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Plant-Based Tacos for A Night of Social Self-Care


October 04, 2016

taco day

Today is National Taco Day, so we teamed up with our friend and mostly plant-based chef Ariela Rose to ask her to create a unconventional, creative, plant-based taco recipe for our BEING community. We know what you’re probably thinking - what do tacos and our apothecary products have in common?

Michael Pollan said, “The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture.” While BEING encourages you to indulge in ritual through sensorial experience with our apothecary products, we also want to encourage and inspire you to find the self-care rituals that are most nourishing to you. Coming together to create and enjoy good, healthy nourishment in the company of friends and family is an act of ritual - and thus, why we wanted to share the ritual of making and enjoying delicious, nourishing food.

Ariela created one big taco recipe with many complex, beautiful individual recipes wrapped up inside of it - just like all the ingredients folded up in the tortilla in the finished taco. We invite you to feast your eyes on the taco-bounty below - you’ll find all the ingredients and recipes at the end of the blog post.

We also invite you to share with us one of your favorite recipes or meal-based rituals in the comments below - how do you come together in ritual with friends and family to create and celebrate delicious food?

taco display The most delicious, unconventional, creative taco bar we’ve ever laid eyes on - fresh corn masa tortillas (cabbage leaves for a grain-free option), roasted fennel, cucumber salsa, miso-rubbed roasted maitake mushrooms, roasted delicata squash with smoked paprika, red cabbage and dulce slaw, tahini miso drizzle.

 

dinner display

taco dinner

What’s better to accompany a taco feast than a specialty margarita? Our friends at Mint and Mirth shared an autumn-spiced margarita recipe with us for the taco feast.

Fresh corn masa tortillas
-One package Three Sisters Nixtamal fresh corn masa
-Tortilla Press or heavy, flat bottomed pan, plate or bowl

taco masa rolling*Separate the masa dough into 1-2” pieces and roll each into a ball. Place on a sheet of parchment or plastic wrap and place a second piece of parchment or plastic on top. Flatten the balls into round discs using your press, pan, plate or bowl. When ready to cook, heat a pan on your stove over medium heat and cook tortillas about one minute per side, until lightly browned. Remove from pan, repeating until you have cooked your desire number, storing cooked tortillas between layers of towel to keep warm.
cabbage
Red Cabbage and Dulce Slaw
-1 small red cabbage shredded by hand or using a food processor
-1 tsp pink himalayan salt
-1 tsp fresh ground black pepper
-1 tbsp rice wine vinegar
-1 large handful fresh cilantro, de-stemmed and chopped
-1/3 cup chopped pulse seaweed toasted until crisp in your oven (about 3-5 minutes -- keep an eye on it as it burns easily!) and crumbled

*Combine all ingredients in a large bowl, toss to combine and set aside to meld.

Cucumber salsa
-One large, or several small, slicing cucumber of choice (I love lemon cucumbers!) diced small
-1 tsp himalayan pink salt
-1 tsp freshly ground black pepper
-Juice of 1 lime
-1 large handful of fresh cilantro, de-stemmed and chopped

*Combine all ingredients in a bowl, toss to combine and set aside to meld.
delicata squash
Roasted delicata squash with smoked paprika
-1 medium delicata squash, sliced in half, de-seeded and sliced into 1/2" half rounds
-1 tbsp coconut oil, melted
-Freshly ground black pepper
-Himalayan pink salt
-2 tsp smoked paprika

*Preheat oven to 375 F, prepare squash and set on a large, parchment-lined baking tray. Drizzle the squash slices with coconut oil and toss to evenly distribute, sprinkle the black pepper, salt and paprika over squash and toss to coat once more. Roast until lightly brown and caramelized, about 30-45 minutes, checking every 15 minutes for doneness.

Roasted fennel
-1 fennel bulb, stems and fronds removed, thinly sliced lengthwise 1/4 - 1/2 in. thick
-Coconut oil, or ghee, melted, to coat
-Himalayan pink salt
-Freshly ground black pepper

*Preheat oven to 375 F. Slice fennel and arrange on a parchment-lined baking sheet. Sprinkle with salt and pepper. Roast for 30-45 mins, until caramelized and browned.

Miso-rubbed roasted maitake mushrooms
-Several handful-sized bunches of maitake mushrooms (you may end off slicing larger bunches, or combining smaller bunches)
-1 tbsp chickpea miso
-1 tbsp rice wine vinegar
-Warm water to thin
-Freshly ground black pepper and pink himalayan salt, to taste

*Preheat oven to 375 F. Prepare mushroom bunches and set on a sheet of aluminum foil. Dissolve miso in 1-2 tbsp warm water, add in rice wine vinegar, salt and black pepper and whisk to combine. Coat the mushrooms with the miso mixture (be sure to get into the crevices!) and create a "pouch" around the mushrooms with the foil. Place the pouch directly on your oven's rack and roast for 30-40 minutes, checking every 15 minutes for doneness. Mushrooms should be meaty, juicy and caramelized when done.

Tahini-miso drizzle
-2 tbsp roasted tahini
-1 tbsp garbanzo miso
-3 - 5 tbsp water to thin
-1 tsp rice wine vinegar
-Juice of 1/2 lime
-Himalayan pink salt, to taste
-Fresh ground black pepper, to taste

*Whisk all ingredients together in a bowl until well combined. Consistency should be pourable and not too thick. Add more water to thin as needed.
_____

To serve:
-Freshly sliced avocado, dressed with toasted, crumbled pulse and freshly ground black pepper
-Fresh cilantro

Build your taco as you like!
_____

Autumn Margarita
Courtesy of Mint and Mirth
-2 oz tequila
-3/4 oz triple sec
-1/2 oz lemon
-1/2 oz fresh apple cider
-dash of walnut bitters

Rim glass with brown sugar and cinnamon. Combine all ingredients over ice and shake hard until tin is frosty. Strain over ice and garnish with a slice of apple (we had already eaten the apple and the cinnamon-sugar mix by the time we took the photo - we couldn’t wait until the tacos were finished!)



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