Taco Night, Veggie Style!

I'm not the type of person who makes the same type of dinners every week...you know, spaghetti on Monday's, tacos on Tuesday's...but I may be changing my ways soon! At least when it comes to Taco Night! I remember when I was a kid I would always look forward to dinner when my mom told me she was making tacos. Of course they were the super- North-American-style tacos, but they were tacos none the less!

Now that I'm a vegetarian, taco night is one of those meals that is beyond easy to prepare, and super filling. But I don't make them nearly enough! I guess I just forget about them. I'm instituting a new household rule...Tacos Once a Week!

I made tacos last night so I thought I would share my recipe. I have provided both vegan and vegetarian versions.

Now, don't be disappointed in my photo...but I don't actually eat tacos on taco night. I make a taco salad! This is how my mom always ate on taco night and I have followed suit! Not only does it automatically force me to eat more veggies and less tortilla chips (which is not a food I would normally eat, especially for dinner), but it's also much less of a mess. No dirty hands here!

Enjoy!

Tacos Veggie Style! (or salad)

1 package seitan strips or cubes (I recommend West Soyseitan)

1 tbs. olive oil

1 package taco seasoning (make sure there are only spices in the ingredients list, a lot of these packaged spice blends contain toxic fillers!)

1 can beans (I prefer black beans but my hubby likes non-fat re-fried beans, of course)

2 medium sized tomatoes

1 medium sized, ripe avocado

1 head romaine lettuce (more if you are going to eat as a salad)

1 cup grated, cheddar cheese (I recommend Daiyacheddar style cheese for a vegan alternative.)

1 tsp. per serving sour cream (I use the Toffutibrand--vegan!)

Salsa of your choice (my favorite is from a local company calledThe Brooklyn Salsa Company. You can order it on their website. Try The Green, Staten Island flavor!)

Tortilla chips (if desired)

Method:

Coarsely chop the seitan into small pieces. Heat the olive oil in a large, non-stick pan. Add seitan and cook until seitan brown, stir occaisonally.

Chop the tomatoes and set aside. Cut avocado into bite sized pieces.

Begin to heat the beans in a small pot over low-medium heat.

Once the seitan has browned, add 1/2 packet of taco seasoning into 1/2 cup of warm water. (remainder of taco seasoning can be saved for next time). Stir, and add to seitan.

Coarsely chop romaine lettuce.

Stir seitan until all liquid has evaporated.

Arrange your tacos as desired and EAT!

Here is how I like to arrange my salad from bottom to top:

-Romaine lettuce

-Seitan

-Beans

-Avocado

-Sour Cream

-Cheese

-Tomato

-Sprinkle of a few crushed tortilla chips

VOILA!

I hope you like!

Lots of love,

Elizabeth