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.
Vegan, gluten free, dairy free
Recipe by Jentry Lee Hull
Yields 8-12 tacos
- 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
- Hot sauce
- Whole or refried black beans
- Cilantro Lime Cashew Crema (get the recipe HERE)
- Blackened Corn (see recipe below)
- 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.
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