Radical Eats: Brick and Mortar Now

Amid all the fuss about Vegeria opening in San Antonio, Radical Eats quietly opened its doors in Houston. Radical Eats has been selling vegan tamales at farmers markets and coffee shops for a while now, but now they have settled into their own brick-and-mortar restaurant.

Radical Eats wants to fill everyone up with delicious vegetable-heavy food. And I think their new restaurant menu will be a great start. Besides the usual beans and rice you can get just about anywhere in Texas (not knocking beans and rice), they have a torta, baked chile relleno, a variety of tamales, and some house specialties like corn pudding with rajas (poblano strips) and avocado tart with avocado, cashew cheese, mango, pecans, tomatoes, and season vegetables. I’m also looking forward to the Brown Betty on the dessert menu, an old-fashioned dessert that I haven’t tried yet.

Congratulations on this new step, Radical Eats!

Free Soyrizo Samples at HEB

Photo of panuchos topped with soyrizo from Lazy Smurf

Lent is a good time for the animals. Not only do many people go meatless* on Fridays, but a good number of people give up meat entirelyfor lent. (If you’ve arrived here by googling “vegan and lent”, Welcome, and yes, you can be vegan in Texas!)

With lent in mind, over a hundred HEBs across Texas will be giving away samples of food made with Frieda’s soyrizo Friday, April 1** from 10 AM to 5 PM. The samples will be entirely vegan. The stores include HEBs in cities that don’t get much vegan love, like Midland, Waxahachie, and Eagle Pass, as well as most urban areas. Ask in the comments if you want to know about a particular store.
Soyrizo is probably the most accessible meat alternative, especially if you’re Texan. It’s spicy, familiar, easy to cook with, and goes well with Tex-Mex and even Cajun food. This is a great time to bring your veg-curious friends grocery shopping with you. Give them a vegan tour of the grocery store and top it off with a soyrizo sample.
*Well, land-animal-less, at least.
**This is not an April Fool’s joke.

Tostadas Perfectos

Tuesday night tostada dinner

Tostadas Perfectos

2 fresh corn tortillas (small)
4 Tbsp refried beans
1/3 cup finely grated Follow Your Heart Monterey Jack Vegan Gourmet cheese
chopped raw onions, to taste
Stella’s Famous Guacamole
2 tsp Sour Supreme
1 Tbsp of your favorite salsa
handful of mixed leaves
1/4 tsp chili powder
1/4 tsp cumin
1/2 tsp Earth Balance
vegetable oil

1. Over medium-high heat, fry tortillas in vegetable oil until crispy and nicely browned. Drain on paper towels.

2. In a microwave-safe bowl, mix Earth Balance and beans, then heat for approximately one minute (of course, you can use a saucepan, if you prefer). Then stir in chili powder and cumin and microwave until heated through (probably about another minute, depending on your microwave).

3. On a big plate, assemble tostadas: on each crisp tortilla, spread half the beans, then sprinkle with cheese. Using a toaster oven (or microwave), heat for a few seconds until cheese begins to melt (this usually doesn’t take long at all with FYH cheeses). Then top with guacamole, onions, sour cream, lettuce, and salsa, to your taste. Enjoy!


Crossposted from stellatex.

Handmade Tex-Mex Style Nachos

These remind me of my mom. Not only did my mom accidentally teach me how to line a cookie sheet with cheddar cheese, brown it in the oven, and eat it with a spoon (cause, you know, I was, uh… watching), but she also taught me what a proper nacho is.

Now, in some quarters it’s argued that a big ole pile of nachos is best. Of course, that’s insane. Everyone knows individual nachos are superior, because each one is a perfect little presentation of flavor, a Tex-Mex canape. First, a layer of refried beans, then a layer of melted cheese, then, perhaps some lettuce or tomato or guacamole our sour cream, and then a single, perfect jalapeƱo.
If you just pile ’em all up on a big plate, and scoop on a bunch of beans and cheese and toppings, you end up with a soggy center and a whole bunch of tortilla chips totally devoid of toppings. All the ingredients mix together in a big pile of sludge. Gross.

For these nachos, I pan-fried some locally made, fresh flour tortillas. Then I made a batch of Crystal’s Vegan Explosion Queso and, while that was getting started, warmed up a can of vegetarian refried beans. I then assembled the nachos, finishing each one off with a tiny green circle of fire. Perfect.

Cross posted from stellatex.


Enchilada plate

Just because, around here, it’s always enchilada o’clock.

Mushroom and spinach enchiladas with ranchera sauce and guacamole, served with requisite sides of Spanish rice and refried beans, El Mercado on Lavaca, Austin.

All their beans are vegetarian, as is the rice, which makes dining hear a pleasantly worry-free – if a little bland – experience. They have really good, warm, greasy chips and tasty salsa, and their margaritas are strong and cheap.

Cross posted from stellatex.


Red Enchilada Stew with Green Chile Cornbread

Okay, so this is more New Mexico Mex, but…

I’ve blogged about them before: Desert Gardens mixes are fantastic. Most of the items in their line are vegan, they contain recognizable, natural ingredients, and the handy little packets have simple, step-by-step instructions that are easy to veganize. For the Red Enchilada Stew, I used pan-fried Soy Curls (thanks, Alin!) in place of the chicken, and for the Green Chile Cornbread, the only necessary alteration was replacing one egg (I used a water, oil, and baking powder mixture that worked beautifully).

This was a perfect weeknight meal: I just had to mix up the stew and put it in the pot to simmer and mix up the batter and put it in the oven to rise. And, yes, it was as good as it looks.

Cross posted from stellatex.

Potato chard enchiladas

Enchilada plate
Inspired by Veganomicon’s Potato Kale Enchiladas, and Wasabimon’s Potato Chard Enchiladas, I made some of my own!

I added a little bit of my own Fieldmarshal’s Basic Tex-Mex Enchilada Sauce, as the my sauce (following the Wasabimon recipe) seemed a bit too salsa-like, all chunky and relish-like, and enchiladas need some saucy glue to hold things together. So I used my basic sauce to roll the tortillas, poured the unused spoonful over the top, and then decorated the whole thing with the onion-based sauce, which I made liberal changes to, based on available ingredients.

Potato and chard enchiladas, cooked
I served this up with black beans and a big dollop of Sour Supreme. It was pretty tasty; potatoes make an excellent vegan enchilada filling, and the chard added color and texture while packing a heathly punch. I think next time I might try a variation of my sauce, with a little queso and Sour Supreme mixed in, and a garnish of additional, barely-steamed greens.

Peek inside

Reposted from stellatex.