It's Tuesday and we all know what that means...TACOS! Everyone celebrated taco tuesdays, so i am going to celebrate by sharing a recipe for Fusion Tacos from my upcoming book Fusion Food in the Vegan Kitchen, which, by the way, is now available for preorder. Before I get to the recipe, let me tell you a little bit about this book.
"What is this new cookbook?" you ask. Fusion Food in the Vegan Kitchen: 125 Comfort Food Classics, Reinvented with an Ethnic Twist! is the newest addition to my growing family. It is a totally new way of writing for me, and I certainly feel it's my best work to date. Filled with scratch made recipes, it has been so much fun writing and testing for this book. It was (and still is) a big pleasure to be working with Wade Hammond on the photography. His modern take on food photography and styling really captured the true essence of these recipes.
Here's what my publisher's have to say about the book:
"This innovative vegan cookbook combines the best of both worlds—comfort food + ethnic cuisine. The result is Fusion Food in the Vegan Kitchen, a delicious, experimental type of cooking popular in California and quickly taking the vegan world by storm. Its focus is not only on fresh, local ingredients, but also the amazing flavors found in different world cuisines. Think Korean pulled “pork” sandwiches, miso mac ’n’ cheese, and Mexican hot chocolate cake truffles. Traditional, with a twist! Author and California native Joni Marie Newman will treat you to more than 100 innovative recipes, all featuring whole foods ingredients that can be found at almost any grocery store or farmer's market—no store-bought faux meats, mayos, cheeses, or the like. Recipes will also feature low fat, soy free, and gluten free options for those with special dietary needs. Push the envelope on taste and take plant-based cooking to a whole new level with Fusion Food in the Vegan Kitchen."The book isn't coming out for a few more months, but I want to giveaway a copy before it hits the shelves. Just follow the prompts in the widget below, and I will be giving away one copy as soon as I get them in my hot little hands!
Now for the tacos!
|Teriyaki Asada Tacos from Fusion Food in the Vegan Kichen|
Teriyaki Seitan Asada Tacos
The sweet, juicy asada combined with the almost bitter crunch of the coleslaw topped with the creamy heat of the sauce up on top makes these tacos a real fiesta in your mouth.
16 (5 or 6-inch) corn tortillas
1 recipe Teriyaki Setian Asada, prepared (recipe below)
1 recipe Sesame Carrot Coleslaw
Spicy Sushi Sauce* for drizzling
1/2 cup finely chopped green onions
1/2 cup chopped fresh cilantro
*There is an updated version of this sauce made without storebought mayo in the book!
Heat a dry pan over medium high heat and warm your tortillas until lightly browned on each side.
Stack 2 tortillas for each taco. You will make 8 total tacos.
Layer the ingredients as follows:
3 strips of Teriyaki Seitan Asada
About 1/2 cup of coleslaw
A generous drizzle of Creamy Sesame Sriracha Sauce
Topped with green onions and cilantro.
Yield: 8 tacos
Teriyaki Seitan Asada
These delicious strips of juicy flavorful pineapple teriyaki seitan serve up great over rice or steamed veggies. My favorite way to serve them up is in tacos!
3/4 cup vital wheat gluten
1/4 cup whole wheat pastry flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup water
2 tablespoons soy sauce
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon liquid smoke
2 to 3 tablespoons vegetable oil for sautéing
1 cup Teriyaki Sauce
*There is a recipe for home made pineapple teryiaki sauce in the book!
Add the vital wheat gluten, whole wheat pastry flour, paprika, garlic powder, and onion powder to a mixing bowl and mix to combine.
In a separate bowl, mix together water, soy sauce, Worcestershire, and liquid smoke.
Add wet to dry and knead until a very elastic dough is formed.
Cover and let rest for 30 minutes.
Preheat oven to 350 F.
Shape dough into a log shape and to the center of a piece of foil or parchment paper, roll up andand twist the ends tight to close.
Place log on a baking sheet, seam side down and bake for one hour, flipping half way through.
Remove from oven and allow to cool enough to handle.
Once cooled, slice into thin strips, about strips about 1-inch wide by 4 1/2-inches long. (These measurements are just a reference, they need not be exact.)
Add Pineapple Teriyaki Sauce to a pot and heat over medium low heat.
Preheat a tablespoon of vegetable oil in a frying pan over medium high heat.
Add seitan strips in a single layer to the hot pan and pan fry for 2 to 3 minutes, or until dark golden brown and crispy. Flip and repeat on the other side.
Once both sides are crispy, transfer immediatelyto the pot of teriyaki sauce
Repeat until all of the pieces have been added to the sauce.
Toss seitan to coat, and keep warm until ready to serve.
Serve garnished with green onions and sesame seeds if desired.
Yield: 4 main dish servings
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