![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I made some textured soy protein (TSP) tacos last night with the homemade tortillas and guacamole spread I made earlier, and they were exactly what I was craving.
Here are the ingredients I used:
* 1 cup textured soy protein, abbreviated as TSP ( also known as textured vegetable protein, abbreviated as TVP)
* 1.5 cups water
* 1 onion
* Half a vegetable bouillion cube
* garlic powder
* chili powder
* cumin
* cayenne pepper
* ground chipotle chili pepper
* smoked hot spanish paprika
* my homemade tortillas (made of masa flour, ground flax, and chia seed)
* my homemade avocado spread (mashed avocado, garlic powder, paprika, pumpkin seeds, and lemon juice)
* chopped tomatoes
* chopped lettuce
I got the instructions to make the TVP from this recipe:
https://lettucevegout.com/recipes/tvp-taco-meat/
Though of course I changed the seasonings and didn't chop any fresh garlic to reduce preparation time.
Mushroom Tacos!
Jan. 6th, 2021 04:48 amhttps://www.theedgyveg.com/2020/09/22/portobello-mushroom-tacos/
Mostly I made the same marinade that they described but I used lemon juice and white vinegar instead of balsalmic due to not wanting to deal with the stubborn cap on my balsamic vinegar. Of course I started sauteeing the onions first, then put the portobello in. Then I sliced up some deskinned roasted jalepeno and added that in for extra flavor. I prepared the jalepenos as described here:
https://peppergeek.com/how-to-roast-jalapenos/
I thought I might like this combination, and it seems I was correct!
(Probably more accurate to call them mushroom fajitas, given the ingredient combo)
Pinto Beans
Jan. 6th, 2021 01:17 amI'm not sure how many pounds of pinto beans I have, but it's enough that I have to store the box of them in my room. So I won't be running out any time soon. I ordered them online a while back since I know I like pinto beans and use them in a lot of stuff.
