added vegetarian and vegan tags to everything that was applicable.

base_layers/bulgar_black_bean_filling.md

@@ -6,4 +6,6 @@ This is a quick and easy vegetarian substitute for a ground beef-like texture wi
 * 1 cup cooked, strained bulgar
 * 1/3 cup cooked black beans (or canned), rinsed and strained.
 
-Mix bulgar and black beans together. For better texture, slightly mash the black beans. Add your choice of seasonings to taste and serve. 
+Mix bulgar and black beans together. For better texture, slightly mash the black beans. Add your choice of seasonings to taste and serve.
+
+tags: vegetarian, vegan

base_layers/butternut_squash.md

@@ -14,4 +14,6 @@ __Ingredients__
 __Directions__
 
 1. Roast a whole butternut squash in the oven at 400 degrees for 30 minutes to an hour until it is nice and soft.
-2. Cut open the squash, scoop out the seeds and discard the peel. Cut into bite-sized pieces and the squash is ready to go. No seasoning is necessary, but the sweet buttery flavor of the squash is pretty tasty with chili powder.
+2. Cut open the squash, scoop out the seeds and discard the peel. Cut into bite-sized pieces and the squash is ready to go. No seasoning is necessary, but the sweet buttery flavor of the squash is pretty tasty with chili powder.
+
+tags: vegetarian, vegan

base_layers/corn_blackbean.md

@@ -1,11 +1,11 @@
 Corn and Black Beans
 ===================
 
-This is a fork of the [Zuccini and Corn Filling](/base_layers/zucchini_corn.md) because I'm not a Zuccini fan. I also tweaked the spices. 
+This is a fork of the [Zuccini and Corn Filling](/base_layers/zucchini_corn.md) because I'm not a Zuccini fan. I also tweaked the spices.
 
 You'll need:
 
-* Fresh corn kernels, cut off the cob. 
+* Fresh corn kernels, cut off the cob.
 * 1 can of Black Beans
 * half a white onion
 * salt
@@ -24,3 +24,4 @@ Directions
 
 Delicious hot as the main base_layer or as a supplement to others.
 
+tags: vegetarian, vegan

base_layers/red_cabbage.md

@@ -8,4 +8,4 @@ Red Cabbage Filling
 
 1. Mix all ingredients in large bowl
 
-tags: vegetarian
+tags: vegetarian, vegan

base_layers/seasoned_lentils.md

@@ -13,6 +13,8 @@ This is a quick and easy vegetarian substitute for ground beef that adds an inte
 ##### Directions
 1. Cook lentils according to package directions (generally just boiling in water). Set aside.
 2. In a skillet sauté onion and tomato in vegetable oil for a few minutes
-3. Stir in seasoning mix, amount of water specified on mix packet and cooked lentils. 
+3. Stir in seasoning mix, amount of water specified on mix packet and cooked lentils.
 4. Follow directions on seasoning packet.
-5. Enjoy!
+5. Enjoy!
+
+tags: vegetarian, vegan

condiments/Pico_de_gallo.md

@@ -14,4 +14,4 @@ Combine the tomatoes, cilantro and onion together in a bowl. Season to taste wit
 
 Reserve some of this mixture for kids, and then add as much jalapeño as you like to the remaining mixture for the non wimps.
 
-tags: vegetarian
+tags: vegetarian, vegan

condiments/asian_cabbage.md

@@ -6,7 +6,7 @@ Add this to [Asian Style Tacos](/full_tacos/asian_style_tacos.md) for a taste se
 Ingredients
 -----------
 
-For the dressing: 
+For the dressing:
 
 * 1 lime, juiced
 * 2 Tbs Rice vinegar
@@ -16,7 +16,7 @@ For the dressing:
 * a squirt or two of sriracha
 * pinch of salt
 
-For the slaw: 
+For the slaw:
 
 * 1/2 head cabbage, chopped thin (slaw style)
 * 2 spring onions (scallions), chopped.
@@ -31,4 +31,6 @@ Directions
 
 3. Mix until everything is lightly dressed.
 
-YAY EVERYTHING.
+YAY EVERYTHING.
+
+tags: vegetarian, vegan

condiments/beet_salsa.md

@@ -13,4 +13,4 @@ Tired of plain ol' [Carne Asada Tacos](../base_layers/chooped_steak.md)? Get exo
 
 Fry tomatoes, pepper(s), onion and garlic in a pan until they are brown and tomato skins are peeling away. Move ingredients to the blender and purèe. Chop beets to a blendable size and add to salsa. Add salt and pepper to taste. Squeeze in desired amount of lemon and blend one more time.
 
-tags: vegetarian
+tags: vegetarian, vegan

condiments/black_olives.md

@@ -3,4 +3,4 @@ Black Olives
 
 Canned black olives add a sweet and cool meatiness to a traditional American taco.
 
-tags: vegetarian
+tags: vegetarian, vegan

condiments/cashew_cheeze.md

@@ -1,15 +1,17 @@
 Cashew Cheeze
 ===================
 
-This is a good dairy sub but also just pretty damn delicious. 
+This is a good dairy sub but also just pretty damn delicious.
 
 * 1 cup raw organic cashews
 * 4 cups hot water
 * 1 small lemon, juiced and zested
 * 1/2 teaspoon salt (you can also play with other spices: garlic, cayenne, cumin etc. Go crazy!)
-* 2 tablespoons nutritional yeast 
+* 2 tablespoons nutritional yeast
 * 1 roasted jalepeno (for spicy cheeze)
 
 In a large bowl add the raw cashews and hot water. Cover with a kitchen towel and allow to soak for 2-4 hours. Drain the cashews and rinse well.
 Add the soaked cashews, salt, nutritional yeast, jalepeno and the lemon juice in a blender or food processor. Blend on high and stir frequently scraping down the sides of the bowl. Keep processing the mixture until it is very smooth, and there are no lumps.
-Fold in the lemon zest (optional) and add to a serving bowl. You can also add a bit more water to get more of a creamy texture and store in a squeeze bottle (That's my preference anyway). 
+Fold in the lemon zest (optional) and add to a serving bowl. You can also add a bit more water to get more of a creamy texture and store in a squeeze bottle (That's my preference anyway).
+
+tags: vegetarian, vegan

condiments/cranberry_salsa.md

@@ -13,21 +13,23 @@ Ingredients
 
 Directions
 -----------
-1. In a saucepan, get your water and sugar boiling, then add the cranberries. Boil until the cranberries pop (5-10 minutes), then take off heat, drain, and cool. They'll be slightly jelly-like, but you don't want them to disintegrate entirely, so watch them closely. 
+1. In a saucepan, get your water and sugar boiling, then add the cranberries. Boil until the cranberries pop (5-10 minutes), then take off heat, drain, and cool. They'll be slightly jelly-like, but you don't want them to disintegrate entirely, so watch them closely.
 
-2. While the cranberries are cooling, chop your white onion, your jalepeño and cilantro. 
+2. While the cranberries are cooling, chop your white onion, your jalepeño and cilantro.
 
-3. Once your berries are cool, they'll probably have turned gooey. If there is still a bunch of water, drain it. But it's probably turned to jelly. 
+3. Once your berries are cool, they'll probably have turned gooey. If there is still a bunch of water, drain it. But it's probably turned to jelly.
 
 4. Combine everything, and give a good squeeze of lime over the whole thing. As you combine, you'll notice that the cranberries just give up their shape entirely. Also: Don't wear your finest clothing when you do this--this shit _stains_.
 
 5. Make adjustments based on taste here. Your main variables are:
 	* Sweet vs tangy. Default right now is tangy. Add more sugar for sweet.
 	* Battling the overwhelmingness of the cranberries. You've got two things going with the cranberries here: flavor and texture. More onion will add more crunch to the whole thing, and help boost up the salsa-ness. Jalepeño is your heat adjustment--seeds are your friend. But the Cilantro is your big mover here: it helps to round out the sharpness of the cranberry. Lime also helps bring down the cranberry overload.
-	
+
 
 Orange Cranberry Salsa Holographic Varient Cover
 ------------------------------------------------
 
 * Go with half a cup of OJ and half a cup of water to boil your berries in.
 * Compliment the lime juice with a fresh squeezed orange and then *zest* that motherfucker right into the salsa
+
+tags: vegetarian, vegan

condiments/garlic_lime_sauce.md

@@ -11,6 +11,8 @@ Combine in a bowl:
 * salt to taste
 * (optional): chopped fresh cilantro garnish
 
-Whisk ingredients together in bowl. 
+Whisk ingredients together in bowl.
 
 Serve on the side, or drizzle as a decorative layer onto prepared tacos. Optionally sprinkle with chopped cilantro as garnish.
+
+tags: vegetarian

condiments/mango_avocado_pico.md

@@ -3,7 +3,7 @@ Mango Avocado Pico de Gallo
 Ingredients:
 
 1 c. small cubes of mango (about 1 medium to large RIPE mango - not too mushy, though)  
-1 small avocado, cubed 
+1 small avocado, cubed
 1/2-1 large jalapeno pepper (1/2 without seeds will give you a nice, mild-medium heat - add from there)  
 1/4 c. chopped cilantro  
 1/4 of a medium red onion, finely chopped  
@@ -14,4 +14,6 @@ Dash of chipotle pepper flakes or chipotle tabasco sauce if smoke is your thing
 
 Instructions:
 
-Combine ingredients. Best served immediately, but will keep for a day. Excellent topping for fish or chicken tacos, or served just with chips.
+Combine ingredients. Best served immediately, but will keep for a day. Excellent topping for fish or chicken tacos, or served just with chips.
+
+tags: vegetarian, vegan

condiments/mango_avocado_salsa.md

@@ -20,4 +20,4 @@ __Directions__
 3. Add garlic (chopped or pressed) and pepper to taste.
 4. Stir and enjoy!
 
-tags: vegetarian
+tags: vegetarian, vegan

condiments/mango_lime_salsa.md

@@ -4,10 +4,12 @@ Mango Lime Salsa
 This fresh mango salsa is sweet, tangy, and simple. It pairs exceedingly well with Garlic Lime Sauce for delicious fish tacos. The recipe is a simplified version of the [mango salsa](http://www.loveandoliveoil.com/2008/04/fish-tacos-with-mango-salsa.html) on Love and Oil.
 
 In a bowl, combine:
-* 2 ripe fresh mangoes, chopped 
+* 2 ripe fresh mangoes, chopped
 * 1/2 cup diced sweet onion
 * 1-2 tablespoons chopped fresh cilantro
 * Juice of 1 fresh lime
 * (optional): 1/2 fresh jalapeno, diced
 
 Stir and serve.
+
+tags: vegetarian, vegan

condiments/pickled_red_onions.md

@@ -18,23 +18,23 @@ Variations
 ----------
 
 Pickled onions are a favorite in the Von Doom house, too. [@littlewhirl](http://twitter.com/littlewhirl) played around with a similar starting point and we use this brine instead:
- 
+
 * 1/2 cup apple cider vinegar
 * 1 T Sugar (I usually use coconut palm sugar because I'm a hippie I guess)
 * Water
 * 1 1/2 tsp salt
 * 1 sprig fresh oregano and/or cilantro (optional)
 
 Slice 1 red onion on a mandolin (WORTH IT). In a bowl melt the sugar and salt with some warm/hot water. Add vinegar and 1c of filtered water.
-Add in onion, top off w/ water so that the onion is just covered. 
-VERY IMPORTANT: Let sit at room temp for at least an hour. Trust me. 
+Add in onion, top off w/ water so that the onion is just covered.
+VERY IMPORTANT: Let sit at room temp for at least an hour. Trust me.
 
-The apple cider vinegar is a tangier but also more subtle, keeping more of the onion flavor there. And using a partial salt water brine lets it work nice for quick pickles, but also for slightly longer engagements. Leading to the most important aspect: 
+The apple cider vinegar is a tangier but also more subtle, keeping more of the onion flavor there. And using a partial salt water brine lets it work nice for quick pickles, but also for slightly longer engagements. Leading to the most important aspect:
 
 PICKLE ALL THE THINGS
 ---------------------
 
-Seriously. All the things. Pickle your fridge. Pickle your waffles. Make. Lots. Of. Pickles. 
+Seriously. All the things. Pickle your fridge. Pickle your waffles. Make. Lots. Of. Pickles.
 
 * __Cabbage__ — red or green work. You only need an hour or so (like onions)
 * __Jalepeños__ — seriously GTFO these are good. Add dill for a twist. Add parboiled carrots if you want to cut the spice
@@ -43,4 +43,4 @@ Seriously. All the things. Pickle your fridge. Pickle your waffles. Make. Lots.
 * __Cauliflower__ — personal favorite. Pickles in an hour, super delicious
 * __Baby corn__ — baby corn is gross, but if you pickle it you can make jokes about how big all the other things you pickled are
 
-tags: vegetarian
+tags: vegetarian, vegan

condiments/pickled_vegetables.md

@@ -1,4 +1,4 @@
-Pickled Vegetables
+Asian Pickled Vegetables
 ==================
 
 __Whisk:__
@@ -16,4 +16,4 @@ __Then toss in some sliced vegetables. Suggestions include:__
 * onions
 * radishes
 
-Mix, cover and chill in fridge for at least 30 minutes before using.
+Mix, cover and chill in fridge for at least 30 minutes before using.

condiments/roasted_tomatillo.md

@@ -8,12 +8,12 @@ Roasted Tomatillo and Mushroom Sauce
 * 1 cup water
 
 1. Remove husks from tomatillos and rinse them. Place them whole on your oven's broiler rack. Broil and turn them until they're browned on all sides.
-2. Boil the water. Drop in the dried chiles and bring the water down to a simmer. Keep them in until they are soft. 
+2. Boil the water. Drop in the dried chiles and bring the water down to a simmer. Keep them in until they are soft.
 3. Slice the shiitakes and cook them in a pan with the olive oil until they're tender.
 4. Take the chiles and tomatillos (once they're cooled off) and blend them in a food processor until they make a nice puree.
 5. Put the blended tomatillo-chile mixture in a saucepan and bring it to a boil. Add the cooked mushrooms and bring it back to a boil. Then bring the heat down until the mixture is simmering. Cook for about 10 minutes. Add salt to taste.
 
 ---
 A friend gave me this recipe a while back, but I can't remember who it was. Sorry, friend.
 
-tags: vegetarian
+tags: vegetarian, vegan

condiments/salsa_de_aguacate.md

@@ -14,3 +14,5 @@ Cook the tomatillos and peppers in a pot with water until soft. Drain the water
 Put tomatillos, peppers, salt, lime-juice, crema, and avacado (shelled and pitted) in blender. With lid on, blend until completely mixed and liquid consistency. Salsa should be the consistency of crema, liquid, yet slightly viscous.
 
 Pour over your tacos liberally. Refrigerate between uses.
+
+tags: vegetarian

condiments/salsa_sauce.md

@@ -18,4 +18,4 @@ From What's Cookin' Cookbook: A Recipe Collection from the Schlaback Family
 
 Mix and bring to a boil. Cook down 1 1/2 hours. Cold pack for 20 minutes.
 
-tags: vegetarian
+tags: vegetarian, vegan

condiments/sour_cream.md

@@ -1,4 +1,6 @@
 Sour Cream
 ==========
 
-Cool and tart, sour cream is an almost-essential part of the traditional American taco, and many others as well.
+Cool and tart, sour cream is an almost-essential part of the traditional American taco, and many others as well.
+
+tags: vegetarian

condiments/yogurt.md

@@ -6,4 +6,4 @@ alternative to sour cream. While sweet and fruit flavoured yogurts are not
 recommended, speciality yogurt dips such as jalapeno provide delicious
 variation.
 
-
+tags: vegetarian

full_tacos/asian_style_tacos.md

@@ -1,10 +1,12 @@
 Asian Style Tacos
 =================
 
-If you like a lighter asian style taco with no cheese, give this one a try.
+If you like a lighter asian style taco with no cheese, give this one a try. Use tofu to make these vegetarian-friendly!
 
 1. Using the [asian marinade](../base_layers/asian_marinade.md), prepare some tofu or sliced pork
 2. Make some guacamole (add in a teaspoon of sesame oil and toasted sesame seeds to your recipe)
 3. Top with [asian picked veggies](../condiments/pickled_vegetables.md)
 4. And [cabbage slaw](../condiments/asian_cabbage.md)
 5. __NOM__
+
+tags: vegetarian, vegan

like_tacos/Sad_Mexican_Grilled_Cheese.md

@@ -1,7 +1,7 @@
 Sad Mexican Grilled Cheese
 ===================
 
-Almost a quesadilla. 
+Almost a quesadilla.
 
 ## Ingredients
 
@@ -20,3 +20,4 @@ Almost a quesadilla.
 5. Slam jam into the sour cream and take a bite.
 6. Repeat step 4 untill throughly sad.
 
+tags: vegetarian

like_tacos/choco_taco.md

@@ -15,4 +15,6 @@ A dessert taco, the [Choco Taco](http://en.wikipedia.org/wiki/Choco_Taco) is mor
 * Using a rolling pin (or more likely, if you're really trying this, a wine bottle), flatten each waffle as uch as you can. You may want to do this over wax paper or some other non-stick surface.
 * Drape the waffles over something long and thing (and oven-safe) and bake them until they are firm (5-10 minutes).
 
-These waffle taco shells would be good for breakfast tacos, but are better for ice cream and related toppings.
+These waffle taco shells would be good for breakfast tacos, but are better for ice cream and related toppings.
+
+tags: vegetarian

like_tacos/drunk_nachos.md

@@ -16,3 +16,5 @@ For those shameful late-night moments after da club when all you need are cheese
 * Nuke the whole plate in the microwave for 1 minute on high power. Don't even think about using the oven or broiler for this. You're drunk.
 * Pull the delicious cheesy mess out of the microwave oven. Top with whatever you found scrounging around in your fridge or leave as is.
 * STUFF YOUR FACE!
+
+tags: vegetarian

like_tacos/pickle_pita.md

@@ -24,3 +24,5 @@ A sort of taco for when you're hungry, but not super coordinated.
 > Could you make this into a taco by replacing the pita with a corn tortilla?
 
 Yes, you could, but it would be less delicious.
+
+tags: vegetarian

mixins/Corn_Salad.md

@@ -5,11 +5,11 @@ Corn Salad
 * 1 Lime, juiced
 * Small handful of Cilantro, chopped
 * A few green onions, chopped
-* Garlic salt, or Garlic AND salt. I use Trader Joe's Garlic Salt in the grinder usually. 
+* Garlic salt, or Garlic AND salt. I use Trader Joe's Garlic Salt in the grinder usually.
 
 Cut the corn off of the cob, and in a mixing bowl mix together corn, lime juice, chopped cilantro and garlic salt. You can tweak any of this stuff as desired.
 
 ---
 This is my first Github commit. I'm glad it's taco related.
 
-tags: vegetarian
+tags: vegetarian, vegan

mixins/Potato_hash.md

@@ -1,7 +1,7 @@
 Potato Hash
 ===================
 
-* 6 or so small yukon gold poatoes 
+* 6 or so small yukon gold poatoes
 * 4 green onion, chopped
 * 1/2 small can of green chiles
 * olive oil
@@ -13,4 +13,6 @@ Potato Hash
 
 
 Peel and dice potatoes, throw in a pan with a 1/4 or so of water, cover and cook on medium-high until potatoes are soft.
-Once potatoes are soft, lower to medium heat add green onions, chiles, spices and olive oil. Cook until hash-like. BOOM. 
+Once potatoes are soft, lower to medium heat add green onions, chiles, spices and olive oil. Cook until hash-like. BOOM.
+
+tags: vegetarian, vegan

mixins/cheese_traditional_us.md

@@ -4,4 +4,6 @@ Cheese (Traditional; US)
 A major flavor component of a traditional American taco, select a cheese that's firm and sharp.
 
 * Cheddar (shredded)
-* Jack/Pepper Jack (shredded)
+* Jack/Pepper Jack (shredded)
+
+tags: vegetarian

mixins/drunken_greenbeans.md

@@ -10,8 +10,8 @@ Green beans are fine. Green beans cooked in beer are better. Maybe even the best
 * 1 Tbsp olive oil
 * some salt, whatever
 
-First peel and dice the garlic and sauté it in the olive oil. Before it gets all burned and ruined, add the beer and vegetable broth. 
-  
+First peel and dice the garlic and sauté it in the olive oil. Before it gets all burned and ruined, add the beer and vegetable broth.
+
 As the liquid comes to a boil, cut the green beans up. Add the green beans and a pinch of salt and let them simmer for about five minutes. If you like your beans on the softer side you can let it go a little longer. But the trick is to pull them right after the color starts to turn and you've just made a delicious addition to any taco.
 
-tags: vegetarian
+tags: vegetarian, vegan

mixins/green_chile_cabbage_salad.md

@@ -23,3 +23,5 @@ This isn't a tradition, or even particularly traditional -- except in my apartme
 10. Serve it! If you're in to tossing a little cheese on there, do it -- but I usually just eat it straight. Sometimes this goes on fish or chicken tacos; sometimes it's a side to richer pork tacos. It's always awesome.
 
 **Note on ingredients**: green chile is the gastronomical life blood of New Mexican cuisine, but it's little known in the other 49 states. I like a brand called [_Los Chileros de Nuevo Mexico_](http://www.loschileros.com/), which I can find sometimes in tiendas and other times at Whole Foods (go figure). The trick here is this: just don't accept substitutes. It's not the same. I've also had to accept that fresh chile is just not what this salad needs, so don't do that either (it doesn't distribute well enough across the cabbage). Do have this with cold, crisp beer.
+
+tags: vegetarian, vegan