how tos
BY KIM LUTZ
A
ll it takes is a trip to the grocery store to see that interest in the vegan lifestyle is growing strong. There are new vegan products showing up on supermarket shelves and in freezer cases almost every month. In homes all over the country, gluten-free households are facing the challenge of feeding everyone when a family member suddenly decides to go vegan. If this is happening at your place, have no fear—help is at hand! This recipe will keep everyone in your house happy and well fed without doubling the workload in the kitchen.
Carrot Poblano Tacos M A K E S 1 2 TA C O S
You’ll be delighted with the spicy-sweet flavor of these tender vegetables. For a mild filling, remove all of the seeds from the poblano pepper. If you want a spicier taco, add some of the seeds into the mix. Use this filling on its own or add rice and/ or beans. Finish the tacos with a garnish of cilantro, diced onion and red cabbage or any combination of your favorite toppings.
24 www.GlutenFreeandMore.com April/May 2018
1 pound carrots 1 poblano pepper 1 small white onion 2 cloves garlic 1 tablespoon olive oil
½ teaspoon salt ½ teaspoon pepper ½ teaspoon smoked paprika ½ teaspoon dried thyme ½ teaspoon dried oregano ¼ cup water 2 tablespoons lime juice 12 corn tortillas, warmed (for home- made, see recipe on page 51) ❧ Cilantro, for garnish, optional ❧ Diced onion, for garnish, optional ❧ Shredded red cabbage, for garnish, optional
1. Wash and shred carrots and pepper, using the shredding disk in a food processor or the large holes on a box grater. Set aside.
PHOTO OF CARROT POBLANO TACOS BY KIM LUTZ
Help! There’s A Vegan In My House!