My friends have been profiting from my Whole30.
Because dining out is so prohibitive (what dangers lurk in those cooking fats?!), I’ve been dependent on cooking at home. Now, when someone suggests grabbing a bite together, I’m quick to offer a homemade meal. It’s a win-win situation; I don’t have to be an obnoxiously picky eater at a restaurant, and guests get to try out my kitchen creations.
What to do, however, when there’s a crowd? A few weekends ago, Jay and I defaulted to an easy people pleaser: tacos! I can’t stress enough how stress-free this theme is, even for restricted diets. The night before, we spent a few hours in the kitchen making an array of very simple dishes. Pork was thrown into the crockpot and veggies were spiced, roasted, simmered; those incredibly easy recipes are posted after the jump. The hour before dinner found us leisurely prepping the final, fresh touches. When the doorbell rang, Jay and I were relaxed and ready for dinner — in exactly the right mood to host. Not only did our eight friends devour the mass amounts of food, but I did, too! Sans the tortillas and chips, everything was healthy and Whole30-friendly. Excelente.
Recipe at All Recipes
Mushroom and eggplant vegetarian taco filling
Adapted from Chow.com
- 16 oz mushrooms, diced into 1/2″ cubes (I used baby bella mushrooms, but portobellos might yield meatier flavor)
- 2 medium eggplant, peeled and diced into 1/2″ cubes (optional: I salted mine before cooking)
- 1/4 cup + 1 tablespoon olive oil
- 1 poblano or pasilla pepper, minced (optional: I roasted a pasilla pepper before mincing)
- 1/2 onion, diced (I used a red onion)
- 2 cloves garlic, minced
- 3 ounces tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 cup vegetable broth
- lime and cilantro to taste
- Preheat oven to 425 degrees.
- Toss mushrooms and eggplant in 1/4 cup olive oil in ovensafe pan. Roast until soft and fragrant, about 10 minutes.
- While the vegetables are roasting, warm 1 tablespoon olive oil on medium heat in a large pan. Add the pepper, onion, garlic, tomato paste, and cumin and oregano. Sauté until fragrant, about 5 minutes.
- Add the mushroom, eggplant and vegetable broth. Stir well to incorporate and cook 5 minutes until thoroughly combined. You may also want to continue cooking it at a low temperature to let the flavors meld.