Alberta Co-op Grocery

Low-Stress Vegetable Tacos

Posted February 14th, 2012

by Eli, Busy Grocery Team Member

So, I was having a major stress out about what to eat for dinner earlier this week. Midterms, staff meeting, general stress and
winter funk. I really was thinking about crawling in to bed with some mac and cheese, even though I knew that wouldn’t make me
feel any better. Priyesh was rockin’ it in produce, and I know that guy knows food, so I hit him up for some advice: Totally stressed and depressed, craving junk food, don’t wanna give in. Here’s what he helped me figure out.

potato “sausage” shitake mushroom candied beet tacos

Ingredients:
1 small savoy cabbage
2 amarosa fingerling potatoes
3 cloves of garlic
1 bunch cilantro
some shitake mushrooms
1 golden beet
some chili flakes
some agave

Directions:

• For the candied beets, slice up the beet into thin strips and put in a pan with some chili flakes, agave and a little water.
• Heat them up real quick and they’ll be tender and sticky sweet.
• Mince up the garlic and slice the amarosa fingerling potatoes into rounds so that they look like sausage (yay!) and fry them up till they’re tender and a little crunchy on the outside.
• While those things cook, peel the savoy leaves gently off of the cabbage, so as not to rip the leaves.  These will be your taco shells.
• Chop up the cilanto and put 1/4 – 1/2 cup of cilantro in each “taco shell”.
• Then saute the shitake mushrooms.
• Finally, layer the cooked ingredients as such: candied beets, potato “sausage” and then shitake mushrooms.

Serves one.

This was the best thing I ate all week. It was so satisfying on every level and cooking it didn’t take too much work. Visually it’s really appealing, and the crunchiness and moisture of the cabbage and the cilantro made me super happy.

This was the perfect fix for some winter funk.

THANKS, PRIYESH!!!

Tags: appetizers, gluten-free, vegan, vegetables, vegetarian
Posted in Announcements, Food and Drink, Recipes