Austin LOVES tacos…well and who doesn’t quite frankly? I think we love them because they can be filled with just about anything- which is part of the fun. Get creative to celebrate National Taco Day or just follow the this delicious and plant-based and paleo friendly recipe below for Eggplant Banh Mi Tacos and you cannot go wrong. This recipe was developed in collaboration with our incredibly talented chef Heather Valdes for a summer cooking class. The initial recipe was made with shiitake mushrooms, yum! This one was adjusted to use up some of the bountiful eggplant happening in Austin & Miami right now. Whatever your filling choice, this is a great template for all sorts of interesting options.
Eggplant Bánh Mì Tacos with Pickled Veggies & Spicy Aioli
Quick Pickled Veggies~
1 medium carrot, julienne or grated (or butternut squash to be uber seasonal)
1-1/2 cups cucumber, thinly sliced into thin half moons
1/2 cup unseasoned rice vinegar
1/3 cup filtered water
2 Tablespoons maple syrup
1 teaspoon Himalayan salt
3 Tablespoons coconut oil
1-1/2 pounds eggplant, cut into ¼ inch x 3 inch strips
3 Tablespoon reduced sodium tamari
2 Tablespoons filtered water
1 Tablespoon maple syrup
1 Tablespoon Siracha (or to taste)
2 teaspoons rice vinegar
3 large cloves garlic, minced
1” piece of ginger, minced
Freshly ground black pepper
Tacos & Optional Garnish~
8 small corn tortillas, warmed through either in the oven or on a stove top
Lettuce Wraps instead of tortillas
Generous handful of fresh cilantro and/or mint- tough stems removed
Scallions, thinly sliced on bias
Thinly sliced radish
Quick Pickled Veggies: Add all ingredients to a large glass jar, secure the lid, and shake for 10 to 15 seconds to mix. You’ll want to allow the vegetables to soak for at least 30 minutes (at room temp) up to 24 hours- the longer the better. If you plan to do hours in advance, place the jar in the fridge until ready to assemble.
Eggplant Filling: Whisk together the maple syrup, tamari, chili garlic paste, rice vinegar, garlic, ginger and black pepper in a small mixing bowl and set aside.
Heat a large sauté pan over high heat, add the coconut oil and the eggplant and reduce the heat to medium and cover. Cook for 8-10 minutes, stirring as needed to prevent burning.
Add the tamari mixture to the pan and cook for another 2 to 3 minutes, or until the sauce is absorbed, stirring frequently. Remove from the heat.
Fill each corn tortilla with a small spoonful of the eggplant and then the pickled vegetables. Drizzle with the aioli (recipe follows) and top with the fresh, cilantro, mint, scallions and peanuts if using. Serve immediately.
Tip & Notes~
This recipe would also be delicious with a variety of mushrooms or other veggies such as squash, peppers, cauliflower or broccoli.
1/2 cup mayo of your choice (we like brands with very little ingredients- Just Mayo is a good one)
2 Tablespoon sriracha
Juice of one lime
1½ teaspoons smoked paprika
Salt to taste
Mix all of the ingredients together in a small bowl. Allow to sit overnight for flavor to develop if you have time.
Many of you know by now that I have quite the sweet tooth. I actually don’t do much baking for the particular reason (I would eat it ALL, sigh). This Raw Chocolate Bark has become my favorite go-to along with my Perfect Banana Ice Cream. I love it mostly because it’s easy, uber fast and I can take a few nibbles and be satisfied. It is also packed full of nutrients and minerals and won’t leave you feeling like you were naughty. It is also easy to customize to your liking so don’t be afraid to experiment!
Raw Dark Chocolate Bark
3/4 extra virgin coconut oil*
1/2 cup high quality raw cocao powder
1 teaspoon vanilla extract
2 Tablespoons maple syrup
4 drops liquid stevia**
A pinch of Himalayan Salt (more…)
Everyone is looking for exciting vegetable side dishes. These tasty little parcels are super fun, fast and a neat crowd pleaser. Many different veggies will work and you can even place a piece of fish inside the parchment for a full and flavorful meal.
Mixed Mushroom Parcels with Sherry & Herbs
6 cups mixed sliced mushrooms, such as shiitakes, oysters or chanterelles or portabellas, cleaned and de-stemmed
1 small head of fennel, tops and core removed and sliced very thin (I use a mandolin)
6 large cloves garlic, finely chopped
1/4 cup chopped Italian parsley
6 large stems of tarragon or dill, stems removed and chopped
2 Tablespoons extra virgin olive oil
1/3 cup dry sherry, marsala or madeira
2 teaspoons sherry vinegar or red wine vinegar
Salt and pepper to taste
6 slices of butter, about 1/8 inch thick (optional)
When my husband Anthony makes a food request, I will always oblige. This is rare and he is my favorite person to cook for. I asked him what dessert he wanted for Valentine’s Day and his request was brownies. Now, I’m not sure if you have ever made a classic brownie but they are full of an inappropriate amount of butter and sugar and will basically make your teeth fall out :). So this left me to the task of a new and improved brownie, but still healthy-ish. So I set out to make an version that would sweep him off his feet.
This one takes the cake (or the brownie as it were) and suffices to say it just might have been breakfast this morning. This delicious ooey, gooey treat also happens to be totally plant-based, gluten and refined sugar free…but I’m not telling!
Gooey Fudgy Chocolate Hazelnut Brownies
1-15oz can black beans, rinsed well 2 large flax eggs* 6 Tablespoons brown rice syrup or maple syrup** 1/4 cup coconut sugar 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 3/4 cup hazelnut flour*** 1/2 cup cocoa powder (raw is highest in nutrients) 1 ½ teaspoons baking powder 1/4 teaspoon salt 1/2-3/4 cup dark chocolate chips
Nothing is more satisfying (and easy to cook) than a simple vegetable soup. Warm your belly and your kitchen with this simple, hearty and healthy recipe that will be done in a flash and will leave you full for hours!
This Vanilla Cashew Milk recipe is a revelation for me. Some of you know of my “milk conundrum”. That is, my long time battle with what kind of milk to take in my coffee. I used to use fat free organic dairy milk. If you don’t know what that was a bad choice read this post.
I switched to store bought organic almond milk. I follow the rule of not using anything with ingredients that I cannot pronounce…almond milk was my only exception. Why not make my own my own you ask? Because it’s grainy and separates in my coffee and I refuse to be annoyed before 7am. So then I went to grass-fed whole milk. This didn’t quite sit right either, as I try to lessen my environmental impact and eat vegan much of the time.
I went back and fourth for a long time. Then the “ahhhhh ha” moment came. Cashew milk was the answer! Creamy, rich, vegan, easy to make, no straining and it doesn’t separate in my coffee…victory! You can make it plain for universal applications or put vanilla or other fun stuff in it.
Creamy Vanilla Cashew Milk
1/2 cup raw cashews, soaked in water to cover for at least 4 hours
1-1/2 cups filtered water
1/2 teaspoon vanilla powder* or 1 teaspoon vanilla extract (more…)