Let me get one thing out of the way: I do cook. Like, really cook. Not “cook,” but cook. With recipes, fresh ingredients, prepping, chopping, etc. I usually cook at least twice a week. This month, though, has been crazy. You’ve probably gotten the impression so far that I’m an oft-traveling little freebird—not so. I’ve traveled more this year than any other, and more in the month of August than I usually do in a full year. See, Nine Inch Nails are on tour. I had to go to Lollapalooza in Chicago, because when else could I ever see NIN and Rage Against the Machine on one ticket?! And the week-long road trip last week was too good to pass up. November may be similar – three more NIN shows are all possible, plus Nick and I are going on a cruise the first week of the month – but right now, I’m settling back into the groove of being at home for multiple weeks at a time, which is especially important since I have only nine weeks left to train for my first marathon in October.
I explain all that because when I show you what I “cooked” last night, you may laugh at me.
I just needed a quick dinner for me and Nick. Awhile back he and I ate at an all vegetarian/vegan restaurant in town called Eden Alley. He had tacos, with “meat” made of tempeh and TVP, and he really liked them. So I’ve been telling him for weeks I was going to make him something similar at home. Thus:
See, I’ve got no beef with fake meat (har har). I would personally take a slab of tofu or tempeh over a fake meat product any day, but sometimes they really are just the best fit for a dish, especially veganized omni dishes. It’s an easy and convenient 1-to-1 substitute for meat. And it gets my boyfriend to eat vegan with me!
I’ve had great luck with LightLife products, so I fully expected this taco “meat” to be delicious, and it was. It was moist, it crumbled all on its own, and it tasted great.
Nick eats like a horse (a very sexy horse, mind you), so I knew I’d need to stretch the meal out a little further. I donated most of the meat to my anti-bean boyfriend, and for myself, made a 50/50 mix of “meat” and black beans. I am a bean FREAK.
A few spoonfuls of a delicious locally made salsa completed this quick supper.
But hey, at least I home-baked the fresh corn tortillas!