Coconut-Pineapple Tofu Tacos

20190806_194921My favorite thing about tacos is the toppings. They often have all of the flavor and texture anyway – who needs meat? But sometimes, it would be nice to have a filling that is good for the environment but also protein packed to make the meal feel hearty. I’ve been inspired by my vegan sister to eat more tofu recently. Here I used the tofu crumble method from blogger It Doesn’t Taste Like Chicken to make something approximating ground meat, then COMBINED it with one of my favorite taco recipes from EmilyC on Food52. It’s crucial to be patient with this method to make sure the tofu is dried out enough that it gains the texture of cooked meat.

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Matcha Coconut Ice Cream with Kidney Bean Swirl (Vegan)

20190204 matcha ice creamThe origin story of this recipe is super weird, which one of my favorite sources for recipes. Basically, I have a friend who got this gag gift of a can of kidney beans for a Secret Santa exchange. Turns out he doesn’t actually cook or particularly like kidney beans, so he bequeathed the beans to me, with the promise that I will make him something tasty with them. One joke about kidney bean ice cream later, and here we are…

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