Thursday, November 1, 2012

Tacos Two Ways

Traveling on business for the past two weeks, I was not able to "make and bring my own lunch" (challenge no. 20), and this week I have been stranded in Brooklyn. But I feel very, very lucky to have power and open grocery stores in my neighborhood. So today I made my lunch and "brought" it to work, even if work is my dining table for the time being.

Oh, and I pretty much discovered the best raw vegan BBQ sauce ever (just blend the following ingredients in a food processor or high-speed blender and add some water, if needed, to get the right consistency):

1/2 cup tomatoes
3 sun dried tomatoes
3 pitted dates
1/4 clove (or one small clove) of garlic, minced
1/2 tbsp stone ground mustard
1 tbsp chili powder
1/2 tsp paprika
1/3 tbsp onion granules
pinch of black pepper
pinch of cayenne
pinch of sea salt

With this sauce I made mushroom BBQ tacos: sliced portabella mushrooms, the BBQ sauce, and diced onion wrapped in a lettuce leaf:

I also made balsamic mushroom tacos with guacamole. For this I marinated the mushrooms in balsamic vinegar and soy sauce before placing them in a lettuce leaf and topping with guacamole and diced onion:

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