Tacos, Burgers, and Tortilla Soup

A couple Fridays ago, I met up with my mom at our Native Brew Works, out favorite meeting spot in Jonesboro, my hometown. Neither of us live there anymore, but my me-maw still does, so we meet up for grandma visits sometimes. But we always start with lunch at Native. It's Jonesboro's only brewery, and they have several vegan menu items. This time, I went with the BBQ Cauliflower Tacos, a side of Black Beans, and we split an order of Guac and Chips.

I'm still steadily working my way through Tabitha Brown's Cooking by the Spirit cookbook. And this week, I made her Cheeseburgers. These are veggie-based patties with black beans, mushrooms, bell peppers, sundried tomatoes, red onion, and spinach, topped with Violife cheddar and all the fixins. It's really nice to have a classic homemade veggie patty sometimes. On the side, I had some air-fried potatoes with sriracha aioli.

I also recently made her Tortilla Soup. This also has black beans and mushrooms, but the mushrooms are oyster, which gave the soup a really nice, meaty texture. The soup is topped with vegan cheddar shreds, avocado, and tortilla chips (of course!).

And here's a quick week night meal I've been enjoying. I used a can of Trader Joe's Greek Chickpeas with Parsley and Cumin to stuff pitas, along with hummus, butter lettuce, avocado, and kalamata olives. I had some airfried potatoes with Cavender's Greek seasoning on the side and a garlicky vegan mayo for dipping.