Kale, Bean and Rice Soft Tacos (serves 4)
We’re Back! After a ten day vacation, it’s back to vegan cooking for All Good Gifts. While we were away in England we enjoyed some fabulous vegan meals at hotels, and at the All Hallows Guest House at the Shrine of Julian of Norwich in Norwich, England. The Parsnip Soup at the Great Foster’s Hotel in Windsor was spectacular, and the Arugula, Onion and Sundried Tomato Sandwiches on Multigrain Bread at The Tea House in Norwich were especially delicious and sustaining after a cold, raw morning of sight-seeing. At the Shrine of St. Julian, Sister Pamela’s cooking, especially her Moroccan apricot butternut stew and her nut pilaf, gave us lots of ideas for expanding our repertoire. So stay tuned for our attempts at replicating those very tasty suppers.
In the meantime, after a long day back at work, and not quite enough time to overcome jetlag, dinner tonight will be kale, bean and rice tacos. We have a zippy tomato, pepper and black olive pasta sauce from last night that will be transformed into a chili sauce with the addition of cumin, red pepper and cilantro. Combine the heat of the beans with the crunch of walnuts and the sweetness of raisins and you have a low-fat, filling, and very savory meal. ~Glyn
Tomato, Pepper and Black Olive Sauce (makes 4 cups)
1 onion, finely diced
2 cloves garlic, minced
3 orange or yellow frying peppers, thinly sliced
2 tbsp. extra-virgin olive oil
½ c sliced black olives
1 15 oz can diced tomatoes
1 3oz can tomato paste
1 cup water
½ – 1 tsp. each oregano and basil
1 bay leaf
Salt and red pepper to taste.
Sauté the onion, garlic and peppers in the oil. Add the tomatoes, tomato paste and water. Stir to combine. Add the seasoning and herbs. Bring to a simmer and simmer for 45 minutes.
Kale, Bean and Rice Tacos (serves 4)
To ½ recipe of the tomato sauce (above), add
½ tsp. each cumin, chili powder and dried cilantro
2 c. (or 1 can) kidney beans
2 c cooked rice
1 c chopped kale
¼ c toasted chopped walnuts or pumpkin seeds
2 tbsp. raisins
8 warm corn tortillas
Spread a generous ½ c of filling on each tortilla, fold in half. Serve with blue and yellow corn chips, and additional bean/rice mixture on the side.