diff --git a/base_layers/bulgar_black_bean_filling.md b/base_layers/bulgar_black_bean_filling.md index b5a7e16..f9ebbf5 100644 --- a/base_layers/bulgar_black_bean_filling.md +++ b/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 diff --git a/base_layers/butternut_squash.md b/base_layers/butternut_squash.md index 7dd4a08..f2a41c7 100644 --- a/base_layers/butternut_squash.md +++ b/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. \ No newline at end of file +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 diff --git a/base_layers/corn_blackbean.md b/base_layers/corn_blackbean.md index 3100a59..c95aac1 100644 --- a/base_layers/corn_blackbean.md +++ b/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 diff --git a/base_layers/red_cabbage.md b/base_layers/red_cabbage.md index 1aab640..b295dff 100644 --- a/base_layers/red_cabbage.md +++ b/base_layers/red_cabbage.md @@ -8,4 +8,4 @@ Red Cabbage Filling 1. Mix all ingredients in large bowl -tags: vegetarian +tags: vegetarian, vegan diff --git a/base_layers/seasoned_lentils.md b/base_layers/seasoned_lentils.md index 65bf830..907028c 100644 --- a/base_layers/seasoned_lentils.md +++ b/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! \ No newline at end of file +5. Enjoy! + +tags: vegetarian, vegan diff --git a/condiments/Pico_de_gallo.md b/condiments/Pico_de_gallo.md index 8eef261..8e7d5e2 100644 --- a/condiments/Pico_de_gallo.md +++ b/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 diff --git a/condiments/asian_cabbage.md b/condiments/asian_cabbage.md index ecaf447..c120950 100644 --- a/condiments/asian_cabbage.md +++ b/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. \ No newline at end of file +YAY EVERYTHING. + +tags: vegetarian, vegan diff --git a/condiments/beet_salsa.md b/condiments/beet_salsa.md index 58558b6..3ac2593 100644 --- a/condiments/beet_salsa.md +++ b/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 diff --git a/condiments/black_olives.md b/condiments/black_olives.md index 6bb8b75..ae31126 100644 --- a/condiments/black_olives.md +++ b/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 diff --git a/condiments/cashew_cheeze.md b/condiments/cashew_cheeze.md index f2c80d8..e885529 100644 --- a/condiments/cashew_cheeze.md +++ b/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 diff --git a/condiments/cranberry_salsa.md b/condiments/cranberry_salsa.md index 9f357f3..c81b825 100644 --- a/condiments/cranberry_salsa.md +++ b/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 diff --git a/condiments/garlic_lime_sauce.md b/condiments/garlic_lime_sauce.md index faa784d..e1710d4 100644 --- a/condiments/garlic_lime_sauce.md +++ b/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 diff --git a/condiments/mango_avocado_pico.md b/condiments/mango_avocado_pico.md index bba88ae..9048d26 100644 --- a/condiments/mango_avocado_pico.md +++ b/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. \ No newline at end of file +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 diff --git a/condiments/mango_avocado_salsa.md b/condiments/mango_avocado_salsa.md index ddd7ea1..3737fc7 100644 --- a/condiments/mango_avocado_salsa.md +++ b/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 diff --git a/condiments/mango_lime_salsa.md b/condiments/mango_lime_salsa.md index 12a0279..a08744a 100644 --- a/condiments/mango_lime_salsa.md +++ b/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 diff --git a/condiments/pickled_red_onions.md b/condiments/pickled_red_onions.md index 03ee120..a253c65 100644 --- a/condiments/pickled_red_onions.md +++ b/condiments/pickled_red_onions.md @@ -18,7 +18,7 @@ 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 @@ -26,15 +26,15 @@ Pickled onions are a favorite in the Von Doom house, too. [@littlewhirl](http:// * 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 diff --git a/condiments/pickled_vegetables.md b/condiments/pickled_vegetables.md index 7dce824..7ce9270 100644 --- a/condiments/pickled_vegetables.md +++ b/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. \ No newline at end of file +Mix, cover and chill in fridge for at least 30 minutes before using. diff --git a/condiments/roasted_tomatillo.md b/condiments/roasted_tomatillo.md index df7ecca..0af9718 100644 --- a/condiments/roasted_tomatillo.md +++ b/condiments/roasted_tomatillo.md @@ -8,7 +8,7 @@ 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. @@ -16,4 +16,4 @@ Roasted Tomatillo and Mushroom Sauce --- A friend gave me this recipe a while back, but I can't remember who it was. Sorry, friend. -tags: vegetarian +tags: vegetarian, vegan diff --git a/condiments/salsa_de_aguacate.md b/condiments/salsa_de_aguacate.md index 7e61376..b3f475c 100644 --- a/condiments/salsa_de_aguacate.md +++ b/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 diff --git a/condiments/salsa_sauce.md b/condiments/salsa_sauce.md index 81031ce..15c2901 100644 --- a/condiments/salsa_sauce.md +++ b/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 diff --git a/condiments/sour_cream.md b/condiments/sour_cream.md index 9e24b50..2707e41 100644 --- a/condiments/sour_cream.md +++ b/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. \ No newline at end of file +Cool and tart, sour cream is an almost-essential part of the traditional American taco, and many others as well. + +tags: vegetarian diff --git a/condiments/yogurt.md b/condiments/yogurt.md index ca22ad3..3ebc55f 100644 --- a/condiments/yogurt.md +++ b/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 diff --git a/full_tacos/asian_style_tacos.md b/full_tacos/asian_style_tacos.md index 7262132..d3aa652 100644 --- a/full_tacos/asian_style_tacos.md +++ b/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 diff --git a/like_tacos/Sad_Mexican_Grilled_Cheese.md b/like_tacos/Sad_Mexican_Grilled_Cheese.md index e4f74a2..4cbd07a 100644 --- a/like_tacos/Sad_Mexican_Grilled_Cheese.md +++ b/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 diff --git a/like_tacos/choco_taco.md b/like_tacos/choco_taco.md index cdcc4af..211785b 100644 --- a/like_tacos/choco_taco.md +++ b/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. \ No newline at end of file +These waffle taco shells would be good for breakfast tacos, but are better for ice cream and related toppings. + +tags: vegetarian diff --git a/like_tacos/drunk_nachos.md b/like_tacos/drunk_nachos.md index eba9da0..b5c0093 100644 --- a/like_tacos/drunk_nachos.md +++ b/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 diff --git a/like_tacos/pickle_pita.md b/like_tacos/pickle_pita.md index 86099a7..ada61d5 100644 --- a/like_tacos/pickle_pita.md +++ b/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 diff --git a/mixins/Corn_Salad.md b/mixins/Corn_Salad.md index ef414fe..5b632e5 100644 --- a/mixins/Corn_Salad.md +++ b/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 diff --git a/mixins/Potato_hash.md b/mixins/Potato_hash.md index 9d1e1be..6c7ce08 100644 --- a/mixins/Potato_hash.md +++ b/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. \ No newline at end of file +Once potatoes are soft, lower to medium heat add green onions, chiles, spices and olive oil. Cook until hash-like. BOOM. + +tags: vegetarian, vegan diff --git a/mixins/cheese_traditional_us.md b/mixins/cheese_traditional_us.md index 9389274..7aa55a7 100644 --- a/mixins/cheese_traditional_us.md +++ b/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) \ No newline at end of file +* Jack/Pepper Jack (shredded) + +tags: vegetarian diff --git a/mixins/drunken_greenbeans.md b/mixins/drunken_greenbeans.md index 7a69e89..8d6551c 100644 --- a/mixins/drunken_greenbeans.md +++ b/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 diff --git a/mixins/green_chile_cabbage_salad.md b/mixins/green_chile_cabbage_salad.md index 6222ed1..1f4076c 100644 --- a/mixins/green_chile_cabbage_salad.md +++ b/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 diff --git a/mixins/lettuce_traditional_us.md b/mixins/lettuce_traditional_us.md index 53268cd..f938fdc 100644 --- a/mixins/lettuce_traditional_us.md +++ b/mixins/lettuce_traditional_us.md @@ -4,4 +4,6 @@ Lettuce (Traditional; US) In a traditional American taco, lettuce serves to add extra crunch and coolness. Favor the bulkier lettuces over leafier fare such as Bibb lettuces or mesclun. * Iceberg Lettuce (shredded) -* Romaine Lettuce (shredded; maintain the stalks) \ No newline at end of file +* Romaine Lettuce (shredded; maintain the stalks) + +tags: vegetarian, vegan diff --git a/mixins/pomegranate_seeds.md b/mixins/pomegranate_seeds.md index cc6bb10..529ba13 100644 --- a/mixins/pomegranate_seeds.md +++ b/mixins/pomegranate_seeds.md @@ -22,3 +22,5 @@ ___The Wooden Spoon Method___ 3. Using a wooden spoon, smack the top, breaking loose the seeds, which will fall into your hand and through your fingers into the bowl. This method is quick, but it takes some practice to be able to do it quickly without splashing juice. [Here's a great video demonstrating the technique.](http://lifehacker.com/5895852/deseed-a-pomegranate-in-10-seconds-using-a-wooden-spoon) + +tags: vegetarian, vegan diff --git a/mixins/tomatoes_traditional_us.md b/mixins/tomatoes_traditional_us.md index b0d3472..f494894 100644 --- a/mixins/tomatoes_traditional_us.md +++ b/mixins/tomatoes_traditional_us.md @@ -5,4 +5,6 @@ Adding a bit of coolness and moisture, tomatoes are a staple ingredient of the A * Tomatoes (diced) * Cherry Tomatoes (quartered) -* Grape Tomatoes (sliced) \ No newline at end of file +* Grape Tomatoes (sliced) + +tags: vegetarian diff --git a/mixins/veg_for_fish_tacos.md b/mixins/veg_for_fish_tacos.md index 64ce1fb..7d1f2d4 100644 --- a/mixins/veg_for_fish_tacos.md +++ b/mixins/veg_for_fish_tacos.md @@ -17,4 +17,4 @@ And one requirement: Place out your selections and assemble into your taco. Then squeeze a lime over the top. -tags: vegetarian +tags: vegetarian, vegan diff --git a/seasonings/basic_dry_rub.md b/seasonings/basic_dry_rub.md index 0e1c3aa..f671b87 100644 --- a/seasonings/basic_dry_rub.md +++ b/seasonings/basic_dry_rub.md @@ -1,7 +1,7 @@ Basic Dry Rub ================= -This is a great, versatile recipe to use as a taco seasoning or as a dry rub for the protein of your choice. Equally at home in the skillet, oven, stovetop, or smoker. +This is a great, versatile recipe to use as a taco seasoning or as a dry rub for the protein of your choice. Equally at home in the skillet, oven, stovetop, or smoker. * 2 Tbs Cumin * 2 Tbs Chili Powder @@ -10,4 +10,6 @@ This is a great, versatile recipe to use as a taco seasoning or as a dry rub for * 2 tsp Black Pepper * 1 tsp Chipotle Powder -Stir to combine and apply liberally. \ No newline at end of file +Stir to combine and apply liberally. + +tags: vegetarian, vegan diff --git a/seasonings/homemade_sriracha.md b/seasonings/homemade_sriracha.md index 8ed6d44..614f920 100644 --- a/seasonings/homemade_sriracha.md +++ b/seasonings/homemade_sriracha.md @@ -22,7 +22,7 @@ A few tips before starting: 1. Combine chilis, garlic, salt and sugar in food processor. Pulse to a coarse pureé. 2. Transfer pureé to glass container. Store at room temperature for one week, stirring daily (see notes). -3. After one week, transfer pureé to small saucepan, add vinegar and bring to boil. +3. After one week, transfer pureé to small saucepan, add vinegar and bring to boil. 4. Reduce heat and simmer for five minutes. Allow to cool to room temperature. 5. Transfer pureé to food processor and process for two to three minutes. 6. Strain pureé through fine mesh strainer, using back of spoon or rubber spatula to press solids through strainer. @@ -35,3 +35,5 @@ A few tips before starting: * Likewise, if you cannot find cane vinegar, rice wine vinegar can be substituted. Seasoned rice wine vinegar, commonly used in preparing sushi rice often has been sweetened, so keep that in mind if adjusting sweetener. * Some recipes have suggested the pureé can be thick after the seven day fermentation and water can be used to thin the mixture when processing after the boiling/simmering stage. * Finally, and **most importantly** be sure to santize the glass jars/containers you use to ferment and store your sriracha. Just ask your favorite homebrewer what can happen if you do not properly sanitize your glass container before storing foodstuffs in them. + +tags: vegetarian, vegan diff --git a/seasonings/mahimahirub.md b/seasonings/mahimahirub.md index a74512f..113e204 100644 --- a/seasonings/mahimahirub.md +++ b/seasonings/mahimahirub.md @@ -15,4 +15,4 @@ A rub for Mahi Mahi, if fish tacos be what you're fancying: You choose your measurements and enjoy! -tags: vegetarian +tags: vegetarian, vegan diff --git a/seasonings/packaged_seasonings.md b/seasonings/packaged_seasonings.md index 57b1fdd..1064d22 100644 --- a/seasonings/packaged_seasonings.md +++ b/seasonings/packaged_seasonings.md @@ -6,3 +6,5 @@ Lest we be accused of snobbery, let's acknowledge that a taco is a taco, and tac Feel free to use the pre-packaged seasoning of your choice. When I'm in an old-school mood, I head straight for... * Old El Paso Taco Seasoning + +tags: vegetarian, vegan diff --git a/seasonings/quick_and_dirty_spice_mix.md b/seasonings/quick_and_dirty_spice_mix.md index 673b4f9..3f8b116 100644 --- a/seasonings/quick_and_dirty_spice_mix.md +++ b/seasonings/quick_and_dirty_spice_mix.md @@ -21,4 +21,6 @@ Vegetarians I’ve made this with that soy protein “ground beef” and it does not _surprisingly_ taste like someone put spices on a stack of cheap bar coasters and ran it all through a blender. (Vegetable) oil the skillet when you’re dealing with that stuff, unless you’re looking for excuses to buy a new one. -If you leave out the bouillon for the sake of doing things vegan-style you’ll probably want to nudge up the salt a little. \ No newline at end of file +If you leave out the bouillon for the sake of doing things vegan-style you’ll probably want to nudge up the salt a little. + +tags: vegetarian, vegan diff --git a/seasonings/sriracha_marinade.md b/seasonings/sriracha_marinade.md index 8d4aa16..db539cf 100644 --- a/seasonings/sriracha_marinade.md +++ b/seasonings/sriracha_marinade.md @@ -10,3 +10,5 @@ Alone on a Saturday night, I put on Iron Maiden, cubed up a pork chop and whippe * pinch of salt Get this coated nicely over everything before frying or grilling on high heat. + +tags: vegetarian, vegan diff --git a/seasonings/sriracha_salt.md b/seasonings/sriracha_salt.md index d1b240a..2d9c02c 100644 --- a/seasonings/sriracha_salt.md +++ b/seasonings/sriracha_salt.md @@ -12,4 +12,4 @@ Mix the two ingredients together in a bowl. Spread it out on a baking sheet line The effect on most food is as awesome as you'd expect but it is especially amazing with eggs. Add it to your breakfast tacos. -tags: vegetarian +tags: vegetarian, vegan diff --git a/seasonings/taco_and_fajita.md b/seasonings/taco_and_fajita.md index 3dcc44b..a0d62ed 100644 --- a/seasonings/taco_and_fajita.md +++ b/seasonings/taco_and_fajita.md @@ -5,9 +5,11 @@ My cousin Kathy sent me this recipe for my birthday: Amazing taco/fajita seasoning – Use with any protein. It's a great recipe to quadruple so you have it ready for immediate taco needs. When making a big batch, use less salt. -Combine: +Combine: 2 tsp cumin 1 tsp EACH: paprika, onion powder, dried oregano, and kosher salt ½ tsp EACH: ground coriander, garlic powder and black pepper -¼ tsp EACH: red pepper flakes, ground ginger and cayenne pepper \ No newline at end of file +¼ tsp EACH: red pepper flakes, ground ginger and cayenne pepper + +tags: vegetarian, vegan diff --git a/seasonings/universal_taco_seasoning.md b/seasonings/universal_taco_seasoning.md index 7d3c173..d88a4a5 100644 --- a/seasonings/universal_taco_seasoning.md +++ b/seasonings/universal_taco_seasoning.md @@ -16,4 +16,4 @@ Combine in Mason jar and shake well to combine. This mix works well for chicken, pork and beef, destined for the grill, oven, slow cooker or stovetop. You could tweak it a bit to target a specific meat, but I like to have a base, universal mix around. Makes it super easy to turn leftover anything into delicious taco filling: Just chop up whatever it is, toss it into a skillet, sprinkle generously with seasoning, then add a bit of water and simmer to impart flavor. -tags: vegetarian +tags: vegetarian, vegan diff --git a/seasonings/zaatar.md b/seasonings/zaatar.md index bf79bd4..afe8824 100644 --- a/seasonings/zaatar.md +++ b/seasonings/zaatar.md @@ -21,4 +21,4 @@ May be added to meat during cooking, or sprinkled over a finshied taco. The latest theories have not ruled out the possibility of a zaatar mole. -tags: vegetarian +tags: vegetarian, vegan diff --git a/shells/Fresh_corn_tortillas.md b/shells/Fresh_corn_tortillas.md index c031688..dd2739f 100644 --- a/shells/Fresh_corn_tortillas.md +++ b/shells/Fresh_corn_tortillas.md @@ -9,4 +9,6 @@ This is the only way to go. So worth it. Makes roughly 15 tortillas. 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). -4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. +4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. + +tags: vegetarian, vegan diff --git a/shells/hard_corn_traditional_us.md b/shells/hard_corn_traditional_us.md index aa81ff5..5b4daed 100644 --- a/shells/hard_corn_traditional_us.md +++ b/shells/hard_corn_traditional_us.md @@ -6,3 +6,5 @@ Mistakenly thought by many to be traditionally Mexican, hard shells were actuall While they can certainly be made at home (if you have access to a deep-fryer), the best method of obtaining hard taco shells is to head to the grocery store. If you line them with a lettuce leaf rather than using chopped lettuce, when the shell cracks you won't lose the contents into your lap. + +tags: vegetarian