Monthly Archives: October 2008

VeganMoFo- Escondido Tacos

Last night I went for a two hour walk through a nicer neighborhood with the dogs and looked at Halloween decorations. I saw only one McCain sign which made me really very happy, well not the McCain sign, but the overwhelming amount of Obama signs. I have been really afraid about the election and especially Sarah Palin. Anyway, I got home and was totally exhausted and I wanted to make something really fast. I took out Dreena’s Eat Drink and Be Vegan because it usually has some really fast recipes. I saw one for “Garlicky Broccoli Burritos” or something to that effect and decided I would use the basic concepts in a taco. I remembered from the Pasta De La California a few weeks ago that garlicky broccoli is so fantastic with guacamole and I had two avocados sitting on the windowsill that were just perfectly ripe.

I have family in Escondido California and they are lucky enough to have an avocado tree in their backyard so I decided to name these tacos after that part of California. I think an avocado tree would probably be the tree I want most to have in my backyard. Or an olive tree! Or a mango tree….

Here is what I used for the tacos, I am also going to give instructions for prep as you go:

1 can Spicy Refried Beans (you could also smash together beans from a can of black or pinto and a chopped jalapeno)
1 TBSP of oil
4 cloves of garlic, chopped
3 broccoli crowns, chopped
1 TBSP of Nama Shoyu (or soy sauce)
1 TBSP of Worchestershire
1/2 Cup of frozen corn
4 tortialls

Guacamole con Alga Marina (based on Dreena recipe)
2 ripe medium avocados
Juice of 1 large lime
salt to taste
1 tsp of kelp powder (optional)

First, turn on the oven to 300. Seal your tortiallas in foil and put them in the oven to warm up. Empty the contents of the refried beans can into a pot and put on low. Stir occaionally throughout the process. Put oil in a seperate pan and warm it to medium heat. Meanwhile, chop the garlic and then add it to the pan. While the garlic is cooking chop the broccoli into florets. Add them to the pan along with the nama shoyu and worchestershire and frozen corn. Cover the whole lot and let cook for 3 minutes stirring occasionally. If broccoli is sticking or garlic is burning turn down the heat or add water to the bottom of the pan. Meanwhile, chop the avocados and put them in a bowl. Squeeze in the juice from half the lime. Add in a little bit of sea salt and the kelp powder if you are so inclined. By the time you have whipped the guac up (use either a fork, a potato masher, or an immersion blender) everything else will be done. Get your tortialls out and spread refried beans on the bottom. Top with the broccoli mixture and the Guacamole and ROCK OUT WITH YOUR GUAC OUT and enjoy!

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VeganMoFo – Peanut Crusted Seitan and Blood Orange Salsa tacos

I went to the store today and saw that blood oranges were on sale. I scooped some up knowing that I would probably make some blood orange salsa with onions and cilantro. If you haven’t tried orange salsa before I recommend that you make some, the sweet oranges are the perfect counterpoint to spicy tacos.

I knew I didn’t want to have regular old seitan so I chopped up some peanuts and put them in a ziploc bag, lay the seitan which I had cut into strips on top and covered with more peanuts. Then I used a rolling pin to flatten out the seitan and press the peanuts into it. I sauteed the seitan in a pan and pan fried the plantains seperatly. Topped with spinach and the salsa and on a warm spelt tortilla it was a Caribbean-style taste explosion! Now I want to open a vegan taco stand just so that I can sell a million of them!

Blood Orange Salsa
4 blood oranges
.5 sweet onion, chopped finely
1/4 cilantro, chopped finelly

First, cut the tops and bottoms off the blood oranges. Then slice the rest of the peels off. Carefully chop the oranges slowly making sure to not squeeze out the juices and remove any seeds and as much white pith as possible. Gently toss the oranges with the onions and cilantro. Refrigerate for about 20 minutes and then try to NOT eat it all before your tacos are done. Enjoy!

VeganMoFo- Taco Town III

Sometimes I have a waking nightmare that I will be riding up to Bouldin Creek Coffeehouse and find a sign that says, “closed to put up condos”. In Austin this seems to be happening more all the time. Nothing was worse than going to the Cosmic Cafe for my birthday and seeing that it was closed. But thankfully Bouldin continues to go strong. It is one of my favorite coffee shops in Austin.

Bouldin is on South First, just down the street from me so I like to hang out under the oak trees and drink Mexican Mochas and watch the hippies and the scenesters do there thing.

On beautiful Sunday mornings it can get kind of busy but the people and staff are so laid back that you never feel like you are in a rush to get your food and get out. It is the kind of place to while away the morning.

It is also my favorite vegan food in Austin. I somehow didn’t even realize for the first few years that it was an all vegetarian menu. All of their entrees can be made vegan, and really they should be made vegan because Bouldin Creek has the best tofu scramble I have ever had in my life. It could make anyone go vegan. So often at restaurants the tofu has too many spices and is too liquidy, and the tofu has been crumbled into pieces that are just too tiny. At Bouldin Creek the ‘fu always comes out absolutely brilliant. You can sub it in any of the egg dishes, I love the Breakfast Sammich with tomatoes and spinach mixed in the tofu on a poppyseed bagel. My man Dan loves the Slacker’s Banquet which is rice & beans with vegan cornbread. They even have a soul food plate.

The tacos are out of this world. They are all named after people and each is delightful. Especially with a homemade potato hash cake on the side.

Here is what I had, on the left is the Ren, sauteed onions, garlic, jalapeno, and tofu scramble. In the middle is the glorious potato hash cake, which is crispy on the outside creamy in the middle and filled with rosemary goodness. The taco on the right is the Timmy and had homemade vegan chorizo, tomatoes, and red & black beans.

Bouldin’s chorizo is out of this world good. You can even order a side of it and on its own it is quite good which I can’t say for any other chorizo I have ever had.

Now I am so hungry, I hope I’m not driving everyone crazy with this taco tour, I will try to go back to cooking at home now that the weekend is over.

VeganMoFo- Taco Town II

After blogging yesterday about the wonder that is the Whole Food’s Breakfast Taco I became really hungry. I knew that only a breakfast taco could satiate me and so we went to Polvo’s for a glorious breakfast that only cost $4.20. I got one taco that had mushrooms, spinach and potatoes.

And the other was napolitos, beans, and rice. One of the greatest aspects of Polvos is that they have three different salsa’s that are some of the best I have ever had.

After Polvo’s we drove out to the Hill Country to play some Frisbee Golf, it was the most beautiful day.