LCBO Food & Drink Early Summer 2024


Vegan Fry Bread “Tacos”

A popular Indigenous street-food dish, these “tacos” can be found at many Powwows. Traditionally made with beef, venison or moose meat, this version is fully vegan, featuring navy beans stewed with tomato. Instead of a tortilla, the base is crispy, pillowy fry bread, or bannock, which is also great for dessert, served warm smeared with maple butter. FRY BREAD 4 cups (1 L) bread flour 2 tbsp (30 mL) baking powder 2 tsp (10 mL) salt 1 3/4 cups (425 mL) warm water, TOMATO BEANS 2 tbsp (30 mL) olive oil 1/2 large (about 9-oz) sweet onion, diced 2 cloves garlic, minced 2 tbsp (30 mL) taco seasoning 1/2 tbsp (7 mL) tomato paste 1 can (398 mL) diced tomatoes 1 can (540 mL) navy beans, drained, rinsed Salt and freshly ground pepper to taste TOPPINGS 2 cups (500 mL) thinly sliced iceberg lettuce 1 large tomato, diced 1 cup (250 mL) vegan “cheese” shreds 1/2 cup (125 mL) vegan “sour cream” 1. For the fry bread, combine bread flour, baking powder and salt in a large mixing bowl. Stir in warm water until a shaggy dough forms. Knead dough right in bowl, adding flour if sticky, until it comes together and forms a loose ball, about 5 minutes. Cover bowl and rest for 10 minutes. 2. While dough is resting, heat about 3 inches (8 cm) canola oil in a large, heavy-duty pot over a low heat. about 104°F (40°C) Canola oil for frying

4. Raise heat on frying oil to main tain a temperature of 350°F (177°C). 5. Divide dough into eight equal sized balls. Working one at a time, flatten each ball with your hands into a 6-inch (15-cm) disc. Care fully add disc to oil and fry until golden brown, about 2 minutes per side. Carefully remove with tongs and drain on a paper towel–lined baking sheet. 6. To serve, equally divide beans over fry bread, then top with

3. For the tomato beans, heat oil in a medium saucepan over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add garlic, taco seasoning and tomato paste. Cook 2 minutes. Add tomatoes. Cook, stirring occasionally, for 5 minutes. Add beans and reduce heat to maintain a gentle simmer. Cook, stirring occa sionally, until beans are hot and mixture has thickened, about 5 minutes. Add salt and pepper to taste.

lettuce, tomato, “cheese” and “sour cream.” Serve immediately.

Serves 6 to 8

WHAT TO SERVE Clausthaler Premium Non-Alcoholic Lager LCBO 589549, 500 mL, $2.55

Brewed in accordance with the German Beer Purity Law, this no-alcohol lager has bready notes to echo the fry bread, and grassy hops that reach out to the tomatoes.


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