Not a day goes by when we are not thankful for our health and our jobs and even simple things we take for granted like the roof over our heads so that we can stay safe indoors. Our only worry at this time is not having my mom with us and not being entirely sure when she can travel to be with us. Still, there are people in more difficult situations for sure, and we are grateful we are each safe where we are.
These are indeed strange, unprecedented times that requires all of us to change our perspective and our expectations and be really creative. Who would have even though that we would be cut off from our fellow human beings, our day to day personal and professional interactions? Isn’t this the way humankind has lived since the beginning of society? Bartering our individual trades or goods for what we need in return. And now, we have to give our own haircuts?
How do we celebrate special occasions? We are so accustomed to dressing up and going out to a nice place for dinner, aren’t we?
V has always wanted to go to vegetarian taco bars in Los Angeles and even though we were there last year around the same time, we never got around to doing it. So, even though I wouldn’t dare try giving him a haircut, I am pretty sure I could attempt to recreate the taco bar experience at home for him!
The idea for the vegetarian tacos came from A Couple Cooks blog though I freely modified it for our tastes. So here goes the process of setting up a vegetarian taco bar on your dinner table at home!
Below you will find:
- The composition of the two tacos (although feel free to play fast and loose with this)
- The process and the prep work
- The individual recipes
- And the shopping list at the very end (since one cannot dash off to the grocery store at the last minute any more)
Serves 4 people with 2-3 tacos each with other sides for dinner. (I served this with a side of peas and potatoes samosas and peanut chaat.)
Vegetarian Taco 1:
Roasted Cauliflower (recipe below)
Refried Black Beans (recipe below)
Red Cabbage slaw – Slice red cabbage in to thin ribbons and marinate in lemon juice and a pinch of salt for at least an hour
Chipotle Sauce (recipe below)
Toppings: Picked vegetables (recipe below), marinated red onions in lemon juice and a pinch of salt and sugar, sliced avocado, sour cream (omit for vegan version), finely chopped cilantro
Vegetarian Taco 2:
Spiced Quinoa (recipe below)
Red bell pepper slaw – Slice 1 red bell pepper in to thin strips and marinate in lemon juice and a pinch of salt for at least an hour
Romesco sauce (recipe below)
Same toppings as above
The Process:
Most everything can be made ahead before the day of the dinner, but you must start the pickled vegetables at least 3 days before – otherwise they will be raw.
- Make all the pickled vegetables at least 3 days before – jalapenos, radish, carrots are standard
- Make the sauces a few days ahead (recipes below)
- Make the refried black beans and spiced quinoa a day or more ahead (recipes below)
- Chop the cauliflower, red cabbage and red bell pepper a day or two ahead and save in the refrigerator
- Roast the cauliflower before dinner (recipe below)
- Marinate the red cabbage and red bell pepper in lemon juice and a pinch of salt an hour before the dinner. Marinate the red onions also at the same time in lemon juice and a pinch of salt and sugar.
- Slice the avocado close to dinner time to keep it firm and fresh.
The Tacos and the Assembly:
I counted for about 2-3 tacos per person. So for 4 people prepare about 12 tacos. If you have a gas burner, then use a pair of tongs and flip the tacos on a medium flame until the edges are slightly charred. This gives a great flavor to the tacos.
Set the table with all the ingredients and set out the cards with the taco composition. Let everyone have fun making their own tacos if they want.
The Recipes:
Recipe for Roasted Cauliflower
Ingredients:
- 1 medium cauliflower cut into large florets
- 2 Tbsp extra virgin olive oil or avocado oil
- 2 cloves garlic minced fine
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp cayenne pepper
Method:
- Preheat oven to 400F
- Toss cauliflower with rest of the ingredients
- Bake for 20 mins or until cauliflower has browned a bit
Recipe for Refried Black Beans
Ingredients:
- 1 Tbsp Extra-virgin olive oil or avocado oil
- 1 medium yellow onion chopped fine
- 2-3 cloves garlic minced fine
- 2 cans of black beans – washed and drained
- Salt and pepper to taste
- Lime/lemon juice and cilantro for garnish
- Extra hot water before serving if needed
Method:
- Heat the oil in a pan
- Add the onion and cook until soft and browned, around 5 mins
- Add the minced garlic and saute for a couple of mins
- Add the black beans and salt and pepper to taste
- Heat through and then roughly mash the black beans with the back of a ladle and keep heating
- Before serving, add lime/lemon juice to taste and garnish with cilantro. If it has become too thick, then add some hot water and mix again.
Recipe for Spiced Quinoa
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth or plain water
- 2 Tbsp Extra-virgin Olive Oil or avocado oil
- 2-3 cloves garlic minced fine
- 1 Tbsp dried oregano
- 1 tsp each of cumin powder and paprika
- Salt to taste
Method:
- Dry roast the quinoa in a pan until it is fragrant and starts to brown – about 5 minutes or less. Rinse in a fine mesh strainer under running water and set aside to drain
- Bring the vegetable broth or water to a boil and add the drained quinoa
- Bring to a boil again. Then turn the heat all the way down, cover with a lid and let it cook for 12-15 minutes until all the water is absorbed
- Close with a lid for another 5 minutes. Then fluff the quinoa with a fork.
- Heat the oil in a pan
- Add the garlic and saute for a minute. Then add the oregano and saute for a minute until fragrant
- Now add the cooked quinoa, cumin powder, paprika and salt
- Saute on medium heat until the quinoa is heated through and no water is left
Recipe for Chipotle Sauce
Ingredients:
- 3 Tbsp lemon juice
- 2 Tbsp Tahini
- 2 Tbsp any hot sauce
- 2 Tbsp extra virgin olive oil
- 1/2 tsp cumin powder
- 1/8th tsp salt
- 1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce)
Method:
- Whisk together all ingredients until well combined. Adjust salt if needed.
Recipe for Romesco Sauce
Ingredients:
- 1 medium red bell pepper
- 1 medium tomato
- 4-5 cloves garlic
- 1/4th cup almonds
- 2 Tbsp extra virgin olive oil
- 1 tsp cayenne pepper
- Lemon juice to taste
- Salt to taste
Method:
- First roast the bell pepper, tomatoes and garlic:
- Preheat oven to 400F
- Wrap the garlic cloves tightly in a aluminum foil pocket
- Brush the bell pepper and tomato with a little olive oil
- Place the garlic, bell pepper and tomato on a cookie sheet
- Set the cook time for 20 minutes and set another timer for 10 minutes
- Remove the tomato and garlic after 10 minutes and set aside to cool
- Remove the bell pepper after 20 minutes, put it in a paper bag and seal or put it in a container and close with a lid to steam
- When it is cool (30 mins or so), the peel will come off easily
- Peel the bell pepper and tomato
- In a food processor, process the roasted bell pepper, tomato and garlic with the remaining ingredients until smooth and creamy
Recipe for Pickled Vegetables
Ingredients:
- 2 medium carrots (around 0.5 lbs)
- 1 medium daikon radish (around 0.5 lbs)
- around 10 medium jalapenos
- 2 cups water (slightly warm to dissolve the salt and sugar)
- 1/4 cup rice vinegar
- 1.5 Tbsp sugar
- 1 Tbsp salt
Method:
- Slice the carrots, radish and jalapenos in to thin rounds
- Mix the water, vinegar, sugar and salt and pour over the vegetables
- Close tightly with a lid and refrigerate for at least 3 days
Enjoy your tacos and have fun with it!!
Here’s your shopping list for the taco bar dinner:
- 2 packs of your favorite tortillas
- Vegetables: 1 medium cauliflower, 2 large red bell pepper, 1 large tomato, 1 head of red cabbage, 2 medium carrots, 1 medium daikon radish, 10 jalapenos, 2 large avocado, 1 bunch cilantro
- Staples: yellow onion, red onion, garlic, cilantro, 2 large lemons for juice
- Pantry staples: Olive oil or Avocado oil, salt, black pepper
- Spices: Dried oregano, dried cumin, paprika, cayenne pepper
- 2 cans of black beans
- 1 can of chipotle peppers in adobo sauce
- A small bag of quinoa
- A small bag of raw almonds
- A tub of Sour cream if using