Vegetarian Tacos

Serves 4 people with 2-3 tacos each with sides for dinner

Vegetarian Taco 1:

Roasted Cauliflower (recipe below)

Refried Black Beans (recipe below)

Red Cabbage slaw - Slice red cabbage in to thin ribbons and marinate in lemon juice and a pinch of salt for at least an hour

Chipotle Sauce (recipe below)

Toppings: Picked vegetables (recipe below), marinated red onions in lemon juice and a pinch of salt and sugar, sliced avocado, sour cream (omit for vegan version), finely chopped cilantro

Vegetarian Taco 2:

Spiced Quinoa (recipe below)

Red bell pepper slaw - Slice 1 red bell pepper in to thin strips and marinate in lemon juice and a pinch of salt for at least an hour

Romesco sauce (recipe below)

Same toppings as above


Your shopping list for the Taco Bar dinner

    • 2 packs of your favorite tortillas
    • Vegetables: 1 medium cauliflower, 2 large red bell pepper, 1 large tomato, 1 head of red cabbage, 2 medium carrots, 1 medium daikon radish, 10 jalapenos, 2 large avocado, 1 bunch cilantro
    • Staples: yellow onion, red onion, garlic, cilantro, 2 large lemons for juice
    • Pantry staples: Olive oil or Avocado oil, salt, black pepper
    • Spices: Dried oregano, dried cumin, paprika, cayenne pepper
    • 2 cans of black beans
    • 1 can of chipotle peppers in adobo sauce
    • A small bag of quinoa
    • A small bag of raw almonds
    • A tub of Sour cream if using


The Process:

Most everything can be made ahead before the day of the dinner, but you must start the pickled vegetables at least 3 days before - otherwise they will be raw.

    • Make all the pickled vegetables at least 3 days before - jalapenos, radish, carrots are standard
    • Make the sauces a few days ahead (recipes below)
    • Make the refried black beans and spiced quinoa a day or more ahead (recipes below)
    • Chop the cauliflower, red cabbage and red bell pepper a day or two ahead and save in the refrigerator
    • Roast the cauliflower before dinner (recipe below)
    • Marinate the red cabbage and red bell pepper in lemon juice and a pinch of salt an hour before the dinner. Marinate the red onions also at the same time in lemon juice and a pinch of salt and sugar.
    • Slice the avocado close to dinner time to keep it firm and fresh.


The Tacos and the Assembly:

I counted for about 2-3 tacos per person. So for 4 people prepare about 12 tacos. If you have a gas burner, then use a pair of tongs and flip the tacos on a medium flame until the edges are slightly charred. This gives a great flavor to the tacos.

Set the table with all the ingredients and set out the cards with the taco composition. Let everyone have fun making their own tacos if they want.


The Recipes:

Recipe for Roasted Cauliflower

Ingredients:

    • 1 medium cauliflower cut into large florets
    • 2 Tbsp extra virgin olive oil or avocado oil
    • 2 cloves garlic minced fine
    • 1 tsp salt
    • 1 tsp cumin powder
    • 1 tsp cayenne pepper

Method:

    • Preheat oven to 400F
    • Toss cauliflower with rest of the ingredients
    • Bake for 20 mins or until cauliflower has browned a bit


Recipe for Refried Black Beans

Ingredients:

    • 1 Tbsp Extra-virgin olive oil or avocado oil
    • 1 medium yellow onion chopped fine
    • 2-3 cloves garlic minced fine
    • 2 cans of black beans - washed and drained
    • Salt and pepper to taste
    • Lime/lemon juice and cilantro for garnish
    • Extra hot water before serving if needed

Method:

    • Heat the oil in a pan
    • Add the onion and cook until soft and browned, around 5 mins
    • Add the minced garlic and saute for a couple of mins
    • Add the black beans and salt and pepper to taste
    • Heat through and then roughly mash the black beans with the back of a ladle and keep heating
    • Before serving, add lime/lemon juice to taste and garnish with cilantro. If it has become too thick, then add some hot water and mix again.


Recipe for Spiced Quinoa

Ingredients:

    • 1 cup quinoa
    • 2 cups vegetable broth or plain water
    • 2 Tbsp Extra-virgin Olive Oil or avocado oil
    • 2-3 cloves garlic minced fine
    • 1 Tbsp dried oregano
    • 1 tsp each of cumin powder and paprika
    • Salt to taste

Method:

    • Dry roast the quinoa in a pan until it is fragrant and starts to brown - about 5 minutes or less. Rinse in a fine mesh strainer under running water and set aside to drain
    • Bring the vegetable broth or water to a boil and add the drained quinoa
    • Bring to a boil again. Then turn the heat all the way down, cover with a lid and let it cook for 12-15 minutes until all the water is absorbed
    • Close with a lid for another 5 minutes. Then fluff the quinoa with a fork.
    • Heat the oil in a pan
    • Add the garlic and saute for a minute. Then add the oregano and saute for a minute until fragrant
    • Now add the cooked quinoa, cumin powder, paprika and salt
    • Saute on medium heat until the quinoa is heated through and no water is left


Recipe for Chipotle Sauce

Ingredients:

    • 3 Tbsp lemon juice
    • 2 Tbsp Tahini
    • 2 Tbsp any hot sauce
    • 2 Tbsp extra virgin olive oil
    • 1/2 tsp cumin powder
    • 1/8th tsp salt
    • 1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce)

Method:

    • Whisk together all ingredients until well combined. Adjust salt if needed.


Recipe for Romesco Sauce

Ingredients:

    • 1 medium red bell pepper
    • 1 medium tomato
    • 4-5 cloves garlic
    • 1/4th cup almonds
    • 2 Tbsp extra virgin olive oil
    • 1 tsp cayenne pepper
    • Lemon juice to taste
    • Salt to taste

Method:

    • First roast the bell pepper, tomatoes and garlic:
      • Preheat oven to 400F
      • Wrap the garlic cloves tightly in a aluminum foil pocket
      • Brush the bell pepper and tomato with a little olive oil
      • Place the garlic, bell pepper and tomato on a cookie sheet
      • Set the cook time for 20 minutes and set another timer for 10 minutes
      • Remove the tomato and garlic after 10 minutes and set aside to cool
      • Remove the bell pepper after 20 minutes, put it in a paper bag and seal or put it in a container and close with a lid to steam
      • When it is cool (30 mins or so), the peel will come off easily
      • Peel the bell pepper and tomato
    • In a food processor, process the roasted bell pepper, tomato and garlic with the remaining ingredients until smooth and creamy


Recipe for Pickled Vegetables

Ingredients:

    • 2 medium carrots (around 0.5 lbs)
    • 1 medium daikon radish (around 0.5 lbs)
    • around 10 medium jalapenos
    • 2 cups water (slightly warm to dissolve the salt and sugar)
    • 1/4 cup rice vinegar
    • 1.5 Tbsp sugar
    • 1 Tbsp salt

Method:

    • Slice the carrots, radish and jalapenos in to thin rounds
    • Mix the water, vinegar, sugar and salt and pour over the vegetables
    • Close tightly with a lid and refrigerate for at least 3 days