BitterSweet

Sweet Musings with a Bitterly Sharp Wit


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Fit for a Fiesta

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.

Taco Bites

1 12-Ounce Package Vegan Beef Crumbles or Crumbled Tempeh
1/2 Cup Black Beans, Roughly Mashed or Refried Pinto Beans
2 Tablespoons Tomato Paste
1 Clove Garlic, Finely Minced
1/4 Cup Yellow Cornmeal
1 1/2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Aquafaba
1/3 Cup Fresh Cilantro, Minced
1/2 Teaspoon Salt
1/2 Cup Finely Crushed Tortilla Chips

Salsa, to Serve

Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silpat.

Place your meatless crumbles of choice in the food processor, along with the beans, tomato paste, garlic, cornmeal, chili powder, paprika, cumin, oregano, and red pepper flakes. Pulse briefly to combine, but be careful not to over-blend. You want to break down the crumbles a bit but still leave a lot of texture here. Introduce the aquafaba, cilantro, and salt next, pulsing once more to incorporate. Blend just until you achieve a cohesive, meaty dough.

Scoop out balls the size of walnuts and roll them in the crushed tortilla chips, completely coating the exteriors. Place each ball on your prepared baking sheet and repeat the process until you’ve used up all of the central mixture.

Bake for 25 – 30 minutes, until the balls are firm and evenly browned. Serve hot, alongside your favorite salsa and an icy cold beverage.

Makes About 20 Bites

Printable Recipe

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Silent Sunday: Let’s Taco ‘Bout It

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.


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Read/Eat All About It!

Have you received the March/April edition of VegNews Magazine yet? Well, you’ve got a lot to look forward to- After a brief hiatus, my column is back! Don’t miss my recipe for Tea Cake Sandwiches, perfect for dessert and tea parties alike. The brown sugar sponge cake especially turned out to be a runaway success, and has become my go-to dacquoise for all sorts of plated desserts, layer cakes, and everything in between. In this case, just add a layer of vanilla creme, ripe strawberries, and a few leaves of fresh mint, and you have yourself a sweet sandwich worth coveting.

I also had the pleasure of photographing Jesse Miner’s BBQ Lentil and Mushroom Tacos in this issue as well. Let me tell you, these things are crazy good! I have a serious distaste for all barbecue sauce in general, so that’s really saying a lot.

Lest I leave you without a recipe, don’t miss out on the Peanut Butter Ginger Muffins I shared with Leela at The Kitchn! Shockingly, I actually forgot to get a photo of these beauties, so you’ll just have to hop on over and checkout Leela’s lovely images. Now get to it, there’s plenty of food to make!