- We are not vegans but we do not eat a lot of meat, so I take a lot of inspiration from vegan and vegetarian cookbooks. We eat dairy and eggs, so I often use the real thing even in vegan recipes.
- Also on my list for the week: make greek yogurt (which can be made from regular yogurt by straining it through a cheesecloth), make breadcrumbs and make hummus.
- You can use any fillings you want for taco night. We always have tomato, avocado, and cheese. Some filling ideas: sweet potato and black beans, that old standby–ground meat, carnitas (which is what we had this week!)
- Speaking of carnitas, here’s an easy way to make it. Buy a pack of boneless country-style pork ribs (or however many pounds you need to feed your brood… I buy a little more for lunch leftovers). Preheat oven to 300 degrees. Heat a little canola oil in a dutch oven or other ovenproof pot, and sear the ribs on all sides. Remove to a plate. Deglaze with a tablespoon of apple cider vinegar. Add sliced onions and carrots, along with some smashed garlic to the dutch oven. Stir until softened somewhat, then season with herbes de provence or your favorite spice mix, salt and pepper. Add the ribs back into the dutch oven, and cover with a can of peeled or crushed tomatoes. (You can even use ketchup…!) Add water to cover, and put the pot in the oven for 3-4 hours, depending on how many pounds of ribs you have. Check occasionally and add more liquid as necessary. Pork is done when it is falling apart. Remove to a plate and shred it. Put vegetables into a blender (or use immersion blender), then add back to the pot along with shredded pork. Serve warm. You can make this ahead and reheat when ready to serve.
*BFD=Breakfast for Dinner