Today we’re celebrating Taco Wednesday, because oops, I missed Taco Tuesday. I know this because Jack has this new favorite t-shirt that says “Taco Tuesday,” and he gets a kick out of wearing it weekly when the event comes around.
But, really, we’re up for tacos any day of the week so here we go…
If mushrooms aren’t your thing, don’t stop reading because this recipe is ALL about this sauce. I was going for a vegan cool ranch sort of thing with cashews, onion, garlic, roasted jalapeños, and cucumber (the cool part)… and while it’s not exactly a replica of everyone’s favorite midwestern condiment – it’s darn tasty.
It was delicious on these grilled portobello tacos. It was equally good on the fish tacos I ate the next day… and it was also good as a dressing on the kale & avocado salad I ate the day after. I always love a “blend once” eat 3 times kind of sauce.
What I like about this creamy sauce is that you can make it as spicy as you like. Use 1/2 of a jalapeño for a mildly spicy sauce, 1 for medium, 2 for extra spicy. Start with less and taste, you can always add more. Pictured is a mild version (which is why it’s pretty white) because Mr. Taco Tuesday is a little sensitive about spice.
After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because it all looks so incredibly vibrant and delicious!
The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this recipe from the back cover happened to catch my attention. I love tabbouleh, I love strawberries, and I love salads mixed with sweet and savory things, so here we go…
Instead of putting my own spin on things, I thought I’d go crazy and just follow the recipe exactly as Sara wrote it. (Except I didn’t have parsley so at the last minute, I chopped up basil). I don’t cook a lot with bulgur but I should – it’s so easy to make and I love how it has a more mellow flavor than quinoa. Of course, if you’re gluten free, go ahead and use quinoa in this recipe.
Feta is optional, but since she made a special note about how her “resident taste tester would argue it’s absolutely necessary,” I went for it. The only thing that was really missing here was the pretty picnic scene that should have been in the background. We ate this for dinner last night, but it would definitely be picnic-perfect.
Other recipes that are on my list: the Hippie Bowl (check out this cute post from A Couple Cooks), the Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and this mixed berry tiramisu. Click here to get the book!
Happy day-after Halloween, who’s ready to cook? No one… That’s what I thought. So before we head to Thanksgiving Town, I thought I’d share another quick and easy (and tasty) meal you can throw together using last night’s leftovers…
Just like the picture says – take your leftovers from this salad, add some black beans (maybe a few more spices), and some cheese… fold it into tortillas… then dig in to some pretty hearty & healthy quesadillas.
Of course, cook these on your stovetop and not on your marble countertop.
I don’t make peanut sauce nearly enough. I forget how easy it is, and that I usually already have all the ingredients on hand. I’ve made other variations before, but this time I wanted to simplify it down to just the necessary six ingredients. It takes about 5 minutes (tops) to stir it together… then toss it with noodles & veggies. Dinner is done.
We rarely have leftovers at the end of a meal, but when we do, this is what my lunch looks like the next day. Of course you could just eat the cold noodles on their own, but I get bored easily so this is an example of how I like to slightly switch things up. In this case, I loved the creamy noodles in the crispy lettuce leaves. (And a little extra spice).
This is the part where I get sad about the inevitable end of summer. Granted, my back-to-school days are long gone, and it’ll be another four months before I’ll have to so much as think about a sweater. The part I’m not ready to let go of is the bright colorful food. My eyes are not ready to adjust to the shade of pumpkin (as much as I love it)… just yet.
Lately, I’ve been consuming these gorgeous Whole Foods heirloom tomatoes by the basket-full. They work well in this particular salad because each type is a little bit different. Some are more tart, some are more sweet… To bring out each flavor, I marinated them in my condiment of the moment – sherry vinegar. You could use balsamic, but I found the sherry vinegar not only keeps the colors vibrant, but it’s less-assertive flavor highlights the subtle nuances of each tomato.
You could make this a simple appetizer salad by adding just the avocado and some basil. To make it a meal, I added chickpeas, orzo, arugula, and pine nuts.