Thursday, October 25, 2012
Vegan Mofo #22 - Celine & Tamasin’s Navajo Tacos...
Vegan Mofo #22 - Celine & Tamasin’s Navajo Tacos
The Book - Vegan Sandwiches Save the Day!
The Author - Celine Steen & Tamasin Noyes
The Recipe - Navajo Tacos
Page # 47
Difficulty - Easy
Duration - Roughly 30 minutes
I was intrigued by this recipe from the first moment I opened this book. The picture is scrumptious looking and the recipe sounded easy and delicious. I couldn’t wait to give it a try though I’ll admit I was initially daunted at the prospect of making my own bread. Not that I’m not capable of making my own bread but whenever I do it always seems to be such a long process. Not so in this case. This entire recipe is super simple to throw together even with the bread. The dough is simple, only has to rest for fifteen minutes and then it cooks up quickly fried in a pan of hot oil. The dough recipe is suppose to be enough for 4 pieces of bread but I found it was really only enough for two, two plate sized pieces.
As for the other ingredient’s it’s somewhat traditional taco fare all piled onto a piece of fried bread. Perhaps it’s not technically a sandwich but as it is on bread, and as I do believe I mentioned including taco’s in my Mofo theme, and as the recipe does appears in a book of vegan sandwiches I feel it was appropriate.
So what goes onto the bread? Shredded lettuce, corn salsa, tomato salsa lime wedges, avocado, cilantro and chorizo chickpeas. However I changed this around since I didn’t have any limes I just squirted some bottled lime juice over top. I also didn’t have any corn salsa and couldn’t find any organic corn salsa at the store so I just used organic frozen corn - thawed of course - and extra tomato salsa instead. The chickpeas however are the real star of the show, and I have to say - chorizo chickpeas are probably my new favorite thing ever!!
They’re quick and simple to prepare. They’re spicy and sweet. Basically you pan-fry canned chickpeas in a medley of spices - paprika, cayenne, sea salt, onion powder, minced garlic, olive oil, ketchup, apple cider vinegar, lime juice, and cumin. Until the liquid has been absorbed then you pile them on your taco and voila! Delicious! It’s nice to have both a soy and gluten-free option for a vegan chorizo that is nice and wholesome like that.
By far one of my newest favorite meals, you must try it!