A new "cleanse" is taking the Lone Star State's infatuation with tacos to a whole new level.
Austin taco enthusiasts have released The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life. Published this month, the appetizing book aims to cure readers of "taco deficiency" with hilarious commentary and over 75 vegan taco recipes. The taco lovers were inspired to write The Taco Cleanse by one simple notion: Tacos are awesome.
"It's nature's perfect food. Tacos are portable and handheld," author Molly Frisinger says. "You can eat a few different kinds at one meal, so it's great if you're indecisive."
"We are all obsessed with tacos, and we wanted to see what would happen if we all ate nothing but tacos for a month," says author Stephanie Bogdanich.
And, because the four friends are vegan, the challenge centered around making tacos that fit their dietary needs. During the challenge, the authors documented recipes, which eventually became a zine. An independent publisher in New York took interest, resulting in the new book.
Dubbed a "cleanse," this homage to tasty tortilla-wrapped delights doubles as a parody of fad diets. "[Cleanses are] really harmful to your body and your mind, but they're so seductive. Make this small sacrifice for a few days, and poof! You've been baptized by kale. We're always trying to cleanse away bad habits and guilt, when really it's our attitude toward food that needs some cleaning up," says Frisinger.
It's not really a cleanse, but the book can cure your taco deficiency — if you believe in taco deficiency, which we do. In addition to many recipes, you'll find fun guides to taco yoga and instructions on how to make a taco garden.
Here's just a taste of the taco goodness in The Taco Cleanse:
1 tablespoon cooking oil
1/2 cup chopped onion
1 jalapeño, sliced into rings
14 to 18 ounces firm tofu, drained
1 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 cup crumbled tortilla chips
1 cup seeded, chopped tomato
1/4 cup nutritional yeast
1/4 cup unsweetened plant milk or water
1/2 cup vegan cheddar, optional
8 flour tortillas
Heat the oil in a large saute pan over medium-high heat. Saute the onion and jalapeño for 2 minutes, or until the onion starts to soften. Crumble the tofu into the pan and sprinkle with the salt, cumin, and pepper. Cook until the tofu is dry and browned on at least one side, about 10 minutes. Try not to stir too often as this prevents browning. Add the rest of the ingredients, including the cheese if you’re using it, and stir thoroughly. Cook until the tomato softens and the liquid is completely absorbed. Serve in the flour tortillas.
Recipe from The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life, copyright ©Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, Jessica Morris, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com