vegan tacos – Lisa's Project: Vegan

Vegan

Pulled Jackfruit Tacos

Saturday, November 7, 2015by Lisa Dawn4 Comments

Ok, so jackfruit – the fun and exciting fruit alternative to meat. Candle Cafe makes great jackfruit tacos and nachos, and there are recipes abound all over the internets, so I thought it was time to try jackfruit myself. Here is what a it looks like – that is a whopping 10lb. jackfruit at Whole Foods near my house.

That would be way too much and so I opted for an organic, packed in water, can of jackfruit instead. It is kind of light pink, and the texture is sort of a cross between hearts of palm and artichokes.

Ok, so here is the deal with jackfruit. It’s pinkish and once it is cooked and “pulled” it really looks like a meat that I have NEVER eaten. My husband took one look at it, and was completely turned off. He refused to eat it and I have to admit – I was a little turned off by the look of it too. But my spice mix saved the day because the tacos tasted great.

A note on the spice mix – I didn’t exactly measure I just shook the spices over the mixture until I thought it smelled great. You can use more or less of what you like but I will say that the cinnamon is the best part. I started adding it to my chili recently and it has really upped that game significantly.

This recipe makes enough for 6 tacos.

1 can jackfruit, drained and rinsed
A few big shakes each of paprika, onion powder, chili powder, cumin, oregano
A few smaller shakes each of chipotle pepper, coriander, cinnamon
Salt and pepper, to taste
2 cloves of garlic
1/2 small onion
1/2 cup water
The juice of 1/2 lime
1 tablespoon coconut sugar

Corn tortillas
Guacamole
Shredded lettuce
Kite Hill Soft Ripe Original

Pour out the jackfruit and strain the water. Rinse well and place in a mixing bowl. Add all of the dry spices and press the garlic over the top. Mix together, using hands is easiest, shredding the jackfruit as you go.

Thinly slice the onion and add to a pan with sides and water or oil sauté until softening. Add the jackfruit mixture and stir. Add the water, lime juice and coconut sugar and bring the mixture up to a rapid simmer. Use a potato masher to break up any big pieces of jackfruit. Cover and cook for 25 to 30 minutes, stirring every once in a while, until the water is absorbed.

Assemble your tacos and enjoy!

Vegan

Taco Tuesday: Sweet Potato, Butternut Squash & Pinto Beans

Tuesday, March 10, 2015Tuesday, March 10, 2015by Lisa Dawn2 Comments

Another fun and wild variation on the basic taco. I roasted sweet potatoes and butternut squash with a mix of fragrant spices. I piled them on top of pinto beans and topped the mix with kale, avocado, scallions, and chili cashew cream. Yum.

makes 6 tacos

1 cup diced butternut squash (probably about 1/2 of a regular size butternut squash)
1 cup diced sweet potato (probably about 1 big sweet potato)
2 teaspoons high heat oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 cup cooked pinto beans
6 store bought or homemade corn tortillas

Peel and cube the squash and potato. Toss with oil and spices. Roast in a 400 oven until nice and brown, about 25 minutes.

Heat up the pinto beans and tortillas.

Toppings
Kale (or Romaine)
Scallions (or red onions)
Avocado
Chili sour cream (1/4 cup cashews, 1/4 cup water, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon chili powder)

Assemble and enjoy!

Vegan

Cauliflower Lentil Tacos

Sunday, March 9, 2014by Lisa Dawn2 Comments

My favorite thing to do when I have down time? Watch cooking shows. Recently, The Cooking Channel premiered the first ever vegan, plant-based show called “How to Live to be 100” starring chef Jason Wrobel. He never once says the words “vegan” or even “plant based.” He just cooks. Brilliant!

In this recipe, Jason uses a combo of cauliflower and lentils to make taco “meat” with all of the usual taco spices. I adapted his recipe to fit what I had going on in my kitchen today which is, by the way, the biggest cooking lesson in this whole cooking project. I look at the ingredient list for a recipe and then make up the proportions that work for me. In terms of herbs and spices, I use as much or as little as I like, want or have on hand. The recipe is a guideline. It is fun to make someone else’s dish, but the truth is, even if you follow it exactly it won’t come out the same!

1 cup cooked lentils (I used French)
1/2 head cauliflower (about 1 1/2 cups)
1 small onion
2 cloves of garlic
2 teaspoons chili powder
1 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
1/2 cup water
8 corn tortillas *
1 avocado
1 lime
Romaine lettuce
Salt
Grapeseed oil spray

* I love these Eat for Life Sprouted Corn Tortillas – 100% organic whole kernel corn!

Organize the ingredients. Cook the lentils or even better, cook them beforehand. Break the cauliflower into florets and place into the food processor. Process until it looks like this.

Dice the onion and mince the garlic. Measure out the spices, tomato paste and water. Shred the lettuce.

Heat a skillet over medium heat. Add the onions and a few tablespoons of water. When they start to soften, add the garlic. Season with a pinch of salt. Next, add the cauliflower and toss to combine. Cook for a few minutes. Add the lentils, spices, tomato paste and water. Mix well to combine and cook together well until everything is well incorporated and heated through.

Remove the flesh of the avocado and mash it in a bowl. Add the lime juice and a pinch of salt. Mix well.

Spray the corn tortillas on both sides. Heat a non-stick skillet. Place a tortilla on the skillet and cook for a minute then flip over. Take one end with tongs and fold it to the other side so it looks like taco shell. Place onto a plate while you make the other taco shells.

Assemble the tacos. Fill each shell with taco “meat,” top with shredded lettuce and the avocado mixture. Serve and enjoy!

Vegan

Homemade Corn Tortilla Open-Faced Tacos with Raw Walnut Meat & Cashew Sour Cream

Thursday, May 16, 2013Tuesday, February 9, 2016by Lisa Dawn3 Comments

I have been making my own tortillas since I read Pandora’s lunchbox. Tonight I made them for a mostly raw taco situation inspired by our recent visit to Christopher’s Kitchen in Florida.

I serve the whole meal cold which makes this great for a warm day (like today.) I make the walnut meat first. (Walnuts are super high in Omega 3s!) Then I prep the cashew sour cream (I had cashew cream already in the refrigerator from Mother’s Day) and the rest of the toppings. Then I make the tortillas.

Walnut Meat (makes enough for 4 tacos)
1 cup walnuts
1/4 cup nutritional yeast (nooch)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 tablespoon tamari
1 tablespoon maple syrup
1 tablespoon fresh lime juice

Place all ingredients into the food processor. Pulse until the mixture comes together. Set aside.

Cashew Sour Cream
1 cup cashews *
1 cup water
The juice of 1/2 lemon
Pinch salt

*Soak if you don’t have a Vitamix. Drain water and use new water.

Place all ingredients into the blender and let it go until smooth and creamy. Taste and adjust lemon if you want it more tart and salt.

Toppings
Lettuce, shredded
Cilantro, whole pieces just broken at the stem
Scallions, thinly sliced

Prep the toppings. (You can add any toppings you like e.g., salsa, guacamole, avocado, tomatoes, purple cabbage)

Corn Tortillas
(I follow the recipe on the back of the Bob’s Red Mill Masa Harina package.)
2 cups masa harina
1/2 teaspoon salt
1 1/2 to 2 cups warm water

Mix the salt into the masa harina and add the water. Mix together until it forms a ball of dough and pulls away from the side. You may have to add more water or masa. Let sit covered for an hour.

Divide the dough into balls. Golf balls make small tortillas; baseballs make bigger ones. You get the picture! Place between 2 sheets of parchment paper and flatten with the palm of your hand forming a circle and smoothing it out with your fingers. If it is too thin, it won’t come off the parchment paper. But if it isn’t right, pick it up and roll it into a ball and start over. A tortilla press would come in handy here. I don’t have one. Yet. (Christmas hint.)

Preheat a non-stick or cast iron skillet. You can use oil or not, up to you. I like brushing high heat oil on the pan.

Place the tortilla on the skillet and cook about 1 minute on both sides.

Make your open faced taco and enjoy!