Stephanie Bogdanich was educated in Olympia, Washington, at the The Evergreen State College, studying taco science, among other things. In 2003, she moved to Austin, Texas, where she discovered the astonishing variety of tacos and spent the next eleven years in search of the perfect taco. They’re newly released book The Taco Cleanse claims to be the tortilla based diet proven to change your life.
YOU CAN WIN A COPY OF THE TACO CLEANSE!! Simply sign up for my email list by 11:59 p.m. PST on December 24th, 2015 and you're automatically entered in the drawing to win a copy of your very own. And don't worry if you're already on my email list...that just means you're already entered! Sign up HERE!
additional sexy vegan radidio show notes
- Spanking new holiday episodes of #YourVeganNews are alive on the VEGANFOODSHARE YouTube Channel! Here they are! I hope you like me, because you're getting a hefty dose here...
thing of the week
What started out as a way to use up leftover corn tortillas has become a staple of brunch
tables. Migas tacos are transformational because they contain two superfoods: corn and
flour tortillas. If you’ve been afflicted with collywobbles or gripe, try eating at least one migas
taco a week. Because your homemade corn tortillas are probably too delicious to leave any
leftovers, tortilla chips stand in here.
1 tablespoon cooking oil
½ cup (70 g) chopped onion
1 jalapeno, sliced into rings
14 to 18 ounces (397 to 454 g) firm tofu, drained
1 teaspoon salt
½ teaspoon ground cumin
1/8 teaspoon black pepper
1 cup (37 g) crumbled tortilla chips
1 cup (170 g) seeded, chopped tomato
¼ cup (15 g) nutritional yeast
¼ cup (60 ml) unsweetened plant milk or water
½ cup (48 g) vegan cheddar, optional
8 Flour Tortillas
Heat the oil in a large sauté pan over medium-high heat. Sauté the onion and jalapeño for 2
minutes, or until the onion starts to soften. Crumble the tofu into the pan and sprinkle with
the salt, cumin, and pepper. Cook until the tofu is dry and browned on at least one side,
about 10 minutes. Try not to stir too often as this prevents browning. Add the rest of the
ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the
tomato softens and the liquid is completely absorbed. Serve in the flour tortillas.