Today’s Friday Feast is all about Street Tacos.  These delicious, protein-packed bites of goodness will make your rainy weekend even better, because who doesn’t love tacos?  Our street tacos are made from soy curls, which come from the whole, non-GMO soy bean.  They are minimally processed, gluten-free, and rich in plant protein.  They have a wonderfully meaty texture and do well taking on the flavor of the dish.  Season to your liking or follow the recipe below (remember, this is a guideline, so adjust accordingly) and I think you’ll be pleasantly surprised with the outcome.

The lowdown on soy:  Soy consumption is not only associated with a lower risk of breast cancer, it’s also considered beneficial for a slim waistline.  Cheers to that!

STREET TACOS

Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields 8-12 tacos

INGREDIENTS

  • 5 cups warm water or vegetable broth
  • 1 tsp. Better than Bouillon Vegetable Base (available on Amazon)
  • 1-8oz. package Butler Foods Soy Curls (available on Amazon), soaked for at least 30 minutes*
  • 1 ½ tsp. pink salt
  • 1 Tbsp. chili powder
  • 4 tsp. chili lime seasoning (available at Trader Joe’s)
  • 2 tsp. garlic powder
  • 1 tsp. cayenne
  • 1 tsp. chipotle chili flakes
  • Juice from 1 lime
  • 1-2 tsp. avocado oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8-12 whole corn or flour tortillas, warmed in the oven

EXTRAS

  • Salsa
  • Guacamole
  • Hot sauce
  • Lettuce
  • Whole or refried black beans
  • Cilantro Lime Cashew Crema (get the recipe HERE)
  • Blackened Corn (see recipe below)

METHOD

  • In a large glass mixing bowl, combine warm water or vegetable broth with 1 tsp. Better than Bouillon. Stir until Bouillon dissolves.
  • Pour soy curls into liquid mixture.
  • Combine spices in a small dish and incorporate about 1/3 of the spice mixture in with the soy curls and liquid. Set the leftover spices aside – these will be used to season the cooked soy curls.
  • Squeeze juice from half a lime into soy curls liquid mixture. Reserve the other half of the lime for cooked soy curls.
  • Cover and set in the fridge for at least 30 minutes. *If you have the time, soak in the fridge overnight.
  • Once soaked, strain curls through a colander or cheese cloth to remove excess liquid.
  • In a large skillet over medium heat, sauté onion with avocado oil for a few minutes, or until onion begins to brown and caramelize.
  • Add minced garlic, stir, and sauté for another minute.
  • Incorporate soy curls, toss and sauté for about 5 minutes. Toss again and continue to sauté until soy curls have a lightly golden, crisp exterior – about 15 minutes.
  • Season with all or a portion of the remaining spice mixture and lime juice.
  • Adjust seasoning to taste and keep warm on low heat until ready to serve
  • Warm tortillas.
  • Meanwhile, prepare Blackened Corn (see recipe below) and Cilantro Lime Cashew Crema, if desired.
  • Assemble tacos and enjoy!

 

BLACKENED CORN INGREDIENTS

  • 2 tsp. avocado oil
  • 1-16oz. bag frozen organic corn (thawed)
  • ½ purple onion, diced
  • 2 cloves garlic, minced
  • juice from ½ lime
  • ½ tsp. cayenne
  • 1 tsp. chili powder or Mexican seasoning
  • pink salt, to taste

BLACKENED CORN METHOD

  • In a large skillet (if you have a cast iron skillet, this works best), over medium-high heat, add oil and thawed corn.  Cook for about 5 minutes, or until lightly browned.
  • Toss to and continue to cook until all sides begin to brown.
  • Add onion and cook until onion is translucent.
  • Add garlic, sprinkle on seasonings, and toss.
  • Add lime juice, remove from heat and set aside until ready to serve.

 

Thrive on,

Coach Jentry

Gumsaba Fitness Class schedule Saturday 01/21/17

8AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Carrie – Full Body Blast

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Full Body Blast