Welcome to our second installment of our interview series, Mighty Vegan Peeps, aka MVP Fridays. It’s time to meet our friends, The Gay Vegans!
Have you heard about Trader Giotto’s Organic Riced Cauliflower? NO?!?!?! This has to be one of the best, if not THE BEST, products to come from Trader Joe’s to date. It’s so hot right now that some locations are having trouble keeping it in stock. In fact, we learned that one store has a “wait list” and another had to set a limit on the number of units purchased.
Why is this product so popular? Well…a couple of reasons:
- It’s $1.99 per 12oz bag
- It’s organic…and $1.99 per bag (had to repeat that)
- It comes from Italy, hence it’s called Trader Giotto’s, not Trader Joe’s
- It’s a rice made from cauliflower, making it a grain-free alternative
- Cauliflower is the “IT” vegetable right now (Google “cauliflower!”)
Now, this isn’t a new product. We first saw the riced cauliflower hit stores last summer, but the buzz now that they’re back in stores is amazing.
What’s great about the organic riced cauliflower is that it has the texture and flavor plain cooked rice. Therefore, you can add whatever you want to it. Another plus is that the cauliflower isn’t waterlogged. Ricing, then freezing, seems to help keep the cauliflower from getting mushy while it cooks. It stays fluffy when cooking straight from frozen. It can made into a nice risotto with the right ingredients.
So, how have we prepared the riced cauliflower? We’ve used it in rice bowls, but we’ve just found a brand new way to use it…TACO (or burrito) FILLING! YES!
Here’s our recipe for Buffalo Cauliflower & Chickpea Tacos. We’re even including Carlo’s latest Buffalo sauce recipe that he created just for this dish! Give it all a whirl and let us know what ways you’d work cauliflower rice into a meal!
- 1 c. Frank's Red Hot (or your favorite hot sauce)
- 2 garlic cloves, minced
- 3 T. apple cider vinegar
- 1 T. tomato paste
- 1 t. agave nectar
- 1 t. cumin
- 1 t. onion powder
- 1 t. paprika
- 1/2 yellow onion
- 1 12oz pkg Trader Giotto's Organic Riced Cauliflower (or 2 c. of homemade riced cauliflower)
- 1 c. Buffalo sauce (see recipe)
- 1 15oz. can chickpeas
- Juice of 1 lime
- Fresh cracked black pepper to taste
- 8-10 small to medium corn tortillas
- 1/2 avocado mashed
- 1/2 c. salsa
- Chopped celery and shredded carrots for garnish
- Your favorite vegan bleu cheese or ranch dressing, optional
- Make the Buffalo sauce by combining all ingredients in a saucepan. Bring to a boil and simmer for 7-10 minutes, until thickened
- While sauce is cooking, add onions to a medium skillet over medium-high heat. Cook until softened and slightly browned
- Add riced cauliflower and stir with onions. Cook for 2-3 minutes before pouring in the Buffalo sauce
- Stir in chickpeas and lime juice and cook for additional 3-5 minutes
- Fill tortillas evenly with cauliflower rice mixture, add favorite toppings and serve
- Can't find cauliflower rice? Minimalist Baker has a great step-by-step recipe to make your own cauliflower rice. Check it out: http://minimalistbaker.com/how-to-make-cauliflower-rice/
- You can also make this filling for burritos. Oh so good!
- BTW, "Mild" is subjective. Carlo can eat ghost peppers.
Name: Dustin Harder
Location: Queens, NY
Dustin is such a gem of a person to know. In addition to his wonderful web series, The Vegan Roadie, he’s also a personal chef and graduate of Natural Gourmet Institute. So he knows what’s what with food. Not to mention, he makes AHHHHHMAZING gluten-free cake pops!
Dustin is also an actor and theatrical dog handler?? (ohh, we need a follow up interview on that)
Dustin and his partner David Rosetti live in Queens, NY with their 16 year-old cat Muzzy, where they enjoy scanning Netflix, try new vegan restaurants (does Muzzy go too?) and listen to Dustin while watching reruns of Roseanne and The Golden Girls (Ok! Maybe we exaggerated a bit, but we’re covering all of Dustin’s hobbies)
He just celebrated his 7th veganniversary on Easter (March 27th)! CONGRATS!
So, let’s get to know a little more about our friend…and your friend…Dustin!
Taco Tuesday? NAAAAAH! Tacos are really for EVERYDAY, but to get your week off right, you gotta taco on a Monday! For the next 5 Mondays, we’re going to post a #TacoMonday recipe. It’s our way to celebrate what’s become our favorite, most versatile of comfort foods.
We’ve got to give a nod to our Taco Scientist pals of The Taco Cleanse fame for the inspiration. We’re planning on sharing recipes that fun, outrageous and YUM! I mean, how can a word that’s an anagram for COAT be so delicious? EASY PEASY, LEMON SQUEAZY! Honestly, you can’t really screw them up.
With that said, we’re going to share the most boring of our #TacoMonday recipes, Smokey Beany Brussel Sprout Tacos. It’s also one of the tastiest. You have a meal in takes less than 10 minutes!
Thanks to Trader Joe’s, we start with some FAT-FREE (Say what???) Refried Beans (Less than $1) that have the “V” symbol for VEGAN on the can. We then amp things up with a little liquid smoke and chili powder. Pile on the veggies. Break out the lime juice hot sauce. Fold up the tacos and EAT! Don’t you wish all recipes were that simple?
Well, give this one a try. Let us know what you think. Tell us in the comments how you taco on a Monday or tweet at us (@thefoodduo) with hashtag #TacoMonday!
- 6-8 corn tortillas
- 16oz. can refried beans
- 1 Tbsp. chili powder
- 2-3 splashes liquid smoke
- 1 c. shaved Brussels sprouts
- 1/4 c. shredded carrots
- 1 tomato, diced
- 1/2 avocado, cubed or sliced
- 1/2 c. salsa
- 1 lime
- Your favorite hot sauce, optional
- In a skillet over medium heat, heat the refried beans, stirring in chili powder and liquid smoke
- In a cast iron pan over medium heat, warm corn tortillas for 1-2 minutes on each side until soft and slightly pliable
- Evenly distribute cooked beans onto each tortilla.
- Layer each with Brussels sprouts, carrots, diced tomatoes and avocado
- Squeeze lime juice and add hot sauce over your tacos
- Fold in half and eat
It’s the “Last Supper” in our7 Vegan Meals for $30 from Trader Joe’s groceries challenge. The final recipe is a “kitchen sink” type of soup, called Farro, Bean, and Vegetable “Clean out the Fridge” Soup with Microwave Tortilla Chips. Read more