This had three of Ellie’s favorites: tofu, mushrooms, and noodles. She wouldn’t eat the bok choy, but handled everything else. Not too bad I guess. And Aya said it tasted like Japan so I counted that as a compliment too.
This recipe is only for two, so make adjustments accordingly. I also used 4 tablespoons of miso instead of the 2-3 in the recipe.
RECIPE:
I know this sounds weird. I was a little iffy on it too. I like cauliflower, but a cauliflower instead of pulled pork? I’m not so sure. However, I really liked these! Topped with caramelized onions and homemade BBQ sauce, I barely noticed it was cauliflower. Well, maybe that’s a stretch. You could definitely taste the cauliflower, but in a good way. You have to like cauliflower to like this.
The first time I did these I made them as sliders. The second time I used regular sized buns. The kids ate more and enjoyed it more as a slider size. This recipe definitely made it in the rotation.
This recipe is originally from the Beard and Bonnet website.
Ellie loves mango and avocado. I thought for sure she’d love this. But unfortunately, she did not. I think the added lemon and lime juice was too much for her to enjoy it. We on the other hand liked these a lot! Perfect for a summer day.
I do think the taquitos would have been a little better if the avocado to mango ratio was 2:1 instead of 1:1. Aya loved them as is though. Just depends how much sweet flavor you want. The corn tortillas were a little tricky since I haven’t worked with them before. But after the first few I think I got the hang of it. The homemade lime vinaigrette was delicious for the salad portion too. I love fruit in food so that’s why I loved this so much. If you don’t like fruit in food, you won’t like this at all.
RECIPES:
I’ve made veggie tacos a few times before with beans in place of meat. You really lose some texture with no meat, but the over abundance of cheese seemed to overshadow that loss. Now that we are trying vegan tacos and not having the cheese, I wanted to try something without a mushy texture and this recipe seemed to fit the bill.
I wasn’t too keen on going down the tempeh road again though. I had tried tempeh a few years back with Aya and I don’t remember it fondly. But one main reason of our vegan month is to try new things, so I ignored my hesitation and decided to give it a go.
To my surprise, I found this to be a great substitute for meat. It had a ground beefy texture, and all the taco type spices really covered up the tempeh taste. Add in avocado, cilantro, olives, and all the other fixin’s and it makes a really good taco!
There is a difference in taste with the meat obviously, but I’d assume any open-minded meat eater would appreciate this version.
RECIPES:
Holy mushrooms! Mushrooms on mushrooms topped with more mushrooms. Oh yeah, there is some cauliflower in there somewhere too. If you love mushrooms, you’ll like this.
The original recipe calls for seared king mushrooms, but I couldn’t find them anywhere. I opted for a portabella instead. It seemed like it got the job done. I do plan on making this again when I can find some king mushrooms though.
I served this on a bed of arugula mainly just to add some color. But the slight crunch seemed to compliment the cauliflower puree pretty well. The shiitake “bacon” topping is a must for this too. It obviously doesn’t taste like bacon, but it gives a similar texture and salty punch that bacon has. I’m not a huge bacon lover anyway so this was a great alternative.
So not only is this super tasty, but see how awesome this looks (if you like mushrooms)!
The recipe link has great instructions and photos that help in putting this epic fungi-liciousness together.
RECIPES:
Recipe is from a great vegan cooking blog called vegangela.com
Cauliflower Puree with Mushroom Compote, Seared Portabella, and Shiitake Bacon
