i love tacos.
1/2 head cauliflower, small florets only (keep the rest for another time)
a few glugs olive oil
a pinch of salt
a generous sprinkle of chili powder
squeeze of lemon or lime
preheat oven to 400. toss cauliflower with oil and spread out in a single layer on a pan. season and sprinkle with chili. roast until browned on both sides (15 minutes). when done, squeeze with citrus and put aside.
1/3 c. french lentils, rinsed
water to boil
2 tsp cumin seeds
1 tsp coriander
a couple dashes cayenne
3 cloves garlic, minced
4 mushrooms, sliced
3 scallions, white parts only. save the green for raw toppings
2 chipotle peppers (canned) and half the liquid, cut small
1/8 c. nutritional yeast
boil lentils until just soft. drain. in a pan, saute mushrooms withs scallions in olive oil. add spices and garlic, a cook for a few minutes. add lentils, chipotle and nutritional yeast until combined.
8 small taco shells
vegan sour cream
mixed baby greens
quick pickles (see below)
ASSEMBLE THE TACOS AND THEN CONSUME THE TACOS.
i’m sooo into quick pickles right now, they are so easy and i love pickled everything. it’s a pretty simple idea. you take whatever it is you want to pickle, in this case i used a shallot, sliced thin. then it’s 1:1 or 1:2 water to vinegar, depending on the sourness you want. you can use white vinegar, red wine vinegar, apple cider vinegar depending on what you’re going for. then a couple tsp salt, 1 tsp sugar. mix it up, add your veg and let it sit for atleast an hour, and up to a week in the fridge. if i want em spicy i’ll add chili flakes or peppercorns or a shake of hot sauce.
in this recipe i used a shallot, sliced thin, and 1:1 water and vinegar. i used a mix of white and apple cider vinegar and added chili flakes. i made the pickles, put them aside, went to the store, by the time dinner was cooked the pickles were ready.
you can do this with cucumber, small cauliflower florets, julienned carrots,, daikon, peppers, whatever you like!