Funky Green Tacos

Funky Green Tacos

Can y’all get down with all this funky green?! YES! Yes you can! I was eating these tacos at the office break-room table and an audience began gathering around – What is that?! What’s all that green stuff? You always eat so healthy! I’m always caught off guard when my lunch is described as being healthy. Honestly, I’m just eating this because it tastes good. Yeah, I can eat the hell out of some almond butter brownies but tender baby bok choy all caramelized with tamari and honey comes in at a close second. I remember the very first family dinner where my parents met Mark. We all knew my dad was going to say something embarrassing, it was just a question of when. Sure enough, in the middle of dinner he turns to Mark and says (in a somewhat braggy tone), “my daughters have really great tastebuds”. That’s not some weird german phrase that got lost in translation – I don’t exactly know what he meant by that but I’m thinking it must mean we like to eat good food. I’m choosing to take it as a compliment because I truly believe that flavor drives nutrition. I think the sweeter and juicier the strawberry, the better it is for you. We’re getting way too caught up with reading labels, counting calories and tracking points. What would happen if we listened to our bodies, gave into our cravings and just ate what tasted good to us? These tacos celebrate every little flavor receptor on your tongue – creamy avocado, savory tofu, sweet umami glazed veggies, bright crunchy pickles and smokey spicy sauce. A big YES to eating what tastes good!

Funky Green Tacos
  • Step 1

    Funky Green Tacos

    Roast peppers over an open flame on your stove top or under the broiler. When they are cool enough to touch, remove burnt skins, stems and seeds.

  • Step 2

    Funky Green Tacos

    Place all the ingredients into your food processor and blend until smooth.

  • Step 3

    Funky Green Tacos

    Dry the tofu well. Cube it into small even chunks.

     

  • Step 4

    Funky Green Tacos

    Heat oil in a pan. Fry tofu until light brown on medium / high heat. Add the tamari and liquid smoke and turn heat off. Stirling to coat. Fresh ground pepper to finish.

  • Step 5

    Funky Green Tacos

    Heat the butter and olive oil together in a pan on medium heat. Toss the washed and dried veggies into the pan and sauté until bright green, 2 to 5 minutes. Add the tamari and sauté for another minute.

Funky Green Tacos Funky Green Tacos Funky Green Tacos Funky Green Tacos Funky Green Tacos Funky Green Tacos Funky Green Tacos Funky Green Tacos Funky Green Tacos

 

Ingredients for the Funky Green Sauce 

2 poblano peppers, roasted with skins removed

1 jalapeño, seeds and stem removed

1 garlic clove

1 big bunch parsley

1 big bunch cilantro

1/2 cup of olive oil

2 tablespoons rice vinegar

1 teaspoon salt

 

Directions 

Roast peppers over an open flame on your stove top or under the broiler. When they are cool enough to touch, remove burnt skins, stems and seeds. Place all the ingredients into your food processor and blend until smooth.

 

 

Ingredients for the Savory Fried Tofu 

1 block of tofu (16 oz)

generous amount of high heat, neutral oil for frying

3 tablespoons of tamari

dash of liquid smoke

fresh ground pepper

 

Directions 

Dry the tofu well. Cube it into small even chunks. Heat oil in a pan. Fry tofu until light brown on medium / high heat. Add the tamari and liquid smoke and turn heat off. Stirling to coat. Fresh ground pepper to finish.

 

 

Ingredients for the Quick Pickles 

4 small cucumbers

1 cup water

1 tablespoon salt

1 tablespoon honey

1/4 cup white vinegar

1/2 teaspoon sesame oil

 

Directions 

Slice cucumbers thinly and evenly, preferably on a mandolin. Bring water, vinegar, salt and honey to a boil. Let cool for a minute. Pour liquid over the sliced cucumbers. Add the sesame oil. Cover and chill.

 

 

Ingredients for Blistered Shishito Peppers and Snap Peas 

6 oz shishito peppers

6 oz sugar snap peas

2 tablespoons butter + 2 tablespoons olive oil

2 tablespoons tamari

 

Directions 

Heat the butter and olive oil together in a pan on medium heat. Toss the washed and dried veggies into the pan and sauté until bright green, 2 to 5 minutes or until a bit blistered. Add the tamari and sauté for another minute.

 

 

Ingredients for the Honey Glazed Bok Choy

3 baby bok choy, quartered

1 tablespoon butter + 1 tablespoon olive oil

1 tablespoon tamari

1 teaspoon honey

 

Directions 

Heat the butter and olive oil together in a pan on medium heat. Toss the washed and dried bok choy into the pan and sauté until bright green, 3 to 5 minutes. Add the tamari and honey and sauté for another minute.

 

Garnish / Assembly 

Avocado, chives, sesame seeds + your favorite tortillas.

 

 

Notes 

This post was sponsored by Melissa’s. Their baby bok choy is the sweetest!

 

 

 

Italian Wedding Soup with White Lentil Meatballs

Italian Wedding Soup with White Lentil Meatballs

Hi! I’m back from Chicago! The show went well and we even had time to see some cool stuff and eat a bunch of yummy food! I tried deep dish pizza for the first time ever – what a crazy, gooey experience. On Saturday we started the morning with the best pistachio croissants and walked around the gold coast historic district – you can see so many beautiful old homes there, including the original playboy mansion. From there we walked to the John Hancock observatory and went all the way to the top for 360 degree views of the city. Then we got on the blue line to Logan Square and had the loveliest lunch here. The afternoon was spent at the Art Institute – walking around and looking at paintings until our feet were numb. And before it got dark we checked out the bean at millennium park – so many teenagers taking selfies of their selfies up against the super shiny reflective surface. That all worked up a major appetite so we had an early dinner here – nourishing hippie bowls with house-made tempeh, so good. Oh and I also had the most amazing/unique/delicious dinner at Stephanie Izard’s Girl and the Goat! I still feel full from all the foodie adventures and I never thought I would say this but some kind of juice cleanse actually sounds really nice right now – I mean that gooey deep-dish pizza stuff had about a two months worth of cheese on it!  Ok, guys! This soup! My coworker Venny gave me these urad dal lentils – they’re her favorite and she thought I would like them too, she was right. Obsessed with these light, buttery, nutty little things. They are black lentils that have had their skin removed and split. They are super sticky which makes them perfect for ball rolling. You don’t even need to cook them – just soak for two hours! I see urad dal veggie burgers in my future for sure!

Italian Wedding Soup with White Lentil Meatballs Italian Wedding Soup with White Lentil Meatballs
  • Step 1

    Italian Wedding Soup with White Lentil Meatballs

    Place the onion, parsley and garlic into your food processor and pulse until fine.

  • Step 2

    Italian Wedding Soup with White Lentil Meatballs

    Next, add the rest of the ingredients for the meatballs and process until you really start to see it all coming together. Heat up your pan with a generous amount of high heat oil. Now get a little handful of the mix and roll some balls.

  • Step 3

    Italian Wedding Soup with White Lentil Meatballs

    Urad dal is super sticky, which is great for helping these balls keep their shape but you may want to grease your hands first. Place balls in pan and cook a few minutes on each side until light brown.

  • Step 4

    Italian Wedding Soup with White Lentil Meatballs

    For the soup, lightly brown the mirepoix until fragrant, add some salt and pepper and your veggie stock, plus the wine. Some fresh thyme and pepper flakes is good here too.

Italian Wedding Soup with White Lentil Meatballs Italian Wedding Soup with White Lentil Meatballs Italian Wedding Soup with White Lentil Meatballs Italian Wedding Soup with White Lentil Meatballs

 

Ingredients for the White Lentil Meatballs 

1 cup urad dal

3/4 cup breadcrumbs

1 small onion

1 bunch of parsley

2 garlic cloves

1 teaspoon salt

1 teaspoon vegan Worcestershire sauce

a few dashes tamari or soy sauce

a few dashes liquid smoke

ground fresh pepper

high heat oil for cooking

 

Ingredients for the Italian Wedding Soup

8 cups of vegetable stock (homemade is best)

1/2 cup dry white wine

1/2 an onion

2 carrots

1 celery rib

1 big bunch kale

pepper flakes and fresh ground pepper

1 teaspoon salt, more to taste

fresh thyme sprig

2 tablespoons butter and two tablespoons olive oil for browning the mirepoix

mirepoix = half an onion + 1 carrot + 1 celery rib

cooked farro, parmesan cheese and squeeze of lemon for serving

 

Directions 

Soak the urad dal for two hours. Rinse clean. Place the onion, parsley and garlic into your food processor and pulse until fine. Next, add the rest of the ingredients for the meatballs and process until you really start to see it all coming together. Heat up your pan with a generous amount of high heat oil. Now get a little handful of the mix and roll some balls. Urad dal is super sticky, which is great for helping these balls keep their shape but you may want to grease your hands first. Place balls in pan and cook a few minutes on each side until light brown. Set aside. For the soup, lightly brown the mirepoix until fragrant, add some salt and pepper and your veggie stock, plus the wine. Some fresh thyme and pepper flakes is good here too. I love making home-made veggie stock with a parmesan rind – especially for a soup like this. Thinly slice one carrot and chop up the kale. Add it to the soup just long enough to wilt the kale. Add the lentil balls. Serve with a scoop of cooked farro (optional) and freshly grated parmesan and squeeze of lemon.

 

Notes 

Urad dal are black lentils that have had their skin removed and split. You can find urad dal at your local ethnic grocery store or online.