Frito Tacos with Daiya Cheddar Sauce

Friday I stopped at Harvest Health on my way home from work and bought all kinds of fun stuff! Including a couple different kinds of Daiya cheese since I hadn’t had any since Cheesefare Week. Some of you may remember the amazing Frito Burrito I got from the Vegan Yacht in Austin last summer. Well, I had a little snack size bag of Fritos and I HAD to make Frito tacos. And guess what? They’re vegan & gluten free!

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First we need cheddar sauce, something you can whip up in minutes melting 1/2 C Daiya shreds in 1/4 – 1/2 C of heated plain unsweetened almond milk (and perhaps a little salt and pepper).

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I also cooked up canned jackfruit in Magic Vegan Bacon Grease and seasoned it like you would taco meat, and mixed canned refried beans with Frank’s Redhot Sauce and Just Mayo. Heat a couple soft corn tortillas.

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I used two shells for one taco. The outer shell just has refried beans and cheddar sauce spread on one side. I spread refried beans on the inner shell, sprinkled it with fresh onion, added the jackfruit and a bunch more cheddar sauce…

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And the feature attraction: FRITOS. Fold it over. You have Fritos Tacos, and you are very lucky.
Now don’t worry if you forgot to buy taco shells. I have a plan for you, too.

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After cooking the jackfruit, mix it right into the cheddar sauce. Put it in a bowl, add refried beans, onions, and Fritos. Eat it. That’s it!

The Fritos add a great texture, similar to using a regular old hard taco shell but with the added bonus of way more salt. They’re also thicker than a taco shell, and bit airier. And soft tacos are way easier to eat! And putting it in a bowl = easiest.

For the Cheddar Sauce
1/4 – 1/2 C plain unsweetened almond milk
1/2 C Daiya Cheddar Shreds
optional: salt & pepper to taste

Heat 1/4 C almond milk in a small saucepan until it is hot, but NOT boiling. Add Daiya shreds and stir until melted, add a little more milk as necessary to make a sauce with Cheez Whiz-like consistency. If desired, add salt and pepper to taste.

For the Jackfruit Filling
1 20oz can young/green jackfruit, in brine
1 Tbsp Magic Vegan Bacon Grease (or plain coconut oil, but you’ll miss out on the smoky flavor and soy bacony bits!)
To taste:
salt, pepper, garlic powder, chili powder, smoked paprika, cumin,
or whatever other spices you like for taco meat

Drain jackfruit, squeeze out brine, and shred as you would pulled pork. Heat Magic Vegan Bacon Grease (or plain coconut oil) over medium heat. Add jackfruit to pan, stir to coat in oil. Season to taste. Cook, stirring occasionally, for another five minutes or so to give spices a chance to cook in.

For the Beans
1/2 C prepared refried beans
1 Tbsp Just Mayo
Frank’s Redhot Sauce, to taste

Heat beans. Stir in mayo and hot sauce.

Other Fillings
Fritos

Optional:
Finely chopped onion, chives, bell pepper, tomato
Shredded lettuce

Assemble in soft taco shells (corn tortillas to keep them gluten free) prepared according to package, or skip the tortillas and simply layer in individual serving bowls. Serves 2 to 3.

Bright Thursday at Grand Rapids Natural Health Event & Curry Kitchen


So last night Amanda and I went to a fundraiser at Grand Rapids Natural Health. When I saw they’d be serving raw food, I was imagining something fancy like cucumber hollowed out and filled with tapenade, so at first I was bummed when we walked in and saw platters of fresh fruit and raw veggies. That did not seem very exciting. However…


The fruit was served with a delicious coconut cream that tasted like Cool Whip! And for the veggies there was a cashew “cheese” dip, and red pepper hummus. Later I discovered a bruschetta made with garlic grown in the garden of one of the girls working the event. There was also a really wonderful dark chocolate. And wine! And I have to say, Amanda is a good drinker 🙂


We could’ve also gotten massages and henna tattoos, but we were too busy standing in the corner shoveling in the food and refilling our little biodegradable plastic cups with red wine while we caught up on all that has been happening in each other’s lives since before Holy Week.
All of this was just $10, to benefit Ele’s Place, “a nonprofit, community based organization dedicated to creating awareness of and support for grieving children and their families.”

Afterwards we were this close to going to Founders, but…


we were distracted by the call of fried Indian foods. Sorry this picture is so horrible, I have no idea what I was doing – probably hurrying so I could eat more! We had the vegetable pakora and onion bhaji, plus I got a bowl of lentil soup. I decided the soup worked better for dipping than the sauces.


And this crispy chickpea flour thing, whatever it is. So addicting.
Zohr joined us and had rice pudding, not pictured.


After I dropped off Amanda, Z and I headed over to the church to help set up for a big sale we’re having this weekend. We hand curated a collection of Hipster goods. It was a late night, but we had fun.

Tonight I am hoping to treat myself to decadent tacos…or something.