Week One of VeganMoFo: Eating Seasonal!
Last week we enjoyed these amazing tacos from Vegan Brunch. I loved the hearty flavors and the hot spicy taco filling with the fresh, fruity salsa. There's nothing like a perfect balance of textures and flavors. This was definitely one of those meals where we both felt totally nourished, satisfied, and content afterwards. Perfect!
I was especially stoked because this recipe called for Soy Curls, which I had ordered online through VeganEssentials... but wasn't quite sure what to do with them. Now that I've used them once, I'm sure I'll use 'em again! Soy Curls have the "meaty" texture of seitan, but the absence of strong flavor, more like tofu. So, this was a great recipe for using them because the courico sauce is insanely flavorful. The recipe says "2-6 chipotles in adobo sauce," and I opted for 2... and yet, hot damn!, these babies were hardly mild. So, I caution you, head forth with great care, all yee who dare to venture toward 6 chipotle peppers. This recipe isn't messing around.
Actually, it's supposed to be Grilled Pineapple Salsa, but they aren't selling fresh pineapples here at the Santa Cruz Farmers' Market, and so I went for peaches instead. I peeled the peaches, cut 'em in 3/4 inch slices, spritzed them lightly with olive oil, and grilled them on high for 4 minutes per side. Wow. Totally beautiful, and totally delicious. I'll admit that I ate a slice or two fresh off the grill, just because I couldn't resist. Note to self: grill fruit more often.
The salsa is gorgeous, flavorful, and super fast to come together. It's a totally critical part of the recipe, but luckily it's fast and fun to make. I love when a feels flashy and fancy, but is actually easy and quick. This is just such a meal!
ps. AND between the courico sauce and the salsa, this meal used up another 6 tomatoes or so. As you know, faithful readers, these days, if it doesn't use up tomatoes, it's not for dinner!