Brrrr.... 22 degrees outside and I need something hot-n-spicy for supper!
Yeah, yeah, I know I'm a weenie! Lots of you have much more severe winters than we see here in the Pacific Northwest, but I still like to whine just a little...
I've had some large-ish chunk-style TVP that's needed using up for ages, and since I was out of anything else that might resemble "Taco filling" I threw this together.
TVP and Corn Tacos with Roasted Tomato-Corn Salsa
1/2 cup large chunks of dry TVP
(Reconstitute with 1/2 cup boiling water, 1 tsp. soy sauce and 1/2 cup tomato sauce)
1/2 cup chopped onion, sauteed in a bit of oil until clear
1 cup cooked lentils (leftovers I had in the fridge)
1 cup cooked corn (white, yellow, frozen or canned, I don't think it matters)
1 cup mild, chunky salsa
2 Tbsp chopped fresh cilantro or parsley
Shredded lettuce if desired
chopped tomatoes if desired
sliced olives if desired
shredded vegan cheese if desired
Fire-roasted Tomato and Corn Salsa (recipe follows)
Soak TVP for 15 minutes. Mix TVP, onions, lentils, corn and salsa in a saucepan. Stir over medium heat until hot. Brown corn tortillas in lightly oiled non-stick skillit.
Fill with taco filling, top with Salsa, lettuce, cheese, olives and/or tomatoes if desired.
Fire Roasted Tomato and Corn Salsa
1 28-oz can Muir Glen Fire Roasted Tomatoes
1 7-oz can green chiles, chopped (or 1/2 cup fresh roasted green chiles)
1 clove of garlic put thru garlic press
2 green onions, chopped
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
1/4 cup of very loosely packed fresh chopped cilantro, chopped
1/2 cup corn
Freshly ground black pepper
Mix all ingredients and let set while you prepare the tacos, if you have the time.