Operation Pull-Out Tacos

 

Three days ago, the US military officially fully withdrew from Iraq. The occupation has ended after nine years. The whole thing has been almost too stupid, too nightmarish to believe, and most Americans withdrew their emotional forces a long time ago. And I don't think we learned anything. I don't even have the sense we could, as a people, prevent our government from a repeat offense, if you'll allow me that understatement. I propose a national New Year's resolution: renounce cynical reason.

makes: approx. 10 tacos

prep. time: approx. 30 min.

INGREDIENTS:

tortillas

1 lb. firm tofu

few collard leaves, torn into pieces

1 poblano pepper, diced

1 sweet potato, skinned and cubed

2 avocados

juice of 1/2 lemon

cumin

coriander

salt

chili powder

DIRECTIONS:

1. Boil water for the potato. Cook until soft, drain.

2. Saute the tofu over medium-high heat. After it starts to stick, add the poblano pepper and shuffle with a spatula every couple of minutes. Season. When the tofu begins to brown, add the collards and cook until sort of wilted.

3. Fry tortillas in a pan over high heat.

4. Mash two avocados with lemon juice and salt.

5. Serve with salsa!

Office of Homeland Security Dragon Bowl

A decade ago on October 8, George W. Bush announced the establishment of the Office of Homeland Security. A couple of days ago, the media reported on an Iranian assassination plot against the Saudi Arabian ambassador to the US. The US government better not be preparing the ground for military action against Iran, because people are already in the streets and we know now that Homeland Security has nothing to do with safety.

A. made this deliciousness. The miso gravy recipe she used is based on the gravy at The Naam, a restaurant in Vancouver that we went to many times in July.

serves: 4

prep. time: approx. 1 hour

INGREDIENTS:

2 Idaho potatoes, sliced in eighths

1 lb. tofu, cubed

flour

1 beet

1 large carrot, chopped

1 head of broccoli, chopped

1 head of cauliflower, chopped

alfalfa sprouts

DIRECTIONS:

1. Toss the potatoes in a bit of vegetable oil. Grease a pan and preheat the oven to 425F. Bake the potatoes for 20 mins., flip and bake for another 25-30 mins.

2. Boil the beet. Peel the beet. Chop up the beet.

3. Roll the tofu cubes in flour. Fry in a pan with oil over medium-high heat until crispy.

4. Steam the other veggies.

5. Layer in a bowl in the following order: potato, tofu, gravy, beet and carrot, gravy, broccoli and cauliflower, gravy, alfalfa sprouts