This week went much better than last week. I've reminded myself that I'm capable of breathing and I was sooo busy that I didn't have time to fret. It was pretty crazy. Needless to say, I got it all done cause as all Smithies know 'done is better than good'. So Friday evening Meg came to visit from Northampton, which I am sooo happy about. We had Thai for dinner, went to the GCB then went to Steve's house. Saturday morning was a hard morning, but to help us get through it I made pancakes and vegan scramble. We went shopping and Meg found more j-brands for me at TJ Maxx, which was awesome. For dinner, we made soft tacos with homemade tortillas.
1 cup all-purpose flour
1 tbsp baking powder
a pinch of salt
1 tbsp sugar
1/2 tsp cardamom or cinnamon
1 cup soy milk
2 tbsp canola oil
1/2 tsp vanilla
Mix together the dry then add the wet. Pour onto preheated skillet. Serve with Earth Balance and maple syrup.
1-2 tbsp olive oil
1 onion (1/2 of a white onion or 1 smallish yellow onion)
1/2 package of tofu (drained, pressed and chopped into small cubes)
1/2 tsp tumeric
chopped veggies- bell peppers, mushrooms, eggplant(must be sweated first)
salt and pepper to taste
red chili flakes (optional)
Heat oil over medium heat and saute onions. Add tofu, tumeric and eggplant, if using. Cook for ~20 min. Add chopped peppers, mushrooms, salt, pepper and chili flakes, if using. Cook until mushrooms and peppers are fully cooked ~10 min).
Soft Tacos (enough food for 3 people)
Tortillas (makes 12)
2 3/4 cup all-purpose flour
5 tbsp vegetable shortening
3/4 cup warm water with 3/4 tsp salt
With your hands, incorporate the vegetable shortening into the flour until it looks a bit like corn meal. Add 1/2 cup of warm water and mix. Add more water as needed until dough contains most of the flour. The dough should not be sticky wet. kneed the mixture. Split into 12 portions making 12 balls. Cover and let sit for ~30 min. Roll out each ball with a rolling pin, stack them, putting a little bit of flour on each one so they don't stick together. Heat ungreased skillet. Cook each tortilla on both sides (they should bubble a little)
1 tbsp olive oil
2 cans of black beans, drained
1 tbsp spicy taco seasoning mix (from whole foods)
1/2 tsp salt
Heat olive oil in a skillet, add black beans. Mash the black beans to a consistency that you like. I like them a bit more mashy because they don't fall out of your taco/burrito, while Meg enjoys more whole beans for textural reasons. Add the seasoning mix and maybe a little water depending on how dense it is.
Putting the Tacos Together
2 tomatoes chopped
2 avocados sliced
1 diced onion
arugula or other lettuce like green
On an open tortilla put beans down the middle, add tomatoes, avocados, onion, arugula and salsa as desired. Add salt if needed. Fold end of tortilla up over beans, then fold sides to each other. Enjoy!