Vegan MOFO Love Me Tender Taco Tuesday: The Story of the Swedish Taco

For the month of September and for Vegan MOFO, Tuesday's theme will be "Love Me Tender Taco Tuesday."

A friend has been holding a Taco Tuesday almost every week and this last spring I was trying to find out if certain foods were giving me issues. This posed a problem on Taco Tuesday since I was often going off of all nightshades (tomatoes, peppers, chili, potatoes and even corn!) Just TRY and eat taco-like stuff without those ingredients!

Now to the story of the Swedish Taco...

Many moons ago, my dad was a middle school teacher in Stockton, California. He taught at Hamilton Middle School in the 1960s and 1970s, possibly into the 80s as well. My own memory fails me!

My dad's last name is of Swedish origin (Pearson), and he was an adventurous cook. I learned to love Chinese, Japanese, Mexican, German and all other sorts of ethic foods growing up when he decided to get creative in the kitchen.

His school had a big population of kids of Mexican descent and they dubbed the tacos my dad would bring to school functions, "Swedish Tacos." I learned about this years later from one of his students. For some reason, dad put little bits of potato in his ground hamburger, he said it helped absorb the oil.

After I became a vegan, I often recreated this taco filling mix with Gimme Lean sausage and, yes, little bits of potato. Since I've been gluten-free, however, I've had to stick to non-seitan/wheat "meat" alternatives. And since I've been trying to eliminate nightshades (potatoes, tomatoes, peppers, eggplant) from my diet, it meant I had to forgo the potato, too!

Let tempeh (soy-only) and sweet potatoes come to the rescue! Sweet potatoes are in a different family from the white potato, and are not a nightshade, and therefore, "safe" for most of us trying to avoid the nightshades.

This is a wonderful filling for corn tortillas, or flour tortilla burritos. Since I'm also trying to avoid corn these days as well as wheat, I have photographed them on some home made GF teeny tiny tostadas. I followed a simple recipe for them I found online. I'll post another one later I'm anxious to try. I have yet to find a really good commercially made GF "flour" tortilla that tastes good, doesn't give me TMJ or folds without cracking!

Mr. Pearson's Daughter's Swedish Taco Filling

1       package (8 oz) soy-only tempeh, crumbled
1       medium sweet potato, cooked and cut into small cubes
1       small onion, chopped finely
2       cloves garlic, minced
1/2    tsp ground cumin
1/2    tsp ground coriander
1/2    tsp chili powder (omit if nightshade-intolerant)

Oil of choice for frying

Directions
1. Crumble tempeh by hand or lightly with a food processor. Don't blend too long, you want it to be crumbled, not a big glop. Put in bowl. Add spices and mix well.
2. Fry onion and garlic in a large pan in water or oil until done. (5-10 minutes).
3. Add some oil to the pan and fry the tempeh , stirring often so it doesn't burn, but also letting it brown.
4. Add a little more oil to the pan and add sweet potato, stir to fry and brown it a litttle, mix with tempeh.
5. It's ready to eat all by itself or add to tacos, tostadas or burritos.

Green Sauce
I like to make a dressing of whatever I've got on hand. This is a base of vegan sour cream and vegan cream cheese, mixed with some lemon juice, parsley and spinach, blended in my Vitamix. Add some avocado to it for a nice touch of guacamole taste.

Vegan MOFO Mash-it-up Monday: These Aren't Your Mother's Scrambled Eggs

For the month of September, Mash-it-up Monday will have recipes for things that are...mashed, blended or maybe things put together that you normally wouldn't think of putting together. Like two songs in a "Mash-Up." Or Sea Salt with Dark Chocolate. (We know now this goes together...but three years ago?) Maybe smoothies or blended soups. Or mashed potatoes or mashed .... you name it!

Today's recipe is a favorite of my daughter's...she routinely asks for my Tofu Omelettes and Scrambled Tofu. Makes me happy. (It's not always easy to please a 12 year old.)

This is an easy breakfast to make, and you can use whatever veggie you have in the fridge–you don't have to use broccoli. But to really impress a vegan, you do need to do a little planning if you don't regularly have tofu and turmeric on hand.

The secret these days to a great vegan "egg" dish is the salt. Not just any old sea salt or Himalayan Pink. This is India Black Kala Namak Salt, by The Spice Lab (available at their website or via Amazon). It really does have that "sulphur" smell and taste, which gives tofu eggs that special egg-y flavor. (Great for making vegan deviled eggs, too.)

These Aren't Your Mother's Scrambled Eggs
(Unless you are my daughter!)

1     Package Firm Tofu (the kind in water, not vacuum packed, about 15 oz)
2     baby carrots, grated
3     broccoli florets, grated or chopped very finely
1/2  tsp turmeric
1     tsp granulated onion*
1/2  tsp garlic powder*
1/4-1/2 tsp India Black Kala Namak Salt
1     tsp dried parsley (or 1 Tbs fresh)
1/2  cup vegan cheese, grated (I use Daiya Mozzerella)**

1-3  Tbs water or non-dairy milk (opt)

1-3  Tbs oil/margarine or water for frying

Serving suggestions:
Serve with vegan sour cream, vegan margarine or ketchup.

* If using fresh onion and/or garlic, chop finely and saute in large frying pan first in oil/margarine or water.

** The cheese is optional, but I found that using it helps the mixture stay together and it browns better, like the photo. If you like your scrambled "eggs" really soft, then omit the cheese or melt it on top later.

Directions
1. In a large bowl, crumble the tofu with your hands or with a masher. Grate carrots into bowl, then grate broccoli into bowl. Mix well.

2. Add turmeric, onion, garlic, salt, parsley and vegan cheese. Mix well. Don't worry that it doesn't look very yellow yet. It "colors up" when it cooks.

3. If mixture seems too dry, add water or non-dairy milk a tablespoon at a time until wet. Mix well.

4. Place the mixture about a 1/2 cup at a time in a hot pan (med high) with your choice of oil/margarine. Pat it down with your spatula so it is flat and not too thick. Let the bottom brown before you turn it. When you go to flip a section, try to flip one spatula-full at a time. Don't stir this up like you would a real egg scramble (unless you like your eggs softer). I like the browning it since it adds a little mouth-feel, and you won't get it if you keep stirring it. There will be plenty soft "egg" inside still.

5. Serve and eat!

Vegan MOFO Psychedelic Sunday Rockin' Mockin' Toona

Psychedelic Sunday is so named because of a new book/cookbook I am reading called "Dropping Acid: The Reflux Diet Cookbook and Cure." It's not vegan, but it does have many vegan or vegetarian recipes or recipes that can easily be made vegan. I've been having an issue with what seems to be known as "Silent Reflux." My doctor thinks its GERD, but I'm not convinced. My first line of defense is usually "what am I eating that could be causing this?" or "what else can I eat that will help me?" Dr. Jamie Koufman believes that a low-fat, low-acid, alkaline diet will help this condition.

Rockin' Mockin' Toona is my version of her "Marc's Tasty Tuna Salad." Well, in fact, it's not even close to her version cause it's MY version of tuna salad!

Be sure to scroll to the bottom to see all the versions of things you can make with this basic vegan "Tuna" salad.

For all you non-vegan folks who might be making this for your loved one (or the one you want to love!), just think what a great picnic lunch this would make! And if he/she is gluten-free, too, definitely make it a salad on a bed of lettuce or stuffed in a tomato or on some nice GF bread.  (Just maybe take an enzyme tablet in case the garbanzo beans decide to create a little uncalled-for music!)

Rockin' Mockin' Toona Salad

1 can organic garbanzo beans
4 stalks celery, chopped finely (about 2/3 cup)
1-2 spring onions, chopped
2 Tbs pickle relish
1 Tbs lemon juice (about 1/2 lemon)
2 tsp kelp granules*
1/4 tsp garlic powder
1/2 tsp salt
1 Tbs mustard
2-4 Tbs vegan mayo

Alternative options: tomato, bread, corn chips, lettuce, meltable vegan cheese.

*I was out of kelp granules, which I think helps to give it a "fishy" tuna taste. Instead, I had some toasted nori snacks on hand and I carefully chopped up 4 of the little sheets. I think you could also chop up a regular sheet of sushi nori and get the same result. I kept a little to garnish with.

1. Strain and rinse garbanzo beans under cold water. Shake dry and pat with a towel to dry a little more. Too much liquid and you will have a runny salad. Chop them in a food processor or by hand with a masher until they are about the consistency of tuna flakes. Put in large bowl.

2. Add celery, onions, pickle relish, lemon juice, kelp granules, garlic powder and salt to the bowl and mix thoroughly. You can leave out the lemon juice and/or the garlic if you know it causes reflux.

3. Add mustard and mix.

4. Add mayo one tablespoon at a time and mix well. This is high in fat, and you really only need just enough to make it a nice spread that holds together. Depending on your own tastes, you may like 1-4 tablespoons. I like it with 2.

Serving suggestions:
Here's where the fun begins...

1. Just eat it right now! Out of the bowl!
2. Chill and eat later.
3. Stuffed Tomato: Slice a tomato in half and scoop out a little from each half. Fill with Toona Salad. Guaranteed to impress your vegan. Serve on a bed of lettuce or a few pretty lettuce/kale leaves. Garnish with sprinkles of kelp or chopped nori. (Note: Tomato is not usually reflux-friendly.)
4. Make a sammy! Any old bread will do, but to make it special, try toasting the bread! Or lightly frying in a pan. My DH loves his Toona Sandwiches with crumbled corn chips, olives and pickle slices inside the sandwich!

5. Toona Melt!! I've never actually had a real Tuna Melt before, but this Rockin' Mockin' Tuna Melt is pretty darn tasty. My version: Toast a nice piece of bread that has been lightly buttered. Spread with Toona Salad and top with your favorite Daiya Cheese. Broil in a toaster oven until cheese is melted. Garnish with a sprinkle of paprika, chili powder (watch out for reflux) or curry.

Vegan MOFO 2013

 The Vegan Month of Food (MOFO) is right around the corner. I've signed up this year for this blog, and hopefully will be listed. (Not sure I did the RSS thing right!)

I'm going to mix it up a bit this coming month (September) with a different theme for each day of the week.

Psychedelic Sundays

One of my latest health issues is "silent reflux" and I've been reading a cookbook (not vegan), called "Dropping Acid: The Reflux Diet Cookbook and Cure." I'll create vegan versions of some of these recipes or come up with my own. I wanted to call it "Dropping Acid Sunday" but there was no alliteration!

Mash-it-up Monday

Food that are mashed, maybe blended, maybe two things that don't usually go together, like two songs that become a "Mash Up."

Love-Me-Tender Taco Tuesdays

This last spring some friends had a Taco Tuesday almost every week. I was going through a number of diet-related issues and kept finding I needed to tweak (not twerk!) my usual foods into something that was Vegan Paleo or Vegan AIP (Autoimmune Protocol) and now I'm looking at low-acid recipes to control reflux symptoms. You can look forward to recipes that "love you" and keep you feeling good.

Wicked Ways Wednesdays

I'm thinking some fun dessert recipes. As always, keeping it simple. Maybe some alcoholic drinks thrown in there...although those are not Paleo/AIP/Low Acid at all!

Thaw-it Thursdays

I'll bring out the stuff I've frozen and throw it in a recipe. If I've been really lazy, it might just be a frozen waffle! (Lets hope not!) Or a review of the best vegan frozen food out there...or the worst.

Fry-it Fridays

Sounds unhealthy, right? Well, maybe, maybe not. We'll see.

Soupy Sales Saturdays

Ok, so who out there even knows who Soupy Sales was? You'll find out on the first Soupy Sales Saturday, that's for sure. Yeah, probably some great soup recipes.

Oh...all those health issues I'm trying to uncover are the reasons I haven't been blogging much here. But you can see more of my work over at some of my other food sites, too.

The Vegan Reduction Project

http://veganreductionproject.blogspot.com/

The Coastal Vegan Cave Girl

http://coastalvegancavegirl.blogspot.com/

Vegan Gluten-free Hamantaschen

The original recipe for this Purim cookie can be found at ShalomVeg.com at this link. I just changed the flour to a mix of gluten-free flours that I had on hand.

• 4 cups unbleached all-purpose flour
  (My gluten-free mix: used a mix: 2 cups brown rice flour, 1 cup almond flour, 1/2 cup tapioca flour and  1/2 cup potato flour, 1 tsp xanthan gum)
• 4-3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup margarine, at room temperature ( I used Earth Balance sticks)
• 1-3/4 cups granulated sugar
• 1/2 cup water
• 2 teaspoons vanilla extract
• filling (prepared poppy seeds, chocolate chips, jam, halvah)
  (I used orange marmalade and fig jam. Also made a couple with chocolate chips.)

1. In a large bowl, with a mixer set on medium speed, beat flour, baking powder, salt, margarine, sugar, water, and vanilla. Add a small amount of water if necessary to smooth (I added about 1/4 cup more water).
2. Preheat oven to 375°F. Lightly grease 2 cookie sheets.
3. Roll out dough to 1/4" thickness. Cut out 3" circles with cookie cutters.
4. Place spoonfuls of desired filling into center of each circle and fold into triangular shape.
5. Bake for 10 minutes or until slightly browned. Remove from pans and cool on wire racks. Baking time may vary depending on your oven.
6. Chill overnight. (Umm, we just ate them right away!)

More about Purim and the origins of this cookie a little later....