Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Butternut Squash Tacos with Cranberry-Jalapeno Relish and Tasty Black Beans and Corn Tacos. Enjoy!

JAMAICAN JERK TEMPEH TACOS

This comes from Brian Sanuels’ wonderful food blog, A Thought For Food. You really should check out both his food blog and photography site (the first link).

To read what Brian wrote about tempeh (something I really need to get more into), as well as to view this recipe on his site, click here.

Ingredients for jerk tempeh

8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).

1/2 small yellow onion, thinly sliced

2 garlic cloves, minced

1.5 tablespoons minced ginger

1.5 teaspoons cayenne

2 teaspoons onion powder

2 teaspoons cumin

2 teaspoons allspice

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1.5 teaspoons smoked paprika

2 tablespoons molasses

1/3 cup soy sauce

Juice of two limes

3 tablespoons olive oil

For the tacos

Soft corn or flour tortilla

Fennel bulb, white part thinly sliced

Radish, thinly sliced

Cilantro

Lime, cut into wedges

Directions

In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.

Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.

To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.

QUINOA TACO MEAT

This comes from Wendy Polisi’s website, which is full of wonderful recipes. You really should check it out. Go ahead, I’ll wait…

Anyway, Wendy wrote, “Think vegetarian tacos mean sacrificing on taste? Think again! This Quinoa Taco Meat is so delicious that even meat eaters will love it! It is the best vegetarian taco meat substitute I have found.”

Prep Time: 15 mins; Cook Time: 15 mins; Total Time: 30 mins

To view this yummy taco recipe on Wendy’s site, click here.

Ingredients

1 teaspoon coconut oil

1 onion chopped fine

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon chipotle chili powder

1 teaspoon salt

3 tablespoons tomato paste

1 package Beyond Meat crumbles

1 1/2 cups cooked quinoa

3/4 cup vegetable broth

1 tablespoon apple cider vinegar

8 organic taco shells

For serving: lettuce tomatoes, avocado or guacamole, sour cream or Greek yogurt (dairy or non-dairy)

Instructions

Heat coconut oil in a large skillet over medium heat. Add onion, and cook until tender, about 8 to 10 minutes. Add garlic, chili powder, coriander, cumin, chipotle chili powder and salt and cook for one minute longer. Add tomato paste and stir for 1 minute. Add beyond meat crumbles and quinoa and cook for two minutes. Add in broth and apple cider vinegar. Cook for 5 to 7 minutes, until the liquid has partially cooked off.

Heat taco shells according to package directions and serve with lettuce, tomatoes, avocado or guacamole and sour cream or Greek yogurt.

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

1 15-oz. can black beans, drained and rinsed

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

SNAPPY TACOS

This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.

To view this online, click here.

Ingredients:

4 tsp. vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

12-oz. pkg. soy crumbles, plain or taco-flavored

1/4 cup dark beer (see Note

1/2 cup low-sodium vegetable broth

2 tsp. chili powder

1 tsp. dried oregano

2 large jalapeno peppers, seeded and finely chopped

1/2 cup salsa, drained

1/2 cup chopped cilantro

8 taco shells

Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.

Note: If you – like me – don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup

Instructions:

In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1⁄4 cup onion and 1⁄4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.

Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.

Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.

Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g

TEMPEH TACOS

I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.

This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos

Ingredients

1 (8-ounce) package tempeh

2 cloves garlic, minced

1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)

1 fresh jalapeño, diced

2 – 4 tsp. chili powder (2 was plenty for us!)

3 tsp. cumin

2 tsp. lime juice

2 tsp. garlic powder

1 tsp. onion powder

2 tsp. dried oregano

1 tsp. minced chipotle pepper

1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)

1/2 red onion, diced

1/2 green bell pepper, diced

2 tbsp. water

salt + pepper to taste

olive oil mister or cooking spray

dash of liquid smoke (I omitted this)

6-8 hard taco shells

vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving

Instructions

Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!

BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos

Relish adapted from The New York Times

Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/

Ingredients

1 medium butternut squash, peeled and cut into 1/2-inch cubes

2 tablespoons olive oil

1 teaspoon salt

12 small corn tortillas

2 cups cooked black beans

For the Cranberry-Jalapeño Relish:

1 (12-ounce) package fresh cranberries

1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes

1/2 cup sugar

2 tablespoons apple cider vinegar

1 jalapeño pepper, seeded and minced

1 tablespoon minced fresh ginger

Instructions

Preheat oven to 450°F.

In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.

Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.

Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.

Notes

Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.