I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.
The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing – and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news!
Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. 😉
There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!
Happy National Taco Day! Yes, there is such a thing, and I have totally taken advantage of it. Not to mention, I had an insanely gorgeous bunch of purple kale that I wanted to use. Great timing, if I do say so myself. Before I say anything about this delicious dish, I wanted to let everyone know that I’m working on an eBook of my own, this month. I’m not even going to hint at it, I’m just going to flat-out tell you that it’s ALL about pumpkin recipes. Woohoo!
Ok, now that I’ve gotten that out of the way, let’s talk tacos. This recipe is incredibly easy to make, especially if you don’t make your own tortillas. Funny thing about why I ended up doing that, is because I didn’t want to go to the store and buy some mini tortillas. Weird how being lazy makes you do more work, right? 😀
Overall, the tortillas were so worth it, and they were inspired by this recipe for whole wheat tortillas from Health Seeker’s Kitchen. Like I said before, though, if you don’t make your own taco-filling holders your efforts will be cut in half and I really like the sound of that. Top these bad boys with your favorite salsa, or too much Sriracha which is what I like to do, and serve!
Need a little help thinking about what to make for Memorial day this year? Fear not! I have some great ideas for you that are extremely delicious and easy to make.
(Follow Clockwise starting in the Upper Left Corner)
- Strawberry BBQ Sauce on a Tempeh Sandwich– A savory BBQ sauce with a hint of sweetness from ripe strawberries that you can use for all of your grilling needs.
- Spicy Mushroom Tacos in Soft Eggplant shells with Cheese Sauce– Forget using disposable utensils, just use your hands for these tasty tacos that have a kick to them.
- Grilled Portobello Burger with Caramelized Onions– Here is another dish that you can use on your grill, and with caramelized onions as a topping, you can’t go wrong.
- Beer Battered Zucchini Sticks & Onion Rings– Today is a holiday, why not break out the foods you wouldn’t normally indulge in. It’s paired with an amazing raw ranch dressing, that evens it out, right? 😉
(Follow Clockwise starting in the Upper Left Corner)
- Slow Cooker Black Bean Soup– This soup is great by itself or served with some of your favorite tortilla chips, plus it’s easy to self-serve when it is cooking in the crock pot!
- Creamy Greek Summer Salad– A refreshing, light, and yummy salad that can be eaten as a side, used as a dip for crunchy pita chips or placed in a wrap (maybe with baked falafel?).
- Baked Spicy Sweet Potato Tots with Chipotle Aioli– These sweet potato tots are baked instead of fried, and filled with tons of Vitamin A; pair it with a chipotle sun-dried tomato aioli and you’ve got a winning combination!
- Squash Queso Dip– I can’t say that this dip is particularly cheesy, but it definitely has some great color and flavors. Plus, what is a get-together without dips?
I hope that you all have a great Memorial Day, and take time to remember those that have dedicated themselves to protecting our country. Stay safe out there!
Because it was a holiday yesterday, I moved this feature to today for just this week. Here we have a great and different rendition of my Spicy Mushroom Tacos with Eggplant Tortillas, and look at that plate, so colorful! This shot comes from Janna at Oh Yeeeeah Drink Koolaid on Flickr.
She prepared them by marinating them in soy sauce much like I did, but pan fried them instead and said that they turned out delicious and NOT SOGGY! Then topped it with fajita mushroom filling and homemade guacamole.
I love having this feature on my blog because it shows people that you can always use a different method for a recipe on here and get nearly the same, tasty result.
Have you ever made any of the recipes from my blog?