When we first started talking about this prompt, there was a fair bit of “…” and “???” and *shrug*. Mike joked that we should just focus on b12 by making all the noochiest things we could imagine. Gosh, we love the nutritional yeast around here. It’s hard to believe there was a time in our lives when we didn’t even know it existed.
I started flipping through Jae Steele’s Get It Ripe for ideas, noticing all the foods that contain various B vitamins: black beans, Romaine lettuce, spinach, tomatoes (thiamine); legumes, spinach (riboflavin); avocado (niacin); cauliflower (B5); avocado, cauliflower, walnuts, cabbage (B6); and of course B12 in nutritional yeast. Inspiration struck.
Because one of the things we love most in this world is tacos.I mean, we really love tacos. We make them 2-4 times per month. Jason Wyrick’s Vegan Tacos is probably our most-used cookbook, and it really changed how we eat – it kicked our taco love into overdrive and is largely responsible for how often we eat tacos now. This book prompted us to finally try our hands at making our own corn tortillas, and hoo boy, are we ever thrilled we did that – they’re the only tortillas we use for tacos now. They turned us into tortilla snobs. When we’re making tortillas, we often quote the exchange between Lazy Smurf and her guy about day old tortillas (I feel you, LS. We’re on your side.). And while this dinner did not come out of that book (except for the tortillas, of course), the book is incredible and everyone should have it.
[An aside: we are SO EXCITED for the Taco Cleanse book. So, so excited. We are terribly impatient for it. I just saw that it’s been pushed to December and I kind of want to cry a little.]
Reading “legumes” and “cauliflower”, “avocado” and “cabbage”, I remembered that I had bookmarked a recipe for cauliflower & chickpea tacos. Yesssss! Plus a spinach salad on the side! It would B (vitamin) perfect! (Sorry.) (Not really.)Spinach, tomatoes, yellow bell pepper, black beans, and walnuts, with a chili lime vinaigrette. Mhmm. The cauliflower and chickpeas were roasted in a spice mixture, then tucked into homemade corn tortillas and topped with shredded red cabbage, Romaine lettuce, tomatoes, avocado, cilantro, and a noochy cheese sauce. And mine – these – had Tapatio, because hot sauces forever.
Do you know about Leahey’s cheese sauce? It is the greatest. The greatest! We keep two packages in the pantry at all times (this is slightly less weird than it sounds – Vegan Haven runs out a lot and there’s a long wait time between orders… also, we never want to live without it). We use it a lot. We melt some Chao cheese slices into it for a childhood-perfect mac & cheese; we’ve used it for nachos; when we’re having a junk food night, we dip corn dogs or Fritos into it; we’ve poured it on top of Frito Pie (you can take the girl out of Texas, etc etc), and so on. It’s delicious and we love it, is what I’m saying. So I mixed up a batch of it for these tacos, and then whisked in another half-cup or so of nutritional yeast. For MAXIMUM NOOCH IMPACT, obviously.Sweet fancy Moses, these were fantastic. Make them! You won’t be sorry you did!
Oh, hey, here’s the salad recipe:
- 4-6 cups fresh spinach leaves, rinsed and dried (it’s flexible – whatever’s in the package or bunches you like)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 yellow bell pepper, chopped
- 2 ripe tomatoes, chopped or sliced or even cut into wedges
- 1/2 cup of walnuts (chop ’em if you want)
- 1-2 cloves of garlic, minced
- 6 tablespoons avocado oil (olive or another oil will work fine, too)
- 3 tablespoons of lime juice
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoons cumin
- pinch of cayenne
Combine the first 5 ingredients in a large bowl. In a small bowl, whisk together the garlic, oil, lime juice, chili powder, salt, cumin, and cayenne until well combined. Pour over the salad, toss, and serve!
Mike’s up tomorrow – I think you’ll love it!