Soup taco? Yup! I live in a mixed household. My husband isn’t anti-taco, but I know he isn’t ready for the awesomeness of cleansing yet. Maybe one day.
For now, we’re eating meals that the two of us can share with just a little modification. I’m thinking of writing a cookbook called The Adaptable Taco: Satisfying Meals for Awesome and Not-Quite-as-Awesome People.
This is one of the first tacos I ate this month. It’s adapted from this Broccoli Cheese Soup recipe by Ayinde Howell. He demo’ed the recipe at Texas VegFest* this past spring, and it’s been part of our regular rotation ever since.
I made it more-or-less how Ayinde describes except I didn’t add the water or blend until after I’d taken out two tacos worth of broccoli-cheese mixture. (And I only ever use one tablespoon of oil because I don’t understand why it calls for 4 tablespoons.) A bit of pico and cilantro and I was good to go.
*Y’all! We just turned in our nonprofit application. I’m so excited.