The small tortillas meant they were more like 'open faced' tacos; tostada style!

BBQs, cookouts, potlucks, dinner parties… any food-related activity and I’m totally there. About a week ago, I headed over to Ashley and Ryan’s house to catch up with my old pals over some beers and a home-cooked meal. It was great. On the menu: tacos with home-made corn tortillas and all the vegan fixins. Taco nights are the best. They’re great on so many levels; they make for a perfect communal meal, the toppings can be as creative or traditional as you want, and home-made tortillas are a cinch to make, not to mention a lot fresher than the packaged stuff. Don’t be scared to make your own corn tortillas from scratch, all you need is some masa de harina, which is a flour-like powder made from dried field corn (maize) that’s been treated with calcium hydroxide (lime). One popular brand is ‘Maseca,’ which can be found in the international section of most supermarkets and definitely in any Latin foods market. Also, you can find the recipes for the guacamole and the rice with re-fried black beans elsewhere on the blog if you follow my handy little links there!

Ashley was kind enough to snap some pictures with her camera, which was sweet, because I hadn’t originally planned on blogging this successful night of taco and friendship. Michelle and Ryan’s girlfriend, Lyndsey, joined in and the five of us all maxed our bellies out on some seriously tasty Mexican foodness. (That’s goodness and food in one great word, it’s pronounced ‘fuhd-niss‘). Below is the night in picture form, along with a couple simple recipes. (The ground walnut ‘meat’ is a fave whenever I make it for people). Enjoy! ¡Buen provecho!

Pico de gallo

Pico de Gallo
5 small tomatoes, diced (preferably roma tomatoes)
¾ cup sweet onion, diced
Juice of half a lime
Handful cilantro, chopped
Sea salt, to taste

Mix everything together in a serving bowl and season with a good pinch of salt. If the tomatoes are very juicy, discard the seedy pulp before dicing them up. Otherwise your pico de gallo might be too watery.


Makin' guac.

Walnut 'meat.'

Walnut Taco ‘Meat’
1 cup raw walnuts
2¼ teaspoons good quality soy sauce
1 teaspoon ground cumin
¾ teaspoon chili powder
½ teaspoon ground coriander
Pinch ancho chili powder (optional)

Put all the ingredients in a food processor and pulse until crumbled and mixed together. Scrape the sides down to make sure all the ingredients are well mixed.

A big ball of masa.

Corn tortillas fresh from the tortilla press, before going into the hot skillets.

This was funny. Only one tortilla fit in one skillet, so we used all four burners. The kitchen got so friggin' hot. It was like we were in Mexico or something! (Funny?)

Pre-meal layout. The rice is covered by aluminum foil. Holy guacamole, you guys!


Beautiful and tasty.


4 Responses to “TACO NIGHT!”

  1. 1 ashley February 21, 2010 at 4:24 pm

    ross i loved your comment about the burners turning our kitchen into mexico.
    these tacos were amazing, can’t wait to have you over again soon!

  2. 2 Wade Albright February 22, 2010 at 10:59 am

    I am jealous of Taco night! :). I will have to recreate it here. Thanks for all the fantastic recipes.

  3. 3 Kristy February 24, 2010 at 1:20 pm

    Great recipes so far 🙂 I love the idea of walnut “meat” wayyy more appealing than TVP. I’ll have to try this out asap!

  4. 4 rosscorder February 28, 2010 at 3:23 am

    Thanks for the kind words! And yes, I agree with you about the ground walnut thing… there’s something about “textured vegetable protein” that just sounds so… weird! 🙂

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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