The taco and I are not the best of friends. Burritos are more my style. Maybe it’s because consuming a taco requires serious strategy. One incorrectly planned bite and your whole taco crumbles to a heap on your plate. Plus, you can’t fill them too full or the shell cracks prematurely. Burritos are more forgiving and it’s fun to roll them up into tight cylinders.
Why am I posting about tacos then? Well, a new cookbook recently snuggled itself onto my kitchen shelf: The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman. Testing recipes for these two vegan wonder women was a pleasure. Reading through the finished book is an even greater pleasure (Celine’s photos are gorgeous!). One of the recipes in the book helped create the above taco: Taco Meat (there is a gluten-free version and a soy-free version in the book). I made the version that calls for TVP. This recipe is snappy fast and pretty tasty. The above taco is also filled with seasoned adzuki beans, sweet potatoes, avocado, and homemade cashew-based sour cream.
What is your taco eating strategy? Mine needs work.