tacos – The Leafy Cauldron

Strawberry Salsa (Vegan, Gluten-Free and Soy-Free)

theleafycauldron — Mon, 27 Jul 2015 15:38:00 +0000

Someone once said to me: “I like that you put fruit in things”. That made me feel good. Just like I put fresh herbs in all my cocktails, I put fruit in a lot of my savoury dishes. Most fruits aren’t any sweeter than something like carrots (which are very sweet) and we already have adapted ourselves to using fruit like tomatoes or cucumbers in a myriad of non-dessert related dishes. They add a splash of incomparable freshness, colour and juiciness to many recipes and I wholeheartedly encourage you to start experimenting on your own – especially in the summer when you’ve hopefully got access to the best local produce.

I love tacos with a fiery passion. I love coming up with new vegan taco fillings. I love pineapple on tacos. I love homemade salsas, and usually make this mango-pineapple salsa whenever there’s a corn tortilla in sight. There are still local strawberries kicking about, so I decided to mix it up. Strawberries standing in made perfect sense to me – they’re sweet and a little tart just like pineapple. This particular salsa had a very rounded flavour, which was perfect for corn chips and on top of the jackfruit carnitas I made for a friend’s birthday. You can adjust the heat to be wherever you’d like it; we went mild for a friend who’s still learning to love the chili pepper.

Strawberry Salsa
Serves 4
Total time: 5 minutes

1 pint fresh strawberries, hulled and chopped fine
1/2 ripe mango, peeled and diced (optional)
2 medium tomatoes, diced
1/2 small red onion, peeled and minced
1 jalapeno pepper, top removed, diced (Use more or less; discard the seeds if you’re concerned about heat)
Large handful fresh cilantro, chopped fine
2 tablespoons fresh lime juice, or the juice of one lime
Pinch of salt

Place all ingredients and a small mixing bowl and toss to combine. Before serving, taste for seasoning and adjust. Serve chilled or at room temperature.

Build-Your-Own-Taco Party: The Winter Edition (Vegan, Gluten-Free and Soy-Free)

theleafycauldron — Fri, 02 Jan 2015 17:14:25 +0000

Happy New Year, all! We have another exciting taco post for you! To say goodbye to 2014 and ring in the new year, we had some family over to build their own tacos! I think this just might become our New Year’s Eve tradition! We tried a a couple of new things, including jackfruit! If you’re not sure what jackfruit is, all I can tell you is that it forms strings as it cooks, leading to an interesting and unique texture, as far as vegan foods go. You can find it, generally for very cheap, preserved in brine, in cans, in Asian food markets. You’ll want the young green jackfruit, not that kinds that come in syrup, but that feels obvious.

My husband is allergic beans in their whole form (it appears to be related to their skins and therefore the amount of processing they’ve gone through) so we’re always searching for fun, delicious fillings with tacos. Add to that, we were having family over and weren’t sure of the level of spiciness they were comfortable with and that’s how our favourite filling of the night was conceived: potato and swiss chard. It was buttery and silky, and absolutely perfect with the homemade green salsa (which was amazingly easy and savoury) as well as the array of other toppings that were
available. I’ve included my black bean and eggplant filling again on this post because it is just that good. Put out an assortment of soft or hard shell corn tortillas, tostadas and chips and you’re all set!

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

Build-Your-Own-Taco Party: The Autumn Edition (Vegan, Gluten-Free and Soy-Free)

theleafycauldron — Sun, 28 Sep 2014 20:43:12 +0000

The thing that kicked this all off was those beautiful striped beets. They were just sitting there at the grocery store and I suddenly had visions of a colourful and warm spread with roasted sweet potatoes, my famous (but not yet blogged) black bean and eggplant filling, and mushroooms. There would be assorted salsas, roasted corn and any kind of corn vehicle you might imagine. The spread was completed by endless fresh, chopped vegetables and my personal favourite topping – very ripe, sweet pineapple. Hot mixed with sweet – one of my favourite flavour combinations.
The weather is still beautiful here in southern Ontario, so we set up the lawn chair and table, let the cats roam a little, set out a blanket and large pillow, and lit a few dozen tealights. Tacos are a great party food and they become even more fun with the POW WOW POW factor of a large, varied spread where you get to put things together yourself. Another great thing about tacos: you don’t have to mange the temperature of the different elements because nothing needs to be piping hot. I do a quick homemade taco seasoning, so I can better control the salt content and ensure even seasoning.

OK, but back to that black bean and eggplant filling (you can see it up there with the fresh sliced jalapeño on top) for just a moment here! I made it on a whim a long, long time ago, when I was first learning to cook vegan. The black beans are a natural, but let me just explain a thing about the addition of the eggplant; it takes this to a whole new level. They’re creamy and they round out this dish like you wouldn’t believe. Originally a filling for burritos, the eggplant eliminates the need for cheese or sour cream to get that familiar burrito filling flavour. I just love it and I feel especially frustrated about my husband’s allergy to beans (and eggplant). My taco party feeds about 6 people, with plenty of leftovers.

Homemade Taco Seasoning
Makes ~1/3 cup

2 tablespoons paprika
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon Mexican chili powder
1 teaspoon oregano
Chili flakes, to taste

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

Roasted Sweet Potato Filling
Makes ~2 cups

1 large sweet potato, cut into a large dice
1 tablespoon extra virgin olive oil
1 teaspoon cinnamon
1 teaspoon taco seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste

Preheat the oven to 400 F. Line a large baking sheet with parchement paper. Toss the diced sweet potatoes with the oil and seasoning. Lay out flat on the parchment paper. Bake for about 40 minutes, until the sweet potatoes have started to brown and they are cooked through. Set aside.

Mushroom Taco Filling
Makes ~ 2 cups

1 teaspoon extra virgin olive oil
225 grams cremini mushrooms, chopped
1 large tomato, chopped
1/4 of a large green pepper, diced
2 tablespoons taco seasoning
Juice of half a lime
1/4 teaspoon salt, or to taste

Heat the oil in a skillet over medium high heat. Add the chopped mushrooms, in small batches, ensuring you get them nice and browned. Season with salt and add the tomato and green pepper, along with the seasoning. Continue to sautee, until the mushrooms have released all their juices and the tomatoes have made a thick sauce. Squeeze lime juice over the top, taste for seasoning and set aside.

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

2 tablespoons canola oil
2 small eggplant, ends trimmed, diced and salted (how to pick eggplant can be found here)
1 tomato, chopped
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 tomato 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 (because you’ve suddenly run out of time).

Accoutrements Suggestions

Jarred or homemade salsa, such as my Mango-Pineapple Salsa
Shredded lettuce, romaine is awesome
Beets, peeled and sliced thin
Chopped tomatoes
Chopped bell peppers
Hot sauce
Roasted corn
Pickled jalapeños
Cilantro
Sliced red onions
Corn tortillas, soft or hard
Tostada shells
Lime wedges

Build-Your-Own-Taco Party! (Vegan, Gluten-Free and a Soy-Free option)

theleafycauldron — Thu, 26 Jun 2014 19:46:29 +0000

We love tacos. Yeah, but who doesn’t? Unfortunately for the longest time we struggled with what to use as the ‘meat’ for the taco because all available substitutes (tvp, beans) are no-gos for my husband. Well, we struggled until I cracked the case of the vegan and gluten-free sausage, that is. I used my andouille sausage just seasoned and fried with a little additional spice. You can feel free to use whatever you like or have on hand. Not that I don’t recommend the andouille because – oh my yum – was it ever satisfying!

Depending on how many people you’re having over, you can simply fill platters with colourful and flavourful food for them to full their own shells with. Having everything laid out like this really makes an impact! Plus, everyone can pick and choose to eat how they please, which can really take some of the pressure off of the host.

Sausages
Serves 4

4 Andouille Sausages
1 tablespoon neutral oil, such as corn or canola
1 teaspoon coriander (the spice, yes, not the herb cilantro)
1/2 teaspoon cumin powder
1/2 teaspoon mexican chili powder
Juice of half a lime

Chop the andouille sausages into bite sized pieced. Heat the oil in a non-stick pan over medium-high heat and add the sausages. Season and allow the sausages to brown on all sides. Some of them will crumble a little, and that’s ideal because it means more browned flavour. Squeeze lime juice over top and serve warm on a platter with the rest of your ingredients.

Other Ingredients

Corn Tortillas (soft or hard shell)
Lettuce, shredded
Baby Greens
Avocado, sliced and topped with lime juice to prevent browning
Red onion, thinly sliced
Tomatoes, chopped small
Vegan cheese shreds, your choice
Refried beans
A selection of fresh or jarred salsas, such as salsa verde and mango-pineapple salsa
Red cabbage, shredded
Bell peppers, sliced thin
Hot peppers, fresh or pickled
Limes, in wedges