Portobello and Zucchini Tacos + Kale and Red Cabbage Slaw

Hello VegCooks!

I’m sorry for the delay in getting our weekly round-up posted.  I was out of town for half the week, so I’m behind on everything, and didn’t get a chance to cook from our June VegCookbook, Meatless, until last night.

Does anyone else feel like life is moving extra fast right now?

Last night I made two dishes:

Portobello and Zucchini Tacos plus Kale and Red Cabbage Slaw

The Portobello and Zucchini Tacos and the Kale & Red Cabbage Slaw. I loved the tacos!  For some reason, in my post-trip-grocery-shopping stupor I wrote down “salsa” instead of “cherry tomatoes” on my shopping list, so my tacos were topped with salsa, instead of fresh tomatoes, but they were still very tasty.  The recipe calls for Monterey Jack cheese, but you could veganize it by using vegan Monterey Jack. You can view the recipe on MarthaStewart.com.

I wasn’t as crazy about the Kale & Red Cabbage Slaw, but I think that is because I did a *very* lazy, post-trip-tired-cook thing.  I put all of the ingredients in the food processor. Even though the kale and cabbage were supposed to be shredded, the carrots julenned, the parsley chopped and the red onion diced, I grated it all in my food processor. Not a good idea. I would like to make this again — properly! You can view the recipe on WholeLiving.com.

VegCookbook Club Story Swap
Because last week was the end of May, and the beginning of June, folks cooked from two cookbooks:

Vegan on the Cheap


What did you VegCook last week?

5 responses to “Portobello and Zucchini Tacos + Kale and Red Cabbage Slaw

  1. I have my eyes on those tacos too. I hope to get something made from Meatless this week. Such a pretty book…I love flipping through it.

    • Hi Julie,

      Isn’t it pretty? I used to not care if my cookbooks had photos, but it really makes a difference. It’s so pretty, I want to try everything!

  2. Here’s another report from my mom:
    Tomato, Squash and Potato Tian: Made this last night. Very good and simple. I used butternut squash, red onion,Yukon gold potato, tomatoes. I also seasoned the ingredients a bit before I layered them to make sure all parts had flavour.

    I have made the Roasted Cauliflower with lemon and cilantro, Chickpea curry with roasted cauliflower and tomatoes, Kale and red cabbage slaw, White Bean and sage patties. For the kale slaw, I sliced by hand. I think next time I would use a little less mustard, it was a bit too strong, but otherwise it was good,and nice looking for company. I found the white bean patties too crumbly,need to add more wet ingredients or possibly beaten flaxmeal( if you are vegan) to hold it together. I did find the flavour very good. Sorry, no photos.

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