A Southwestern Supper
A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments include: baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/or a simple steamed veggies, you’ve got an easy weeknight meal or fun quick fare to serve company. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→
If you can lift a bag of masa harina, you can make homemade corn tortillas and enjoy soft, toasty, corny goodness tonight! Homemade tortillas are best kept simple with basic toppings such as a strip of grilled tempeh or a spoonful of guacamole. Or serve with beans or a hearty Mexican posole. The key is to keep fresh off-the-grill tortillas well covered, to keep them warm and pliable until it’s time to eat. This recipe isn’t really too different from what’s on the bag of masa, but I see it as a way to inspire making homemade tortillas in the event you’ve never tried! Delicious with chili and other Southwestern stews, such as Quick Red Posole with Beans. Recipe from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
Easy and tasty are the names of the game here, and these tacos are both (even if using bottled BBQ sauce and dressing and pre-made corn tortillas) and incredibly versatile. You can dress them up fancy or just take them as is and dig in. Oh, and did I mention they’re mad economical? If you have some of these ingredients on hand, this whole meal will cost you around $12 bucks, which is about the going rate for a top-shelf margarita in Chicago. Recipe and photos contributed by Ashlee Piper from her blog The Little Foxes.
This combination of refried beans, corn, and vegan cheddar cheese in a soft tacos makes for a sensuous experience, meant to be eaten with knife and fork rather than picked up as you would crisp tacos. Serve with baked sweet potatoes or sweet potato fries and a big salad for an easy meal. Photos by Hannah Kaminsky. more→
Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. more→
The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. These are easy to make and even easier to serve, as everyone assembles their own tacos at the table. Photos by Hannah Kaminsky.
The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever © 2014, Vegan Heritage Press. more→
These generous quesadillas, filled with black beans, broccoli, and portobella mushrooms, make a substantial one-dish meal that’s easily completed with a simple salad on the side. Using a judicious sprinkling of vegan cheese make these extra yummy, but if you object to vegan cheese, skip it. Note, however, that there will be nothing “queso” about these quesadillas, which are essentially embellished grilled cheese sandwiches made with tortillas (and usually embellished with other ingredients). more→