White Bean Mashed Potatoes and Asparagus Tacos

For the potatoes:
4-5 cloves roasted garlic (Wrap garlic in a small tin foil packet with a little olive oil. Roast on 400 F for 30 minutes)
1.5 pounds potatoes, boiled and mashed
1 can white beans
salt and pepper to taste
1 TBL Earth Balance

In a food processor, blend the white beans (with liquid) and roasted garlic until smooth. When the potatoes are cooked, drain and mash with beans in a large bowl. Season with salt, pepper, and Earth Balance.

Roasted asparagus: Toss asparagus with olive oil, salt and pepper. Bake at 400 F for 10-12 minutes)

Serve with a lovely spring salad: arugula, broccoli, radishes, tomatoes, green onions, and mushrooms. The dressing is Bragg’s, tahini, lemon juice, balsamic vinegar, and some black pepper.

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Jackfruit Barbecue Tacos

More tacos! More barbecue! More slaw!
We revamped our class bbq recipe and slapped it in a taco. Delicious!

3/4 cup apple cider vinegar
3/4 cup white vinegar
1 tsp salt
1 tsp cayenne
1 tsp red pepper flakes
1 TBL brown sugar
1 tsp hot sauce
3 cans jackfruit (buy it in water or in brine), rinsed and drained
1 tsp liquid smoke
1 TBL olive oil

Shred the jackfruit with your hands and place into a large bowl or dutch oven. Mix vinegars, sugar, salt, and spices together. Pour over jackfruit and mix well. Refrigerate overnight, or at least 4 hours.

Preheat oven to 375 F. Add liquid smoke and olive oil to jackfruit. Cook covered for 1 hour. Remove lid and cook uncovered additional 30 minutes. Stir occasionally.

This is spicy and vinegary, use vinegar and spices according to your preferences!

We ate this with slaw and vegan onion dip. Fuck Yeah Vegan BBQ Tacos!

Mac and Cheese Tacos (vegan, gluten-free)

This is like nachos, but a million times better because it’s fucking mac and cheese in a taco!
And it’s gluten-free!

Don’t forget, Enter the Fuck Yeah Vegan Taco Contest! Deadline is March 4, 2012, so start making some tacos!

Now, for the recipe:
For the noodles: cook 2 cups gluten-free mac for the shortest amount of time as directed by the package, or even under cook it a little. We used penne from Trader Joe’s and cooked it about 5 minutes. Drain and set aside.

Preheat the oven to 350, bake taco shells for 5 minutes on a cookie sheet, per package instructions.

To make the sauce, blend together:
1 can white beans, rinsed and drained
1/2 cup soy milk (we have this powdered stuff that is very tasty!)
1/2 cup nutritional yeast
1 tsp mustard
2 tsp ketchup
1 tsp hot paprika
1/4 tsp garlic powder
1 TBL lemon juice
pinch of salt

[You will also need 1/2 cup mozzarella Daiya (or other vegan cheese) and 1 TBL Earth Balance/butter.]

Blend until very smooth. Pour over noodles and raise the heat to medium. Cook sauce with noodles 2-3 minutes, until sauce begins to thicken. Add Daiya and Earth Balance, continue stirring well. Reduce heat and stir well to prevent the cheese from sticking to the pan. Serve immediately, or allow to cool and thicken before filling the taco shells.

**Serving suggestion: Make the tacos and allow them to sit about 5 minutes to allow the shell to soften a little. It helps prevent the filling from falling out!**

***Also, this is very good with hot sauce!***