Recently in Vegetarian Category
Maddy and I took my Mom to Mehak Indian Cuisine (2449 Sacramento St. in Berkeley) for her birthday. She'd wanted to go to Breads of India, which is right across the street, but it wasn't open yet. I'm glad Mehak turned out to be so good... it's a rather unfortunate name, but a great restaurant!
Navrattan Korma and Aloo Gobi
Tandoori Salmon
More pictures below.
Ingredients:
2 cans reduced sodium garbanzo beans
1 packet Taco Seasoning (any brand)*
shredded lettuce
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
diced tomatoes
avocado
shredded cheese*
sour cream*
any other items you like on your taco
Directions: Combine garbanzo beans with taco mix. For juicier filling, use all liquid from garbanzo beans. For less juicy filling, use liquid from only one can. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a fork or bean masher. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!
* To make this a vegan dish, make sure the taco seasoning does not include whey or milk solids, and substitute vegan cheese, such as Vegan Gourmet: www.followyourheart.com/cheese.php and sour cream, such as Tofutti's Sour Supreme: www.tofutti.com/soursupreme.0.asp
Adapted from the Garbanzo Tacos recipe found here: vegweb.com/index.php?topic=5911.0
