Taco Time: The Conclusion

I never posted the exciting conclusion of Taco Week!  I know you have all been waiting with bated breath.

For the fourth night, I did the Smoky Curls from Vegan Diner as the "meat." I think it was our favorite. Maybe. They were all pretty good nights, so it was hard to say.

For the fifth and final night, we had leftover soy curls and also lentils, so we just did a mashup of those.

I highly recommend Taco Week!  And am also trying to come up with new themed weeks for the future.

Right now the theme is "eat vegetables" for a while.  Like the rest of America, we are in dire need of a post-Christmas detox.

Taco Time! Day Three!

For Day 3 I made this ancho lentil taco filling I've been meaning to get around to for ages.

One awesome thing about Taco Week is that even with having a new taco base every night, they are super quick meals to put together, and this was no exception,  The lentils cooked up really fast and then it only took a few minutes to season them up.

We aren't too big on corn tortillas but I got these fancy kind that were a handmade mixture of corn and wheat flours and we both really liked them a lot.  Good to know for future Taco Weeks! 

Taco Time: Day 2

For the second night of Taco Week I made some delicious portobello mushrooms to serve as the base.  Usually I get annoyed when people try to serve portobellos like they are a legitimate protein substitute, but in this case since we were having a bunch of toppings I figured it would be fine.

I put the mushrooms in the pan and then poured over them some soy sauce, red wine vinegar, and liquid smoke.  They tasted extremely meaty.  Liquid smoke is magic!

I went with small flour tortillas this time.

Yummmmmmm more tacos.

Taco Time!

I think we can all agree that tacos are one of the best foods of all time.  I love them.  We eat them pretty often, but as far as I'm concerned not nearly often enough.  Ben and I started talking about it and decided to have a week of All Tacos, All the Time, each night a little different.  

For the first night of Taco Week I made tofu chicharones from Viva Vegan.  Tofu is crumbled up into little pieces, marinated in liquid smoke, soy sauce, garlic, agave, and red wine vinegar, then fried until crispy.  It was super delicious, salty and smoky.

And here's all the other stuff - avocado, tomato, sour cream, queso blanco, cabbage, radishes.

Tacooooossssss!!  I cannot claim credit for the yellow Mexican rice on the side -we were sent home with delicious leftovers from a Latin feast at a Christmas party on Saturday night.

Day One: Success.  We are feeling pretty excited about this idea.

Lemon-Mustard Tofu & Waffles (not together)

I made this tofu from Vegan Eats World the other day and it was basically the best tofu ever in history.  It is smothered in a lemon-mustard sauce and covered in thinly sliced onion and then baked for a long time.  So, so good.  I also had collards boiling away the entire time, which I then sauteed with some garlic and stuff so they were so soft and velvety.  I never thought in my entire life that I would be excited to eat boiled collards, but there you go.  I made some spicy Ethiopian millet to round it out.

This weekend we made pumpkin waffles in the brand-new fancy waffle maker my mom got me for my birthday!  Our old waffle maker was an extremely old hand-me-down from Ben's parents, and the last few batches of waffles we tried all stuck horribly.  I thought maybe the problem was due to eggless vegan recipes, but no!  Because these pumpkin waffles are vegan and they worked perfectly.

OK so everybody hang onto your hats, because this week is Taco Time in the McClure household.  We are having a new and exciting type of taco every single night!!  Stay tuned!