dinner tonight: walnut mushroom taco mince salad veggie rice bowls with cashew cilantro lime crema



 
TACO MINCE

1 1/2 cups whole walnuts,  soaked in lukewarm water for 20 minutes

10 ounces baby Bella mushrooms

1/3 cup diced yellow onion

4 garlic cloves, finely minced

2-3 fresh jalapenos or serranos, finely minced 

1 1/2 tsp smoked paprika
 
1 1/2 tsp onion powder 

1 1/2 tsp garlic powder

1 1/2 tsp ground cumin 

1 TB chili powder

1 1/2 tsp tamari or soy sauce 

1 TB tomato paste

1 tsp dried Mexican oregano

Salt and pepper to taste

1/4 cup finely chopped cilantro

Fresh lime juice



MAKE IT

Roughly chop the mushrooms. 

In to a food processor, add the mushrooms and walnuts and tamari, spices, and salt. 

Pulse gently multiple times until everything is evenly chopped.

Be aware not to over-process or it will be too small and mushy. 


Heat 1 tablespoon of the olive oil in a cast iron skillet over medium-low heat.

Add the onions, garlic, jalapenos or serranos along with 2-3 tablespoons of water. 

Cook, stirring often, until the onions are translucent and the garlic is fragrant, about 3-4 minutes. 

Once the onions and garlic are translucent, remove them from the pan and hold to the side. 

 
Now,  add the mushroom walnut-herb mince from the food processor and saute for several minutes.

Keep stirring until it releases all of its liquid then becomes dry and browned. 

Add more olive oil as needed to keep the mushrooms and walnuts from sticking. 

Add the sauteed garlic and onions to the mince and add in the fresh cilantro and 

lime juice as well as check for taste and salt. 

 

CILANTRO CREMA 

1 cup raw cashews - soaked for minimum 30 minutes

½ cup water

¼ cup fresh lime juice 

2 large handfuls cilantro leaves and stems

1-2 green onions 

1/4- 1/2 serrano chilli

1- 2 cloves garlic 

1/4 tsp adobo powder (garlic and onion) 

1/2 tsp kosher salt





Add the soaked cashews, water, lime juice, cilantro, and kosher salt to a blender, then blend on high for 1 minute. 

Stop to scrape the blender if necessary.
 
If you would like a thinner sauce add additional liquid if needed to come to the desired creamy consistency.

Blend for several minutes to ensure no lumps and creamy smoothness.


TACO BOWL 

Jasmine rice cooked rice (1 cup rice to 1 /2 cups water for 2 portions)

cilantro crema

grilled lettuce - used romaine lettuce, leave the butt and cut in half, oil and salt then grill till charred on the outside 

kale - messaged with salt and olive oil 

shredded cabbage - blanched 

tomatoes diced or made into pico de Gallo with the onions 

thinly sliced onions - fresh or pickled 

fresh corn kernels - either fresh cut from the cob or roasted then cut 



Crushed tortilla chips





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