The first on Mikel's cooking list is Taquitos.
Taquitos are too easy to make! No frying need be involved, just a tortilla and some good filling.
The filling can be beans, grains, vegetables, seitan or soy products - soy curls, tofu, TVP. You should have a nice thick sauce to bring the filling together, roll up the tortillas, place them fold down on a sprayed baking tray, sprinkle with a little olive oil and bake until crisp, about 15-20 minutes on 375.
Mikel made soy curls for his taquitos. He soaked the curls in Bryanna's Vegetable stock (about 1 c curls to 1 1/2 c stock). After draining the curls, he sauteed them with onions, garlic and pepper. He made sure the curls had a bit of color on them - important for flavor.
For the sauce he ground 1/4 c of cashews with the remaining stock he used to soak the curls and blended them well, making a cashew-stock milk. Even if you do not use the curls, blend some veg stock (about 2/3 c) with 1/4 c cashews to get the milk. Remember that nut milk (fresh) thickens when heated.
He added this milk to the pan, heated it until thickened and rolled up the filling in his warmed (to make them pliable) tortillas.
We devoured them - barely managing to save David some for his lunch tomorrow.
I am still on my chipotle kick so, I minced a few peppers and added them to a diced avocado with a squirt of lime. Goo-ood!
Cost Breakdown:
soy curls: $2.50
tortillas: $4
cashew and stock: $1.50
avocado and chipotle: $2
Total to make 10 taquitos:
$7.00
Taquitos are too easy to make! No frying need be involved, just a tortilla and some good filling.
The filling can be beans, grains, vegetables, seitan or soy products - soy curls, tofu, TVP. You should have a nice thick sauce to bring the filling together, roll up the tortillas, place them fold down on a sprayed baking tray, sprinkle with a little olive oil and bake until crisp, about 15-20 minutes on 375.
Mikel made soy curls for his taquitos. He soaked the curls in Bryanna's Vegetable stock (about 1 c curls to 1 1/2 c stock). After draining the curls, he sauteed them with onions, garlic and pepper. He made sure the curls had a bit of color on them - important for flavor.
For the sauce he ground 1/4 c of cashews with the remaining stock he used to soak the curls and blended them well, making a cashew-stock milk. Even if you do not use the curls, blend some veg stock (about 2/3 c) with 1/4 c cashews to get the milk. Remember that nut milk (fresh) thickens when heated.
He added this milk to the pan, heated it until thickened and rolled up the filling in his warmed (to make them pliable) tortillas.
We devoured them - barely managing to save David some for his lunch tomorrow.
I am still on my chipotle kick so, I minced a few peppers and added them to a diced avocado with a squirt of lime. Goo-ood!
Cost Breakdown:
soy curls: $2.50
tortillas: $4
cashew and stock: $1.50
avocado and chipotle: $2
Total to make 10 taquitos:
$7.00
(plus $2 for the avocado)
