Wednesday, April 24, 2013

Taco Time!

One of my husband's favorite things from his food past are ground beef tacos.  This version uses tvp (textured vegetable protein) in place of the beef.  These tacos could fool any carnivore.

Taco Filling

1 cup tvp
1 cup water
1 "Not Beef" or vegetable bouillon cube 
1 tbsp soy sauce
1 tbsp liquid smoke
1 tbsp Worcestershire

- Bring water to a boil and add bouillon until dissolved

- Pour over tvp and let sit for about 30 minutes to rehydrate

- Add remaining ingredients and stir well


1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp cayenne
1/4 onion chopped finely
2 tbsp olive oil

- Saute onion in olive oil until tender

- Add tvp and remaining spices

- Continue to cook for another 15 minutes until spices have melded

Refried Beans

1 can drained black or pinto beans
1/4 onion finely chopped
1 clove garlic minced
1 jalapeno or chipotle pepper minced
1 tsp cumin
1/2 tsp salt
3 tbsp olive oil
1/2-1 cup water or stock

- Saute onion, garlic and pepper in oil until tender

- Add beans and seasonings and continue to cook on medium heat, occasionally pressing a spatula into the mixture and adding water or stock until beans break down to desired consistency

Tvp is essentially defatted soy flour. It is extremely high in protein and fiber, and once rehydrated, resembles ground meat. It is typically found in the baking aisle or bulk food section.

Vegan Almond Mocha Cupcakes

This recipe is for your basic chocolate cake.  It makes an extremely moist and fluffy cake.  You can add different flavorings and extracts to modify the flavor.  Here I used espresso for a mocha version.

Chocolate Espresso Cupcakes  (makes 15-16)

1 1/4 cups AP flour
1/2 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp instant espresso powder
1 tbsp vanilla
1 tsp white vinegar
1/2 cup canola oil
1 cup warm water

- Preheat oven to 375 degrees

- Mix together all dry ingredients in a bowl with a whisk until combined

- Add remaining ingredients and mix until mostly free of lumps

- Scoop into prepared cupcake liners

- Bake for 15-18 minutes

- Allow to cool 

Almond Frosting

1 cup almonds soaked overnight or at least 2 hours
1/2 cup coconut oil
1/4- 1/2 cup agave (depending on how sweet you prefer it)
1 tbsp instant espresso powder
1 tbsp almond, soy or coconut milk
1 tsp vanilla

- Place all ingredients in a food processor and blend for several minutes until smooth

- Put a rounded tablespoon onto each cupcake and smooth out slightly

- Place in refrigerator while you make the ganache


1 bar favorite dark chocolate (or 3oz )
2 tbsp coconut oil

- Melt chocolate and add coconut oil

- Mix well, and let stand for around 30 minutes until mostly cooled

- Spoon over almond frosting letting some drip over sides

These cupcakes can be stored in the fridge or the freezer in a sealed container. Serve at room temperature.