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Wednesday, December 16, 2015


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Last week I made a batch of my vegan taco filling from one of my older books ("Soyfoods Cooking for a Positive Menopause") and we had tacos for two days running.  (I had added some coarsely-mashed black beans to the taco filling this time.) I stored the remainder of the filling, Tofu Sour Creme, salsa and shredded lettuce in the refrigerator. A couple of days later, we arrived home late and I contemplated the contents of my refrigerator, and  spied these leftovers. However, I didn't feel like messing with taco shells this time.  I grabbed some potatoes (locally grown thin-skinned yellow German Butter [Sieglinde] potatoes), scrubbed and poked them with a knife, and microwaved them while I heated the taco filling.

Sieglinde (German Butter) Potatoes
The buttery-tasting potatoes were delicious topped with our taco filling and condiments, and I served a friend's tasty bean salad (made with his home-grown beans) alongside.

This recipe, by the way, includes my recipe for making homemade red chile paste, which is very easy to make and can be stored in the refrigerator, in a sealed jar, for weeks.  

I love it when we can use up good food in a delicious and creative way!

Printable Copy (of both recipes)

(From my book "Soyfoods Cooking for a Positive Menopause", slightly revised.)
© Bryanna Clark Grogan 2015
Enough for 12 tacos or tostadas, or 6 burritos.

If you package of taco shells in the pantry, or some tortillas in the refrigerator, this deliciously spicy, kids-of-all-ages-pleasing dinner won't take long.

Your choice of vegan "burger":
3 to 31/2 cups firm tofu, which has been frozen at least 48 hours, thawed, squeezed dry and crumbled
OR commercial vegan "hamburger crumbles" 

OR ground seitan 
OR reconstituted granulated textured soy protein (my favorite is So Soya+ Ground Veggie Burger, which is organic and kosher certified) 
OR the crumbs from Soy Curls (or crushed Soy Curls), reconstituted
Additional ingredients:
1/4 c. Bryanna's Red Chile Paste (see recipe below)
1 large onion, finely chopped
1 T. extra-virgin olive oil

Mix the vegan "burger" of your choice with the Red Chile Paste in a bowl, combining it in well.

In a large heavy skillet, heat the olive oil over medium-high heat, add the onion and sauté until it softens.  Add the "burger"/chile paste mixture and cook over low heat for about 10 minutes, adding a little water if it dries out too much.

Fill the heated taco or tostada shells, or warm soft wheat or corn tortillas-- we add shredded lettuce or cabbage, a good spicy tomato salsa, avocado, if we have it, and tofu sour creme.

Cooked pinto or black beans, or vegetarian refried beans, are optional.  You could also add some hashbrown potatoes and/or grated vegan "cheese", if you like.

(From my book "Soyfoods Cooking for a Positive Menopause", slightly revised.)

© Bryanna Clark Grogan 2015
Yield: 1 3/4 cups

1/2 c. good-quality chile powder
7 T. red wine vinegar
2 T. dried red chile pepper flakes
4 vegetarian broth powder or paste (or enough for 4 cups liquid)
1 T. dark sesame oil 
1 T. unbleached flour or 2 tsp. rice flour
1 T. Marmite (or other yeast extract paste) OR 2 T. red miso 

1 T. water
1 T. salt 
6 cloves garlic, peeled
1/2 tsp. dried oregano 
1/2 tsp. ground cumin

Mix all of the ingredients in a food processor until smooth. Store in a sealed jar in the refrigerator.


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