Life has been so stressful lately (we bought a house and are in the process of packing up the apartment we’ve lived in for 7 years! And in between now and moving day, we have a few trips planned! Gah!) and I haven’t been spending as much time as I’d like in the kitchen. Then I had the realization—if I’m stressed, this is the time I should be spending the MOST time in the kitchen, as it’s a big stress reliever for me. Funny how that works; the more stressed we are, the more we pull away from things that reduce our stress. For me, it’s cooking/baking and going to the gym. And lo, I have hardly done either in a number of weeks.
Anyway, I’ve been making little efforts to stop eating so much takeout falafel and actually cook my own damn meals again. And tacos are a good place to start. Or finish. Or eat whenever because TACOS.
Speaking of tacos, Is anyone else going to Vida Vegan Con? I am! And I’m so excited. Glad I finally decided to go this year, because I hear it’s going to be the last one. The taco segway is because it’s being held in AUSTIN TEXAS aka Taco Heaven. I’m about to get my food truck taco on in a big way.
I found this recipe on The Sexy Vegan, but will re-post here for your convenience.
4 large beets, peeled and diced (you’ll need 6-8 cups)
2 tablespoons lime juice
1 tablespoon plus 2 teaspoons olive oil
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt, plus more to taste
2 cups raw walnuts (halves and pieces)
2 cups diced onion
pepper to taste
sprigs of cilantro, for garnish
½ cup finely shredded green cabbage
1 cup vegan sour cream
Pineapple Salsa (recipe below)
Preheat your oven to 350° F. In a mixing bowl, add the beets, lime juice, 1 tablespoon of oil, chili powder, cumin, paprika, and salt. Toss until the beets are well coated. Spread the beets out on a lined baking sheet, and roast for 1 hour, tossing half-way through, until fork-tender. Let cool.
In a food processor, add the walnuts and pulse until ground into a coarse meal. Then add ⅓ cup of the roasted beets, and process until a crumbly (but slightly sticky) consistency is achieved.
In a large skillet, heat 2 teaspoons of oil to medium. Add the onion and a healthy pinch of salt. Cook, stirring occasionally, for 10 minutes until tender with browned edges. Add the roasted beets and the walnut mixture to the pan and stir until it’s all combined and heated through (2 to 3 minutes). If the mixture gets too dry and it’s very crumbly, add some water, a teaspoon at a time. The mixture should stick together somewhat. Season with salt and pepper to taste, and set aside and keep warm.
2 cups finely diced pineapple
4 green onions, thinly sliced
4 teaspoons chopped cilantro
1 to 2 teaspoons seeded and minced jalapeno (depending on your heat preference)
2 tablespoons lime juice
salt and pepper to taste
In a mixing bowl, combine all ingredients. Season with salt and pepper to taste. Cover and refrigerate until ready to use.