September 4th, 2006


Potato Breakfast Tacos!

I was absolutely desperate for breakfast burritos at my favourite vegan-friendly restaurant today, but apparently they weren't open due to the holiday. Boo! I decided to try my hand at making my own breakfast burritos, but only having small tortillas on hand they turned into breakfast tacos.

2 tsp olive oil
5 new potatoes, diced
1/2 onion, diced
1 package firm tofu, crumbled
2 tsp turmeric
seasonings (packaged or I made my own - recipe below)
1/2 c. water
tomato, diced
1 can (15oz) black beans, drained & rinsed
2 tsp lime juice
6-8 soft taco shells

Seasonings (combine in a small bowl):
1 tbsp chili powder
1 tsp cumin
2 tsp garlic salt
1 tsp onion powder
1 tsp cornstarch

Cook potatoes in olive oil for several minutes until they begin to soften. Toss in the onions and cook until translucent. Mix in the crumbled tofu and turmeric, and cook for a few more minutes until it begins to brown. Toss in seasonings and 1/2 c. water and stir well. Simmer at a low heat for 5-10 minutes to absorb flavour. Warm taco shells under a grill or microwave for 30 seconds while the tofu/potato/onion mixture is simmering. Add the tomato, black beans, and lime juice and warm through, then scoop into taco shells to serve.

I put Tofutti sour cream on them since it's what I had on hand, but I think they'd be delicious with cheeze and/or tomatillo salsa.


Homemade Black Bean Tahini Dip

This recipe is a little complicated and I don't know if any of it needs to be done exactly that way, but that's what I did to make the final product. I served it to a lunch of about 8 people and they all asked for the recipe, so I had to sort of try to remember the steps. It's actually a merger of 3 different recipes for 3 different sauces (made in stages so)...

Black Bean Tahini Dip

mix well together
1/4 c. soy sauce
2 tsp. cilantro or parsley flakes
3 cloves of garlic, crushed in garlic press

Then heat over low heat the following
1/2 bunch chives, chopped
1/4 c. tahini
juice of 1 large lemon
1" piece of fresh ginger, grated - or a bit of ginger powder

Remove from heat and
Add above sauce and 1 tsp. sesame oil - mix well

In food processor blend
1 can of chickpeas, drained
(probably) 1 cup tahini (I always buy it in cans or jars and I just used the rest)
juice of 1 large lemon
sauce you just heated and blended
2 cans black beans, drained
3 cloves garlic
1/2 cup chives

Serve and enjoy!

Polenta Help

So, I had some extra cornmeal lying around from corn muffins I made the other day. I've always wanted to try my hand at cooking polenta because the one time I had it, it was a delightful meal. So, I get out my pot, boil up 4 cups of water, add 1/2 tsp. of salt, stir in 1 c of cornmeal until it became thick, and then poured it into a loaf pan to cool.

It came out a little clumpy, but not too bad.

So then, a few hours later, I decided to pan fry it with some oil, onions, and garlic. And it just kept sticking, and then it turned into mush. So what I did was throw a lot more of the stuff in, with some veggies and whipped up some fresh salsa and threw the polenta mush + refried beans + salsa in the oven.

I'm hoping this turns out alright, but in the event that it doesn't can you give me some tips/pointers on how to use my left over polenta? There is a ton and I don't want it to go to waste. Or did I somehow masacre it and should I cut my losses at a cup of cornmeal?

Thanks in advance :)

Soup help

I'm currently in the process of making a cauliflower and potato soup with some vegetables that were about to go bad. The recipe says I should puree the soup at the end in a food processor, however I'm at my boyfriend's apartment and he doesn't cook, so no food processor. Is there anything I can do to replace the food processing, short of using a whisk and beating the hell out of it/mashing it? And will it taste terrible if it's not 100% pureed?

Thanks so much.