Sunday, August 23, 2009

Vegan Tacos with Roasted Tomatillo Salsa

This week's box contained:
  • Tomatoes
  • Tarragon
  • Erbette Chard
  • Mystery
  • Lettuce OR Salad
  • Scallions
  • Tokyo Market Turnips OR Mei Quin Choy
  • Strawberries
Unfortunately, I missed it. Completely forgot to pick up the box. This week's meals will come from the food on hand, veggies from our garden, and veggies from the Mountain View Farmer's Market:
  • Tomatillos
  • Corn
  • Swiss Chard
  • Fennel
  • Collard Greens
  • Blackberries
  • Strawberries
Today I made roasted tomatillo salsa and fennel-dill pesto. Dinner tonight was an improptu taco plate based on the tomatillo salsa.
Vegan Tacos with Roasted Tomatillo Salsa
Serves 2

fresh corn tortillas
roasted tomatillo salsa
White Wave seitan, sliced into strips
cherry tomatoes, halved
yellow onion, finely diced

Slice seitan and saute till lightly browned. Steam the tortillas till warm; we microwaved ours wrapped in a towel for 1 minute. Assemble tacos from seitan, tortillas, and remaining ingredients. Enjoy!

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