KIMCHI BREAKFAST TACOS

Now that kimchi has been added to the recipe collection, it's time to experiment with this spicy, tangy mixture. What better way than to add this spiciness to a tofu scramble. Tofu at times can use a little help, kimchi is a perfect addition and will whip that tofu into shape. This is my vegan version of a recipe I saw for a kimchi scramble using eggs. My tofu interpretation came out amazing and I'm very happy with the results. If you're a kimchi lover and tofu appreciator, than I think you'll agree! I first made this recipe using spinach (which tasted great, of course!) but ultimately decided to use kale here as we try to use the most nutrient dense foods possible whenever we can. I loved the kale, it cooks down beautifully adding a nice pop of green to the scramble. I've kept the seasoning super simple, it doesn't need much as the kimchi will shine through. Best to use your most fermented batch of kimchi, the ripened flavors will work best when cooking with kimchi. These tacos can be eaten any time of day. It pairs great with green tea. If having these for lunch or dinner and you're a beer drinker, I think an Asian or Mexican beer would be great too. Beers like Kirin Ichiban, Sapporo, Corona and Dos Esquis are vegan friendly. To see if your favorite beer or alcohol is vegen, check this great guide: Barnivore. Whatever your drink of choice is, you're going to love every bite of these kimchi tacos! 

All cooked and ready to go. I could eat it just like you see it above...so good! But we're making tacos here, so fill your warmed tortillas (I used corn), you may like to use two if your mixture is very wet. Top with cilantro sprigs, scallions, sesame seeds and a squeeze of lime. Enjoy to the fullest!

KIMCHI TOFU SCRAMBLE TACOS

Ingredients

• 1 tablespoon sesame seed oil, optional
• 1 block (14 - 16 oz) organic tofu, firm or extra-firm
• 4-5 large leaves of kale, center stem removed and julienned
• 3 scallions, sliced (divided)
• 1-2 tablespoons tamari
• 1/2 teaspoon garlic powder
• 1-2 tablespoons nutritional yeast, optional
• 1 cup kimchi
• cilantro sprigs, for garnish
• sesame seeds (toasted, black or white), for garnish
• lime wedges, to serve
• 6 corn or flour tortillas, to serve

Measure out 1 cup kimchi and let come to room temp.

Open and drain tofu. You may like to give it a quick press to remove moisture if not using a vacuum packed brand. 

In a large wok/skillet, heat oil over medium high heat. Add tofu, crumbling between your fingers, cook, stirring occasionally, for about 2 -3 minutes. Turn heat to medium, carefully add tamari and garlic powder, give a good stir. Add kale and 2/3 - 3/4 of the scallions, cook, stirring occasionally until kale becomes soft and wilts, cover partially to help with the process, about 5 - 7 minutes. Lastly, add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. We don't want to overcook the kimchi or it will destroy some of the health benefits of the probiotics. 

Heat your tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method.

Layer your tortillas with the scramble mixture, add a few sprigs of cilantro, some of the reserved scallions, a sprinkle of sesame seeds and a squeeze of lime. 

Serves 3

Notes: 

Use spinach in place of kale.

Use ripened kimchi, the flavors will be more pronounced. You may prefer fresher kimchi, in which case use your favorite.

You may like to chop your kimchi a bit before adding it to the tofu. I kept it as it was but it's an optiona.

Try adding a drizzle of this Garlic Miso Cashew Sauce, or for extra heat try the Dynamite Sauce or Sriracha Cashew Cream. You can control the heat when adding the spice to each of these condiments. 

White Bean + Tomatillo Soup

Today is a celebration of tomatillos and white beans...

 Summer is coming to an end and cooler weather is setting in. It seems a good time to put some of the season's tomatillos to good use and this soup is a great way to use this wonderful fruit. Eaten raw tomatillos have a bright, somewhat lemony flavor about them. Once cooked, they soften in texture and their flavor mellows making them a wonderful complement to the white beans and other ingredients in this hearty soup. White beans are a great source of protein, and together the tomatillos and beans have plenty of fiber to keep you feeling full and keep your digestive track running smoothly. If you find you are gassy with beans, take a look at this article from Care 2, 7 Ways To Avoid Gas From Beans, to see if it can help you. Once you start to add beans to your diet on a regular basis your body will naturally adjust and ease itself of those unwanted symptoms. Beans should be a staple in your healthy vegan diet...they are accessible, affordable, versatile and contain plenty of nutrients to keep the body healthy and satisfied. 

So as the seasons are changing and the sun will soon be hidden from my window until next year, we are catching the last rays of summer here. I'm ready to bring on the fall and bundle up with a nice bowl of soup. Cheers to the cooler temperatures, bundling up and keeping our food pure and clean as possible! 

A look at the soup before it's put on the flame to simmer. So fresh and colorful!

Adding some warmed tortillas will round this soup out making for a very satisfying meal. 

White Bean + Tomatillo Soup

Ingredients

• 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
• 1 jalapeno, seeds removed and diced
• 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
• 2 cups water
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• mineral salt to taste
• pinch or two red pepper flakes (I like it for a little color)
• small glug of olive oil
• 1/4 cup cilantro, chopped
• avocado, diced, to serve
• lime wedges, to serve
• corn or flour tortillas, to serve (organic tortilla chips would be great too)

If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to next step and add the drained and rinsed canned beans as called for below.

Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalapeno, and dice. Dice your onion and garlic.

In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillos, jalapeno, cumin, coriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for one hour. If using canned beans, cook for 30 minutes.

Serve with diced avocado, cilantro, lime wedges and tortillas. Serves 4 - 6

Notes:

Make this fat free by opting to add all the ingredients to the pot without sauteing the vegetables in oil. I did this on my first batch of this soup and it was still very delicious without any added oils.

I used dried northern beans for this recipe. If you have the time I recommend using dried beans but canned beans are great too.

Add more cumin if you like, or none at all. I just wanted a hint of the spice but if you're a cumin lover by all means add more to your liking.

Add an ear or two of chucked corn to the soup to make it even heartier. It will add a touch of sweetness and more color.

This soup could also benefit from a dollop of Lime Cilantro Cashew Cream

Enjoy!


This recipe was first inspired by photographer/photo stylist Kate Lewis from her Instagram account. After some internet googling I ran across this recipe at Running with Tweezers which I adapted from.

Enchiladas Verde w/ Cashew Crema

I love enchiladas...not the kind with tons of processed cheese, be it vegan or otherwise, but the kind just like this one...fresh veggies and fresh sauce. It may not look like much but these were super! This is straight up casual dining at its best. Unfortunately it doesn't plate as well as I was hoping so make sure to keep this amongst your closest friends and family who don't mind a messy yet delicious meal. The verde sauce was amazing. I made it the day before so it could really set and combine flavors. It would make for a great salsa or even a taco salad dressing. And this version of the cashew crema is nice with the smoked paprika flavor, giving it just a touch of the smoky paprika flavor (add more if you like). Another cashew cream that would work fantastic here is this 'Cilantro Lime Cashew 'Sour Cream'.  

I didn't go to far from the original recipe as I loved everything about it and it was fantastic. I added some black beans for protein and carrots for more color. Also, if you don't want to make the verde sauce, feel free to use a good brand pre-made verde sauce instead. But I highly recommend making your own as it is delicious!

Enchiladas Verde w/ Cashew Crema

Cashew Crema

1 cup raw cashews, soaked for 2+ hours

1 teaspoon apple cider vinegar (optional)

2 tablespoon fresh lime or lemon juice

1/4 teaspoon smoked paprika

1/2 teaspoon onion powder

salt, to taste

1/2 - 3/4 cup water

Verde Sauce 

2 lb fresh tomatillos, husked and quartered

1 medium red onion, coarsely chopped

2 garlic cloves, chopped

1 jalapeño, seeded and coarsely chopped

2 cups vegetable broth

1/2 cup parsley or cilantro, chopped

himalayan salt & cracked pepper

Enchiladas

1 medium zucchini, chopped into 1/2″ pieces

2 ears of corn, shucked with the corn cut off the cob

3/4 cup or 1/2 pint cherry/grape tomatoes
1 carrot, peeled and diced (optional)

olive oil

1/2 -1 teaspoon cumin

himalayan salt & cracked pepper
1 can black beans, drained and rinsed

9 - 12 corn tortillas

Start with your paprika cashew crema, this can be made in advance, a day or two and kept in the fridge, or you can assemble it while the enchiladas are cooking as long as you soak your cashews first. Soak cashews in two cups water for 2+ hours, drain and rinse well. Place cashews, lemon/lime juice, paprika, onion powder, salt and 1/2 cup water into food processor/blender and blend until smooth, about 4 minutes or so. Add additional water, 1 tablespoon at a time, to thin to desired consistency. Taste for flavor. Add more paprika to your liking, but keep in mind the color will change.

Preheat the oven to 400 degrees Fahrenheit.

Place the zucchini, corn and tomatoes in a large bowl and drizzle with 1-2 tsp olive oil. Add cumin and a pinch of salt & pepper, toss to coat with the olive oil. Spread the vegetables in an even layer on a roasting pan lined with parchment paper, silpat or lightly greased with oil and roast for 15 - 20 minutes. Remove and set aside. 

While the veggies are cooking, start your sauce, this can also be made a day or two in advance. Place the tomatillos, onion, garlic, jalapeno, and vegetable broth in a sauce pot and bring to a boil. Lower to a simmer and cook until tender, about 15 minutes. Transfer to a food processor/blender, add the parsley or cilantro, salt and pepper to taste and process until smooth. Set aside. You may need to process your verde sauce in two batches. It makes quite a bit. 

Once everything is ready, start putting the enchilada's together. Wrap your corn tortillas in a dampened paper towel and microwave 45 seconds. This steams the tortillas and makes them pliable. Pour 1/3 of the sauce into the bottom of a 9×13 baking dish. Fill each tortilla with about 1/4 c of the vegetable mixture, a spoon full the black beans, roll up and place seam side down in the baking dish. Once filled, pour the remaining sauce on top of the enchiladas. Cover with foil and bake 25 minutes at 400 degrees F, until heated through. You may also like to leave the foil off for the last 10 minutes to let the exposed tortillas get a bit crispy.

Serve with the cashew crema. A side of sliced avocado would be great too.

If you only use half of the recipe like I did, the left overs make great taco fillings.

Enjoy!

BLACK BEAN FAJITAS + GUACAMOLE

Happy Friday to you all! For most of you, your work week is ending and you’re ready for some days off. Today I hope to inspire something wonderful for you to eat on your time off. I've always loved fajitas and if you’re like me you love them too. Finally, they have arrived to the recipe collection and I'm so happy to share them with you!

 I was so excited the day I was going to put this together, trying to do my full workout at the gym, just knowing I would be coming home to put this recipe together. I imagined a flavorful fajita mix with a big helping of guacamole on top. At last minute I added some shredded cabbage I had on hand, but that is optional. They are everything I wanted them to be and more! These are 'Eat like you mean it' tacos! I loaded mine and ate them just as you see here with no problem at all, hardly any mess either. Although the next couple tacos I had were a bit messier, just because I was at the bottom of the fajita mix where all the juiciness is. Not a bad thing at all, just be sure to have a couple extra napkins handy, and just like your mom might have told you, 'Eat over your plate'. I especially love making tacos, mainly because I love corn tortillas, but if you prefer flour tortillas, your options are open for making tacos or burritos (see notes). However you like, gather your ingredients and get ready to enjoy some of the best darn black bean fajitas you've ever had! At least I think they're pretty darn good. :)

Just simple, colorful ingredients that come together in the best way. If you're lucky enough, you may even find a prepared fajita mix where you just add your spice and protein. That's exactly what I have here, 2 packages, but the ingredients will reflect buying and slices your own bell peppers and onion. The tortillas I used are homemade tortillas from Trader Joe's. They are thick and can withstand a large helping.



Start with your guacamole. This is a very simple, classic chunky guacamole. I added chopped cilantro just before serving. Feel free to omit/add anything you like!



Cook up your fajita mix and warm up the tortillas...



  Layer your tacos and serve you & yours some hearty black bean fajita tacos!

BLACK BEAN FAJITAS + GUACAMOLE

Ingredients

• 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
• 1 red bell pepper, cored and sliced
• 1 yellow bell pepper, cored and sliced
• 1 green bell pepper, cored and sliced
• 1 small white onion, sliced
• 1 tablespoon grapeseed or olive oil or 3 tablespoon water (for water saute)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne powder, optional
• 1/2 teaspoon mineral salt
• corn or flour tortillas
• 1/4 head of cabbage, shredded (optional), to serve
• lime wedges, to serve

Guacamole

• 2 - 3 avocados
• 1 small jalapeno, most seeds removed and diced
• 1/4 red onion, diced
• small handful cherry tomatoes, quartered or 1 small tomato, diced
• 1/2 teaspoon mineral salt, or to taste
• few sprigs cilantro leaves, diced
• 1 lime, squeezed

Start with your guacamole. Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 - 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently. TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 - 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation. 

In a large wok/skillet, heat oil or water over medium high heat. Add bell peppers, onions, and spices, cook for about 3 minutes, stirring occasionally. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.

Warm your tortillas. I like to heat mine carefully over the open flame of the stove top.

Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Add a squeeze of lime to each taco if you like.

Serves 3 generously.

Notes:

These can easily double as burritos by simply using large flour tortillas. Layer just as you would the taco leaving about 2 inches at one end, fold up the end over the mixture, take one side of the burrito, fold over and roll. This style will leave you with one open end at the top. It's the way I usually make my burritos. For a completely closed burrito, take a look at this tutorial from the Kitchn: How To Wrap A Burrito (So It Doesn't Fall Apart When You Eat It!)

I read about the water trick for the guacamole from an article at Huff Post Taste: How To Make The Best Guacamole: Tips and Mistakes To Avoid

Enjoy!

QUICK & EASY CHICKPEA TACOS

I have been eating these tacos on a fairly regular basis. I shared a similar version of this on Instagram and Facebook about seven months ago (my how time flies!). It went over very well, especially on Facebook! I don't know why it took me so long for but I finally decided it was time to put this simple taco here as a valuable veggie resource. They are so quick and easy to pull together. They can be eaten as a snack or a meal. Usually I skip the cabbage and cilantro if I don't have it on hand. I love it simply with chickpeas, mashed avocado and sriracha but for the recipe I decided to add a few extras for your consideration making it a heartier taco. Chickpeas are one of my favorite beans and are about the most versatile bean in existence! They work well here served at room temp so there's no heating involved making your taco preparation speed along. Of course, if you prefer your beans heated, by all means heat them up. These tacos have been a useful creation and a complete meal to boot. I hope you enjoy them as much as I do! Cheers :)

QUICK & EASY CHICKPEA TACOS

Ingredients

• 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15oz.), drained and rinsed
• 1/4 head green cabbage, shredded
• avocado, sliced
• cilantro
• corn tortillas, warmed
• sriracha, sambal oelek or your favorite hot sauce
• lime wedges, to serve
• mineral salt

I'll let you do the measuring on most of the ingredients. I usually eat about 3 of these tacos at one sitting...sometimes 5. I will have left over chickpeas and cabbage with both of those amounts. If serving 7 or more tacos, add a bit more chickpeas to your list just to be on the safe side.

Warm your tortillas. I do this carefully on the stove top over an open flame to give it some charring on the edges.

Layer your tacos with chickpeas, cabbage, avocado and cilantro. Top with mineral salt, sriracha and a squeeze of lime. You may also opt to mash some avocado as your first layer and then add the chickpeas, cabbage and cilantro. This will help hold the chickpeas in place a little better.

So quick and easy...enjoy!

I'd love to see your masterpieces!
#thesimpleveganista

Spicy Lentil & Quinoa Wraps with Spicy Tahini Sauce

You may be familiar with the Spicy Lentil Wraps from Trader Joe's. They are one of four vegan wraps available at the moment, the other's being a Veggie Wrap, Falafel Wrap and Eggplant Wrap. I love all of these wraps with the Spicy Lentil Wrap and Falafel Wrap being my favorites. Out of them all the Spicy Lentil Wrap has the highest protein amount with 14 grams and is the one I usually grab for. Lentils are an excellent addition to your diet. Not only are they a great source of protein but also fiber, vitamin B and a few essential trace minerals your body needs to function well, all of this with very low fat. If you have a local Trader Joe's near you, check out the lentil wrap and the other wraps too. Also, take a look at this list of vegan products they have to offer. Items do change from time to time but this is a great list to get you started. A few other favorite grab-n-go items I love at Trader Joe's are the Lentil Soup with Ancient Grains, Black Bean and Corn Enchilada's, Tofu Spring Rolls and a few various salads.

I've wanted to do my own version of their Spicy Lentil Wrap and finally got around to it. I started with the ingredient list using lentils and bulgur wheat but really wanted to create a recipe that was gluten free. I was going to try an all lentil mix but once I shared my testing on Instagram, someone suggested that I use quinoa. Brilliant idea! Why didn't I think of that? ;) After trying a few batches with and without the quinoa, the quinoa was a keeper as it had the preferred texture. The mix is super versatile, easy to put together and can be stored in the fridge for up to a week or frozen if needed. I'm very happy to say that even my 'picky eater' daughter loved this. I actually made her a wrap using flour tortillas with no greens, only avocado, which she ate with no complaints. That is something of a miracle around here as we tend to be very different eaters!

As for the tahini sauce and chili paste, the sauce is pretty straight forward and is meant to be on the thin side. It can be used as a drizzle for each bite. It can also double as a salad dressing, or drizzled on steamed or roasted vegetables! The Trader Joe's chili paste uses a recipe that is made up of red pepper flakes that I just didn't get around to recreating, maybe I'll come back to it later, but rather decided to use ready made chili paste that I've been loving lately. I use the Huy Fong, Garlic Chili Paste or their plain Chili Paste. I love this stuff and have been steaming vegetables topping it with either of the chili paste as all the flavoring I need, maybe a dash of pink salt too. I definitely love my spicy food! If you haven't given it a try, I highly recommend it. It can be found in the Asian section of your grocery store or bought online. There's more to love about chili peppers than just the flavor, they are good for clearing congestion, fighting inflammation, boosting immunity, act as a topical pain reliever, help with weight loss and can stop cancer cells. If you can take the heat, get your spicy on!

Make yourself a wrap using lavash bread or go gluten free using warmed corn tortillas for tacos.

 Both are super hearty and filling!

Spicy Lentil & Quinoa Wraps with Spicy Tahini Sauce

Ingredients

Lentil & Quinoa Mix

• 3/4 cup red lentils, sorted and rinsed 
• 1/2 cup quinoa, rinsed
• 2 1/2 cups water, + more as needed
• 1 tablespoon grapeseed oil, optional
• 2 heaping teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pink salt, or to taste
• 1 teaspoon red pepper flakes, optional
• 2 tablespoons chopped parsley
• 1 scallion, sliced

Spicy Tahini Sauce

• 1/4 cup tahini
• 1/2 cup water, + more as needed 
• juice of 1/2 lemon or 1 tablespoon
• pinch of pink salt
• pinch of red pepper flakes
• 1 tablespoon finely chopped parsley

to serve

• shredded cabbage or micro greens
• lavash bread or corn tortillas (flour tortillas work too)
• chili paste or sriracha (may fav chili paste)
• sliced avocado, for tacos (optional)

In a medium sauce pan, bring water, lentils, quinoa and oil to a boil, reduce heat to low, add in cumin, garlic & onion powder, salt and optional red pepper flakes, stir to combine, cover and simmer for 20 minutes. Remove from heat, add in chopped parsley and scallions, let rest for 10 minutes. If you feel it's too dry, add a couple tablespoons of water. Mixture should be creamy, not dry. Add extra spices to taste.

While lentil & quinoa mix is cooking, combine all the ingredients for the sauce in a small bowl. Set aside.

For the wrap, lay your lavash bread on a flat surface. Spread a tablespoon or so of chili paste about 1 1/2 inches from the edge on the first 1/3 portion from top to bottom, leaving an inch on both ends. Layer with about 1/4 cup lentil & quinoa mix and cabbage, fold over and roll. Slice in half and serve with a drizzle of tahini sauce on each bite.

For tacos, warm your tortillas, layer with lentil & quinoa mix, micro greens or cabbage, add chili paste and tahini dressing to taste and sliced avocado.

Notes:

Feel free to use all cabbage, or any greens that you like. I have used micro greens here because I had them on hand and for variation.

Lentil & quinoa mix makes about 3 cups. Refrigerate for up to a week or freeze for longer.

Tahini sauce makes about 3/4 cup. Store in refrigerator for up to a week. Great on salads, steamed or roasted vegetables too! If you prefer it to be thicker, use less water.

If you don't have quinoa available you can still pull this together using all lentils. 1 cup lentils to 2 1/4 cups water. If using brown/green lentils, cook at least 40-45 minutes.

Enjoy!

QUINOA CHILI VERDE

Here I am again with another recipe for the soups (I just can't help myself!). This recipe has been in the works since December and I'm finally getting around to adding it to the collection. The poblanos and tomatillos have been sitting in my refrigerator for long enough (not since December though lol). So without further ado, I share with you my recipe for Quinoa Chili Verde. It's a hearty and brightly flavored chili. The tomatillos are what brighten this chili with their citrus notes. I've added just enough herbs and spices to be noticed but you can add more if you like. I used a flavorful vegetable broth so if using water you'll most likely want to up the amounts to suit your taste. My first attempt at this I added tempeh but for this recipe I've left it out. It wouldn't hurt to add a package when combining everything while crumbling it between your fingers. Tempeh will make it that much heartier (and its an excellent soy product for most!). I also added some corn which adds color and a nice sweetness. For the beans, you can use any mix. I would stick with cannellini, kidney, pinto or black. This chili is a one pot wonder and will be ready in under an hour from start to finish. This green quinoa chili is going to be a nice departure from the usual chili routine.  

I know tomatillos and poblanos are in season and abundant during the summer months, but here in California we have them year round tempting me every time I see them to take them home and make something wonderful. Corn is the only ingredient in the recipe that isn't fresh year round so I used 1 cup frozen. Hopefully you can find all the produce in the winter months with ease or you'll have to wait for the warmer season.

The only thing you have to chop and dice are the onion, peppers and tomatillos. I left my tomatillos on the chunky side, they will soften and fall apart, but you can dice them up as small as you like. 

Get ready, gather your ingredients and start cooking!

QUINOA CHILI VERDE

Ingredients

• 1 tablespoon olive oil or 3 tablespoons water 
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 heaping teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 oz tomatillos, diced or quartered or 1 can (15oz) crushed
• 2 poblano or Anaheim peppers, de-seeded and diced
• 1 corn off the cob or 1 cup frozen or canned sweet corn
• 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup dry quinoa
• 4 cups vegetable broth
• salt to taste

optional garnish

• avocado, diced
• bunch cilantro, roughly chopped
• tortilla strips
• cashew sour cream or cilantro-lime cashew sour cream

In a large pot or dutch oven, heat oil/water over medium heat and sautee onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.

Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too!

Serves 4 - 6.

Notes:

Add in a package of organic tempeh for added hardiness. This Three Grain Tempeh is my favorite flavorwise.

You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh seive.

Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.

Street Tacos + Spanish Fried Quinoa & Black Bean Salad

We have a full meal here, quite a bit going on and all so worth it. Funny how things work, part of this recipe came to be while I was at the gym. I was already planning on making the taco's and quinoa afterwards. And what do you know was on TV...it was Taco Nite on the cooking channel which inspired the black bean salad! They showed that as a veggie taco filler and so I have it here because it's so simple and pairs nicely with the quinoa. As a matter of fact, combined together the quinoa and black bean salad make a great 'Spanish Black Bean Quinoa Salad' to be used for leftovers!

The simple taco filling is pretty fantastic. We're using walnuts, mushrooms and a few spices to create a nut filling. If this is new to you, I think you are going to enjoy this recipe and will make it again and again. For the Mexican flavors use spices like cumin, chili powder, cayenne, coriander, paprika, cilantro and/or lime. You can also use this nut meat in burritos or on top of a taco salad. Or mix up the spices for an Italian flair using oregano, basil, marjoram, sun dried tomatoes, sage, thyme or rosemary and use it in lasagna or on top of spaghetti. 

The thing I really love about all of these recipes together is that you can mix and match everything to your liking making tacos out of it all. I've also included the option of using lettuce leaves instead of corn tortilla's. Both ways are fantastic!

Maybe you'll prefer your tacos on the fresh side! These raw tacos are so delicious and refreshing. If you've never tried them I urge you to pick up some butter, romaine or other leafy lettuce and give this a try....you will not be disappointed. You may also opt to have your nut meat served at room temperature instead of warmed if you like. You could also double up on the leaves. If your interested in the nut meats, I also have a Rawsome Taco Salad w/ Lime Cilantro 'Sour Cream' that you may like to try as well. The Lime Cilantro Cashew 'Sour Cream' would be great along side this recipe as would this basic Cashew Sour Cream.

The traditional corn tortillas warmed on the griddle or warm skillet will envelope all the goodies you put into your street taco. So simple, healthy and delicious! 

Don't forget the Tapatio! Really sets the tacos off nicely, even the lettuce wrapped ones.

Now let's get cooking and eat...

Street Tacos, Spanish Fried Quinoa & Black Bean Salad

Ingredients (serves 3)

Tacos

• corn tortillas (2 per person)
• butter, romaine or other leafy green lettuce leaves for raw taco wrap, optional
• cilantro
• lime wedges
• pico de gallo
• avocado slices
• tapatio

Nut Meat for Tacos

• 1 cup walnuts
• 1 cup mushrooms (I used baby bellas)
• 1 tablespoon tamari, soy sauce 
• 1 tablespoon cumin
• 1/2 teaspoon chili powder

Pico de Gallo

• 2 tomatoes, diced
• 1/2 red onion, diced
• 1 jalapeno, seeded and diced
• cilantro, chopped
• juice of 1 lime
• himalayan salt to taste

Spanish Fried Quinoa

• 1/2 onion, diced
• 1 tablespoon olive or sesame oil
• 1 cup quinoa, rinsed
• 1 can (8 oz) tomato sauce or about 3/4 cup 
• 1 cup water or veggie broth (liquid total between water and tomato sauce should be 1 3/4 cup, at most)
• 1/2 red bell pepper, diced
• 1/2 orange bell pepper, diced
• 1 jalapeno, seeded & diced
• 1 teaspoon garlic powder
• 1/2 - 1 teaspoon chili powder, optional
• himalayan salt to taste
• cilantro, chopped
• (use any veggies you want in place of bell peppers...ie, peas, chopped carrots, chopped tomatoes, etc)

Black Bean Salad

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 2 corn off the cob, grilled (optional) or 1 can corn, drained or 1 cup frozen, thawed
• 1/2 teaspoon or so cumin
• himalayan salt to taste
• juice of 1 lime
• cilantro, to taste

First start with the corn, if roasting. I used my griddle on high and it took about 50 minutes with turning every so often to get the nice roasted look. Fresh corn right of the cob would be great too, it's sweet and tasty without  needing to be cooked. Roasting is optional. 

Onto the Spanish fried quinoa. In medium size pan or skillet, heat oil over medium high heat, add onion and cook for two minutes, add quinoa and cook another five minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden. Add water, tomato sauce, bell pepper or veggies of choice, jalapeno, garlic powder, chili powder and salt, bring to a boil, cover, reduce heat and simmer for 20 minutes. When done, remove cover, stir in some chopped cilantro to taste, and let set for 15 minutes to absorb the rest of the liquids. Taste for seasonings before serving.

Next, put together the pico de gallo. Chop and dice your ingredients, combine everything in a small bowl with lime juice and salt to taste. Set aside to let the flavors mingle. 

Now onto the black bean salad. In a medium size bowl, combine all the ingredients, taste for seasoning adding anything extra you might like. 

Start the nut meat. Place all ingredients in food processor/blender and pulse until you have chunky crumbles. Don't over process or you will have a nut mushroom pate...which wouldn't be so bad but we want a crumbly effect here. :) This is optional but in a small sauce pan, heat the nut meat on low just until warm. You don't want to over heat or the mushrooms will cook too much, we just want it slightly warm. I find both ways, warm and room temp, to be just as appealing. 

Warm your tortillas on the griddle or skillet for 30 seconds per side. 

Finally, put your plates and tacos together as you wish! You may find that you end up combining the black bean salsa with the spanish fried quinoa. You may also find yourself making tacos out of both of those side dishes as well. However you craft your plate....

Enjoy! 

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