Battle of the Breakfast Tacos

In one corner, we have the “Diner Breakfast Tacos” from Eat Like You Give a Damn by Michelle Schwegmann and Josh Hooten; and in the other corner, we have the “Supreme Bacon, Scramble and Cheese Tacos” from The Taco Cleanse by Wes Allison, Stephanie Bogdanich, Molly R. Frisinger and Jessica Morris.  Who will be named the champ?  Let’s find out…

The Diner Breakfast Tacos come out swinging with a delicious single-pan taco filling concoction comprised of potatoes, onion, vegan sausage, tofu, spinach and spices.  It comes together beautifully.  Quite swoon-worthy.

DSC_0004 (1).jpg

But the secret weapon of this taco is baking the tortillas with some cheese shreds before filling.  Oh yeah, that’s what I’m talking about.

DSC_0003 (1).jpg

Put these together, and it’s quite a one-two punch.  The recipe calls for adding salsa, sour cream and/or avocado, all of which would be fun but none of which are necessary.  These tacos are delightful as is.

DSC_0005 (1).jpg

And what does the Supreme Bacon, Scramble and Cheese Taco have up its sleeve?  While the tacos above are light and nimble on their feet, happy to spar and trade jabs, these Supreme Tacos are big, heavy sluggers.  Three different components come together in a corn tortilla, and it’s quite a feast.  First, there’s tasty tempeh bacon cubes with a perfectly balanced, scrumptious mix of flavors.

DSC_00011.JPG

Next comes a deliciously flavored tofu “scramble” that goes heavy on the nutritional yeast (yum!).  The word scramble is in quotes because this is a baked tofu treatment, and while the authors call it a scramble, it’s certainly not a traditional one.  It is, however, wonderful and quite simple to prepare.

DSC_0005.JPG

The final filling element for this taco is a cheese sauce.  There are recipes for home-made sauces in the book, and I bet they’re great, but I used the Heidi Ho Organics Creamy Chia Cheeze, which never disappoints and takes two seconds to heat up.

DSC_0003.JPG

Put all of that together and you’ve got a knockout punch of taste and texture.

DSC_0006.JPG

So who gets the trophy?  I’ve conferred with the judges and it’s… a TIE!  These are both insanely good tacos that will make you happy at any time of day (breakfast tacos for dinner has become quite popular around here).  While they are very different, they are both perfect.  It simply comes down to what you’re in the mood for.

I recommend picking up both books (every recipe I’ve made from both of them has been excellent), but if you google these specific recipes, you’ll find them reprinted in something that seems to be called google books.  I am not familiar with this platform and don’t know if it’s done with author permission, so I’m not linking here, but it’s easily located if you’re so inclined.  But again, BUY THESE BOOKS!

Enjoy!  xo

Advertisements

Chickenless Noodle Soup

This recipe is called “No-Bird Noodle Soup” in the book from which it hails, Eat Like You Give a Damn:  Recipes for the New Ethical Vegan by Michelle Schwegmann and Josh Hooten.  Before we get into the recipe that I’m featuring today, I must spend a few moments telling you how FANTASTIC this cookbook is!!!  Seriously fantastic.  Must-end-up-in-your-collection fantastic.

The authors are the creators of the Herbivore clothing line and the owners and proprietors of the Herbivore shop in Portland, Oregon.  If you’re ever in Portland, you’ll be happy if you make a point of visiting their store, which is full of their creations, as well as other snazzy vegan finds such as bags, belts, wallets, jewelry and quite possibly the most comprehensive vegan cookbook selection on the planet.  Luckily for you, you can also visit them online:

http://www.herbivoreclothing.com/

On a recent visit to Portland, I picked up the Eat Like You Give a Damn book at the store and I am thrilled that I did.  I have now made eight recipes from the book, and all eight are spectacular.  Not just pretty good, GREAT!  That’s an abnormally high ratio of awesome.  To make your mouth water, I will tell you that I’ve made the Brussels Sprouts Slaw with Walnuts, Apricots, and Garlic Aioli; the Smoky Cauliflower Soup with Fennel, Carrot, and Potato; the Herbivore Chili (that is so good my daughter, who doesn’t really like chili, had two bowls for dinner and then asked for it in her lunch the next day); the Savory Chickpea Pancakes; the Curry-Barbecue Soy Curls Bowl; the Classic Skillet Cornbread; and the Don’t-Be-Blue Cheese Dressing.

And, of course, the No-Bird Noodle Soup that I want to share with you today.  The flavors in this recipe come together to create a wholly satisfying bowl of deliciousness, one that is very reminiscent of my (somewhat distant) memories of what chicken noodle soup is supposed to taste like.  All I know for sure is that I loved it and my family happily slurped it up.  Let me walk you through the components, and there’s a link with specifics at the bottom…

Standing in for the chicken chunks are some tasty, happy, cruelty-free tofu chunks that have been sizzled with nutritional yeast and tamari.

DSC_0007.JPG

Next you’ll be creating the comforting soup base, with its herbed broth and chunks of carrots, celery and onion.  To this, you will add angel hair or spaghetti.

DSC_0002.JPG

DSC_0003.JPG

The last step is to add in the tofu cubes and any nice brown bits from the pan, and you will end up with a delicious bowl of soup that resembles this:

DSC_0006.JPG

I found the recipe at this blog, which seems to be authorized (the blog’s author received an advance copy to review), so I’m sharing it here.  But PLEASE, run don’t walk to your nearest bookstore and get this book!  I guarantee you won’t regret it.

Tofu ‘Chicken’ Noodle Soup

Enjoy!  xo