill the mushrooms and tempeh, basting with the sauce as needed, until lightly charred, about 3 to 5 minutes per side. Transfer to a work surface and coarsely chop. Heat the tortillas on the grill, about 30 seconds to 1 minutes. 
4. Place two tortillas on top of each other and fill with cabbage, protein, crema and toppings of choice. Squeeze fresh lime juice on the tacos and enjoy.

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.

Crema
½ cup vegan sour cream
1 tablespoon fresh lime juice
1 tablespoon unsweetened plain vegan milk, if needed to thin
Sea salt

1. Combine the sour cream, juice and salt, to taste, in a small bowl. Taste and add more lime juice or salt as needed. Add the milk to think if needed. Transfer the crema to a squirt bottle and use as needed.



 © 2015 Copyright Zsu Dever. All rights reserved.



Sep 16, 2015

veganmofo - late summer + sin carne asada

Day 16 #vgnmf15 - what is your favorite late summer food? A cookout, of course! And our favorite cookout is Sin Carne Asada tacos, made with Seitan SteaK.




So, yeah, a cookout is our favorite late summer "food." Especially this cookout below.

The first step is to make a robust seitan that stands up well to grilling. Then marinate the seitan in a mojo-garlic mixture.




Next, throw those seitan steaks onto the grill with plenty of onions. Make your Arbol Salsa and Guacamole and warm your tortillas. Prepare your garnishes: lime, cilantro, crumbled vegan  cheese, vegan sour cream, jalapenos, etc.

Finally, slice the seitan, and stuff them into those warmed tortillas with all the condiments your heart desires.









You can also grill some corn on the cob, make a potato salad or a Mexican Pasta Salad (the recipe in Everyday Vegan Eats is phenomenal) and just scarf the tacos down while they last.

I usually make 2 to 3 pounds of seitan for this; our family of five will literally fight over the last few tacos, so it's always best to err on the side of leftovers. Tip: serve your tacos in small corn tortillas but double them up to help hold the tacos together.

#truthtalk  We are having this next week, too, to get one more cookout in before the summer ends.


{Kindle edition of Vegan Bowls (AmazonB&N)  is up for grabs in this week's giveaway. Enter HERE. Both international and domestic contest!}









Sin Carne Asada Tacos
Makes 6 to 8 servings

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 the sauce 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.



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