• Choose a category
• All
• Classic-Fiction

Salt and pepper, to taste

½ cup (120 ml) vegetable broth

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

1 tablespoon thinly sliced chives

Place 1 tablespoon of the oil in a large skillet over medium-high heat. Add the seitan to the skillet and sauté 5 minutes, stirring frequently. Remove the seitan from the pan and set aside. Add the remaining oil to the skillet. Add the onion and bell pepper and sauté 3 to 5 minutes, or until soft. Add the sweet potato and season with salt and pepper. Sauté 5 minutes, or until nearly tender. Reduce the heat to medium and stir in the broth. Return the seitan to the skillet. Stir in the rosemary, thyme, and chives, and cook for an additional 5 minutes, or until the potatoes are tender. Serve hot.

Srv: 224 g | Cal: 150 | Fat: 7 g | Sat Fat: 1 g | Col: 0 mg | Carb: 12 g | Fib: 3 g | Pro: 10 g

THE SKINNY: HOW TO CUT A BELL PEPPER CUT AROUND THE STEM TO REMOVE IT.

TO START, RINSE THE PEPPER WELL AND USING A PARING KNIFE, CUT AROUND THE STEM TO REMOVE IT. TO CHOP OR DICE, CUT THE PEPPER IN HALF LENGTHWISE. CLEAN OUT THE CORE AND SEEDS. PLACE THE PEPPER FLAT ON A CUTTING SURFACE, SKIN FACING DOWN. THEN, CHOP INTO DESIRED SIZE.

Tofu Tortas

This is classic grub to ring in Cinco de Mayo. I fill these stacked tacos to the brim with the traditional Mexican works—beans, sweet corn, onions, tomatoes, and cheese (vegan, of course)—and add a few gourmet tricks of my own. I have two other recipes for tacos in the cookbook, because I decided they all deserved the ink.

MAKES 4 SERVINGS

1 (8-ounce/225 g) package silken tofu, drained

and crumbled

½ cup (70 g) sweet corn, fresh or frozen

½ package vegan taco seasoning

(or make your own with recipe below)

2 tablespoons vegetable broth

Salt and pepper, to taste

2 medium tomatoes, diced

¼ cup (40 g) diced onions

2 tablespoons minced fresh cilantro

2 teaspoons minced garlic

1 tablespoon freshly squeezed lime juice

1 (14.5-ounce/415 g) can refried beans

12 prepared fried corn tortillas

(packaged flat for tostados)

1 cup (90 g) shredded vegan Cheddar cheese

Combine the tofu, corn, taco seasoning, and broth in a medium bowl and toss together. Season with salt and pepper and set aside. In a small bowl, combine the tomatoes, onions, cilantro, garlic, and lime juice. Gently toss together and set aside. Warm the beans in a saucepan over medium-low heat.

To prepare the tortas, spread the beans on four of the tortillas and then top each with another corn tortilla. Spoon the tofu mixture evenly onto the top tortilla and then top with the vegan cheese. Place a third tortilla on top and then spoon the tomato mixture on top. Serve immediately.

Srv: 422 g | Cal: 480 | Fat: 20 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 64 g | Fib: 11 g | Pro: 15 g

MAKE YOUR OWN TACO SEASONING

Sure, you can buy a packet of taco seasoning at the store, but isn’t it better to know what the hell is in it? Unless you like hydrochloric acid in your tacos, make your own with a few simple steps:

In a small bowl, combine all of the ingredients. Store the mixture in a dry, cool place in an airtight container.

¼ cup (40 g) onion powder

1 tablespoon garlic powder

2 tablespoons chili powder

2 teaspoons dried paprika

2 teaspoons dried red pepper flakes, crushed

1½ teaspoons dried oregano

½ teaspoon dried marjoram

1 teaspoon ground cumin

1 tablespoon salt

½ teaspoon pepper

Cayenne pepper, to taste

Lentil Tacos with Fresh Salsa

I didn’t think it was possible to enjoy a taco without meat. But it is more than possible. The lentils in this dish have a texture and consistency that is similar to meat, and it tastes so much fresher! Lentils are an excellent source of protein, folate, fiber, iron, and tryptophan. It’s a bite-size meal rolled up in your hand.

MAKES 4 SERVINGS

4 cups (960 ml) water

1 cup (170 g) dried green lentils

2 tablespoons diced white onion

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons tomato paste

⅔ cup (100 g) diced cherry