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

Vegan Cheese Plate

Queenie and I had fun putting together a cheese platter recently, the goal of which was to sample some of the vegan cheeses we hadn’t yet tried.  It was quite festive and tasty, and I wanted to share our impressions.  Here are the brands we explored:

DSC_0004

Cheese-wise, we tried Kite Hill’s almond-based Soft Truffle Dill & Chive, Treeline’s Herb Garlic Soft French Style, Heidi Ho’s Black Lava Ne Chevre, and two of the new slices by Follow Your Heart, specifically American and Provolone.  Our accompaniments were various kinds of crackers, apple slices, fig spread, olives and cornichons.  Once it was arranged, our plates looked like this:

DSC_0006

The results:  my favorite cheese by far was the Treeline Herb Garlic.  In the photo above, it’s the middle dollop, below the white triangle of cheese (the Kite Hill) and above the one with the black stripe running through it (the Heidi Ho).  It had a terrific spreadable consistency and a delicious flavor and mouth feel.  This cashew-based cheese is not subtle.  It packs a wallop of flavor!  But if you appreciate a hit of garlicky, herbaceous yumminess, you’ll probably like this, too.  We enjoyed it on crackers and on the apple slices.  Yum.  I definitely want to try more Treeline cheese.  Their link:

http://www.treelinecheese.com/

I liked the cashew-based Heidi Ho Ne Chevre (aka “no goat”) quite a bit.  The Black Lava is a type of salt, and it adds a lot of visual interest, along with the hazelnuts that are in that black stripe.  Queenie noted that the after taste of this one is reminiscent of the flavor profile of Dr. Cow nut cheeses, so if you’ve tried those, you’ll have a sense of this one.  Not everyone likes that vibe (Mr. Man included), but I do so it worked for me.  Also, Heidi Ho’s line includes a fantastic range of jarred melty cheeses (“Chia Cheeze”) that are perfect for dipping and nachos, etc.  Definitely a brand to get to know if you don’t already.

http://www.heidiho.com/

I have to say that the Kite Hill cheese we sampled was a bit disappointing for me (Queenie liked it a little better than I did).  Kite Hill is a line of almond-based cheeses developed by Tal Ronnen, and I’ve tried a range of them at Crossroads in Los Angeles.  I enjoyed those very much, so I’m not sure what happened here.  For me, it was a consistency thing.  It says “soft” right in the title, but that made me think of either something spreadable or something like a triple cream, but that wasn’t the case.  It held its form when cut, which I guess made me think it would have a different mouth feel than it did.  It was squishy and funky to me.  I didn’t go back for seconds on that one.  I will try other Kite Hills because of my respect for its creator.  Will let you know how that goes.

http://www.kite-hill.com/

Finally, we played around with the Follow Your Heart slices, which I’ve been hearing a lot about.  It’s not often that you can take a vegan cheese slice right out of the package and eat it happily.  These are pretty successful.  Slap some on a cracker with a bit of fig spread on top and you’re talking deliciousness.  The rumor is that they make divine grilled cheese sandwiches, which is how I’ll play with them next.

Enjoy!  xo