Vegan Mofo 2019 Day #7: Picadello

The seventh Vegan Mofo tribute post to Caribbean cuisine is picadello, a celebrated Cuban dish that features unexpected delights in its slow simmered ground beef— like raisins, capers, and olives. I veganized an All Recipes version. Now I personally abhor olives though known to enjoy a good tampanede from time to time. At the grocery store, there were shelves upon shelves of olives, but certainly no tampanade to sneak in as an olive component. Also, I omitted the green bell pepper because one simply has to be in the mood to tolerate them.
This recipe calls for Sazon Seasoning and brands like Goya often times contains dyes and MSG. Here is an easy homemade one:

1 tablespoon kosher salt
1 tablespoon whole black peppercorns, toasted then ground
1 tablespoon garlic powder
1 tablespoon ground coriander seed
1 tablespoon cumin seed, toasted then ground
1 tablespoon Mexican oregano, (or dried marjoram or verbena)
1 tablespoon achiote seeds (or 1/2 teaspoon turmeric and 1/2 teaspoon sweet paprika) 

Mix ingredients together well and use 1.5 teaspoons for each packet of the Goya Sazon your recipe calls for.

Picadello can be a side dish for rice, served with fried plantains or used as taco or empanada filling. I made tacos of course. I wish that I had vegan sour cream or plain yogurt on hand to mix with lime and cilantro— would have made for excellent topping to these incredibly fulfilling tacos.

Picadello Ingredients and Preparation

2 tablespoon coconut or olive oil
1 tablespoon minced garlic
1/2 cup white onion, chopped
1 12 oz package Lightlife Soy Ground (or any other vegan ground)
1 14 oz can salt free diced tomatoes
2 tablespoon Sazon Seasoning
1/2 cup raisins
1 tablespoon capers
1 tablespoon cumin
fresh thyme for tasty decoration (optional)

In a skillet, heat oil with garlic and onion, stirring for seven minutes or so.
Add remainder of ingredients except thyme.
Simmer soy ground for ten minutes.
Serve warm with thyme.

Chickpea Tacos

Chickpeas are amazing. That's all.

I have been busy writing, drawing, and budgeting. It seems like time passes by so swiftly. I didn't even realize that it has been going on almost seven and a half years vegan for me. I reached out to one of my favorite magazines -- expect a post from a certain publication soon. My latest post about visiting Augusta Savage's exhibit at New York Historical Society is up on phillyartblog and my body positive short story "Two Cups in a Bind" was recently published in the first launched SONKU Literary Magazine issue.

Other big life changes, I moved back to Dayton, Ohio and plan to take creative writing classes in the fall to strengthen my writing passions. In the meantime, I am committed to writing personal essays and short stories over the summer and using sketchbooks. I have been drawing almost everyday, alternating between graphite and watercolor. One of my current projects is "Black Women Writers From A to Z," illustrating and discussing black women across the African diaspora who are novelists, playwrights, essayists, poets, etc. The response has been pretty positive so far.

First page doodles of "Black Women Writers From A to Z ."
A is for Alice Walker
C is for Chimamanda Ngozi Adichie
D is for Dorothy West
E is for Edwidge Danticat
F is for Frances Harper
G is for Gwendolyn Brooks
H is for Harriet Jacobs

Third and fourth page doodles of "Black Women Writers From A to Z."
H (2) is for Helen Oyeyemi
I is for Ijeoma Umebinyuo
J is for Jamaica Kincaid
K is for Katori Hall
L is for Lorraine Hansberry
M is for Maya Angelou
N is for Ntozake Shange
O is for Octavia Butler

Almost everyday I pack my lunch before going downtown. Currently, there is no internet in the house. So I walk thirty minutes to the library- rain or shine with peanut butter and cherry preserves sandwiches. On occasion, I crave other things to sate my afternoon hunger. Like chickpea tacos.

Yes, yes. Another chickpea centered recipe. I eat chickpeas a lot. Like almost every other day. I mean 75 cents per can is definitely a saver. Since moving back to Dayton, I have fallen back into the habit of shopping at Kroger-- a much cheaper grocery option than many Philly favorites. Thus, chickpeas are on every grocery list.


Chickpea Tacos Ingredients and Preparation

1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon cumin
1 teaspoon liquid smoke
1 teaspoon fenugreek
1/4 teaspoon cayenne pepper
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon black pepper
small soft flour tortillas or hard taco shells

Fork smash chickpeas and mix with all ingredients.

This mixture can be served warmed or cold. 

These corn tortillas were on sale $1.25 for a package of thirty. One can go through these pretty quickly-- taco fans especially.

Tacos and tea: a winning combination.

Mac N Cheese & Pecan Ground Tacos

Putting a classic fave on soft tortillas.

As the weather warms up and colorful plating aesthetic takes primary importance for meal prep, I have been experimenting with taco fillings. A messier handheld than a sandwich, tacos are great all year round, especially delightful during summertime. Warm and cool elements work together. Fresh ingredients bringing a pleasant brightness to a soft or crunchy tortilla shell.
Pecan ground is absolutely delicious. The simple recipe is that of walnut meatballs-- the addition of liquid aminos, cumin, and coriander providing an amazing depth of flavor. Added to macaroni and cheese (vegan Hamburger Helper style) with avocado, red onions, and a touch of Parmela Creamery Nutcheese makes for one scrumptious, hard to resist, gloriously messy taco.

Mac N Cheese & Pecan Ground Tacos Ingredients and Preparation

2 cups cooked mac n cheese (with or without veggies, mine had broccoli)
1 tablespoon olive oil
1 cup pecans
1 1/2 teaspoon liquid aminos
1 teaspoon cumin
1/2 teaspoon coriander
2 tablespoon Parmela Creamery (or any other spread/vegan sour cream)
1/4 cup red onion
1 avocado
tortillas (soft or hard shell)

Set aside prepared macaroni and cheese.
In a blender or food processor pulse together pecans, liquid aminos, cumin, and coriander until a nice crumbly appearance.
Heat up olive oil. Add pecan ground.

Brown the pecans for 6-8 minutes.

Add to prepared mac n cheese and broccoli. Used the remainder of Vegetable Cheese Sauce here.

Layered soft tortilla shells with Parmela Creamery nut cheese on the bottom, then macaroni and cheese with pecan ground, and lastly, red onions and chopped avocado.

gardein Fish Filet Tacos

Warm corn tortillas filled with fresh ingredients like Almond Ricotta, cilantro, juice of lime, avocado, and gardein's ever popular Fish Filets.

Although I don't purchase artificial veggie meats often, love for gardein cannot ever fade. They create the most incredible frozen foods via pea protein science. My fond highlights are: the Chik'in Sliders, the Turk'y Cutlets, and these incredible Fish Filets. Now I have poured out my love for their Fish Filets since they came to being. They're amazingly similar to the triangular pieces of battered death from childhood-- except cruelty free and downright delicious in whatever "fishy" thing a vegan wants to make. I didn't have fish tacos in my previous pre-vegan, pre-vegetarian life and always wanted to try it. I recommend warming the corn tortillas in an oven for a few seconds, layering with mayo (or traditional tartar sauce), optional Almond Ricotta, cilantro, avocados, and lime juice.
For my next experiment, I would love to try adding fresh, crispy slaw and red onions.

I definitely recommend putting mayo on the bottom of the fish. Just Mayo's Chipotle Mayo is the best (well, in my humble opinion).

Taco heaven.

Maple Sweet Potato & Ricemellow Tacos

 A familiar fall favorite sweetens up traditional taco filling.

The Vegan Mofo prompt was Tacos Vs. Burritos. 
Originally I planned to make burritos. The jar of Suzanne's Ricemellow Creme spoke eloquent truth. With it being autumn and Thanksgiving around the corner, I thought about the yummy treat of baked sweet potatoes covered in browned marshmallow goo. I have never tried it. Or perhaps I have in some old buried childhood memory.

Self Portrait, 29.4" x 25.6," oil on canvas, 1633.

Woman's palette of the moment goes to Judith Leyster. She was born in the Netherlands, 1609. Of the Golden Dutch Era and Baroque period, Leyster is known for realist depictions of genre, still lifes, and portraits. There is often a layered degree of mischievous humor and jest. A lot of her work was first attributed to Frans Hals ( who also had painted realist cheekiness) until scholars noticed that paintings were signed with "JL." Her masterful, open mouthed self portrait at 24 years old has muted tones of warm oranges and demure browns giving the perfect blended flavor of fall splendor.
For my sweet tacos, I used pumpkin pie spice as a cheat sheet- it already contains ginger, cinnamon, cloves, and lemon peel. So why not? The extra walnuts give a solid crunch to combined soft textures of sweetened sweet potatoes and delicious mock marshmallow treat.

Maple Sweet Potato & Ricemellow Tacos Ingredients and Preparation

2 large sweet potatoes, rinsed and sliced
1/4 cup maple syrup
2 teaspoon pumpkin pie spice
1/4 Suzanne's Ricemellow Creme
corn tortillas
handful of walnuts
1 teaspoon cinnamon

Boil sweet potato slices for 25 minutes.
Drain and mash sweet potatoes with coconut oil, maple syrup and pumpkin pie spice.
Layer corn tortillas with sweet potato, Ricemellow Creme, walnuts, and a dash of cinnamon.

Thank you Suzanne!

I shared some tacos with my housemates and one of them exclaimed, "this tastes like gourmet!" The other commented that the "Ricemellow coordinated with the sweet potato quite well."

Close up!

Ricemellow heaven.

Vegan Ultimate Black Beans & Rice Stuffed Pita Tacos

Mouthwatering simple pita tacos.

It's the 4th day of Vegan Mofo and black beans and rice is on the menu!
Some folks prefer red beans and rice better (and it's a more available offering), but I find black beans a much more delicious component to rice. Something about these beans just gets me going- maybe it's all of that feel good fiber!
This recipe has almost a creamy texture that of risotto. Surrounded in a cheesy good filling, hummus, tasty soft carrots, red onions, and Popeye spinach (yes I've been eating a lot of this lately, but I love it!) make these plain store bought whole wheat pita pockets an overstuffed delight. Quite a messy sandwich (or wrap?) and one that should be eaten alone unless you don't mind being stared at for having cheese drip down chin. A napkin is a definite must!
Other great veggie substitutes/additions would include bell peppers, tomatoes, and grilled mushrooms. Mmmmmhmmmmmm!

Vegan Ultimate Black Beans & Rice Stuffed Pita Tacos Ingredients and Preparation

2 cup brown rice, the ten minute variety (yes I'm a cheater)
2 1/2 cup low sodium vegetable broth
1 can black beans, drained and rinsed
1/3 cup nutritional yeast
1/4 cup dairy free milk
a few pieces of Daiya Jalapeño Garlic Havarti (5-6 narrow chunks)
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon turmeric
1/2 teaspoon curry powder
1/4 teaspoon white pepper
1/2 cup hummus
2 cup spinach
1/2 cup carrots, steamed
1/2 red onion, chopped

Prepare rice in vegetable broth.
Add black beans during last few minutes of cooking time.
Stir in nutritional yeast, Daiya cheese, olive oil, garlic, turmeric, curry powder, and white pepper.

Nutritional yeast & a little bitty pieces of Daiya Jalapeño Garlic Havarti melt right into the black beans & rice! 

Inside of an empty pita layer with hummus, spinach (or any other kind of leafy green), black beans and rice mixture, carrots, & onions.

Look at that spinach action! Holy moly!

Vegan Spicy Cheesy Chick'in, Quinoa, Brown Rice, & Spinach Tacos

Cheesy sauce dreamily glistens the top of chick'in strips, quinoa & brown rice, & spinach tacos.

Tacos! Tacos!
I simply cannot get enough of stuffing those flour tortillas with all kinds of good stuff.
At Krogers, Gardein's Chick'in Filets are now discontinued (insert sad face) and I had to take advantage of the sale. Everyone knows that a budgeter always has to be appreciative for these things- no matter how traumatic it'll be to see empty space in the future.
Seeds of Change microwave rices were also fifty cents off.
I combined these two ingredients together, pan frying my chick'in filets in garlic and onions with a bed of spinach just waiting for them. With onions and garlic still simmering, almond milk, Trader Joe's mozzarella Shreds, and a smidgeon of crushed red pepper made for an oozing melted sauce draping wickedly over tops of the filled tacos.

Spicy Cheesy Chicken, Quinoa, & Spinach Tacos Ingredients and Preparation

Main ingredients for delicious taco filling!

1 teaspoon olive oil
1 teaspoon garlic
1/3 cup onion, diced
1 teaspoon turmeric
1/4 teaspoon black pepper
2 Gardein Chick'n Filets, cut into strips
1/2 cup Seed of Change's Quinoa & Brown Rice
2 tablespoon unsweetened almond milk
1/4 cup Trader Joe's Vegan Mozzarella Shreds
1/4 teaspoon crushed red pepper
1 cup spinach
2 flour tortillas

Heat garlic and onion in olive oil.
Sprinkle in turmeric and black pepper.
Add chick'n filet strips and cover.
Cook each side for 2 minutes.
Place chick'in filet strips atop spinach and tortillas.
Add almond milk, vegan mozzarella, and crushed red pepper to skillet.
Stir until melted and pour over tacos.

The perfect yum.

Mouthwatering tacos that will satisfy any lunchtime occasion!

Vegan Beefy Black Bean & Mushroom Soft Tacos With Avocado

Warm soft tortillas stuffed with delicious yumminess.

It's all about taco supreme!
I haven't had burritos or tacos in ages. With whole wheat flour tortillas on sale this week that seemed to say," how's about you finally make lunch with us?" I figured sure why not!
The filling is almost like sloppy joes sans heavy duty sweet tomato sauce. I used Lightlife's Original Soy Ground, stirring in garlic, onion, portobello mushrooms, and black beans to enhance flavor. Rested on a bed of spinach and topped with avocado slices, this is an easy, quite fulfilling lunchtime meal.
Makes enough for 4 individual tacos.

Vegan Beefy Black Bean & Mushroom Soft Tacos With Avocado Ingredients and Preparation

1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup diced onion
1/2 cup portobello mushrooms, sliced
1/2 cup soy ground (used Lightlife here)
1/2 cup black beans, drained and rinsed
1 small Roma tomato, diced
1 teaspoon Italian seasonings
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup spinach (or any other leafy green)
warm 10 inch tortillas
1 ripened avocado

Saute garlic, onion, mushrooms, soy ground, & black beans together. in olive oil. Cook for 5- 6 minutes, stirring evenly. Add Italian seasonings and diced tomatoes in last minute of cooking time.

Inside warm tortillas, layer fresh spinach, beefy filling, & avocado slices.

Enjoy.

If you have no avocado, tofu feta is always good too & with delicious Bolthouse Farms Carrot Juice to drink. :)