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In the Kitchen x Hungry Pigeon: Vegan Tacos for Your Cinco de Mayo

In the Kitchen x Hungry Pigeon: Vegan Tacos for Your Cinco de Mayo

Scott Schroeder, Excecutive Chef and Partner of Philadelphia’s Hungry Pigeon, shares a super quick, easy and delicious vegan taco recipe for this weekend…and pretty much every weekend after.

“There’s huge value in having fresh staples on hand — like fresh sprouts and kimchi –that are easy to assemble. It promotes healthy eating without a ton of advance prep work required. This is how my wife and I eat at home and having these items available makes it almost effortless to prepare healthful, satisfying and filling meals. This dish works really well for the summer, and tacos are always a crowd-pleaser that make home entertaining easy and fun.”

Detroit native, Chef Scott Schroeder, started his culinary career working under famed chef and charcuterie expert, Brian Polcyn. At the age of 20, he relocated to Philadelphia and worked his way through many of Philadelphia’s top kitchens.

In 2016, Scott opened Queen Village’s all-day restaurant and café, Hungry Pigeon, alongside business partner and acclaimed pastry chef/baker, Patrick O’Malley. As Hungry Pigeon’s Executive Chef and Partner, Scott develops menus that champion comfort foods of all ethnicities. Scott and his team create dishes exclusively from seasonal, local, and responsibly sourced ingredients.

Today, Scott can still be found on the line at the restaurant and is still cooking 90% of the egg sandwiches during weekend brunch. He likes to spend his free time with his wife Maria, son Luke, and two dogs, Willie and Bruce.

 

Vegan Oyster Mushroom Kimchi Tacos

Ingredients

oz oyster mushrooms (cleaned & torn into 2-3″ thin pieces)

oz kimchi (store-bought or homemade)

sprigs cilantro

corn tortillas

avocado (sliced)

Olive oil

Salt

Method

In a large hot sauté pan, add 1-2 oz of olive oil, then add mushrooms. Let sit until they start to get crispy, then toss and let sit until they get crispy again. Do this 3-4 more times until mushrooms are golden brown. Remove from heat, sprinkle with a touch of salt and let cool. In the meantime, heat up a second pan, add a very little bit of olive oil, and add one tortilla at a time until brown on each side. To assemble the tacos, place four tortillas on a plate, top with warm mushrooms, kimchi, and sliced avocado. Top with a sprig of cilantro and enjoy!

Imagery by Michael Persico.

Free People Blog



This post first appeared on Bldg 25 Blog – The Free People Fashion & Inspira, please read the originial post: here

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In the Kitchen x Hungry Pigeon: Vegan Tacos for Your Cinco de Mayo

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