Taco Tuesday

It's time for another Taco Tuesday. Today's six taco recipes include Jamaican Curried Tempeh Tacos and Portobello Bulgogi Korean Tacos. Enjoy!

WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)

A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.

This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”

This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.

Serves 4; Prep Time: 20 min

Ingredients

2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained

4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)

1/2 cup cilantro, minced

Juice and zest of 1 lime

Olive oil for frying

salt and fresh cracked pepper to taste

To assemble

6-8 white corn tortillas, blistered on both sides in a cast iron skillet

pickled jalapenos & radishes

cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA

lime wedges for serving

Instructions

Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.

While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.

When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

BLACK BEAN & TOASTED CORN TACOS

This comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.

To view this online, click here.

Ingredients:

1 cup cooked black beans

1/2 cup prepared salsa

2 cloves garlic, minced (2 tsp.)

2 1/2 tsp. ground cumin, divided

1 cup frozen corn kernels, thawed

1/4 tsp. ground black pepper

4 6-inch corn tortillas

12 baby spinach leaves

1/2 cup jarred roasted red pepper strips

1/4 cup coarsely chopped cilantro

2 small green onions, finely chopped (1/4 cup)

1/4 cup crumbled cottage or feta cheese, optional

Instructions:

Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g

PORTOBELLO BULGOGI KOREAN TACOS

This is from Rachael Hartley in her blog Avocado A Day Nutrition. (Nice blog, Rachael! I just signed up for it!) Rachael wrote, "Beef bulgogi Korean tacos are one of my favorites. Try this vegan twist using meaty portobello mushrooms, which soak up all the delicious marinade." Serves 6.

You can view this yummy recipe online here.

Ingredients

Mushrooms:

6 medium-large portobello mushroom caps, cleaned and sliced 1/2 inch thick

1/2 cup soy sauce

1/4 cup mirin (see note, below)

2 tablespoons dark sesame oil

3 scallions, thinly sliced

2 tablespoons raw sugar or coconut sugar

4 cloves garlic, minced

1 teaspoon gochugaru (see second note)

Slaw:

1 bag of shredded cabbage

1 large carrot, shredded on the large grates of a cheese grater

2 scallions, thinly sliced

8 corn tortillas

First Note: Mirin is a Japanese cooking wine and is made from rice. It's supposed to be sweeter than sake. Since I don't keep alcohol around, I use water in place of miring.

Second note: Gochugaru is Korean chile flakes. If you can get it locally, and plan to use it in several dishes, great. Since I probably wouldn't use it elsewhere - unless I fell madly in love with it - I might consider something a little cheaper and more generic.

Instructions

Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Refrigerate and marinade 2-4 hours.

When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.

While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.

Warm the tortillas. Spoon slaw on the bottom of each tortillas. Top with mushrooms and reserved sauce.

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 http://ohmyveggies.com/vegetarian-taco-recipes/>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.

SPICY THAI TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.

Ingredients

1/2 cup peanut butter

1 tablespoon sriracha

1 tablespoon sesame oil

juice of 1 lime

1 tablespoon tamari

1 clove garlic, minced fine

1 teaspoon chili powder

1 block extra firm tofu, cut into strips

fresh corn, cut from cob

broccoli slaw

corn tortillas

Directions:

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.