Taco Tuesday

It's time for another Taco Tuesday (with a little help from Bubble Gum Beatz). Yes, it's a little cheesy (yes, I had to go there!), but, hey: Taco Tuesday!

I've loved tacos for quite a few years. But as much as I love them, I never had them when I was growing up. It wasn't until my mom, brother, sister, and I hit Florida when I was 17 that we actually starting eating tacos on a regular basis. Then, they were simply ground-beef-lettuce-tomatoes-and-shredded-cheese on a crunchy taco shell. That was the only way we had them.

Of course, there's nothing wrong with having tacos that way. As a vegetarian, I simply substitute veggie crumbles for the ground beef and start there.

For anyone who'd love to try meatless tacos, here are six vegetarian tacos to help you get started, including Smoky Sweet Potato and Black Bean Tacos and Tempeh Tacos. Enjoy!

MAPO TOFU TACOS

I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.

Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”

Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.

To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!

Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.

Ingredients

For the baked tofu:

1-2 cups all purpose flour

2 eggs; slightly beaten

about 2 cups panko breadcrumbs

1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes

For the mapo sauce:

1 tablespoon soy bean paste

1 tablespoon sesame oil

1-2 tablespoons szechuan sauce start with 1 tablespoon

1 tablespoon low sodium soy sauce

2 gloves garlic minced

1/2 cup water

Salt to taste; if needed

For the tacos:

corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas

shredded carrots

shredded cabbage

scallions; diced for garnish

sriracha sauce

Instructions

Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.

Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.

After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.

While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.

When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.

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!

SMOKY SWEET POTATO AND BLACK BEAN TACOS

This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)

This recipe makes 8 tacos; Total Time: 35 minutes.

To view this online, click here.

Ingredients:

2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, minced

2 medium sweet potatoes, cut into 1/2-inch cubes

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

1 (15 ounce) can of black beans, drained and rinsed

8 flour tortillas, warmed

1 cup freshly grated manchego cheese

fresh cilantro for topping

lime wedges

Chipotle Lime Crema

3 tablespoons greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

zest of half a lime

1/8 teaspoon salt

Directions:

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

Taco Tuesday

It's time for another Taco Tuesday. Yum! Here are six meatless taco recipes to help you through the day, including Smoky Sweet Potato & Black Bean Tacos and, for dessert, a Death By Chocolate Taco recipe. Of course, you might even want to start the day off with tacos, so check out the Egg and Potato Breakfast Tacos. Enjoy!

EGG AND POTATO BREAKFAST TACOS

This is from the Food Network, and begins, "Quick and easy to assemble, it makes sense why tacos are enjoyed during any time of the day in Mexico. Roast potatoes with poblano peppers and onions until golden brown, then enjoy on warm tortillas with buttery scrambled eggs."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Makes 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/egg-and-potato-breakfast-tacos-3363842.

Ingredients

8 large eggs

1 teaspoon chili powder

Kosher salt

2 Yukon gold potatoes (about 1 pound), diced

1 onion, diced

1 poblano chile pepper, thinly sliced

Cooking spray

3 plum tomatoes, diced

1/2 cup chopped fresh cilantro

2 tablespoons jalapeno hot sauce

1 tablespoon unsalted butter

12 white corn tortillas

Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.

Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.

Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.

Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.

MINI TOFU TACOS

This is from the Food Network, and begins, "These bite-sized vegetarian treats evoke the flavors of a crispy fried fish taco. Delicious, crispy spiced tofu is stuffed into mini corn tortillas with fresh and flavorful toppings like pico de gallo, crunchy cabbage, avocado, fresh jalapeño and crema for a healthful snack that’s loaded with flavor."

Active Time: 25 minutes; Total Time: 30 minutes; Yield: 18 mini tofu tacos; Level: Easy

View this online at https://www.foodnetwork.com/recipes/mini-tofu-tacos-12138037.

Ingredients

1 14-ounce package extra-firm tofu, drained

3 tablespoons cornstarch

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

Kosher salt

Vegetable oil, for frying

18 4-1/2-inch corn tortillas

Shredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalapeño and/or lime wedges, for serving

Directions

Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes.

Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel–lined plate to drain. Sprinkle with salt.

Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.

Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.

DEATH BY CHOCOLATE TACO

This is from Laura Rege at Delish. Laura wrote, "We can hear the ice cream truck music in our heads with each bite of these super decadent dessert tacos made with Ortega® Yellow Corn Taco Shells. There’s a bit of freezer work involved here, but don’t be intimidated. The recipe is incredibly simple and the end result is totally worth the wait."

Prep Time: 5 minutes; Total Time: 4 hours 15 minutes; Makes 6 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/a33527634/death-by-chocolate-taco-recipe/.

Ingredients

2-1/2 c. semisweet chocolate chips

1/4 c. refined coconut oil

6 Ortega® Yellow Corn Taco Shells

2 pt. chocolate chocolate chip ice cream

3/4 c. hot fudge, chilled

1/2 c. chopped cocktail peanuts

1/2 c. sweetened coconut flakes, lightly toasted

2 tbsp. rainbow sprinkles

Directions

Line two small rimmed baking sheets with parchment paper.

In a medium microwave-safe bowl, combine 1 cup of the chocolate chips and 1 tablespoon of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.

Holding one taco shell from the inside over the bowl of chocolate, use a spoon to spread the outside with melted chocolate, letting excess chocolate drip back into the bowl. Repeat with remaining shells and melted chocolate.

Arrange on prepared baking sheets and freeze until chocolate is hardened and chilled, at least 10 minutes.

Using a serrated knife, slice the ice cream crosswise into thin rounds. Cut each round crosswise into strips. Keep ice cream frozen when not using.

Working with one coated taco shell at a time, remove the shell from the freezer. Fill halfway with ice cream. Spread fudge over top. Return to sheet tray in freezer. Repeat with remaining coated taco shells, ice cream, and fudge. Freeze 1 hour until fudge is hardened. Freeze filled taco shells until frozen and firm, at least 2 hours.

In a medium microwave-safe bowl, combine remaining 1-1/2 cup of the chocolate chips and remaining 3 tablespoons of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.

Working with one filled taco at a time, spoon the chocolate sauce over the top of the ice cream, completely covering the ice cream. Sprinkle with either half the peanuts(1/4 cup), half the coconut flakes (1/4 cup), or half the sprinkles (1 tablespoon). Arrange finished tacos standing up on the parchment lined baking sheet (use small bowls or measuring cups to hold tacos up). Repeat with remaining tacos, chocolate sauce, and toppings.

Freeze filled taco shells until frozen and firm, at least 1 hour.

SMOKY SWEET POTATO AND BLACK BEAN TACOS

This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)

This recipe makes 8 tacos; Total Time: 35 minutes.

To view this online, click here.

Ingredients:

2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, minced

2 medium sweet potatoes, cut into 1/2-inch cubes

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

1 (15 ounce) can of black beans, drained and rinsed

8 flour tortillas, warmed

1 cup freshly grated manchego cheese

fresh cilantro for topping

lime wedges

Chipotle Lime Crema

3 tablespoons greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

zest of half a lime

1/8 teaspoon salt

Directions:

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Tacos with Roasted Potatoes, Squash and Peppers (Rajas) and Grilled Mediterranean Vegetable Tacos. Enjoy!

SALSA ROJA BLACK BEAN TACOS

This is from Vegetarian Times, and begins, "Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos/.

Ingredients

1 large onion, quartered, divided

2 round or plum tomatoes

2 cloves garlic, peeled

1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce

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

Preparation

Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.

Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue 
to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.

Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.

GRILLED MEDITERRANEAN VEGETABLE TACOS

This comes from Old El Paso, and begins, "These veggie-loaded taco bowls are packed with creamy hummus and grilled garden bounty, then topped with bright, fresh Mediterranean flavors for a meal that’s perfect for a summertime meatless Monday."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-mediterranean-vegetable-tacos.

Ingredients

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

2 medium zucchini, cut into 1/4-inch horizontal slices

2 medium yellow summer squash, cut into 1/4-inch horizontal slices

1 large red bell pepper, cut into 1-inch wide strips

1/4 medium red onion, peeled and cut into 4 wedges

1 container (10 oz) classic chickpea hummus

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

2 cups mixed greens

1/2 cup crumbled feta cheese

1/2 cup diced fresh tomato

2 tablespoons chopped fresh basil leaves

Preparation

Heat gas or charcoal grill. In large bowl, mix oil, salt and pepper. Add zucchini, squash, bell pepper and onion; gently turn to coat.

Place vegetables in single layer on grill over medium heat (350°F to 400°F). Cover grill; cook 8 to 12 minutes, working in batches as necessary, turning once, until grill marks appear and vegetables are just crisp-tender. Set aside.

Divide hummus among heated tortilla bowls; top with mixed greens, grilled vegetables and cheese. Top with tomato and basil.

Expert Tips

Cooking Vegetarian?: Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Don’t cover grilled vegetables with foil to keep warm. The trapped steam will make them soft and soggy.

If you have fewer than 8 pieces of bell pepper, after grilling, cut them again lengthwise to ensure each bowl has red bell pepper.

Spinach can be substituted for mixed greens in this recipe.

SPICY QUINOA TACOS

This is from Katelyn Drake in the Share Reader Recipe in Vegetarian Times (April/May 2015, page 12). Serves 6.

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

Directions

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 saute 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.

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa."

Yield: Serves 4; Time: 20 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016745-summer-tacos-with-corn-green-beans-and-tomatillo-salsa.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.."

Yield: Serves 4; Time: 40 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016746-tacos-with-roasted-potatoes-squash-and-peppers-rajas.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Tip

Advance preparation: The filling can be made up to a day ahead and refrigerated. Reheat gently in a pan or in the microwave. It will not be as moist, and you might want to add a little olive oil.

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.

Taco Tuesday

It's time for another Taco Tuesday. Today's six tacos include Potato Tacos and Veggie Tacos with Avocado Tomatillo Salsa. Enjoy!

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Directions

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.

Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.

From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.

Ingredients

2 tablespoons olive oil, divided

1 (8-ounce) package mushrooms, sliced

1 cup chopped onion

1 teaspoon dried oregano

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 large poblano pepper, seeded and chopped (about 1/2 cup)

1 1/2 cups fresh or frozen corn

1 (14.5-ounce) can black beans, rinsed and drained

1/2 cup salsa

2 tablespoons fresh lime juice, divided

1 teaspoon hot sauce (or more, depending on your preference)

Kosher salt

10 taco-sized corn or flour tortillas

1 ripe avocado, peeled, pitted and diced

1/2 cup sour cream

Chopped fresh cilantro, for garnish

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.

Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.

Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Chili-Lime Mushroom Tacos and Mexican Rose Taco Salad. Enjoy!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

SWEET THAI PEANUT CAULIFLOWER TACOS

This came from the Vegetarian Times website, and starts, "The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!"

Reprinted on the Vegetarian Times website with permission from Epic Vegan © 2019. Makes 4 servings.

Ingredients:

Sweet Thai Chili Sauce

1 cup packed organic light brown sugar

1/2 cup water, divided

1/4 cup rice vinegar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2 tablespoons cornstarch

1 tablespoon ketchup

Taco Sauce

1 batch Sweet Thai Chili Sauce

1/4 cup creamy peanut butter

For Cauliflower:

Canola oil

1 cup all-purpose flour

1 cup stone-ground yellow cornmeal or polenta

1/4 cup cornstarch

1 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 cups seltzer water

1 head cauliflower, cut into tiny florets (see Tip)

For Tacos:

8 small (6-inch) soft taco shells, warmed (see Tip)

1 cup shredded carrots

1 cup shredded red cabbage

2 scallions, chopped (optional)

Cocktail peanuts, crushed (optional)

White sesame seeds (optional)

Ingredients:

Thai Chili Sauce

In a small saucepan, combine the brown sugar, 1/4 cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.

In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.

Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup

Tacos

To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.

To make the cauliflower: In a wok or large saucepan, pour 3 inches of canola oil. Heat the oil 350°F when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.

In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.

Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.

Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.

When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.

To build the tacos: Start with a warm tortilla, 2 tablespoons carrot, 2 tablespoons cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.

Tip

It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F oven until time to build the tacos.

CHILI-LIME MUSHROOM TACOS

This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."

Prep/Total Time: 25 minutes; Makes: 4 servings

View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.

Ingredients

4 large portobello mushrooms (about 3/4 pound)

1 tablespoon olive oil

1 medium sweet red pepper, cut into strips

1 medium onion, halved and thinly sliced

2 garlic cloves, minced

1-1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lime zest

2 tablespoons lime juice

8 corn tortillas (6 inches), warmed

1 cup shredded pepper jack cheese

Directions

Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.

In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!

TASTY LENTIL TACOS

This also comes from Taste of Home, and begins with this note from Michelle Thomas (Bangor, Maine), " When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone."

Note: The recipe originally calls for vegetable or reduced-sodium chicken broth. Since this is a vegetarian blog, I removed the reduced-sodium chicken broth.

Prep Time: 15 minutes; Cook Time: 40 minutes; Makes: 6 servings

View this online at https://www.tasteofhome.com/recipes/tasty-lentil-tacos/.

Ingredients

1 teaspoon canola oil

1 medium onion, finely chopped

1 garlic clove, minced

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2-1/2 cups vegetable or reduced-sodium chicken broth

1 cup salsa

12 taco shells

1-1/2 cups shredded lettuce

1 cup chopped fresh tomatoes

1-1/2 cups shredded reduced-fat cheddar cheese

6 tablespoons fat-free sour cream

Directions

In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.

Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

MEXICAN ROSE TACO SALAD

This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.

This can be viewed online here.

Ingredients

1 head red leaf lettuce, rinsed

15-oz. can black or navy beans, drained and rinsed

15 1/4-oz. can corn, drained

6-oz. can pitted black olives, drained

1 bunch scallions, cut into 1-inch lengths

2 medium-sized tomatoes, thinly sliced

1 ripe avocado, peeled and thinly sliced

1 cup loosely packed fresh coriander leaves

1 to 2 jalapeno chiles, thinly sliced, for garnish

Dressing

1/2 cup olive oil

Juice of 1/2 lime

1 tsp. chili powder, or to taste

3 Tbs. taco sauce

1 Tbs. granulated sugar, or to taste

Instructions:

Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.

Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.

To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.

To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.

Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g

Taco Tuesday

It's Taco Tuesday, time to check out how yummy tacos can be. Today's meatless offerings include Summer Tacos with Corn Green Beans and Tomatillo Salsa and Smoky Sweet Potato and Black Bean Tacos. Enjoy!

MAPO TOFU TACOS

I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.

Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”

Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.

To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!

Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.

Ingredients

For the baked tofu:

1-2 cups all purpose flour

2 eggs; slightly beaten

about 2 cups panko breadcrumbs

1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes

For the mapo sauce:

1 tablespoon soy bean paste

1 tablespoon sesame oil

1-2 tablespoons szechuan sauce start with 1 tablespoon

1 tablespoon low sodium soy sauce

2 gloves garlic minced

1/2 cup water

Salt to taste; if needed

For the tacos:

corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas

shredded carrots

shredded cabbage

scallions; diced for garnish

sriracha sauce

Instructions

Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.

Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.

After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.

While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.

When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.

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!

SMOKY SWEET POTATO AND BLACK BEAN TACOS

This is from a really cool site, How Sweet Eats. I really encourage you to check it out. Go ahead, I’ll wait. (Tap, tap, tap…)

This recipe makes 8 tacos; Total Time: 35 minutes.

To view this online, click here.

Ingredients:

2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, minced

2 medium sweet potatoes, cut into 1/2-inch cubes

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

1 (15 ounce) can of black beans, drained and rinsed

8 flour tortillas, warmed

1 cup freshly grated manchego cheese

fresh cilantro for topping

lime wedges

Chipotle Lime Crema

3 tablespoons greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

zest of half a lime

1/8 teaspoon salt

Directions:

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

Taco Tuesday

It's time for another Taco Tuesday. Here are today's six taco recipes to get you started, including Edamame Tacos w/Peanut Sauce and Potato Tacos. Enjoy!

PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE

This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.

To view this recipe online, click here.

1/2 cup balsamic vinegar

2 Tbsp pure maple syrup

3 cups fresh pumpkin, peeled and cut into bite sized pieces

2 Tbsp olive oil, plus 1/2 tsp, divided

3/4 tsp smoked paprika

1 small bunch kale, stemmed, leaves coarsely chopped

1 yellow onion, sliced

1/4 cup roasted pepitas

salt & pepper

fresh whole milk ricotta

corn tortillas

To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.

Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.

Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.

To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

EDAMAME TACOS WITH PEANUT SAUCE

This comes from Alissa, blogger who runs Connoisseurs Veg. Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.” She also wrote, “Mexican-Thai-Japanese fusion at it’s finest. I don’t know if this is a weird idea or not…”

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4

To view this online, click here.

Ingredients

For the Peanut Sauce

1/4 cup natural peanut butter

1 tbsp. soy sauce

1 tbsp. maple syrup or agave

1-2 tbsp. water

For the Edamame Tacos

1 tbsp. canola oil or other neutral-flavored vegetable oil

1 medium onion diced

2 large garlic cloves minced

2 cups cooked shelled edamame

1 1/2 tbsp. lime juice

1/4 tsp. salt

3 tbsp. finely chopped fresh cilantro

2 scallions chopped

about 2 cups baby spinach arugula or spring mix

8 taco shells preferably homemade

Instructions

Make the Peanut Sauce

Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.

Make the Edamame Tacos

Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.

Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.

Add lime juice and salt. Sauté another 30 seconds and remove from heat.

Add cilantro and scallions. Mix well.

Divide mixture among taco shells and top with greens and peanut sauce.

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes



This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g