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Roasted Winter Vegetable Tacos

This was intended to be a “Taco Tuesday” post, but as usual, I’ve missed the deadline. And I realize it’s officially spring, & this post features winter veggies, but whatevs. My CSA has been shelling out the last of the winter varietals & I have to put them to use.

I’ve had way too much on my plate these days (both figuratively & literally) & am in some serious need of vacation, relaxation, detoxification, meditation, you name it. Thank goddess spring break is just around the bend. I’ve spent the last few weeks finalizing the sale of my condo, moving into a very old but very charming bungalow, & dealing with Mercury & all of its month long retrograde hassles. As a Pisces, Mercury’s retrograde has affected me greatly - from my nearly brand new printer jamming beyond repair while I was trying to print out Morrissey tickets, my new debit card getting lost in the mail as my other one was pending expiration, a faulty heater that took 3 fixes to get working properly, appliances damaged during delivery, mishaps with new furniture assembly, to back-orders, dramas, & delays, it seemed that Mercury would leave no stone unturned in the disruption of my life over the past few weeks. Just as I began to sigh a bit of relief that Mercury’s departure was nearing (the 17th to be exact) it decided to go out with a bang. Now of course, user error may be to blame, as this gimpy brain of mine has been failing a lot as of late, but it’s much easier to blame a planet rather than myself. Right?

These days, my typically uber-organized & sensible self has been lacking said common sense, misplacing everything, making very ill decisions in all aspects of life, & feeling generally disheveled, disregulated & discombobulated. I fully admit that I’ve started to lose my mind, & that being said, it’s likely my fault, not Mercury’s, that too many  things were put down the garbage disposal of a nearly 100 year old house with nearly 100 year old pipes, causing a major blockage that lead to the kitchen sink & the washing machine (but thank Buddha not the toilet) backing up into the bathtub (cilantro soak anyone?). Oh, I digress, where were we? Tacos!!! Yes tacos!! This was intended to be a “Taco Tuesday” post, but seeing as I made them on a Saturday, & am posting this on a Thursday, what the hell does it matter anyway? I love tacos & will enjoy them any day of the week! It doesn’t take much to bring on a taco craving, but a head of purple cabbage from my CSA, lots of winter veggies to utilize, & this inspiring recipe on The Kitchn sealed the taco deal for sure. And to bring this full circle (& put Mercury back in the hot seat), it was the making of these scrumptious tacos that ultimately lead to the unraveling of my sanity last weekend. But as I said, it’s likely MY FAULT, that the remnants & scraps of these tacos ended up floating around in my bathtub, not Mercury’s. These trouble makers were full of roasted chile & cumin spiked golden & chioggia beets, delicata squash & sweet potatoes, & topped with a zesty purple slaw, & a generous dollop of cashew crema. Oh so yummy, but worth backing up the plumbing??? Not so much…

"Roasted Winter Vegetable Tacos with Zesty Purple Cabbage Slaw & Cashew Crema"

***Adapted slightly from The Kitchn

Ingredients: 

For the tacos: 

  • 5 cups mixed winter vegetables, 3/4 inch dice - I used baby beets, squash, & sweet potatoes 
  • 1 red onion, large dice
  • 3 Tbsp. extra virgin olive oil, divided
  • 1 tsp. dried oregano
  • 1/2 tsp. chipotle chile powder
  • 1/2 tsp. ground cumin
  • sea salt
  • freshly ground black pepper
  • 8 corn tortillas

For the slaw: 

  • 2 cups shredded red cabbage (about 1/2 small head)
  • Juice of 1 lime
  • 1/4 cup coarsely chopped cilantro
  • optional: a few dollops of Vegenaise, if you prefer a creamier slaw

For the crema: 

  • 1 cup raw cashews (soaked at least 4 hours)
  • 1/2 cup water
  • 3 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt, plus more to taste

Preparation: 

  1. Preheat oven to 400°F.
  2. Toss the vegetables & onion with 2 Tbsp. olive oil, oregano, chipotle chile powder, cumin, a pinch of sea salt & freshly ground black pepper. Spread evenly on a baking sheet & roast, stirring occasionally, for 30-40 minutes or until all the vegetables are tender.
  3. At least 15 minutes before serving, toss the shredded cabbage with the remaining tablespoon of olive oil, lime juice, cilantro, & 1/4 teaspoon salt. Cover & refrigerate. 
  4. Drain cashews, then pulse in a food processor with water, lime juice, & salt, stopping occasionally to scrape down the bowl. Blend until creamy & smooth, about 2 minutes. Add additional salt or lime juice if desired. 
  5. To assemble, warm the tortillas, fill them with roasted vegetables, top with cabbage slaw & cashew crema.

So…for the record, it turns out it that the plumbing issue wasn’t entirely my fault, (or Mercury’s) as the plumber assured me that a few food scraps would not cause a clog that major, but they certainly didn’t help matters. Still, I advise anyone that lives in a very old house to not put ANYTHING down the kitchen sink that you don’t wish to bathe in later. You can certainly bet that I won’t be putting ANYTHING down that garbage disposal ever again. Even with Mercury out of retrograde. Counter-top composter, here I come!

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  11. metalflake reblogged this from vegenista and added:
    This looks so yummy!