Wanted to share with you a really delicious, vegetarian taco that I made at home, inspired by ones I had at the uber-healthy-crunchy-granola restaurant, Cafe Gratitude. Although I like their food, I can’t say I’m a fan of the names of dishes. I mean, I feel kind of silly asking the waitress for one order of the “I Am Awesome” with a side of “I Am Gorgeous.” I mean, hello- I already know these things about myself and don’t feel the need to remind everyone. Just kidding. Seriously- it is kind of ridiculous when tacos are called “I Am Transformed.” And for the record, I don’t know how happy the food makes people- last time I was there I saw a very pissed off Jeremy Piven chuck a menu across the counter and storm off after learning Cafe Gratitude doesn’t serve decaf. Guess someone wasn’t feeling very grateful that day. Sheesh.
To be fair, I kind of was transformed after trying the, um, “I Am Transformed”- Two seasonal corn tacos with caramelized butternut squash, black beans, sliced avocado, salsa fresca and cashew nacho cheese. They were slightly sweet from the squash, spicy from the beans and salsa and nutty from the corn tortillas. Since I wanted to eat them again but didn’t feel like spouting off how transformed I was, I thought I’d make them at home.
The process was relatively simple but time consuming: I roasted one butternut squash, scooped out the flesh and whizzed in the food processor with garlic and a bit of cayenne pepper. Made pico de gallo (onions, tomatoes, cilantro, jalapeno, salt). Opened a can of black beans, rinsed well, then tossed with some salsa verde (my touch!). Piled everything onto my new favorite Ezekiel sprouted corn tortilla, then topped with a bit of crumbled cojita cheese.
They tasted pretty much identical to the ones at Cafe Gratitude- sweet and spicy, creamy and fresh. I’m glad I was able to recreate these, but I have to admit I may still have to pop over to Cafe Gratitude in a pinch- roasting a butternut squash takes time. After all, I can’t be waiting forever to be transformed.