(No those eggplants didn't come from our apartment patio garden, but I had you for a second there, didn't I?)
By "gardening" I mean, we bought a tangarine tree, a pot for it which was too small, seeds for a bell pepper plant we have yet to plant, beautiful gerbera daisies that Baxter peed on prior to us planting them, and seeds for basil, oregano, and rosemary (before I could blink, Jon had taken all three seed packets and dumped their entire contents into our tiny box of soil because as he says, "with all of the seeds in there, we're bound to get something to grow"<~~ I agree with this logic because, #math). We also forgot to water everything on Tuesday.
I have a feeling this is going to end well.
In the meantime we'll have to continue making our meals using herbs and produce not from our garden. Like my veggie tacos!
So confession time, this is not really a new recipe for me. I made these prior to my vegetarian Whole30, BUT I was stuffing the inside contents into tortillas and adding cheese and sour cream to them. And I have to tell you, I do not miss the gluten or dairy in this new version at all!
In fact, I love these so much, I am making them this week for a vegetarian potluck (<~~Greatest thing ever? Greatest thing ever.) we are going to at our friend Marissa's.
SPEAKING OF TACOS.
Adventures in a New(ish) City is a partner of this year's Houston Press Tacolandia on October 24, and I am super excited about it! I've mentioned it before, but to recap, Tacolandia is an outdoor unlimited taco-sampling event and festival that will feature Houston’s best tacos, ranging from urban contemporary to authentic street style. Complete with live music, cash bars with beer and cocktails, as well as awards for best tacos in various categories. If you're interested in going, I've got a special promo for you. Click this link to get a four pack of General Admission tickets for $75, which would normally cost you $100. Not a bad deal!
The inspiration for this meal comes from this recipe, but I've tweaked it a bit to my liking. I also used the same seasoning, scaled down a bit, in ground turkey for Jon to have his own meaty version (yes, I've started cooking meat for him. True love, y'all), and he seemed to like it. I can't personally speak to these tacos though since I didn't taste them, but they looked and smelled great.
Any way you slice it, you can create the two at the same time suuuper easily!
And the veggie tacos? They're good y'all. Seriously good. Mind-blowingly good. The eggplant/mushroom/onion combo gives them a nice "meaty" feel, and the spice mixture is exceptionally flavorful. If you make them, you won't regret it for a second!
I would never lead you astray.
Whole30 Veggie Tacos
[Vegan, Gluten Free, Legume Free, and Dairy Free]
(Serving Size: 12 tacos)
- 1/3 C. olive oil, divided
- 1 small onion, roughly chopped
- 3 TBSP lemon juice (juice from approx. 5 lemon wedges)
- 3 cloves fresh garlic, minced
- 1/2 jalapeno pepper, minced
- 1 medium eggplant (or 2 small), diced into 1/4"-1/2" cubes
- 1 1/2 C. mushrooms - remove stems and dice
- 3 TBSP ground cumin
- 1 1/2 TBSP paprika
- 2 tsp. chili powder
- 1 1/2 tsp. ground black pepper
- 1 tsp. salt
- 1 head of iceberg lettuce, leaves separated to make taco shells
1) Heat 3 TBSP. olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.
2) Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.
3) Spoon mixture into lettuce "shells" and add any additional toppings. I like to add my easy weeknight guacamole, diced cherry tomatoes, and a little bit of hot sauce.
Enjoy on your own, with a meat-eating partner, or at a vegetarian potluck!
Bonus: If you'd like to bring some freshly-picked gerberas to the potluck, I've got some for you.