You can find our two previous Build-Your-Own-Taco Parties here and here.

Build-Your-Own-Taco Party: The Winter Edition
Serves 6 to 12 people

Homemade Taco Seasoning
Makes ~1/3 cup

2 tablespoons paprika
1 tablespoon cumin
1 tablespoon coriander (that’s the spice, not the herb, cilantro)
1 tablespoon Mexican chili powder
1 teaspoon oregano
Chili flakes, to taste

Mix together and keep in a sealed container to maintain freshness.

Jackfruit Carnita Filling

1 tablespoon canola oil (or other neutral oil)
1 medium onion, peeled and chopped fine
1 15 oz can green jackfruit in brine, drained
1 tablespoon taco seasoning
3 cloves garlic, peeled and minced
2 tablespoons green pepper, diced (that’s about one quarter of a pepper)
2 tablespoons pineapple, diced
1/4 teaspoon salt, or more to taste
Freshly cracked black pepper, to taste

Heat the oil in a large skillet, over medium heat and add the onions. Sautee until they become translucent. Add the jackfruit, taco seasoning, garlic, green pepper and pineapple and stir to combine. Lower the heat to medium-low and stir mixture occasionally over about 20 minutes, to help break down the jackfruit. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside. Using a fork, pull the jackfruit into strands (this will be easy and happen naturally). Taste for seasoning and adjust to your liking. Lay filling out on prepared baking sheet and place in the oven for about 45 minutes. You can make the (recipe to follow) roasted corn at the same time, even using the same roasting sheet.

Coriander Roasted Corn
Makes ~1 cup

1 cup fresh, frozen or canned corn
1/4 teaspoon extra virgin olive oil
1/2 teaspoon coriander
A pinch of salt and freshly cracked black pepper, or to taste

Preheat oven to 375 F. Combine the corn with oil, coriander and salt and pepper and lay out as flat as you can on a baking sheet. Roast for ~45 minutes, until the corn has started to take on a little darker colour. Serve hot, room temperature or cold.

Potato and Swiss Chard Taco Filling

3 medium Russet potatoes, scrubbed clean, quartered and sliced
1 tablespoon non-dairy margarine
1/2 tablespoon canola oil (or other neutral oil)
~1 cup sweet onion, such as Vidalia, peeled and chopped (this was about 1/3 of a large onion)
1 head Swiss chard, most of the stems removed, roughly chopped and rinsed
1/2 teaspoon salt
1/4 teaspoon smoked paprika (sweet or hot)
Splash of lemon juice
Freshly cracked black pepper, to taste

Bring a large pot of well salted water to a boil. Add the potatoes to the boiling water and allow to cook for a couple of minutes. Drain. Heat the margarine and oil in a large skillet, over medium heat. Add the drained potatoes, onion, salt and paprika and sautee for about 5 minutes, or until the potatoes have ever so slightly started to brown. Add the Swiss chard, lemon juice and black pepper and continue to sautee until the chard has wilted. Taste for seasoning and adjust, if needed. Serve hot or room temperature.

Leafy Cauldron’s Famous Black Bean and Eggplant Filling
Makes ~2 cups 

Updated from Build-Your-Own-Taco Party: The Autumn Edition

2 tablespoons extra virgin olive oil
2 small eggplant, ends trimmed, diced and salted (how to pick eggplant can be found here)
1 small yellow onion, peeled and diced
1 tomato, chopped
1 tablespoon tomato paste
1-540 ml can black beans, rinsed well
1 cup green salsa
2 tablespoons taco seasoning
1/2 teaspoon salt, or to taste

Heat the oil in a large skillet, over medium heat. Add the salted eggplant and let it start to sweat. Add the onion and sautee until it is translucent. Add the tomato and tomato paste and cook until the eggplant is soft. Add the black beans, green salsa and seasoning and start to mash with a fork. You can mash with a fork until it has thickened, or you can take my easy out and put it all in a food processor and pulse until it’s smooth. I prefer the fork method, as it leads to a better, more substantial texture.

Green Salsa
Makes ~1 1/2 cups

6 tomatillos, husked and halved
2 – 3 jalapeno peppers, tops removed
Juice of half a lime
2 cloves garlic, peeled
Handful cilantro, stems included
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste

Combine all ingredients in a blender or food processor and blitz to combine. Taste, and adjust the spice and seasoning to your tastes.

Cabbage and Chayote Salad

1 cup shredded cabbage, I used Savoy
1 medium carrot, peeled and shredded
1 chayote squash, peeled, core removed and sliced very thin (I used a peeler)
2 teaspoons canola oil (or other neutral oil)
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar

Combine all ingredients in a medium sized bowl and toss to combine. Cover and refrigerate until ready to use.

Accoutrements Suggestions 

Leafy Cauldron’s Mango-Pineapple Salsa
Shredded Lettuce
Thinly sliced bell peppers
Chopped red or green onions
Pickled Jalapenos
Your favourite jarred salsa
Diced Tomatoes
Roasted Sweet Potatoes
Chopped Pineapple
Brown rice
Refried Beans
Cilantro
Lime wedges
Guacamole, or avocado slices

My Favourite Red Smoothie
Serves 2

1 cup cold, fresh water
1 tablespoon fresh, or frozen, cranberries
1 cup fresh, or frozen, raspberries
1 cup fresh, ripe pineapple
1 tablespoon flax meal or hemp hearts, blended in or on top

Combine all ingredients in a blender and blend until smooth. Drink in your favourite cup, with your favourite straw.

Light, fluffy and delicate, this cake is perfect warmed up (or straight out of the oven). Not to spill all my secrets at once or anything, but you might try apple or pear slices in lieu of the pineapple and cherries for something really special – but then it wouldn’t look so delightfully like something straight out of the 50s! Take note that a light brown sugar won’t brown up properly, so use something dark.

Pineapple Upside Down Cake
Makes a 9 x 13 inch pan

2 cups all purpose flour (gluten-free version is here; use brown for the rice portion)
1 cup granulated sugar
1 teaspoon baking soda
Pinch of salt
1 cup unsweetened non-dairy milk + 1 tablespoon apple cider vinegar, whisked
1 tablespoon boxed egg replacer + 1/2 cup lukewarm water, whisked well
1 teaspoon vanilla extract
1/4 cup canola oil, or other neutral oil
1/2 cup non-dairy margarine, melted
1 cup demerara sugar, or other dark brown sugar
9 pineapple rings, drained
9 maraschino cherries, drained

Preheat oven to 350 F. In a large mixing bowl, whisk together the dry ingredients. Make a well in the centre and add the soy milk mixture, the egg replacer, vanilla and canola oil. Mix to combine. In the bottom of your 9 x 13 inch pan, combine the melted non-dairy margarine and brown sugar and spread out as evenly as possible. Place the 9 pineapple rings over the mixture, placing a cherry in the middle of each ring. Pour the cake batter over the fruit and spread out, again as evenly as possible, with a spatula. Bake for about 30 minutes, until the cake bounces back at your touch and you can see the bottom layer start to caramelize around the sides of the pan. Let cool in the pan on a baking rack, for about 15 minutes. Loosen the edges with a butterknife, then turn over onto a serving plate. Serve hot, warm or even at room temperature.

These are just lovely; good meaty texture, a tangy, fun and sweet sauce. They’re nice warm, as a part of dinner, or cold as a appetizer. I like the firmness that cornmeal lends to dishes like this, but you can substitute about the same amount of breadcrumbs, adding a little more at a time until the mixture sticks together easily. Also, use all purpose flour, if you don’t need this to be gluten-free. I made a couple dozen this time and they were about one tablespoon each. If I were to do it again, I think I might halve the size, but that’s just a matter of personal preference, of course. Adjust the cooking time to the size you choose.

Just a note: These are firmer, the colder they are, so keep that in mind when deciding how to serve them.

Beet Balls
Makes ~24

1 lb (454 grams) extra firm tofu, crumbled fine
1 medium yellow onion, peeled and diced
1 medium carrot, peeled and shredded
1 medium red beet, peeled and shredded
~2 tablespoons diced pumpkin, or butternut squash
1 stalk celery, diced
5 cloves garlic, grated over a microplane
~200 g cremini mushrooms, diced
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried thyme
1 teaspoon fennel seeds (optional)
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/2 teaspoon dried savoury
1 cup coarse cornmeal (polenta)
1/2 cup all purpose flour, use this gluten-free one if needed
1/2 cup mashed pumpkin (or sweet potato)
2 tablespoons tamari, or soy sauce
2 tablespoons canola oil, or other oil, plus more for browning
3/4 teaspoon salt
Freshly cracked black pepper, to your taste

Mix together the tofu, onion, carrot, beet, celery, garlic and mushrooms in a large bowl. Add the herbs and spices. Let sit for about 15 minutes, so the flavours can start to mingle. Mix in the cornmeal, flour, pumpkin, tamari, oil and salt and pepper. If you have the time, cover and refrigerate for several hours, or even overnight.  Preheat oven to 400 F. Line a large baking sheet with parchment paper. Heat about a teaspoon of oil to cover the bottom of a non-stick pan, over medium heat. Form the tofu mixture into balls and fry on each side until they’re golden brown.  Transfer to your prepared baking sheet and bake for about 30 minutes, until the beetballs are firm. Refrigerate until ready to use.

Sweet and Sour Sauce
Makes ~2 cups

1 cup ketchup
3/4 cup canned pineapple pieces, with their juice
1/2 cup vinegar, apple cider or white
1/2 cup brown sugar
1 1/2 teaspoons dry mustard
1/2 teaspoon salt

Whisk all ingredients together in a small saucepan over medium-low heat until bubbling. Allow to reduce for about 10 minutes, whisking occasionally.

Assembly 

Preheat oven to 375 F. Place the browned and cooled beetballs into a baking dish. Cover with the sauce. Bake, uncovered, for about 15 minutes. You can bake for less time, or more time, depending on how much sauce you would like to remain.  Remove from the oven and allow to cool, until the beet ball can easily be handled. If you try to eat them too soon, they will fall apart, so hold off.

Note: If you are busy using the oven for other things, you can bake the beetballs at whatever temperature that dish needs. Since the beetballs are already browned, we’re just looking to have the sauce soak into the balls and for it to become richer, deeper in flavour and darker. Just keep an eye on the beetballs and adjust the cooking time accordingly.

The level of spice can be controlled on your end; A quarter of a jalapeño will produce a mild salsa. If you’re not sure where you fall on the spectrum, start with a quarter, mix, taste and repeat. It will keep for a couple of days in the fridge, tops, so use as quickly as you can (not that I think you’ll be able to stop yourself).

Mango-Pineapple Salsa
Makes ~ 2 cups

1/2 cup diced fresh pineapple (make sure it is ripe)
1/2 large mango, peeled and diced
1/2 cup diced tomatoes (I like to use cherry tomatoes)
1/2 cup red onion, diced
3 tablespoons lime juice
1 jalapeño pepper, diced, seeds included
Large handful cilantro, stem included, chopped roughly
1/4 teaspoon salt, or more to taste

Combine all ingredients in a bowl and toss to combine. Taste for seasoning and adjust to your preferences – that might be more lime juice, more spice or more salt. Marvel at the wonder you have just created.

I’ve included pineapple in this recipe – and I BEG YOU to try it, but you can leave it out if you must. It’s the perfect pop of sweet with the dressing we’re making here. It truly elevates the dish to heavenly territory. This of course, becomes better in the days after you’ve made it.

Potato Salad
Serves 6

2 pounds petite potatoes, multi-coloured are perfect, scrubbed and cut in half
2 sweet bell peppers, chopped small
3/4 cup diced pineapple
1 cup green string beans, cut in small pieces
1 medium red onion, peeled and chopped small
Handful cilantro, roughly chopped

Bring potatoes to boil in salted water. Cook until tender. Drain water and rinse in cold water. Set aside in freezer or fridge in cold water to cool. Chop other vegetables and set aside.

Chipotle-Lime Dressing

1/3 cup olive oil
Juice of two limes (about 1/4 cup)
1/2 teaspoon lime zest
2 tablespoons agave nectar
1 large garlic clove, diced
1/4 teaspoon salt
1/4  cup chiptole Veganaise (sub mustard + chipotle peppers for similar results)

Shake all ingredients together in a mason jar or whisk together vigorously in a small mixing bowl.

Assembly

Once the potatoes have cooled, toss in a large bowl with the vegetables and dressing. Toss to combine. Taste for seasoning and sprinkle with salt, to your taste. Let the flavours mingle for as long as you can, preferably (but not necessarily) overnight. Serve as a side. Or as a main.  Or with roasted corn and black bean burgers, like I did.

Makes 2 servings (but I won’t judge you if it’s just one)

2 ripe ataulfo mangos
1 cup pineapple cubes
1 cup full fat coconut milk
Juice of one lime
1/2 teaspoon lime zest
Raspberries and mint, for garnish

In a food processor or high powered blender, combine the mangos, pineapple, coconut milk, lime juice and lime zest and blitz until soft and creamy. Pour into serving glasses, layering with fresh raspberries and topping with mint leaves and more raspberries.

I don’t really drink. In fact, my inability and lack of desire to drink is somewhat of a continuous joke around here. I used to tolerate alcohol very well, even though I was never much of a partier. Now I’m too old to party but that’s besides the point. However, my roommate is somewhat of an expert and he came with a backlog of wine and spirits and I’m trying to learn to appreciate it. I know there’s a lot to be learned and it can complement food so well, so here we are at my first bloggable cocktail.

Why isn’t this more popular? The spicy salt rim is the ideal complement to the tropical pineapple flavour. Tart and sweet; so refreshing.

Spicy Salt Rim

2 tablespoons sea salt
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander

Mix together on a saucer and set aside.

Pineapple Puree

Makes 2 cups

1 small, ripe pineapple, peeled and chopped
1/4 cup agave nectar

In a high-powered blender or food processor, pulse pineapple and agave nectar until completely smooth. Set aside and get out your shakers.

To make 1 margarita

1.5 oz white tequila
1/2 oz Cointreau
1 1/2 oz freshly squeezed lime juice (I used one juicy lime)
1/4 cup pineapple puree
1 3/4 cup ice
Lime, mango and pineapple wedges, for garnish

Run a lime wedge over the edge of your glass and rim it with the salt. Combine all ingredients in a shaker and shake until that satisfying cold reaches your hands. Pour into the rimmed glass and garnish as you wish. Relax.