Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks.
Why drinks? Well, most of us get tired eating the same thing, day in and day out. Same with drinks. That said, check out the Orange Dream Shakes, the Raspberry Basil Iced Tea, and the rest of today's drinks. Enjoy!
STRAWBERRY ORANGE SMOOTHIE
This is from American Heart Association, and begins, "This fruit-filled, four-ingredient smoothie makes for a quick and easy satisfying snack, dessert, or breakfast. Frozen berries give it a frothy texture."
Makes 2 servings; Serving Size: 1 cup
To view this online, go to https://recipes.heart.org/en/recipes/strawberry-orange-smoothie.
Ingredients
10 frozen, unsweetened strawberries
1 cup fat-free, plain yogurt
1/2 cup 100% orange juice
1/2 teaspoon stevia sweetener
OR
1 stevia sweetener packet
Directions
In a food processor or blender, process all the ingredients until smooth.
RASPBERRY BASIL ICED TEA
This is from American Heart Association, and begins, "Refresh with this simple and deliciously fruity tea."
This can be viewed at https://recipes.heart.org/en/recipes/raspberry-basil-iced-tea.
Ingredients
8 cups unsweetened decaffeinated iced tea
2 cups raspberries (washed)
8 fresh basil leaves (washed)
no-calorie sweetener (granulated, 6 packets)
Directions
In a 2-quart pitcher, combine tea, raspberries, basil and no-calorie sweetener. Gently stir and refrigerate overnight.
Add ice to individual glass and pour iced tea in each through a strainer to remove bits of herbs and fruit. Stir and enjoy.
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
COCOA JAVA
This recipe, from My Food and Family, begins, "You'll need just five minutes and three ingredients to make this tasty coffee drink. Share it with your family for a special treat!"
Prep Time/Total Time: 5 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/050780/cocoa-java.
Ingredients
2 env. instant hot cocoa mix
1-1/2 cups hot freshly brewed MAXWELL HOUSE Coffee
1/4 cup thawed COOL WHIP Whipped Topping
Directions
Empty cocoa mix into 2 large mugs or cups.
Add coffee; stir until mix is dissolved.
Top with COOL WHIP.
Kitchen Tips
Tip 1
Substitute
Prepare using MAXWELL HOUSE Italian Espresso Roast Coffee.
Tip 2
Substitute
Prepare using instant reduced-calorie hot cocoa mix, or flavored instant hot cocoa mix.
Tip 3
Special Extra
To serve garnished with shaved chocolate, pull vegetable peeler across surface of 1 oz. BAKER'S Semi-Sweet Chocolate to form shavings. Fill mugs with ingredients as directed; top with shaved chocolate.
Tuesday, March 8, 2022
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Indian Dal Tacos and Slow Cooker Vegetarian Taco Soup (With Vegan Option). Enjoy!
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
INDIAN DAL TACOS
This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.
Ingredients
1/2 cup diced onion
3/4 tsp. ground cumin
1/4 tsp. plus 1/8 tsp. turmeric
1/2 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. ground black pepper
2/3 cup yellow split lentils, sorted, rinsed, and drained
1/2 cup plain low-fat Greek yogurt
1/3 cup diced cucumber
1 Tbs. freshly chopped mint
4 6-inch corn or flour tortillas, warmed
1 cup thinly sliced fresh spinach
1 cup mung bean sprouts
Preparation
Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.
Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.
Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)
This is from Jolinda Hackett on The Spruce Eats. She wrote, "This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crock pot). It's a set-it-and-forget-it kind of recipe packed with fiber, protein, and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings or use dairy-free and vegan substitutes.
"This is a terrific tailgating or party food especially when you're uncertain of your guests' eating preferences and dietary restrictions—it's always nice to offer something for everyone. Try one of the tofu, seafood, and meat variations below."
Prep Time: 5 minutes; Slow Cook Time: 8 hours; Total Time: 8 hours 5 minutes; Makes 6 servings
To view this on line, go to https://www.thespruceeats.com/vegetarian-taco-soup-in-the-crockpot-3377877.
Ingredients
1 (14-ounce) can corn, drained
1 (14-ounce) can kidney beans, or navy beans, drained
1 (14-ounce) can pinto beans, drained
1 (14-ounce) can black beans, drained
1 (7-ounce) can green chiles
1 (14-ounce) can stewed tomatoes, undrained
1 (1-ounce) package taco seasoning mix
1/4 teaspoon cumin
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups tortilla chips or corn chips
1/4 cup grated cheese
1-2 medium green onions, chopped
1/4 cup cilantro, chopped
1/2 cup sour cream
Directions
Gather the ingredients.
Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
To serve, set out bowls of optional garnishes—tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream—and let your family or guests top their soup to their liking.
Tofu Variation
For even more protein, add tofu, seitan, or textured vegetable protein (TVP). If using tofu or seitan, follow these instructions. If using TVP, see the note after the directions. The yield will be increased from 6 servings to 8 servings in all three cases.
Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
Add to soup and enjoy.
Tips
If you're cooking for kids, you might want to omit the optional green chiles.
Mexican-style stewed tomatoes are best if you can find them.
If the soup is too thick, thin it out with vegetable broth, if too thin, cook it longer with the cover off until it reaches the thickness you'd like.
Recipe Variations
If you are a vegetarian who eats fish and shellfish, you can use this same cooking technique by adding up to 12 ounces (pre-cooked weight) of seafood like shrimp, crab, cod, mahi-mahi, or any other firm-fleshed finfish. Remember, when you mix the cooked seafood with the cooked soup to just warm it through or it will become rubbery, dry, and tough.
For the carnivores in your group, you can set out bowls of cooked and drained room-temperature chorizo sausage or grilled chicken along with the other garnishes for guests to add to their bowls at their discretion. The heat of the soup will rewarm the meat.
MEXICAN STREET TACOS
This comes from Chungah and her wonderful site, Damn Delicious. If you've never run across this site, I highly reecommend checking it out. Seriously. Go ahead, I'll wait…
Okay, so starts off with the disclaimer, "Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!"
Prep Time: 1 hour 15 minutes; Cook Time: 15 minutes; Total Time: 1 hour 30 minutes; Yield: 6 servings
To view this online, go to https://damndelicious.net/2019/04/18/mexican-street-tacos/. If you're like me, you'll also enjoy the intro to the recipe. Check it out!
Ingredients
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Directions
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with onion, cilantro and lime.
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
SPICY QUINOA TACOS
This is from Vegetarian Times. It begins, "Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spicy-quinoa-tacos/.
Ingredients
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 rib celery, diced (1/2 cup)
1 clove garlic, minced (1 tsp.)
1 Tbs. ground cumin
1 Tbs. chili powder
1/2 tsp. cayenne pepper
1 15-oz. can fire-roasted diced tomatoes
1 15-oz. can diced tomatoes with green chiles
1 cup quinoa, rinsed and drained
2 medium carrots, diced (1 cup)
1 cup low-sodium vegetable broth
1 15-oz. can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
12 6-inch corn tortillas
Preparation
Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.
INDIAN DAL TACOS
This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."
Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.
Ingredients
1/2 cup diced onion
3/4 tsp. ground cumin
1/4 tsp. plus 1/8 tsp. turmeric
1/2 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. ground black pepper
2/3 cup yellow split lentils, sorted, rinsed, and drained
1/2 cup plain low-fat Greek yogurt
1/3 cup diced cucumber
1 Tbs. freshly chopped mint
4 6-inch corn or flour tortillas, warmed
1 cup thinly sliced fresh spinach
1 cup mung bean sprouts
Preparation
Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.
Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.
Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.
CALIFORNIA TACOS
This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4
To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.
Ingredients
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)
Directions
Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.
SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)
This is from Jolinda Hackett on The Spruce Eats. She wrote, "This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crock pot). It's a set-it-and-forget-it kind of recipe packed with fiber, protein, and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings or use dairy-free and vegan substitutes.
"This is a terrific tailgating or party food especially when you're uncertain of your guests' eating preferences and dietary restrictions—it's always nice to offer something for everyone. Try one of the tofu, seafood, and meat variations below."
Prep Time: 5 minutes; Slow Cook Time: 8 hours; Total Time: 8 hours 5 minutes; Makes 6 servings
To view this on line, go to https://www.thespruceeats.com/vegetarian-taco-soup-in-the-crockpot-3377877.
Ingredients
1 (14-ounce) can corn, drained
1 (14-ounce) can kidney beans, or navy beans, drained
1 (14-ounce) can pinto beans, drained
1 (14-ounce) can black beans, drained
1 (7-ounce) can green chiles
1 (14-ounce) can stewed tomatoes, undrained
1 (1-ounce) package taco seasoning mix
1/4 teaspoon cumin
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups tortilla chips or corn chips
1/4 cup grated cheese
1-2 medium green onions, chopped
1/4 cup cilantro, chopped
1/2 cup sour cream
Directions
Gather the ingredients.
Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
To serve, set out bowls of optional garnishes—tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream—and let your family or guests top their soup to their liking.
Tofu Variation
For even more protein, add tofu, seitan, or textured vegetable protein (TVP). If using tofu or seitan, follow these instructions. If using TVP, see the note after the directions. The yield will be increased from 6 servings to 8 servings in all three cases.
Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
Add to soup and enjoy.
Tips
If you're cooking for kids, you might want to omit the optional green chiles.
Mexican-style stewed tomatoes are best if you can find them.
If the soup is too thick, thin it out with vegetable broth, if too thin, cook it longer with the cover off until it reaches the thickness you'd like.
Recipe Variations
If you are a vegetarian who eats fish and shellfish, you can use this same cooking technique by adding up to 12 ounces (pre-cooked weight) of seafood like shrimp, crab, cod, mahi-mahi, or any other firm-fleshed finfish. Remember, when you mix the cooked seafood with the cooked soup to just warm it through or it will become rubbery, dry, and tough.
For the carnivores in your group, you can set out bowls of cooked and drained room-temperature chorizo sausage or grilled chicken along with the other garnishes for guests to add to their bowls at their discretion. The heat of the soup will rewarm the meat.
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