"Inspired listening to Marcus Samuelsson's memoir Yes Chef today while catching up on editing and laundry. Such a fascinating multicultural life. Love that he chose America as his home with Ethiopian, Swedish, French training background He believes in all ethnic foods being real American foods..motivated by flavor and experimenting while respecting different cultures... Today's random taco lunch Inspired by that.
-White bean and Kale, cabbage slaw and greenest tahini sauce
-Soy chorizo, with golden tomatoes and fresh pico and beriberi sweet potato crunchies
-Black bean and chicken, with avocado, lime, and Pepitas
*"sweet potato crunchies" aka overcooked, stale seasoned sweet potato fries chopped up obvs.
AKA- leftovers taco plate.
Next up-trying to assemble a Swedish bord for dinner! #cheskitchen @marcuscooks"
Assorted Tacos
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Recipe Intro From cheskitchen
Tacos are always a great choice when it comes to leftover, pile up what you have high in a wrap or shell and enjoy! Add some fresh herbs to give a little extra freshness to each bite.
1.-White bean and kale with greenest tahini sauce
Leftover kale and beans picked out from this stew:
http://www.epicurious.com/recipes/food/views/kale-and-white-bean-soup-106153
Julienned cabbage and greenest tahini sauce inspired by:
http://www.bonappetit.com/recipe/the-greenest-tahini-sauce
I used cilantro, and parsley instead of watercress and mint, and a bit of extra garlic and lemon.
2.-Soy Chorizo with golden tomatoes, fresh pico de gallo (sliced tomato, jalapeño, red onion, lime, honey, cilantro), beri beri dried out sweet potato fries chopped up
Leftover cooked TVP-textured vegetable protein- (that had formerly been vegan sloppy joes with peppers, vinegar and spices inspired by:
http://www.seriouseats.com/2015/02/how-to-make-vegan-chorizo.html
Topped with leftover thrice roasted sweet potato fries (sliced sweet potatoes roasted at high heat with coconut oil, maldon salt, and beri beri seasoning
3.-Black bean and chicken with avocado, lime, and pepitas
Pulled out bean and chicken mixture from leftover enchiladas inspired by
http://minimalistbaker.com/butternut-squash-black-bean-enchiladas/
topped with sliced avocado, fresh squeeze of key lime, and pumpkin seeds (pepitas) that had been toasted in oven with chili and garlic salt