I never grew up eating tacos. And, according to my husband, I missed a very important aspect of childhood. Who knew? It turns out he was right, my girls love Taco Night. And the truth is, so do I! I mix it up and change it so we get a variety of flavors and nutrients each time. Some days its turkey, some days it's TSP. And the vegetables vary depending on what's in season and what we have. But the seasonings tend to stay pretty consistent -- especially the almond butter. It had a mouth-watering, melt-in-your mouth texture and taste that is so subtle, yet deeply missed when not included! So make this recipe your own -- make it vegan, vegetarian, or carnivorous. Load it with vegetables and proteins and enjoy! B'tayavon!
Cook time: 20-25 minutes
Servings: 4 adult servings
Ingredients:
1 cup textured soy protein (TSP)
1/2 cup water
1 15 oz can diced tomatoes
1 medium onion, sliced
1 pepper (any color), diced
1 15 oz can black beans
2-3 cloves garlic, crushed
1 medium tomato, diced
1/2 cup organic corn (fresh or frozen)
1/4 cup almond butter
1 tbsp tomato paste
2-4 tbsp tomato sauce (jarred or homemade: add enough to get it to the consistency you like)
2 tsp lime juice
1 tbsp cumin
1 tsp ground coriander
1 tsp salt
1/4 cup daiya non-dairy cheese (optional)
salad greens
organic, gluten-free corn chips or taco shells
1/2 avocado, diced (optional)
Directions:
Bring the water and the canned tomatoes (including juice) to a boil. Add the TSP, cover, and set aside.
Saute the onion and pepper in a large pan until slightly brown and soft. Add the crushed garlic and fresh tomatoes and cook for another 3-4 minutes. Add the corn, and black beans, stir and cook until heated though. Mix in the TSP-tomato mixture and then add in the almond butter, tomato paste, tomato sauce, lime juice, cumin, coriander, salt, and cheese, if using. Stir very well to make sure the butter and spices are evenly distributed.
Place on a bed of salad greens and top with corn ships and avocado. Or stuff all of it into a taco shell and relive your childhood days when it was OK to be a messy eater! As my daughter always says, "Messy foods always taste good!"
This recipe was also posted on Indulgent Tuesdays; head on over and find some fantastic recipes for tonight's dinner.
Servings: 4 adult servings
Ingredients:
1 cup textured soy protein (TSP)
1/2 cup water
1 15 oz can diced tomatoes
1 medium onion, sliced
1 pepper (any color), diced
1 15 oz can black beans
2-3 cloves garlic, crushed
1 medium tomato, diced
1/2 cup organic corn (fresh or frozen)
1/4 cup almond butter
1 tbsp tomato paste
2-4 tbsp tomato sauce (jarred or homemade: add enough to get it to the consistency you like)
2 tsp lime juice
1 tbsp cumin
1 tsp ground coriander
1 tsp salt
1/4 cup daiya non-dairy cheese (optional)
salad greens
organic, gluten-free corn chips or taco shells
1/2 avocado, diced (optional)
Directions:
Bring the water and the canned tomatoes (including juice) to a boil. Add the TSP, cover, and set aside.
Saute the onion and pepper in a large pan until slightly brown and soft. Add the crushed garlic and fresh tomatoes and cook for another 3-4 minutes. Add the corn, and black beans, stir and cook until heated though. Mix in the TSP-tomato mixture and then add in the almond butter, tomato paste, tomato sauce, lime juice, cumin, coriander, salt, and cheese, if using. Stir very well to make sure the butter and spices are evenly distributed.
Place on a bed of salad greens and top with corn ships and avocado. Or stuff all of it into a taco shell and relive your childhood days when it was OK to be a messy eater! As my daughter always says, "Messy foods always taste good!"
This recipe was also posted on Indulgent Tuesdays; head on over and find some fantastic recipes for tonight's dinner.
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