May 20, 2013

HIPPIE TACOS

Fresh Ingredients

1 lb. ground beef

15 10″ tortillas

toppings: baby spinach leaves, grated cheese, diced tomato, avocado, cilantro, and Ranch dressing

Storage Ingredients

2 c. cooked whole wheat berries

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 tsp. paprika

2 tsp. chili powder

* 1 packet of taco seasoning may be used as a substitution for individual spices

Brown ground beef and drain fat. Stir in the cooked wheat berries and spices. Spoon meat mixture onto warm tortillas and top with fresh baby spinach, grated cheese, diced tomato, avocado, cilantro, and Ranch dressing.

During one of my food storage presentations a woman shared how she substitutes cooked whole wheat berries for ground beef. She seasons it just as you normally would for tacos to create a very healthy vegetarian alternative. If that sounds too hard core, consider giving this recipe a try. I made them for my daughter that lives in Oregon and she thought they were amazing. Hippie tacos is her name for our little culinary invention. Guess she’s in the zone.

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6 Responses to “HIPPIE TACOS”

  1. Food Storage Friday: Easy Vegan Tacos « Secrets of Mom Says:

    [...] originally found this recipe on my friend’s website I Dare You To Eat It. I made a couple changes and it has become a favorite at our house. It’s quick, easy, healthy [...]

  2. Kaya M. Says:

    I like the recipe, but ground beef isn’t too hippie. And where are the sprouts? Are your tortilla’s whole wheat or organic? This recipe is more garv than hippie.

  3. Liesa Says:

    Glad you like the recipe Kaya! (Sorry it’s not 100% hippie;)

  4. Liesa Says:

    Am I the only one that didn’t know what garv meant? Good All Round Value. So relieved. Thanks again Kaya!

  5. Kaya M. Says:

    This is a hippie taco recipe from my mom (who didn’t wear shoes til the day she died and practically raised us kids out of her VW bus.)

    12 whole wheat (or organic corn) tortillas

    1 packet chopped plain tempeh

    1 c chopped mushrooms

    1 clove garlic

    2 tsp chili powder

    salt to taste

    1 carrot shredded

    cilantro (for garnish)

    1 can black beans

    1 jalapeno

    1 cup grated cheddar cheese

    1 sliced avocado

    Salsa!

    and last but not least sprouts.

    Directions:

    Cook mushrooms in frying pan for 5 min on medium heat. Then add tempeh and cook both for 2min, add garlic and chili powder and cook for another min. if it gets dry add a little water.

    Warm the back beans and add half the jalapeno chopped, after a 5 min taste the beans and if its not too spicy add the other half. At the same time you can begin warming the tortillas. I like to heat them in the oven at 300 in a ceramic garlic roaster.

    After everything is chopped, cooked and shredded. The assembly begins. I usually start with the beans, then the “meat” (tempeh/mushroom mix,), cheese, and all the fixin’s on top.

  6. Liesa Says:

    SLOW CLAP FOR KAYA!!! This recipe sounds fantastic. Thanks so much for sharing! Liesa

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