A Lotus Grows in Brooklyn


Tacos à la Inwood
January 21, 2011, 1:50 pm
Filed under: Vegan, Vegetarian | Tags: , , , ,

I have not been very good lately at making big, creative, ambitious meals. What? It’s winter! I can hardly bring myself to schlep through vast reservoirs of slush puddles to get to the local crappy bodega, much less muster the energy to be a master chef. That said, on Friday, starving, cold, and idea-less, a friend and I stopped into Whole Foods to find inspiration for a quick meal.

Ultimately, I had him as soon as the word “tacos” was out of my mouth. Now, my template for a taco meal at home comes from my childhood, where it would be hard shells, ground beef with packaged seasoning, tomato chunks, and iceberg lettuce. Not bad, of course! But I wanted to see if we could make something a little more “baja,” like the tacos I loved getting from California taco trucks before I went vegan. Here’s what happened … deliciousness!

Ingredients:

Whole Foods small flour tortillas, in white or wheat (I’m telling you, this is important: They are cheap and hold together real nicely.)
Package of vegan ground beef (like Lightlife Smart Ground)
Can of black beans
Spices! This is very important. I don’t think you need the packaged taco seasoning when you can throw in generous dashes of cumin, ground red pepper, pepper, salt, chili powder, and hot sauce.
Vegan cheddar cheese (like Daiya, or shredded almond or rice varieties) Tomatoes
Red onion
Avocado
Lettuce (iceberg, if you must)
Bunch of cilantro
Vegan sour cream (like Tofutti)
Lime

So, the process here is pretty intuitive. I sautéed the ground “beef” and black beans together and spiced to taste with the seasonings suggested above. Meanwhile, I warmed the tortillas in some oil on the stovetop, but you could warm them in the microwave (I don’t have one) or the oven (I didn’t have the patience for that). Also, you should dice the tomatoes and red onion, slice the avocado, and chop the lettuce and cilantro in advance so it’s ready when the meat and tortillas are warm.

When it’s all ready, layer the meat and veggies in whatever order suits your fancy. (My boyfriend and I had slightly different theories of this. Mine are above, his are below—both tasted amazing!) Plop on some sour cream, sprinkle on cilantro and squeeze on some lime. Yay, easy vegan fiesta!

* As you can see, we enjoyed our tacos with the ever-tasty Sierra Nevada Pale Ale and a nice steel-barrel-fermented Chardonnay we got from Paumanok vineyards while wine tasting on Long Island. Just in case you’re looking for pairing ideas. 🙂



Delicious Veggie Enchiladas
November 22, 2010, 2:23 pm
Filed under: Vegan, Vegetarian | Tags: , , , ,

Last night I made really stellar vegan enchiladas. Yup, they were that good that I feel secure in crowing about them. The best part was dreaming up the recipe myself. I think using your past experience in the kitchen to whip up creations all your own is the most satisfying—and often successful—way to cook. So here’s what I did, but I could see substituting all kinds of other elements for the filling. These turned out pretty spicy, too—my fave!

1 zucchini
1 package button mushrooms
1 red bell pepper
1 small onion
1 can black beans
1 small can diced green chilies
Dashes of spices:
     Cumin
     Paprika
     Ground red pepper
     Chili powder
     Salt
     Pepper
Small corn tortillas
Dairy-free cheddar cheese slices (e.g., Smart Beat)
1 can enchilada or taco sauce
1 jar of chunky salsa
1 small can sliced olives

Chop the zucchini, mushrooms, bell pepper, and onion into smallish pieces. Place in a hot, oiled wok or skillet and add the seasonings. Be liberal here, because this is where a lot of the flavor comes from. Sauté until cooked and soft, stirring in the black beans and chilies for the last couple minutes.

Combine the enchilada sauce with half a jar of salsa.

For each enchilada, place a slice of cheese in the middle of a tortilla, top with a spoonful of the salsa sauce. Spread a large spoonful of the vegetable-bean mixture over that. Roll up the sides of the tortilla and place seam-side down in a 13X9 baking dish that has been sprayed with oil. Repeat until all the veggie mixture has been used up. Place more slices of cheese on top of enchiladas and drench with the rest of the sauce. Sprinkle sliced olives over the top.

Cover and bake at 375 for 30 minutes. Uncover and bake 5 minutes more or until heated through and cheese is melted.

 Enjoy!



Spur-of-the-Moment Bean Dip
October 21, 2009, 3:02 pm
Filed under: Photography, Vegan, Vegetarian | Tags: , , , , , ,

Many of my postings here focus on recipes I’ve tried, but in reality I most often cook sans-directions. I find this really unleashes my creativity as a culinary artiste. (Tongue firmly in cheek there.)

I live in a largely Latin American neighborhood, which limits my in-a-pinch grocery shopping to bodegas stocked mainly with Goya brand items and Tapatio. This is fine with me, because being from California, I’m most at ease cooking foods with a Mexican flair.

For instance, last weekend I whipped up this bean dip to accompany some Saturday afternoon college-football watching. Deeelish.

Picture 108

Here’s basically what went into it:

1 can vegetarian refried beans
Approx. 6 slices vegan cheese
1/3 of a can enchilada sauce

Mix in microwave-safe bowl, cover, and heat for 2 minutes or until melty and heated through. Stir.

Top with:

1 ripe avocado, mashed
1/4 of one jalapeno, finely chopped
1/4 cup cilantro, chopped
Garlic powder, lemon juice, salt, and pepper to taste

Stir these together and drop in center of bean dip.  Enjoy with tortilla chips (I prefer blue—who doesn’t?).

 Voilà! Easy cheesy beany!