Taco Veggie Contest Winners Announced
It was a difficult decision with all of the great recipes we received, but we have announced our winners to the Taco Veggie Contest.
1st prize – Helen T.
QUINOAVOCADO
Avocado slices rolled in quinoa then flash fried. Crispy outside, creamy inside! Served atop a filling of corn, black beans and jalapenos dressed in olive oil and lime juice. Garnished with fresh cilantro.
2nd prize – Amelia
Fruta y Quinoa Choco Tacos
1 cup quinoa
2 cups rice milk (or water)
1/3 cup agave, to taste
4 crunchy taco shells
1 bag vegan chocolate chips
2 Granny smith apples, (or 2 bananas!) peeled and chopped into small pieces
1/2 cup Earth Balance (or any vegan margarine)
Cinnamon, to taste
Vanilla, to taste
Vegan whipped cream (optional)
Cook the quinoa in the rice milk, cinnamon, vanilla, and agave, bring to a low boil, then simmer for 15 minutes. Saute the apples or bananas in the margarine and cinnamon until slightly soft. Mix into the quinoa mixture. Melt the chocolate chips, dip the top edges of the taco shells into the chocolate chips and let cool and solidify. stuff the tacos with the quinoa and fruit mixture, top with vegan whipped cream, dust with cinnamon, and sprinkle with raw apple pieces.
3rd prize – Samantha S.
Tofu Scramble Breakfast Burrito (serves 2)
2 soft flour tortillas
1 block tofu, drained and pressed
1 green bell pepper, diced
1 sweet onion, medium, diced
2 cloves garlic, minced
1 tbsp turmeric
1 tbsp curry powder
salt & pepper to taste
oil for frying
Slice the tofu into 1-2 inch cubes then crumble with a fork (or fingers!). Saute onions and garlic until translucent, then add peppers and tofu, stirring frequently. Add turmeric, curry powder, salt & pepper and continue to stir until peppers are soft. Divide fillings into the two tortillas, wrap and ENJOY! Optional: Top each burrito with fresh salsa, Tabasco or vegan sour cream!
Congratulations to all of our winners!
