I like to watch cooking shows. I get some ideas from them and I learn about trends. There have been a lot lately that use maitake mushrooms as a meat substitute.

I decided it would be fun to try – if they were awful, we’d have something else. And the best dish to experiment with is tacos ^[1]! And they were good!

What are maitake mushrooms?

This beautiful fungus grows at the base of oak trees. It’s early flavor and meaty texture make it a perfect mushroom to use in vegan dishes.

Unlike most mushrooms, the maitake is a “polypore”, which means it has no gills. Usually a mushroom drops its spores via the gills, but polypores have pores in them that releases the spores. And like all mushrooms, you eat the “fruit” that grows on top of the ground.

These delicious shrooms are full of potassium, fiber and antioxidants – and with a mild umami,  they really taste good!

Making the Tacos –

First thing is to chop the mushrooms – caps and stems.

Place them in a bowl and add the spices.

Gently rub it into the maitake. Let it sit for 15 to 20 minutes.

Heat the oil in a heavy skillet on medium heat. Gently sauté the mushrooms until they start to get a little crispy.

While the mushrooms are cooking, prepare all the taco toppings (and don’t forget the jalapeño!).

Heat the tortillas,

then build your tacos.

Goes great with simmered black and pinto beans. Garnish is all with cilantro! Yum!

© Copyright 2023 The Lazy Gastronome

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When I was a kid I loved it when Ma would make Sloppy Joes for dinner. They were messy and fun and oh so good! Here is a Sloppy with Mexican and Southwestern flavors. Add some cheese then top it off with a pickled onion and cabbage mixture, sliced tomato and some avocado – A Sloppy José.

Making the Sloppy José

Th first thing to make is the pickled onions and cabbage.

Put the cabbage, sliced onion, lime juice, tajin and cilantro in a glass bowl.

Stir and cover. Let sit at room temperature for one to three hours.

Cook the beef in a hot, heavy skillet. I love my cast iron. Using a potato masher, break up the chunks while it cooks.

When it is nearly cooked through, add the taco seasoning, canned tomatoes with the liquid, chili powder and cumin. Simmer on medium high until the beef is cooked through and the sauce is thickened.

While it’s cooking, toast the buns. You can do it in a toaster, in the oven or on a hot, dry griddle.

To serve, put the cheese on the bottom bun

and top it with the meat. This will help the cheese melt better.

On the meat, add the cabbage mix, sliced tomatoes and avocado. Add plenty so it’s good and sloppy – that’s part of the fun!

And this delicious and sloppy sandwich

goes perfect with an Alcohol-Free Michelada ^[6]!

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© Copyright 2023 The Lazy Gastronome

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Click here to check out the party! ^[7]

 

Leave me a comment – let me know what you think!

As we try to eat more plant based foods, I’m continually running ideas through my head. I love smoked foods and the smoky taste of chipotles. So why not smoke some tofu? You don’t need a big smoker – I used a stove top version. And then I made some tacos ^[12]! It’s super easy and tastes delicious!

Here’s how you do it:

I used my little stove top smoker. It’s perfect for small amounts and tastes great.

Rub all sides of the tofu with the spices.

Place it in the smoker and bring the temperature up to 210 to 220 degrees.

Cook in the smoker for about 3 hours. It should be fairly firm by then.

While the tofu is smoking, make the cream.

Chop the chipotles into chunks.

Add them with the sea salt, lime juice, and lemon pepper to the cream. Using an immersion blender, whip everything together until the cream begins to thicken. Set aside.

Remove the tofu from the smoker and slice.

Next, cook it in a heavy skillet until it’s firm and a little crumbly.

Prepare the tortillas the way you like them – fried or warm and soft. I warmed them on a griddle until they were soft and pliable.

Place the tofu in the tortilla with condiments of your choice. We used chopped sweet onion, cilantro, some shredded cheese and the crema. Add anything you add to any taco – and maybe a side of beans!

Add a lime wedge to each plate and enjoy!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe or to give as a gift!

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On a busy night, quick is important. I always keep a box of macaroni and cheese on hand just for a quick, easy meal sometimes (and I do love it on occasion.) But I wanted to do something different. I had everything but tortillas for tacos ^[12] – and then the light went on!

Here’s how you do it:

Start by cooking the macaroni. While it is cooking, begin browning the beef.

In a heavy skillet, crumble the meat and cook on medium high. When it is browned, but not dry, add the taco seasoning package and follow the directions on the envelope.

Prepare the condiments so they are ready when the dish is. I used these four, but you can use anything that sounds good to you – chopped peppers, more cheese, crunched up tortilla chips. Whatever sounds good to you and your family.

Mix the macaroni and cheese according to the box instructions (or if you are like us, the way you like it. We use a lot of butter and just a tad of milk – and fresh ground pepper!) Add the cheddar and heat, stirring, until it’s melted.

Using a straining spoon, take out the beef and add it to the mac & cheese. You can cook the liquid down, but be careful it doesn’t get too thick. It will be too salty.

Stir and serve hot with the toppings.

© Copyright 2022 The Lazy Gastronome

We’re trying to eat a lot less meat at our house. I did an experiment with tofu for tacos and I have to say they came out pretty darned good.

Here’s How to Do it:

Start by marinating the tofu. The longer is sits, the stronger the flavor.

Drain and pat the tofu dry.

Cut it

into 1/2 inch cubes.

Mix the dry marinade ingredients

and whisk to blend well,

then stir in the wet ingredients

and mix.

Pour the marinade over the tofu and

gently stir to cover every piece completely.

Let sit for one to three hours.

When you are ready to serve, heat the oil in a heavy skillet on medium to medium-high heat. Add the tofu and cook about 3-4 minutes, then turn with a spatula.

The chili tends to produce a little bit of a fume that might make you cough. Just open a window or turn on the fan. You want the tofu to be a bit on the crispy side, not mushy.

Cook the tortillas they way you like them. I like crispy fried, my husband likes just soft (wrapped in foil and heated in the oven to soften).

Place the tofu in the tortilla then top with your favorite taco toppings. I used cashew cheese ^[20],

lettuce, tomatoes, avocado and green salsa. Delicious!!

© Copyright 2022 The Lazy Gastronome

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Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!