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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