Sunday, August 14, 2011


It's been too long. Well I will try to do better. This blog doesn't have a huge following anyway, but that certainly won't change if I insist on going awol for months at a time.

For this you will need to make my seitan. (Other, inferior seitan might also work.) You need about 2 cups or so. I like them sliced into strips. It gives them a steak-like feel. If that freaks you out, well sorry, but some of us vegans miss meat and liked it. So deal.

  • 2 cups of sliced seitan
  • 1/2 medium onion, diced
  • Extra virgin olive oil
  • Shredded lettuce or greens
  • 8 hard taco shells
  • 2 tablespoons taco seasoning (you can sub chili powder in a pinch)
  • A small glass of water
  • Whatever extras you want (salsa, pico de gallo, guacamole, taco sauce, sour cream, whatever)
First, prepare your taco shells. Try to time it where they are warm when ready to eat.

Saute the diced onion on medium-high heat for a couple on minutes until it starts to get a little translucent. Add the seitan and cook for several minutes until good and hot, and starting to brown a little.

Add the taco seasoning and stir it in. It will be dry, which is where the water comes in. Pour a little in, and savor that cool hissing sound. You will add it until the bottom is good and watery. (Add a little at a time so you don't add too much.) You shouldn't be adding more than a few tablespoons. The goal is to make the tacos really good and tender, not to make fajita soup. If you do add a little much you can boil it out. Otherwise cover it for a couple of minutes.

It should be really tender and ready to put into your prepared taco shells. Add the shredded lettuce and whatever else you want.

This is a pretty simple and very good meal. It's easy to make -- the hardest part is the cleaning. But that's what women are for, right?

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