OCTOBER 2025 42 O ctober is exciting for many reasons, but one is that Valley farmers markets are back in session. The Old Town Farmers Market officially kicks off its season on October 4, just in time for National Taco Day – which is the perfect excuse to stock up on fall produce and make something delicious. There are so many reasons to support local markets, but here are my top three: First, you get the freshest seasonal ingredients, often picked the day before. Second, you’re supporting small growers and artisans, many of whom use sustainable, organic practices. And third, nothing beats the flavor of produce that’s in season and grown close to home. Beets, kale, winter squash, sweet potatoes, and even desert-grown dates and figs are just hitting their stride this time of year. To celebrate a month of vibrant veggies and National Taco Day, I’m sharing three vegan taco recipes that are delicious and satisfying! Join my monthly membership for printable recipes, health videos and live Zoom cooking classes – fall classes are available now! Only $10 a month! Let’s taco ’bout farm fresh ingredients 1. Slice the mushrooms into thick slices. 2. Mix the olive oil, soy sauce, juice of two oranges, juice of two limes, minced garlic, chipotle chili, cumin, Mexican oregano, and smoked paprika. 3. Put in a covered container and marinate for two hours in the fridge. 4. Drain the mushrooms while reserving the marinade. 5. Add the oil to a large pan on medium-high. Use a cast iron if you have one. Cook the mushrooms for 8-10 minutes stirring once, halfway. 6. Add ! cup of the reserved marinade and cook until for five minutes until the liquid has evaporated. Then add the remaining marinade and cook for five more minutes until the mushrooms have caramelized. 7. While the mushrooms are cooking combine the mashed avocado, diced red onion, jalapeno, juice of one lime, garlic granules, salt, and pepper. 8. Warm the tortillas, spread a generous amount of guacamole, then layer in the asada mushrooms, cilantro, extra lime juice and sliced red onion. • 2 (8 oz.) cartons mushrooms • ¼ cup olive oil • ½ cup soy sauce • Juice of 2 oranges • 4 limes, divided • 3 minced garlic cloves • 1 chipotle in adobo sauce • 1 tsp. each: cumin, Mexican or regular oregano • ¼ tsp. smoked paprika • 2 tbsp. avocado oil • 3 mashed avocados • 2 tbsp. diced red onion • 1 diced jalapeño • Directions • • Ingredients • Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Mushroom asada tacos Serves 2-3 • Ingredients • • 1 can pinto beans, rinsed and drained • 1 can black beans, rinsed and drained • ½ tsp. each: chili powder, cumin, salt • ⁄ cup red salsa • 1 tbsp. lime juice • 1 large avocado • ¾ cup vegan cheese • 8 small flour tortillas • Cooking spray and Tajin 1. Preheat oven to 400 F. 2. Add the beans to food processor with the seasonings, lime juice, and salsa. 3. Spread some of the bean mixture on half of the tortilla. Smash some avocado and fold over. 4. Spray with cooking spray and sprinkle with vegan cheese. 5. Roast for 10-15 minutes. Put under the broiler for the last few minutes to get them extra crispy! 6. Serve with – or without – salsa. • Directions • Bean and avocado sheet pan tacos Serves 2-3 1. Mix the cabbage, one tbsp. diced red onion, cilantro, lime juice, and salt. Cover and refrigerate for a minimum of one hour. 2. Preheat the oven to 400 F. Spray the cauliflower with cooking spray and shake on salt, garlic powder, and cumin. Bake for 30 minutes. 3. Add oil to a large pan, and drop in the remaining onion, chipotle pepper, fire roasted tomatoes, and salsa. When the cauliflower is done, add it to the pan and stir. 4. Warm up tortillas and stuff with cauliflower, slaw, guacamole. You can add rice and beans in too! 5. For homemade guac I use three avocados, one tbsp. red onion, ! jalapeno, two tbsp. cilantro, one tbsp. lime juice and salt. • Directions • • Ingredients • • ¼ purple cabbage, sliced thin • ¼ green cabbage, sliced thin • ¼ cup + 1 tbsp. diced red onion, divided • ½ diced jalapeno (use the other half for guac) • ½ cup chopped cilantro • Juice of two limes • ½ tsp. salt • 2 heads cauliflower, chopped into florets • ½ cup salsa • Avocado oil spray, salt, garlic powder, cumin • 1 diced chipotle pepper from a can • ¼ cup diced red onion • 1 cup drained fire roasted tomatoes (if you’re making rice, add the rest while it’s cooking) • Tortillas, guacamole, pinto beans, rice Fire-roasted caulilower tacos Serves 2-4