Sitting in the refreshing breezy shade
Dull subtly humming 101 loop buzz
Pondering food, pondering bicycle rides
palm trees dancing
Mountains distant, standing short and tall in every direction
The sun ever present
Adapting to the desert has been a trial/error process. Surviving while Riding a bike and drinking beer all day in Illinois was easy compared to riding a bike and drinking one beer for one hour in the desert.
Ⓥegan (ready-to-cook) Taquitos do exist! They were delicious, yet expensive. These Ⓥegan Taquitos needed something to compliment their amazingness.
Ⓥegan Queso was prepared by simmering GarlicPowder/SeaSalt/Pepper/ChipotlePowder, Yellow/Green/Orange/Red Bell Peppers and Beyond Meat Crumbles in Veggie broth. After the mixture cooked down, Ⓥ Cream was added with a few slices of Daiya. Consistency was achieved and then transferred to be enjoyed with the Ⓥ Taquitos!
Happy Tuesday and Happy New Year! A Taco Tuesday is an excellent way to start the year. Have no fear, responsibly, enjoy a Good Beer.
In a mixing bowl, Sriracha, Balsamic Vinegar, light Olive Oil, Tarragon, Sea Salt & Pepper were mixed together before adding the big Cauliflower Florets to be tossed generously.
A scorching hot cast iron skillet was utilized in the oven to char the Cauliflower. Meanwhile, Spinach, Jalapeños, Radish, Black Olives and Scallions were sliced.
Corn Tortillas were warmed and slightly charred by flame immediately prior to the sliced in half charred Cauliflower was ready.
Stuffing Tortillas without meat, without dairy, without meat or dairy substitutes. Simple seasonings with explosive flavors and creative textures, Cauliflower is super diverse.
A Bean Sauce was monumentally constructed infusing Chipotle Peppers with Refried Beans, Almond Milk, Tofurky™ Chorizo, Roasted Corn and Pico de Gallo with careful effort before evolving ever so slightly into a separate Bean Dip. Sliced Cheican (Gardein™ Scappolini), Black Beans, Onion, Avocado and Scallions were added for the Dip.
Pizza Dough was slapped with Bean Sauce on half before being topped generously with Daiya, Spinach, Onion, Tomato, Avocado, Olive and Cheican Strips. The unused dough was folded onto sealing these Taco ingredients ever so tight. Baked to a slight color the Calzoni was topped and baked with more Daiya on top. The Calzoni was sliced and served with the Bean Dip.
Escaping from a sometimes meat & dairy substitute overload, these Tacos exclude any of that. Chunky Guacamole and lightly roasted Potatoes are ever gratifying and truly meaty enough for any Taco lover.
- Corn Tortilla (36) @ $1.99 = $0.05 per serving
- Guacamole (15) @ $2.75 = $0.18 per serving
- Corn (5) @ $1.79 = $0.036 per serving
- Potato (15) @ $2.55 = $0.17 per serving
- Lettuce (24) @ $0.98 = $0.04 per serving
- Tomato (8) @ $1.89 = $0.24 per serving
- Seasonings (Garlic, Cayenne, SeaSalt, Pepper & light oil) = $0.08 per serving
The chopped Potatoes, Corn and seasonings were tossed and roasted before being tossed with Iceberg Lettuce and chunky Guacamole. The Corn Tortillas were warmed by flame, stuffed with the animal-free Potatoes and topped with chopped Tomatoes.
I don’t know if a Taco could be any easier to prepare. And at $1.12 per serving, I don’t know how much more economical a hearty & healthy Taco could be.
Whatever Mexican-style cooking that I have, is unbeatable. However I feel, the ingredients change – adapting cravings, influencing realism. The sense of a certain level of hunger can immensely inspire a spontaneous spark of flavor, economically smartness, picture-perfect food.
There is no time for the numbers and prices. Aldi Black Bean patties, Corn and Hash brown patties were baked to immediately become panfried to create amazing texture and color. Seasonings (Cilantro, Sea Salt, Pepper, Lime Juice, Garlic Powder, Turmeric, Cayenne), Scallions and Kidney Beans were tossed together.
Corn tortillas were flame torched and stuffed with the mixture and fresh Avocado, Tomato, Iceberg Lettuce, Olive and Cilantro.