Taco Night!

Ingredients

Taco "Meat":
1/2 tbs vegetable oil
1 cup Boca Crumbles
about 1/4 packet of taco seasoning
1 small jalapeno, diced (optional)
1/2 yellow onion, diced
2 tbs of water

Fixings:
1 tbs torn cilantro leaves
4-6 sliced grape tomatoes
1/2 cup cabbage/lettuce
1-2 green onions
sour cream (optional)
salsa
cheese (optional)
black olives, diced
Taco shells or tortillas, warmed

Avocado Sauce:
1 ripe avocado
1/4 cup milk
juice of 1 lime
1/2 cup sour cream

 

How to make Taco Night!

Josh LOVES taco night, and this is a great meal that can be made together.  I usually have him make the "meat" part, and I cut up whatever veggies we are going to use. 

For this recipe, you can really make it your own.  Feel free to use soyrizo instead of crumbles or omit the dairy products for some awesome vegan tacos.  This makes about 7 small tacos, which is just enough to satisfy us both (or 3-4 regular people).

For the crumbles, heat the oil over medium-high heat.  Add the broken up crumbles, onion, and jalapeno.  Saute for about 2 minutes and then add the water and seasoning.  Feel free to add more water if needed.  Cook for about 5 minutes or until heated through.

Assemble the tacos with whatever fixings you are using.  We tend to put the meat on the bottom and spread the sour cream down the sides.

If using the avocado spread, just puree all of the ingredients for this together and put into a squirt bottle.  This will keep for a few days in the fridge.

Enjoy!!

Lettuce Wraps

Ingredients

1 8 oz package of extra firm tofu
1 can of water chestnuts
2 stalks of celery
4 cloves of garlic
1 tbs cilantro
2-3 tbs Hoisin sauce
1-2 tbs soy sauce
rice noodles (optional)
vegetable/sesame oil
Black, toasted sesame seeds (optional)
Butter lettuce leaves

How to make Lettuce Wraps

One day, every where I looked (OK, mostly Food Network), someone was making lettuce wraps!  I had never tried to make them before, so I thought I would give it a shot.  They turned out great, and even the tofu hating beau loved them!  I didn't get a chance to take a picture of the mixture with the lettuce because as soon as they were down on the plate, we devoured them!

In a large bowl, mash the tofu into little bits with your hands.  Mince the water chestnuts, celery, and cilantro and mix them with the tofu.

Add about 1/2 tbs oil in large skillet and heat over medium.  Add the minced garlic and saute for about 2 minutes.  Add the tofu mixture, soy sauce, and hoisin.  Heat through.

Meanwhile, in a small skillet, heat about 1 cup of vegetable oil over medium heat.  Add rice noodles and remove immediately after they puff up (about 3 seconds).

Wrap spoonfuls of the tofu mixture in the lettuce and top with the crispy rice noodles.  Serve with a favorite dipping sauce and enjoy!