Say what?!?! That’s right! I know y’all were thinking that beer tacos made vegan were not possible, but they totally are! Maybe you’ve seen more recipes than me out there, but we hadn’t seen any until my co-worker let me borrow a cookbook: Thug Kitchen–Eat Like You Give a F*ck, The Official Cookbook (DISCLAIMER: I DO NOT OWN THE RIGHTS TO THESE RECIPES, NOR DID I CREATE THEM. PLEASE REFER TO THE COOKBOOK FOR OFFICIAL STANDARDS OF COOKING THESE RECIPES). Sadly, I have to give this book back, but I can tell you, I am definitely planning on buying my own copy. My co-worker said the authors have another book coming out or it may already be out, but feel free to Google that or search it on Amazon.
Last week, probably not on Taco Tuesday, I’m sure someone out there is shaming to taco tuesday hell right now, haha, I made beer cauliflower tacos, grilled peach salsa and cilantro-lime slaw.
Let’s start with the Grilled Peach Salsa. When I made this, I had way too much. Honestly, I made enough to feed my entire family. I’m talking beside me and Gared, my Mom, Sister, her husband, my unborn nephew, my other sister and brother in laws…yeah, it was a lot. The struggle is that it was only me and Gared eating dinner. So what I will do is give you my version of these recipes and throughout the recipe ingredients list, I will share the cookbooks full ingredients.
Ingredients and How To for Grilled Peach Salsa:
4 peaches (recipe calls for 6 peaches)
1/2 teaspoon of avocado oil
1 serrano pepper, minced
1 medium red onion, chopped
1 medium tomato, chopped
juice of 1.5 limes
1/4 teaspoon of salt
handful of chopped Cilantro
- Cut the peaches into wedges no thicker than an inch. You can leave the skin on if you want, but you definitely don’t have to. You should get around twelve wedges out of each peach. Throw the cut up peaches in a large bowl with the oil and mix them together. YOU GET A LOT OF PEACHES!!! So make sure you have a large enough bowl and a large enough griddle to grille them.
- Bring your grill to a medium-high heat. Place the peaches on there for 45 seconds or so on each side. I left them in the pan for about 5-7 minutes. Here’s why: I didn’t have a griddle or a grill that is large enough to hold all the peaches. So, I didn’t get char marks on my peaches as most cool kids would. Grilling the peaches also caramelizes their natural sugars, making them sweeter.
- When all the peaches are grilled, let them cool down enough to handle them and chop them up into salsa-appropriate but side pieces and mix it all together. Then squeeze them limes out over it and give it another mix. Then chill so all the flavors can melt together. Chill for about 30 minutes and then serve it out!
Ingredients and How to for Beer Cauliflower Tacos:
1 head of cauliflower
3/4 cup of beer (we used Shock Top as you can see, but you can clearly use whichever flavor beer you want, maybe not a coffee stout or cider, depends on the cider).
1/4 cup vegetable broth (I use better than bouillon, it’s just easy to use than regular broth).
1 tablespoon of lime juice (I used half a lime)
1 1/2 teaspoons of soy sauce
2 tablespoons of garlic squeeze (you will see I pulled ginger out by accident, use regular garlic to slice it up 1-2 cloves is what the recipe calls for).
1 1/2 teaspoons of chili lime powder (use regular chili powder if you want)
1 teaspoon smoked paprika
1/4 teaspoon of ground cumin
1/4 teaspoon of garlic powder
pinch of salt
1 tablespoon of avocado oil
1/2 purple onion, chopped
6 corn tortillas (here’s where I fudged up. I did not warm up these tortilla shells. Epic fail! It was bad. They tasted like bland gummy bears. I’m positive that next time I will use tostados or soft flour shells).
1 avocado sliced
(recipe calls for 1 1/2 tablespoons of your go-to chipotle hot sauce. I did not use this because Gared does not like spice).
- Turn your oven up to 400 degree F. grab a rimmed baking sheet, you will definitely need this.
- Chop the cauliflower into small florets, like broccoli. In a saucepan, warm the beer, broth, lime juice, soy sauce and garlic over medium heat. I let it begin to show bubbles a little bit then I added them to the broth-y mix. Cook it for about 5 minutes and then drain it out.
- Once those beauties are drained, toss the spices and avocado oil with those cauliflower babies and those chopped onions until they are all coated together and covered.
- Dump it into the rimmed baking sheet and bake those babies for about 20-25 minutes and stir halfway through. Now top your tacos with cilantro lime slaw and all the goodies. Enjoy those babies!
How to and Ingredients for Cilantro-Lime Slaw:
1 bag of shredded green cabbage
1 cup of shredded carrots
2 tablespoons of lime juice
2 tablespoons of white vinegar (recipe calls for rice vinegar, but this was just as good).
1 tablespoon of avocado oil
1/3 cup of chopped cilantro
- Mix all the vegg up. Then mix the dressing, then add it all together.
So, here’s the deal–clearly, I did not use all the ingredients, because I totally did not have rice vinegar for the cilantro lime slaw and we do not like hot spice like the chipotle peppers. You can totally adapt this recipe to meat (see my pun there) your needs. Seriously though, if you are afraid of veggies, use a grass-fed beef or something that is not going to give you all the gross by-product and GMO trash that your system does not need. Again, you can totally adapt the recipe to however you want and you can use the salsa and slaw for different recipes and it should be pretty swell.
As always, happy cooking from my kitchen to yours!