TACOS FAMILY STYLE. Part 1, the Fillings.
Here is a wonderful vegan/wheat-free meal; a perfect dinner party for six. I am cooking this for a Saturday night supper for Fred and me to share with four friends on our back porch. A perfect meal for a summer evening. I will try to get most of the cooking done early in the day. I always like to shop the day before I cook, so that my energy can stay focused. And, here’s a thought about housecleaning before having people over: don’t do it. Just tidy up and don’t worry. Nobody really cares. Save your energy for the fun stuff. There will be plenty to clean the day after the party.
Over the past few years our home has earned the name Casa Ellis, because usually when we have people over the meal takes a trip south of the border, with tequila being the featured house spirit. This menu will fill your house with wonderful aromas by the time your guests arrive. I plan to serve this meal at the table family style and let everyone build their own tacos. I have become fascinated with making my own tortillas, and after a little practice I am getting the kinks out. I will include the recipe and instructions in my very next blog post, with more photos to be extra helpful. If making your own tortillas seems a bit too much, you’ll be perfectly fine with “store bought” corn tortillas. Shop around for good ones. So, here we go–Tacos Family Style Part 1, the Fillings.
There are several things to prepare for this meal. I would estimate about 2 1/2 hours for preparation time, not counting the tortillas. They will take about 15 minutes to make the dough, 15 minutes to rest the dough, and another maybe 30 minutes to cook. I usually do them at the last minute. One or two of the guests are usually intrigued enough to keep me company in the kitchen, because let’s face it, you don’t get to hwatch someone make tortillas every day.
First….MEXICAN STREET CORN OFF THE COB.
Kernels from 6 ears of sweet corn
1 T olive oil
1 orange bell pepper, diced
1 jalapeno, finely diced
3 cloves garlic, minced
1/2 cup mayonnaise (I love Vegannaise, the best vegan version)
1/2 teaspoon chili powder or Tajin, if you have it. (Tajin is a prepared mix of chili powder and lime, hopefully available at Mexican grocery stores).
salt and pepper to your own taste
Toss the corn, garlic and peppers with the olive oil. Roast in a 425ºF oven until corn starts to brown a little, about 25 minutes, stirring occasionally. Mix mayo,cayenne and salt and pepper with the corn. Serve warm.
Second….CASHEW AND TOFU CHEESE
I got this idea from my dear friend, Edward Tomlin, and I use it so much. Great for anything that needs cheese. Creamy and delish. I also use this on my pizzas.
In food processor blend
1/2 cup raw cashews
1T lemon juice
2 T olive oil
2 cloves fresh or roasted garlic
When these ingredients are all blended and nuts are well chopped add and blend well
1 package firm tofu, drained and crumbled. My favorite is Mori Nu (12.3 oz.) if you are using tofu packed in water place it between paper towels and press out the water.
1 1/2 tea dried basil
1 tea salt.
Taste and see if you’d like more salt.
Visit Edward’s blog, http:/inthekitchenwithedward.blogspot.com He is a marvelous vegan cook.
Well, this couldn’t be easier. I really cheat here and use canned ones. Just make absolutely sure you get the vegetarian version. Of course, I do my own spin on them, as follows:
2 15 Oz cans refried beans. I like Amy’s
1 large yellow sweet onion
4 cloves garlic. I really do prefer fresh, but you can buy it in a little jar, already chopped.
2 T olive oil
1/2 teas hickory smoked salt
1 T adobo seasoning, or chili powder
1 T smoked vinegar
You can buy the smoked salt and vinegar at blvd if you live in Nashville. You can use regular salt and cider vinegar in a pinch
Chop the onion and add to hot olive oil. Sauté about 5 minutes over medium heat, then add the garlic and continue to cook for another 5 minutes.
Add the adobo and salt and cook until it starts to stick to the pan
De-glaze pan with the vinegar and cook low heat for a few minutes.
Add the beans and stir
I hate to boast, but I think I make the best guacamole in the world, and I have tried quite a few. Personally, I don’t like my guacamole spicy. I think it should be smooth avocado wonderfulness, with just a little bit of a tweak. When I’m making it in advance, I do everything but the avocado, which I peel and add at the last minute. This is fast and simple, and is great before a meal with chips (and a Corona). Yes, beach food at it’s finest. This recipe is for 4 to 6 people.
In a bowl mix together
1/2 cup fresh cilantro
1 bunch finely chopped green onions, or 1/2 large yellow onion finely chopped
1 teas sea salt
Set aside a lime to add after you peel
2 ripe avocados, mashed. Leave them a little chunky
Mix it all together and add the juice from the lime.
You want to serve this as fresh as possible.
There are so many ways to make cole slaw but this simple version is my favorite.
1 small head of cabbage, finely sliced.
For the dressing:
4T rice vinegar
1/2 tea salt (to taste)
4 T Veganaise
Mix with the sliced cabbage. Cover and refrigerate until ready to serve.
Sixth. TOMATO SALSA
Makes 1 1/2 cups
1/2 medium white onion, chopped
1 small jalapeño, stemmed, seeded (if you wish) and finely chopped
12 ounces (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces. Take out the seedy part, and squeeze out the juice. You don’t want watery salsa
1/2 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the green chile, tomatoes, and cilantro. Stir well, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until you are ready to serve.