The reviewer gave this recipe 4 stars. This recipe averages a 2.75 star rating.
Reviewed: Oct. 28, 2008
Crazy good vegan grub. I never would have thought to use pumpkin for tacos. It only needed a little help. I felt that the squash would compliment a touch of the Carribean so I chopped it small and added a can of rinsed black beans for protein, a one inch piece of ginger (minced), a dash of chipolte hot sauce, a pinch of allspice, and a squeeze of lime over it. I just stirred in the topping ingredients and served it with a pile of tortillas, yellow rice, and fruit salad.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 2.75 star rating.
Reviewed: Oct. 23, 2008
I enjoyed this! Given the other reviews I spiced it up a little more with 1 tsp of coriander and ground red pepper, as well as a little cayenne and white pepper. I also used a vegetable bouillon cube dissolved in 1/2 cup hot water rather than stock and added some fake meat crumbles. In some fresh corn tortillas it was delicious, and all the garnishes gave it an interesting blend of vegetable tastes. It was just a little bit bland, I'll probably spice/salt it up more next time. I never would have thought to make something like this. Thanks!
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Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 2.75 star rating.
Reviewed: Dec. 4, 2007
I was really excited to try this recipe but also found that it was a little bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 2.75 star rating.
Reviewed: Nov. 6, 2007
Sorry, but I found the filling for the tacos to be pretty bland. I used corn tortillas and they were all you could taste...plus they crumbled and resulted in a very messy meal!
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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