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
Comments
Post a Comment