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Cauliflower Walnut Taco Meat

cauliflower walnut taco bowls 4 2 Cauliflower Walnut Taco Meat

GlutenFreeMay 01 Cauliflower Walnut Taco Meat

This is like the freak show or something because vegetarian taco meat is a weirdly delicious thing. This is a miracle of epic proportions.

Do we love tacos or DO WE LOVE TACOS? We – team POY, readers and bloggers and friends and family alike – definitely love tacos. We also love all derivatives of tacos – taco bowls, burritos, burrito bowls, quesadillas, enchiladas, tostadas, nachos, etc., which is good news for the magic of vegetarian taco meat because it goes with everything. All of them. Not one taco relative left behind.

When we went to Austin for my birthday, my love of tacos was revived to the max. I am not even exaggerating when I say that I ate maybe two meals that were not tacos in our whole four days of Austin-ing. Dreams really do come true.

Since coming back, the number of tacos I’ve made is beyond counting. It would actually be embarrassing. That number is not slowing down anytime soon, kids. Being a taco fanatic means I am definitely not going to say no to a beef taco if you offer it to me, but I am also a part-time vegetarian and I love a good meatless alternative. I have no real explanation for this except that I love to eat plants and I find cooking vegetarian recipes to be easier. And more fun. So chipotle-spiced, easy-to-make veg taco meat was born.

Here’s what we have going on in this vegetarian taco meat situation:

  • Cauliflower
  • Walnuts
  • Chipotle Peppers
  • a few spices
  • salt

Can you handle it?

cauliflower walnut taco bowls 1 Cauliflower Walnut Taco Meat

cauliflower walnut taco bowls 2 Cauliflower Walnut Taco MeatOnce that gets all ground up, we’re going to bake it.

You still with me?

cauliflower walnut taco bowls 4 Cauliflower Walnut Taco Meat

While it’s baking, since you’re going to have about 30 minutes of down time, this is the perfect opportunity to get into a major salsa frenzy and whip up every type of friendly taco buddy that you can think of.

I went with the trifecta pictured here: corn and black bean salsa, pico de gallo, and guacamole because I don’t want to hate my life.

cauliflower walnut taco bowls 3 Cauliflower Walnut Taco Meat

My taco vision quickly got out of control and I opted for a taco bowl – er, maybe burrito bowl, technically, with the rice and everything – instead of a traditional folded-in-a-tortilla fashion. Which is a callback to what I said at the beginning: that this vegetarian taco meat is ready to go with anybody in the taco family.

Only love for this mountain of glory.

cauliflower walnut taco bowls 1 3 Cauliflower Walnut Taco Meat

What can I even say? My heart is happy. Vegetarian taco meat, please never leave me.

I hope you love tacossss.

cauliflower walnut taco bowls 3 2 Cauliflower Walnut Taco Meat

cauliflower walnut taco bowls 4 2 185x185 Cauliflower Walnut Taco Meat

Cauliflower Walnut Taco Meat


  • Author:
  • e289icon alarm light purple Cauliflower Walnut Taco MeatPrep Time: 5 minutes
  • e289icon alarm light purple Cauliflower Walnut Taco MeatCook Time: 30 minutes
  • e289icon alarm light purple Cauliflower Walnut Taco MeatTotal Time: 35 minutes
  • 39e9icon fork knife light purple Cauliflower Walnut Taco MeatYield: 6 servings (about 1/2 cup each)

Description

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix and bake. Meatless miracle!


Ingredients

The Vegetarian Taco Meat Basics:

  • 3 cups cauliflower florets
  • 2 cups whole walnuts
  • 2 individual chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt

Optional Add-Ins:

  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic or onion powder
  • a pinch of cayenne for more heat

Instructions

  1. Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground (see picture).
  2. Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.
  3. Serve in tacos, burritos, quesadillas, bowls, and the like! 22771f44d Cauliflower Walnut Taco Meat78f11f3fc Cauliflower Walnut Taco Meat

Notes

My salsa-making game is pretty loose. I like to just eyeball it and taste and adjust as I go.

Corn Salsa: toss some corn kernels in a pan and saute until roasty-looking. Mix with black beans, jalapeño, salt, lime juice, cilantro.

Pico de Gallo: toss chopped tomatoes with chopped onion, salt, lime juice, and cilantro.

Guacamole: toss mashed avocados with chopped onion, salt, lime juice, and cilantro.

Recipe Card powered by tasty recipes Cauliflower Walnut Taco Meat

The post Cauliflower Walnut Taco Meat appeared first on Pinch of Yum.

5-Ingredient Miraculous Vegetarian Taco Meat

cauliflower walnut taco bowls 4 2 5 Ingredient Miraculous Vegetarian Taco Meat

GlutenFreeMay 01 5 Ingredient Miraculous Vegetarian Taco Meat

This is like the freak show or something because vegetarian taco meat is a weirdly delicious thing. This is a miracle of epic proportions.

Do we love tacos or DO WE LOVE TACOS? We – team POY, readers and bloggers and friends and family alike – definitely love tacos. We also love all derivatives of tacos – taco bowls, burritos, burrito bowls, quesadillas, enchiladas, tostadas, nachos, etc., which is good news for the magic of vegetarian taco meat because it goes with everything. All of them. Not one taco relative left behind.

When we went to Austin for my birthday, my love of tacos was revived to the max. I am not even exaggerating when I say that I ate maybe two meals that were not tacos in our whole four days of Austin-ing. Dreams really do come true.

Since coming back, the number of tacos I’ve made is beyond counting. It would actually be embarrassing. That number is not slowing down anytime soon, kids. Being a taco fanatic means I am definitely not going to say no to a beef taco if you offer it to me, but I am also a part-time vegetarian and I love a good meatless alternative. I have no real explanation for this except that I love to eat plants and I find cooking vegetarian recipes to be easier. And more fun. So chipotle-spiced, easy-to-make veg taco meat was born.

Here’s what we have going on in this vegetarian taco meat situation:

  • Cauliflower
  • Walnuts
  • Chipotle Peppers
  • a few spices
  • salt

Can you handle it?

cauliflower walnut taco bowls 1 5 Ingredient Miraculous Vegetarian Taco Meat

cauliflower walnut taco bowls 2 5 Ingredient Miraculous Vegetarian Taco MeatOnce that gets all ground up, we’re going to bake it.

You still with me?

cauliflower walnut taco bowls 4 5 Ingredient Miraculous Vegetarian Taco Meat

While it’s baking, since you’re going to have about 30 minutes of down time, this is the perfect opportunity to get into a major salsa frenzy and whip up every type of friendly taco buddy that you can think of.

I went with the trifecta pictured here: corn and black bean salsa, pico de gallo, and guacamole because I don’t want to hate my life.

cauliflower walnut taco bowls 3 5 Ingredient Miraculous Vegetarian Taco Meat

My taco vision quickly got out of control and I opted for a taco bowl – er, maybe burrito bowl, technically, with the rice and everything – instead of a traditional folded-in-a-tortilla fashion. Which is a callback to what I said at the beginning: that this vegetarian taco meat is ready to go with anybody in the taco family.

Only love for this mountain of glory.

cauliflower walnut taco bowls 1 3 5 Ingredient Miraculous Vegetarian Taco Meat

What can I even say? My heart is happy. Vegetarian taco meat, please never leave me.

I hope you love tacossss.

cauliflower walnut taco bowls 3 2 5 Ingredient Miraculous Vegetarian Taco Meat

cauliflower walnut taco bowls 4 2 185x185 5 Ingredient Miraculous Vegetarian Taco Meat

5-Ingredient Miraculous Vegetarian Taco Meat


  • Author:
  • e289icon alarm light purple 5 Ingredient Miraculous Vegetarian Taco MeatPrep Time: 5 minutes
  • e289icon alarm light purple 5 Ingredient Miraculous Vegetarian Taco MeatCook Time: 30 minutes
  • e289icon alarm light purple 5 Ingredient Miraculous Vegetarian Taco MeatTotal Time: 35 minutes
  • 39e9icon fork knife light purple 5 Ingredient Miraculous Vegetarian Taco MeatYield: 6 servings (about 1/2 cup each)

Description

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix and bake. Meatless miracle!


Ingredients

The Vegetarian Taco Meat Basics:

  • 3 cups cauliflower florets
  • 2 cups whole walnuts
  • 2 individual chipotles in adobo sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt

Optional Add-Ins:

  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic or onion powder
  • a pinch of cayenne for more heat

Instructions

  1. Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground (see picture).
  2. Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.
  3. Serve in tacos, burritos, quesadillas, bowls, and the like! 22771f44d 5 Ingredient Miraculous Vegetarian Taco Meat78f11f3fc 5 Ingredient Miraculous Vegetarian Taco Meat

Notes

My salsa-making game is pretty loose. I like to just eyeball it and taste and adjust as I go.

Corn Salsa: toss some corn kernels in a pan and saute until roasty-looking. Mix with black beans, jalapeño, salt, lime juice, cilantro.

Pico de Gallo: toss chopped tomatoes with chopped onion, salt, lime juice, and cilantro.

Guacamole: toss mashed avocados with chopped onion, salt, lime juice, and cilantro.

Recipe Card powered by tasty recipes 5 Ingredient Miraculous Vegetarian Taco Meat

The post 5-Ingredient Miraculous Vegetarian Taco Meat appeared first on Pinch of Yum.

Your Summer Calendar, in 14 Dishes (We’re Planning Ahead)

We count Memorial Day weekend as the official start of summer (forget that solstice thing), so in our minds, the dog days are nipping at our heels! Or vice versa? To kick off those good summer vibes, we’re throwing a sale over in our Shop. We’re talking 20% off. You might want to check it out…

In the spirit of looking ahead, we’re planning for the glorious summer bounty that’s to come in the next 14 weeks (and rounded up some Shop favorites to help you show off the season’s best). Save the date for strawberries, corn, tomatoes—coming to a farmer’s market near you.

Consider this your summer spoiler alert.

May 22: Rhubarb

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Rye & Rhubarb Anytime Cake
by Sarah Jampel

A nonstick pan guaranteed to slip that cake out perfectly intact, and a sunny stand to display the masterful results.

May 29: Asparagus

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Pan-Roasted Asparagus with Brown Butter, Lemon, and Eggs Mimosa
by Sara Jenkins

Your asparagus will stay snappy with clever fridge storage bags and you’ll scoop with snazz when scooping your hard-boileds out of the pot.

June 5: Radishes

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Cucumber and Radish Salad with Harissa Yogurt
by Poppy's Catering

Pile crunchy salads into single-serving bowls wearing pastels for summer and match with vintage flatware that’s always in season.

June 12: Strawberries

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Pickled Strawberry Jam
by Christina Tosi

Jam like a pro in a roomy extra heat-conductive pan, then preserve the best of summer in classic Weck jars.

June 19: Swiss chard

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Chard Salad with Garlic Breadcrumbs and Parmesan
by Merrill Stubbs

Plan a bread baking project for a long weekend and use a chunk for homemade crumbs! And these bowls’ shred-in-bowl action saves you from one more dirty dish.

June 26: Peas

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Salmon Fillet with Snap Peas & Lemony Crème Fraîche Dressing
by Sara Jenkins

A company-worthy summertime meal demands a pretty, handmade platter and vintage-classic serving utensils.

July 3: String Beans

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Thoran
by Michael Snyder

This wok gets screaming hot for a nice scorch on those string beans—serve them in a deep, woodsy bowl (that will come in handy for every summer salad).

July 10: Cucumbers

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Hothouse Cooler
by Kendra Vaculin

Simple glassware for simple summer coolers, plus a juicer ’cause you’ll get hooked on having the fresh stuff around for cocktails.

July 17: Peppers

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Peperonata (Red Pepper Stew)
by Emiko

For this stew, there’s a fair bit of slicing and stirring ahead, but it’s made all the easier with handsome Italian knives and a gang of wooden spoons.

July 24: Summer squash

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Thai Summer Squash Curry
by Alexandra Dawson

Never skimp on the fresh pepper, and never skimp on everyday bowls.

July 31: Corn

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Summer Weekend Pasta
by Amanda Hesser

Make your own pasta with the kids. Serve it up in a gorgeous handmade bowl to impress the adults.

August 7: Tomatoes

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Sue Lyon’s Tomato Pie
by Sara Jenkins

A go-to pie plate and a pie server that says “I heart tomatoes”.

August 14: Blueberries

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Pavlova with Boozy Blueberry Sauce
by Deborah Davis

Make quick work of those egg whites with a handmade separator and ridged baking sheets guarantee no stuck pavlova.

August 21: Blackberries

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No-Cook Blackberry-Lemon Ice Cream
by Posie Harwood

More ice cream inspiration from our cookbook, and the only scoop worthy of summer’s golden child.

August 28: Peaches

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Grilled Peach, Halloumi, and Mint “Caprese”
by MariaR

Start with a never-fail charcoal chimney, add grilling grids that ensure not a peach will be sacrificed to hot coals, and end with a summer salad that whistles.

September 4: Grapes (Say hi to fall!)

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Concord Grape and Lemon Soda
by Merrill Stubbs

Here’s to the best summer ever!

What summer fruit or vegetable are you most looking forward to welcoming back into your kitchen? And what’s the first thing you do with it?

Science Explains Why Stinky Cheese Tastes So Good

I love some good stinky cheese. Stinky cheese can often carry a pungency so strong that consuming it takes on a perverse appeal. I realize this affection can be difficult to rationalize for skeptics.

Ask different people how they feel about certain stinky cheeses and you’ll see a wide array of opinions. For some, ingesting these rancid rinds can be trying tests of endurance. But a good number of these cheeses, from taleggios to ouleouts, can assume flavor profiles that are rich and fulfilling, producing sensations that I can’t often explain.

There’s scientific reason for this alchemy, succinctly captured in this two-minute clip from PBS’ Food—Delicious Science. The show premiered on Wednesday, illustrating, in layman’s terms, the biological and chemical principles that undergird the particular, peculiar mouthfeel some foods can take on in certain environments.

This particular clip orbits around host James Wong, who’s eating époisses, a variety that smells like the interior of a podiatrist’s office. (I swear I’m not being hyperbolic here—it literally smells like the bottom of a human foot.) As the video expounds upon pretty briefly, the brain perceives these aromas differently once stinky cheese makes its way into your mouth, as opposed to, say, simply putting it against your nostrils. It’s a reaction dubbed “backwards smelling”, involving a careful choreography of these two senses, taste and smell, that shifts our perception of these odors and ultimately stimulates pleasure.

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Why Your Cheese Stinks and When It’s a Good (and Bad) Thing
by Sue Conley & Peggy Smith

So, there you go. Don’t let anyone shame you for your stinky cheese affection. Science has affirmed you. Embrace the odor.

What’s your favorite stinky cheese? Let us know in the comments.

The Water Filter Solution That Looks Like a Million Bucks—For Just $15

Any urban dweller can attest: Dividing up chores amongst roommates is a big old chore in and of itself. The same can be said of living with a significant other—if someone isn’t holding up their part of the domestic bliss bargain, what’s a neat freak to do?

That question was top of mind the other week as I tried to find an aesthetic solution to an issue in our Brooklyn home: The cats had pushed our Soma water filter off of the counter, causing it to shatter. Only the handle remained intact. As the provider of said water filtration resource, I took it upon myself to replace the thing.

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A month went by. I wasn’t sure where to buy one (complicated!), couldn’t be bothered to simply order one online (expensive!), and didn’t really want to set myself up for it breaking again. The solution presented itself readily one day while I was browsing the kind of “sundries” shop certain parts of Brooklyn have become known for—sticks of charcoal from Japan. Why hadn’t I thought of it sooner?

These magical sticks are inexpensive (just $15 for a packet of three, or find them in the Food52 shop), harvested from the Ubame Oak, a tree native to Wakayama, Japan. Each stick lasts for three months. Perhaps not a steal for a fried piece of wood, but it’ll solve your filtration woes. It solved mine.

I popped the first one in an Ikea carafe and alerted my housemates: Our water was now filtered. A few weeks in and we all agree it tastes even better than before—and looks like a million bucks, for just fifteen.