Rain Rain Rain. I am not complaining. At all. I am just saying there’s been a lot lately. June was all sunshine all the time and as much as we needed the rain, it did feel nice. But one drop of a match and the whole town might have caught fire. The flowers were not making their usual colorful appearance and riding the trails left one inhaling a lot of dust. I started to wonder if it was ever going to rain again.
July seems to be making up for things. Flowers are blooming, trails are hard packed and the grass seems pretty wet. And I just heard they lifted the fire ban in town. This July weather is reminding me of my years in Portland, OR. One day after working in my ceramic studio and listening to the rain singing on the windowpanes, I got into my car and there was a puddle of water at my feet. My sunroof seal had well…unsealed. Lovely. That was a wet drive home.
The best part about rain is when you get to see one of these…
So as I again listen to the sound of rain on my roof, I am thinking about Portland. I remember eating some pretty tasty tacos in Portland. That is what I am making today. Tacos. These are vegetarian but feel free to replace the tofu with chicken or fish.
Rain makes me a little sleepy. That and my little munchkins waking me up several times in the middle of the night because they had a nightmare or are scared of monsters. Who even taught then about monsters? I would like the have a word with that person. Anyway, as I was cooking the tofu, I started chopping the purple cabbage and caught myself staring at the amazing pattern of color that the cabbage makes. The smell of burning tofu snapped me out being mesmerized by the colors. It happens sometimes. Things get a little crispy, as burnt as some might call it.
For the corn, I used fresh corn, but frozen is fine too.
Peaches are in season. When a peach is just right it seems like the perfect taste. I made a simple salsa to give these tacos some nice flavoring. You could just make the salsa and enjoy it with some chips.
- 2 Cups thinly sliced purple cabbage - or use fresh lettuce or spinach
- 1/2 red onion, chopped
- 1 cup tofu, diced (or chicken)
- 2 ears of corn, corn sliced off or use frozen corn
- 1/2 jalapeno, de-seeded and finely diced
- Juice of 1/2 lime
- 1 TBS Coconut Oil
- Couple Dashes of Cumin
- Couple dashes of Chili Powder
- 2 peaches, finely chopped
- 1/4 cup red onion, diced
- 1/2 jalapeno, de-seeded and diced
- 1 TBS Cilantro,
- Juice of 1/2 Lime
- sprinkle of Salt
Dice about 1/3 of the package of tofu into 1/2 inch cubes. Heat a pan on medium and cook tofu for about 3 minutes on each side, until they are golden. Put tofu aside. Keep pan on medium heat and add 1 tsp of Coconut Oil. Add chopped cabbage, onion and corn and cook for 5-10 minutes. Add the jalapeno, the juice of 1/2 lime and a little cumin and chili powder. Add salt to taste. Add the tofu to the pan and mix well.
In a medium bowl, add the chopped peaches, onions, jalapeno, cilantro lime juice and salt. Mix together.
Heat Oven to 150 degrees and warm tortillas.
Add a scoop of taco filling and a spoonful of salsa, fold and enjoy.