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Vegan Bites:
Greetings & Salutations!
by Hope Matthews, from the October 2005 newsletter
Hello! My name is Hope and I am pleased to introduce myself as the new vegan-friendly contributor to the Food Section part of the Co-op newsletter. Since moving here a year ago, I’ve been an avid fan of the newsletter (and the Co-op) because it has given me a glimpse of the diverse and conscientious voices shaping this community. One of the wonderful things about writing for all of you is that I get to further partake in this close community, which I have been making my home.
Just to give you a peek of my veggie background, I have been a vegetarian for well over 10 years and have practiced veganism at different times in my life. I do not know how many strict vegans, cows and horses aside, live in the Palouse, but many health-minded folks I’ve come across are usually curious about veganism. Hopefully I will be able to dispel myths or create more interest in veganism for you readers. For those of you who have never heard a technical definition of vegan or vegetarian, according to The Vegetarian Resource Group, “Vegetarians do not eat meat, fish, or poultry. Vegans, in addition to being vegetarian, do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.” Even if many of you are not technically vegan, perhaps you have found yourself on this path?
There are a variety of reasons why vegans choose not to consume animal products: environmental, religious and spiritual, allergic reactions to eggs or dairy, and general physical well being, just to name a few. When I became pregnant ten years ago, my dairy intolerance was further aggravated by morning sickness (i.e., partaking in cow milk or even smelling it sent me running frantically to the bathroom). When I substituted soy for dairy, I realized that I actually liked the taste of soy more (especially Westsoy Plus Vanilla) and permanently switched.
Another fringe benefit to changing one’s diet is tracking down new recipes and products. In my quest to eliminate dairy from my diet, I discovered Toby’s Tofu pate’ 6 years ago when I lived in Portland, OR. Their dairy-free version with jalapeno on a sandwich or straight off a spoon is a fantastic and the Co-op now stocks it. Or tofu turkey? I just found several recipes on the Internet that I’m dying to experiment with this week.
Which leads me to Mexican Independence Day and the recipes listed. In the early hours of September 16, 1810, Father Hidalgo rang the bell in his church calling for the freedom of Mexico from Spain. The war lasted ten years. Since then, Mexicans have celebrated an independence day on September 16th.
As a homeschool history project, my son and I celebrated Mexican Independence Day by making corn and wheat tortillas, spicy refried beans, and bean and potato tacos. I must admit that making corn tortillas is a bit more frustrating than I anticipated, as the dough is crumbly. I don’t have a tortilla press, so I prefer making wheat tortillas, as they are more agreeable to hand rolling. I am not going to include the refried beans recipe, since it is time-involved and you can just use the type in the can (Bearitos refried beans is good and vegan). One more thing, tortillas hot off the stove are magnificent with a pinch of salt, peanut butter, jam, or margarine. Viva Mexico!
2 c. flour (organic white flour in bulk at Co-op is great)
1 tsp. salt
1/4 c. Spectrum’s Organic Vegetarian Shortening
1/2 c. lukewarm water
Mix the flour and salt together in a medium sized bowl. Cut in the shortening with a fork, then gradually add the water. The dough will be rather stiff. Knead well (around 10 min.) on a lightly floured board. Divide into 10 pieces and roll out with a rolling pin (wine bottle or 22 ounce beer bottle also work well). Tortillas can be stacked with waxed paper between them. Cook at high heat in a cast iron skillet about 20 seconds and flip. They take less than 1 min. altogether. Try substituting 1/3 cup whole wheat pastry flour for more flavor.
Bean and Potato Tacos
A simple recipe that is definitely filling & well rounded enough for a
whole meal.
2 lbs. potatoes (preferably Yukon gold)
1/2 med. sized onion, chopped
1/2 green bell pepper, chopped
2 Tbsp. olive oil
olive oil spray
salt and pepper
10 wheat tortillas
2 1/2 c. refried beans
hot sauce
chopped cabbage and fresh corn
Cut potatoes into large cubes. Leave the skin on, unless you are using Russet baking potatoes. Boil potatoes in salted water until nearly tender, then drain. Rinse with cold water, then chop into smaller cubes. Heat your frying pan/skillet on medium with olive oil spray and cook the onion for several minutes. Add olive oil and cook the potatoes about 10 minutes, then add the green pepper. Cook mixture about 5 minutes longer, spraying once or twice with olive oil if the potatoes stick. Add salt and pepper to taste.
Warm a tortilla in a hot skillet sprayed with olive oil, then fill with 2 Tbsp. potato mixture & 2 Tbsp. refried beans. Fold the tortilla in half over the filling and gently heat until hot and ready to eat.
For aesthetic appeal & some texture, serve next to chopped cabbage. I also grated some freshly cooked corn-on-the-cob onto the cabbage, but a pinch of grated carrot would also do the trick. Garnish with salsa, like Seeds of Change medium, or sliced avocado and a dash of hot sauce. Delicioso!
Hope Matthews lives in Moscow and amuses herself by reading, cooking, writing, and spending time with her family.
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