TACOS

The taco is the Mex­i­can ver­sion of the Amer­i­can sand­wich, and to many is more deli­cious in every aspect. Healthy tacos are pre­pared by using a tor­tilla already baked on the grid­dle and fill­ing it with some of the fol­low­ing combinations:

1. Sautéed and crum­bled firm tofu, mixed with chopped olives, onions, toma­toes, and cel­ery, moist­ened with a lit­tle green chili sauce.

2. Sautéed and crum­bled firm tofu, mixed with fresh chopped onion, tomato, let­tuce and green bell pep­per, moist­ened with a lit­tle red chili sauce.

3. Sautéed and crum­bled firm tofu, with chopped cucum­bers, endive, toma­toes, onions and cel­ery, moist­ened with a lit­tle chili or mush­room sauce.

The fill­ings should be rolled in the tor­tilla and secured with two tooth­picks, if nec­es­sary. Then place in 350°F oven for 5 min­utes to brown. Or, cover with grated soy cheese and placed under the broiler long enough to melt cheese.

It would be worth your while to pre­pare the true native Mex­i­can dishes given above, but you may not have the time or incli­na­tion for the var­i­ous steps involved; how­ever, you can still enjoy an excel­lent vari­ety of enjoy­able foods.

RED AND GREEN CHILI SAUCE

Red or Green Chili Sauce can be put on enchi­ladas, bur­ri­tos and other Mex­i­can dishes such as tacos.

RED CHILI SAUCE

3 cloves gar­lic, mince
1 onion, finely mince
2 tsps Bragg Organic Olive Oil
1 tsp Bragg Liq­uid Aminos
¼ to ½ tsp oregano
⅓ tsp Bragg Sprin­kle
4–6 red pep­pers lemon juice for marinating

Mar­i­nate whole red pep­pers in lemon juice and Liq­uid Aminos for 2 hours. Grind in food chop­per using fine blade, then add other ingredients.

GREEN CHILI SAUCE

2 green chilies, small and hot
6 small green toma­toes
¼ green bell pep­per
½ of an onion
2 Tbsps boil­ing dis­tilled water
1 tsp Bragg Liq­uid Aminos
¼ tsp oregano pow­der (also a few fresh leaves, minced)
¼ tsp corian­der pow­der (also a few fresh cilantro leaves, minced)

Grind all ingre­di­ents together. Add boil­ing water and mix.

To find out more about Bragg Veg­e­tar­ian Health Recipes visit our web­site: www.bragg.com
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First, pre­pare this sim­ple enchi­lada sauce:

3 Tbsps mild chili pow­der
8 oz can tomato sauce
2 cups dis­tilled water
3 Tbsps Bragg Organic Olive Oil
1 Tbsp organic yel­low or white cornmeal

Brown corn­meal slightly in olive oil. Add the rest of the ingre­di­ents and cook for 10 min­utes, stir­ring con­stantly to
avoid lumps (this is enough sauce for 10–12 enchiladas).

1. When sauce is done, dip a tor­tilla in the sauce, remove it and place on a plate. Con­tinue until all the tor­tillas have been dipped in sauce.
2. Finely chop 1 cup red or spring onions. Grate 2 cups soy cheese. Remove tor­tillas from plate (one at a time) and spread with onions, black olives and any finely grated veg­gies desired. Top with grated soy cheese. Roll all filled tor­tillas, place tightly in bak­ing dish.
3. Pour the remain­der of the sauce over the enchi­ladas in bak­ing dish and sprin­kle with more grated soy cheese. Place bak­ing dish in 300°F oven for 15 min­utes or until done and cheese has melted.

(In Mex­i­can restau­rants, enchi­ladas are served with a tossed green salad, rice and refried pinto beans).

2 lbs pinto or red kid­ney beans
1 onion, slice
6 Tbsps Bragg Organic Olive Oil dis­tilled water
½ cups soy cheese, grate
½ tsp of Bragg Sprin­kle
3 cloves gar­lic, chop
2 tsps Bragg Liq­uid Aminos

Cover beans gen­er­ously with water and soak overnight. Add Liq­uid Aminos, sliced onion, gar­lic and Sprin­kle. Cook until beans are very ten­der, adding more water if needed, but beans should not be soupy. Drain beans of any excess liq­uid and save for soups or sauces. Heat 3 table­spoons of olive oil in a large skil­let. Add beans and cook, stir­ring and mash­ing with back of spoon to make a paste. Grad­u­ally work in remain­ing oil. Sprin­kle with soy cheese. This is a Bragg favorite, served with a big health salad first – then this bean dish. You can sub­sti­tute any beans from soy beans to lima beans, they are all delicious!

1¼ cups organic corn­meal
6 cups dis­tilled water
1 large red onion
1 large green or chili pep­per
1 tsp Bragg Liq­uid Aminos
4 gar­lic cloves, mash
3 cups fresh toma­toes, chop
3¾ Tbsps Bragg Organic Olive Oil
10 black olives, slice
2½ cups firm tofu, crum­ble
chili pow­der to sea­son ½ tsp of Bragg Sprinkle

Add organic corn­meal and Liq­uid Aminos to water in top of dou­ble boiler and cook for 45 min­utes. Chop onion and
pep­per and sauté in hot olive oil. Add toma­toes, tofu and chili pow­der; cook until thick­ened. Line an oiled bak­ing dish
with half of the corn­meal mix­ture, pour in tofu and veg­etable mix­ture, then cover with remain­ing corn­meal. Bake at 375°F for 30 min­utes or until top is lightly browned. Serves 6.