For the avocado dressing:
In the bowl of a food processor, combine all ingredients for the avocado dressing.
Process until smooth and creamy, then taste for seasoning. Add more salt, if needed.
Pulse a couple times to combine. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to use.
For the red cabbage slaw:
In a large bowl, combine the cabbage, carrot and green onions.
In a liquid measuring cup, whisk together the vinegar, orange juice, olive oil and agave.
Pour the liquid over the cabbage mixture and stir to combine.
Add the cilantro, season with salt and pepper, and stir to combine again.
Set aside at room temperature until ready to use.
For the seitan:
Drain the seitan strips. Discard the liquid and place the strips in a medium bowl.
Add the garlic, cumin, paprika, chili powder and garlic. Stir to make sure the seitan is evenly coated.
Set aside at room temperature to allow flavors to marry. Meanwhile, prepare the taco filling.
To cook the seitan, heat the vegetable oil over medium or medium-high heat in a small nonstick skillet. Add the onion, season with salt and pepper, and cook until the onion is softened and translucent, 3 to 5 minutes.
Add the reserved seitan mixture and lime juice, stir to combine, and cook until seitan is evenly browned, 8 to 10 minutes. Remove from heat and keep warm until serving.
For the taco filling:
While the seitan is marinating, heat the vegetable oil in a large stainless skillet over medium or medium-high heat.
Add the onion, garlic and jalapeño, then season with salt and pepper. Stir, then let the mixture cook until the onions are softened, 3 to 4 minutes.
Add the black-eyed peas, corn and water. Turn the heat to high to bring the mixture to a boil, then reduce the heat back to medium-high and simmer until the liquid has evaporated, 10 to 12 minutes.
Add the cilantro, then taste the mixture and season again with salt and pepper if needed. Remove it from the heat while you cook the seitan.
Assembly:
To assemble the tacos, put a tortilla on a plate. Top with the slaw, then the black-eyed pea and corn mixture, seitan, goat cheese and radishes (if using).
Drizzle with avocado dressing and drops of Sriracha.
1 large ripe Hass avocado, pitted and roughly chopped
¼ cup plain yogurt
½ cup roughly chopped cilantro
1 Tbsp. lime juice
¼ cup water
¼ tsp. salt
For the red cabbage slaw:
¼ head red cabbage, shredded
1 cup shredded carrots
3 green onions (white and green parts), chopped
¼ cup rice wine vinegar
½ cup orange juice
¼ cup olive oil
1½ Tbsp. agave nectar
¼ cup cilantro leaves
For the seitan:
8 oz. seitan strips
1 clove garlic, minced
½ tsp. ground cumin
½ tsp. ground paprika
½ tsp. chili powder
2 tsp. vegetable oil
½ onion, finely chopped
Salt and freshly ground black pepper to taste
Juice of ½ lime
For the taco filling:
1 Tbsp. vegetable oil
½ onion, finely chopped
2 cloves garlic, minced
1 jalapeño, ribs and seeds removed, minced
Salt and freshly ground black pepper to taste
1 can black-eyed peas, drained and rinsed
5 oz. frozen corn
1 cup water
¼ cup chopped cilantro
6 soft-taco-size flour tortillas (check ingredient list to make sure they don’t have lard, or use corn tortillas)
Toppings:
4 oz. goat cheese crumbles
3 radishes, thinly sliced (optional)
Sriracha
This article appears in June 2013.