Friday, February 1, 2013

Dining In - LA-Style Chimichurri Tacos

Veega Vegan Tacos
LA-Style Chimichurri Tacos - Chloe's Kitchen

Oh Chloe, you've done it again! Another fantastic recipe from Chloe's Kitchen. This isn't just a taco, it's a well crafted, healthy, delicious flavor combination that makes you reach for more until you realize you can't possibly eat another bite. I made this for dinner for my non-vegan boyfriend and I and we both loved them. I am not a fan of mushrooms and yet it was still very tasty with them hidden in there. The chimichurri sauce tasted fresh with a hint of sweetness. 

You get about eight or so tacos out of this recipe and two makes a nice meal, but I have to admit I had three! It's even more shameful because the recipe says it serves six! That would just be cruel to try to feed six people with this. You can find this recipe and others in Chloe's Kitchen (buy your copy here).


Veega Vegan Tacos Avocado
Tomato Rice

2 tablespoons olive oil
1 large onion, chopped
1/2 teaspoon sea salt
1 diced tomato
1/2 cup uncooked white or brown rice
1 cup vegetable broth

Chimichurri Sauce

1 cup fresh cilantro
1/2 cup fresh parsley
1/2 cup olive oil (I used a tad bit less)
1/4 cup lime juice
4 garlic cloves
2 tablespoons agave nectar
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon ground black pepper

Mushroom & Bean Filling

2 tablespoons olive oil
8 oz. crimini or baby bella mushrooms, trimmed and chopped
15 oz. can black beans, rinsed and drained


Vegan Sour Cream Veega
Tofutti Better Than Sour Cream
Corn tortillas (available at Trader Joe's, and labeled vegan!)

Optional Toppings

Diced avocado
Chopped lettuce
Non-dairy sour cream (I used Tofutti brand, available at Whole Foods)

In a large saucepan, heat oil on medium-high and cook onions with salt until softened. Add diced tomato, rice and vegetable broth. Bring to a boil and then reduce to simmer and cover. Cook rice (probably 10-15 minutes). Then turn off heat and let sit, covered for 15 minutes.


Blend all Chimichurri Sauce ingredients in a food processor until well combined and herbs are finely chopped. 


In a large skillet, heat oil and cook mushrooms until they look moistened and soften up. Add black beans and 1/3 to 1/2 of Chimichurri Sauce (reserving the rest for topping) to pan. Cook until heated through. 


Assemble taco by filling a warmed tortilla with Tomato Rice, Mushroom and Bean Filling, lettuce, avocado, Chimichurri Sauce, and sour cream. 


Enjoy!


3 comments:

  1. where do you get the tofutti specifically in MA? i can only ever find the icecreams, but i've yet to see the cream cheese or sour cream. i've been to the whole foods in medford and boston at symphony..i haven't seen it at trader joe's either..or is it in a specific section in most whole foods? i had trouble finding daiya cheese at first until i realized it's in the cheese section rather than the vegan section

    ReplyDelete
    Replies
    1. Hi there! I found it at the Whole Foods in Brighton, MA. It was in the dairy aisle mixed in with non-vegan cream cheese and sour cream. I'm sure if you ask they'll be able to point you in the direction. Good luck!

      Delete
  2. I am doing a cookbook challenge to cook every recipe from Chloe's Kitchen.
    Hope you don't mind that I added your post to my blog page under "Others who made it".
    http://eileenlikestoeat.com/2013/05/06/cookbook-challenge-chloes-kitchen-la-style-chimichurri-tacos-vegan/

    ReplyDelete

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