Vegan Month of Food Day 28: Tacos or Burritos. Where do you stand on this
important issue?
OK. Today's topic is unusually cruel and incredibly
difficult. Who in their right mind can choose between a taco and a burrito? But
I guess if push comes to shove, I have to say 'TACO.' I do love eating food
with my hands and a taco is so conveniently arranged to fit in the hand.
My funny taco story is from decades ago when I was traveling
on "La Flecha Roja" bus from Mexico City
to Taxco with
my girlfriend. We were saving money and traveling the cheap way, which meant
there were nursing babies, drunk men and bleating goats on the bus with us. The
bus stopped a million times along the way - people coming and going. I think
the bus actually broke down (unless that's another life event from my travels
through Mexico. I can't rightly remember.)
One stop in particular on this memorable bus trip has stuck with me and has become a fond family
joke. It was hot that day. Really hot. The bus was crowded. Really crowded.
There was no breeze, no air conditioning, no relief. We had pulled along side the road for some
mysterious reason and out of nowhere came a little boy, maybe 10 years old. He
was holding a plastic bag which was filled with tacos. Greasy, wet, spicy
tacos. He called out in his tiny voice, "Tacos, tacos, tacos, tacos,
tacos, tacos!" As the passengers paid, he reached in and handed them a
tiny bean taco wrapped in more plastic. I'll never forget the look and smell of
those tacos. We did not indulge in a taco that day, but since then, I have had
some of the most amazing food while traveling in Mexico - tacos and otherwise.
Here's a gourmet taco from Forks Over Knives (I reduced
cumin and swapped jalapenos for poblanos)
Here's what you need:
2 large Yukon Gold potatoes, cut in small bite size pieces
1 package frozen spinach, thawed and totally squeezed of all
water. Wring it out in a kitchen.
1 large onion, diced
1 jalapeno pepper, minced
2 cloves garlic, minced
1 t ground cumin
1 C unsweetened plant milk
3 T nutritional yeast
Here's what you do:
Cook potatoes in boiling water until fork tender. Drain and
set aside. Sautee the onions and pepper
in a tiny bit of oil, or use the water method. (Add the veg to a dry pan and
slowly cook, adding 1 T of water at a time until soft and brown.) Add the
garlic and cumin and cook for another minute. Add the spinach, potatoes, milk
and nutritional yeast. Simmer and stir until well incorporated and thickened.
Serve on toasted flour tortillas or toasted corn tortillas.
Cilantro would be a great topping. I served mine with a corn and mango salsa.
Yum! Yum! Yum!
ReplyDeleteIt was so great getting to know you this MoFo! I would LOVE to keep a bunch of us in touch year round! Check out this specific post on my blog
http://blissfulyogajourney.blogspot.com/2015/10/end-of-vegan-mofo-15-off-season.html
CHEERS!
I enjoyed getting to know you as well. I'll check out your link!
Deletejust stopping by to say HELLO and hope you have a great week!
ReplyDeleteMidWeek Munchies is up on my blog! Swing by and check it out! Would LOVE for you to join!
ReplyDelete