Spicy Peanut Thai Tacos

I've been cravin' me some tacos for quite some time now. It's not really a dish that we make a lot...as we obviously don't eat meat. But, I'm pretty sure it's mostly because I'd just prefer to eat my weight in chips and salsa instead. Anywho a little while ago, I bought a gazillion pack of those little baby corn tortillas and every time I open the freezer they've been beckoning me. It was time to make some bomb tacos. And these delivered. They aren't your typical tacos either. Brimming with thai-y goodness, sweet and spicy peanut butter sauce and fresh cilantro and basil, this dinner should please any thai loving freak, like myself. Thai is so gosh darn delicious.

I'm pretty sure anything can be infused with a thai influence. Thai lasagna? I haven't seen it yet...but I'd like to...

Spicy Peanut Thai Tacos

Inspired by Spabettie

Makes at least 10 small tortillas

• 1/2 cup creamy peanut butter
• 1/2 Tbsp. garlic chili paste
• 1 Tbsp. sesame oil
• 1 Tbsp. hoisin sauce
• juice of 1 lime
• 1 Tbsp. liquid aminos or soy sauce
• squidge of lemongrass paste (optional)
• 1 clove of garlic, minced fine
• 1 tsp. chili powder
• 1 (12 oz.) block of extra firm or firm tofu, cut into thin strips
• fresh corn kernels cut from 1 cob or about 1/2 cup frozen
• 1 head of broccoli, thinly sliced and chopped small
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• at least 10 corn tortillas (I used the little baby ones)

Preheat oven to 325 F.

Whisk the ingredients from the peanut butter through the chili powder in a small bowl. I used a pyrex measuring cup for an easy pour.

Thinly slice the tofu into about 16 or so thin strips. Arrange them so they aren't overlapping, on a baking sheet lined with parchment paper. Pour just enough of the peanut sauce over the tofu strips so they are covered ensuring there is sauce leftover for serving. Bake the tofu at 325 F for 25 minutes.

Mix the corn kernels, broccoli and fresh herbs together in a bowl.

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Serve the tacos with a layer of veggie/herb mix on the bottom, then place one or two tofu strips over that layer and finally, drizzle with that scrumptious sweet and spicy peanut sauce. Feel free to even sprinkle some crushed peanuts on top to be super fancy pants!

Eventually, for the sake of portability, I mixed the sauce and the veggies together. Do what pleases you.

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These are certainly a tasty detour from a typical boring taco. A detour, I hope you will enjoy.

Sweet & Creamy Strawberry Basil Milk

Basil and strawberries go so well together. Did you know?

The other night I was craving some sweet, strawberry milk. Alright, the brass tacks of it was that I just flat-out wanted something sweet. I also had some strawberries in the fridge that I needed to use up...and that's the damn truth. Being the fancy grown up that I am, I needed a sophisticated strawberry beverage. I didn't want a little children's milkshake and I definitely didn't want a hardcore smoothie, and that is when creamy strawberry milk came to mind. I had to find a way to make it a little snooty though, and what better way than by adding some luscious basil!

Okay, full disclosure, I totally made this with boxed soy milk! I know, AND it was sweetened...I was not aware of that fact, however, when I purchased it. My grocery store had some of those soy milk cartons that don't need to be refrigerated on clearance and so I bought a few for emergencies or when I ran out of my homemade nut milk. Whew, and let me tell you an emergency happened that night. I was craving some sweet, strawberry milk! Alas, I was out of my homemade coconut milk, and so the boxed soy milk came to my rescue.

Sweet & Creamy Strawberry Basil Milk

Inspired by...me!

Serves 2

• 1 1/2 cups soy milk (or nondairy milk of choice) 
• 7 fresh medium-sized strawberries
• 1/2 cup frozen sliced strawberries
• 1 medium basil leaf
• 1 tsp. erythritol (or other sweetener)
• small squirt of honey
• 1/4 tsp. xanthan gum (optional, but it will give the milk a lovely, creamy texture)

Place all the ingredients in the blender, starting with milk first and then blend baby blend! Make sure to give it a good whirl for a least a minute or two, letting the xanthan gum work it's creaminess goodness all about.

This was a sweet and rich (without being heavy) creamy nighttime snack. It lulled me to sleep and soon I was dreaming of dancing strawberry angels...okay that last part isn't true, but it was super duper delicious.

It's a super simple little recipe and if there's some lost and forsaken strawberries stashed somewhere in the depths of the fridge, don't give up on them. Make this milk and give them the honour the deserve.