Sweet Potato Taco
Beet “Tartare” Tostada
2512 E 12th St.
Austin, TX 78702
2512 E 12th St.
Austin, TX 78702
There are certain things that only serious foodies understand. While everyone eats, and most people can appreciate the food on their plates to some degree, there’s a certain hunger that goes far beyond what’s on the plate. It’s a craving for connection that drives these people forward, for understanding history, culture, and the cooks driving it all forward using food as a vehicle. Personally, it’s the stories that keep me coming back for more.
Serious Foodie was found on exactly that premise. By exploring the world through recipes, you get more than a great meal at the end of the day. Their carefully crafted spice rubs, sauces, and spicy condiments serve as accessible entry points to culinary adventures that span the globe. Visiting both new and familiar lands forges stronger ties and awareness of the foodways that have existed long before any of us first picked up a spatula.
Straight out of the box, the Indonesian Sambal captured my imagination, promising a complex and nuanced blend of crushed red chilies, lime juice, vinegar, garlic, and salt. Much more than another hot sauce to stack up on the shelf, it brings a balanced heat with genuine flavor to the table, not just sheer firepower. It also made me realize that Indonesian food in general gets so little attention, despite the substantial influence it’s had specifically on vegetarians worldwide. Where would we be without the invention of tempeh, for starters?
Using the classic fermented bean cake and this smoldering yet sweet sauce as inspiration, I folded the two together into a fusion dish that everyone would recognize and enjoy: Tacos. Anything can be made into a taco without much effort. In this case, soft corn tortillas wrap gently around crispy cubes of tempeh that have been bathed in this sticky, savory glaze. Fresh cabbage adds a crisp crunch, paired with juicy mango salsa that sparkles with fresh flavor. Crunchy toasted peanuts seal the deal with just a hint of nutty flavor at the end of each bite.
This is the kind of dish that could convert a tempeh hater and make existing tempeh fans swoon. It’s a quick, easy, and foolproof meal with Serious Foodie. This is also my entry to the Serious Foodie Recipe Challenge; wish me luck! You can find more spicy ideas by visiting them on Facebook, Instagram, and Twitter.
Go beyond the beaten path to discover a world of new flavors. When you come back, don’t forget to bring that inspiration back to your own kitchen.
Order a veggie burger at any restaurant and steel yourself for a surprise- Whether or not it’s a good one. What might arrive at your table could be anything from a verdant green mash of chickpeas and spinach, or a “bloody” meat-facsimile so authentic that some carnivores wouldn’t know the difference. The humble vegetarian staple has undergone a stunning evolution in a very short amount of time, thanks to the spread of veganism, but also increased health and environmental concerns. Not everyone wants to eat legume patties when they’re craving beef, which is what makes this latest round of plant-based innovations particularly encouraging. I’ve long said that you don’t need to be vegan to eat vegan, and these more accessible, familiar options make the concept considerably more feasible. I’ve already covered the Beyond Burger and Impossible Burger here, but they’re far from the only players in this game.
Tofurky, proud meatless proponents for over 2 decades, has managed to maintain their space in this competitive market while winning over new fans. Their copious and diverse offerings are a testament to that, providing something for everyone. Now, that includes the staunch meat-eaters among us, thanks to their newly launched line of Do-It-Yourself grinds, approximating the look, texture, and of course, flavor of traditional ground beef and/or pork, depending on your seasoned kit of choice. Today, with grilling season right around the corner, I’m talking burgers.
Molding easily into patties, no additional binders are necessary for sound, solid construction. They hold together beautifully through the entire cooking process, never once threatening to crumble under pressure. Before long, a distinctly meaty aroma will fill the air, but the scent also has a also wheaty aspect, like good old glutenous seitan.
Cooking quickly, it takes only 3 – 5 minutes per side to achieve a nice sear; a satisfying transformation that creates a crisp crust and seals in a juicy, tender interior. Hearty, satisfying, but not fatty nor greasy, this is the midway point between old school and new tech. Beefy without the overwhelming sensation of sinew, it’s an ideal savory, neutral foundation to build upon. You can truly make it your own with herbs and spices, or keep it simple for the classic backyard BBQ experience. It’s not a perfect dupe for the animal it was made to imitate, but I believe it comes close enough to quell a craving, without turning away those repulsed by the reminder of the flesh inspiration.
Best of all, the DIY format allows you to depart from the typical patty path and forge your own culinary adventure. Crumble the grind and cook it with a healthy dose of spice, load it into a crunchy corn tortilla, and taco night will never be the same again. That’s just the tip of the meatless iceberg, as they (might?) say. Think meatloaf, bolognese sauce, stuffed pasta and casseroles galore. Pick out any recipe your stomach desires and simply substitute this plant-based protein in a 1-to-1 ratio for ground beef. Anything meat can do, Tofurky can do better.
Rumors are flying about the new taco spot in Nob Hill, but the buzz is so much more than mere gossip. Although that’s the translation of Chisme, the bespoke restaurant has already proven itself a worthy contender in a city teeming with Mexican eateries. Menu options are limited, focused on a short list of fillings to swaddle in soft, handmade tortillas, served two per order. Simple yet irresistible appetizer staples like chips and guacamole or fried potatoes do beckon, but stay focused here. Take a closer look at those taco options. Not only are the vegan choices clearly marked, but compared to the more meaty entrees, they dominate the colorful paper printout.
Fusion is the name of the game for these unconventional offerings, such as eggplant slathered in peanut mole, or plantains and black beans paired with a creamy coconut ranch dressing. Perish the thought of strained, unsatisfying attempts at “authenticity” here; flavor comes first, regardless of origin. Chisme caters to a different sort of crowd, and those customers seem to be eating it up.
Order at the front, grab a number, and take a seat at the communal table or benches. One might call the space spare and the service no-frills, but it’s warm and friendly, open and inviting, regardless. Besides, in a matter of minutes your surroundings will become irrelevant as a hot plate of food drops in front of you. If there’s only one dish to order, it’s the Jackfruit Taco. Marinated in a savory sauce and fried to crispy perfection, it remains juicy inside, with an impossibly meaty bite all the way though. Greens and cabbage are par for the course, adding a bit of freshness and crunch to the conversation, but the unexpected brightness of the mint verde sauce truly seals the deal. It sounds like a crazy combination, but trust me, it just works.
Don’t sleep on that fiery green hot sauce that comes on the side, either. It’s the sort of condiment that people would steal if it was put into bottles, or for those with more restraint, buy by the case if it was sold in stores. If the heat becomes overwhelming, cool down with a dairy-free coconut horchata for dessert. The sweetness of this cinnamon-spiked elixir could easily rival that of a proper milkshake, but is a welcome refreshment on a hot day.
Stop the gossip and get the facts. Chisme is the real deal.
Funny how holidays tend to sneak up on a person, even when the date is baked into the name itself. Cinco de Mayo is largely an excuse for day drinking here in the states, but it would truly be a shame to let it pass without indulging in a bit of edible hedonism as well. Someone who was more prepared, or at least aware of the rapidly advancing calendar, might have shared something suitable with enough time to plan, prepare, and lock down a party game plan before the actual date.
I am not that person.
However, I don’t need to be, and neither do you! Not only are these spicy appetizers compulsively munchable, they’re effortless to throw together at the drop of a sombrero. Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into dainty finger food. No more crumbly taco shells dumping their contents all over your white pants; crushing tortillas into a crunchy coating allows them to remain perfectly crisp, yet intact and firmly adhered from plate to palate.
Clear your schedule, call up all your friends, and start crushing ice for a boatload of frozen margaritas; there’s a party brewing as soon as you preheat the oven.
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
The Native Taco and The Outkast Taco with Elote from Cool Beans.
The Grilled Avocado Reale Taco and #3 Breakfast Taco from The Vegan Nom.
Vegan Taco Salad from Juiceland.
Veggie Tacos (Swapping Cheese for Mushrooms) from Cherrywood Coffeehouse.
El Vegetal and Hongos Con Rajas (Minus Cheese) from El Chilito.
Frito Pie (AKA a “Walking Taco”) from The Vegan Yacht.