Vegan

We were lucky enough to have taken a trip to Colorado a few weeks back.  Just so you get a sense of how nice people are there (general sweeping statement I realize) when we were checking out of the car rental place the gentleman at the window asked where we were headed.  When we told him “Aspen” he recommended what he thought was the best taco shop ever.  Right here in CO?  We thought that was a little weird but we were completely entranced with the CO hospitality so we had no chance but to trust him.  On the drive out of Aspen as we were returning to the Denver area we found the little taco shop Taqueria El Nopal in Glenwood Springs, CO.  Of course it was tucked into a strip mall (the only thing we look for when seeking out culinary treats – no really, we do!).  The place was packed.  We ordered a ton of tacos to try, carnitas, carne asada, and vegetable.  While we were waiting I helped myself to the salsa bar where there were at least 6 homemade salsas.  I could have done shots of the salsa alone!  The tacos arrived, and we especially fell in love with the vegetable tacos. 

I’ve made vegetable tacos before but my vegetables were always much larger than the ones at Taqueria El Nopal and cooked for much less time, I could just tell.  So, this recipe is an experiment and a tribute to the best little taco shop in the states.  Not that we entirely believe that, but we were in a euphoric mood so we’ll just go with that.  I think you will find the crisp slaw is a nice contrast to the slightly sweet and very soft vegetables.  The trick is to keep the vegetables all diced about the same size, very tiny.  

Want some more vegan love?  Your search ends here.

VEGAN VEGGIE TACOS WITH RED CABBAGE SLAW (SERVES 4)

Slaw

• 2 cups red cabbage – shredded
• ½ tomato – cut into 2 large pieces
• ¼ cup cilantro leaves – packed
• ½ teaspoon jalapeño juice
• 1 teaspoon white vinegar
• 1 teaspoon white onion – diced
• salt to taste

Tacos

• 1 tablespoon extra-virgin olive oil
• 1 yellow squash – diced in ½” pieces
• 2 small green zucchini - diced in ½” pieces
• 1 tomato - diced in ½” pieces
• 2 carrots - diced in ½” pieces
• 2 garlic cloves – minced
• ¼ cup water
• hot sauce to taste
• ¼ cup cilantro leaves – packed
• 8 tortillas

Prepare the slaw first so it has time to marinate.  Combine the tomato, cilantro, jalapeño juice, vinegar, onion, and salt in a small food processor.  Blend until almost smooth.  Pour over red cabbage (in an air tight container), stir, and place in refrigerator until it’s time to eat.

In a large pan (something with a lid), over medium heat, add olive oil.  Once hot, add squash, zucchini, tomato, carrots, and garlic.  Sautee for a 3 minutes, add water, reduce to medium-low heat and cover.  Continue to cook, stirring occasionally, for 45 minutes.  In last 5 minutes of cooking add hot sauce, and cilantro leaves.  Spoon veggie mixture into tortillas, and top with desired amount of slaw. 

I’ve been trying to fit as many beautiful summer vegetables into each dish as possible (this one hits the mark)  This makes for a light, delicious, vegan summer dinner.  Cook the potatoes ahead of time when the cool morning air allows it, warm before serving.

SUMMER STUFFED VEGAN SPUDS (SERVES 4)

• 1 teaspoon extra-virgin olive oil
• 2 carrots – diced
• 2 cloves garlic - minced
• 1/2 cup onion (white or red) – chopped
• 1 cup button mushrooms – sliced
• 2 large tomatoes – cubed
• 1 small green zucchini – cubed
• 1 small yellow zucchini – cubed
• 1 large handful green or wax beans – chopped into bite size pieces
• 4 cooked potatoes

Heat olive oil in frying pan over medium heat.  Once the oil is hot, about 4 minutes, add carrots and stir occasionally for 5 minutes.  Add garlic, onion, mushrooms, tomato, zucchini, and beans.  Continue to cook for about 10 minutes.  Split potato down the middle, and top with veggies.  Garnish with red pepper flakes and fresh ground pepper (optional). 

Creamy potato salads are delicious but after trying the dressing on my Vegan Nicoise Pizza I knew I had to throw the same dressing on some red skins.  Try serving this over a bed of spinach, there will be enough dressing to go around. 

A far less vegan option but still delicious, would be to add some blue cheese crumbles, or dare I suggest bacon?  Just a thought ok!

RED SKIN POTATO SALAD (SERVES 2)

• 2 small red skin potatoes - cubed
• 1 green onion - sliced
• 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 tablespoons white balsamic vinegar
• salt and pepper to taste

Boil enough water to cover the potatoes.  Once boiling add the potatoes and a pinch of salt.  Boil until potatoes are fork tender 18-20 minutes. 

While the potatoes are cooking make the dressing by combining green onion, lemon juice, evoo, vinegar, and s&p to a small mixing bowl.  Combine thoroughly, cover, and place in refrigerator until time to use. 

When the potatoes are cooked allow them to cool and then toss with dressing.  Refrigerate at least one hour prior to serving if you can keep your fork out of it long enough. 

I'm not claiming to shave any time but I may be onto a homemade alternative to protein, and energy bars.   Don't worry these taste great even if you aren't training for an event.

You won't even miss the butter and eggs making our vegan friends happy, and the rest of us happy too.  Train well my friends!

VEGAN IRON MAN COOKIES (MAKES 3 DOZEN)

• ¾ cup peanut butter
• 1 banana - smashed
•  1 cup brown sugar
• 2/3 cup soy milk
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• 1 cup whole wheat flour
• 1 cup all purpose flour
• ½ teaspoon salt
• 2 cup old fashioned oats
• 2 tablespoons flax seeds
• ¼ cup slivered almonds - toasted
• ½ cup dried tart cherries

Preheat oven to 350°.  In large mixing bowl combine peanut butter, banana, honey, brown sugar, soy milk, and vanilla extract.   In a separate bowl mix together cinnamon, baking soda, flour, salt, and oats.  Add the dry mixture to the wet and flax seeds, almonds, and cherries.  When well combined, spoon heaping tablespoons of cookie dough onto baking sheets leaving some space in between.  Bake about 12 minutes.