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By Brianna Steinhilber
As a vegetarian, Mexican-inspired meals, like those of Taco Tuesday or Cinco de Mayo, are always a little disappointing. Watching other guests drop down the pastor and Carne asada's tacos as I try to keep my trim-filled-filled balances in a tortilla is definitely a real buzzkill.
Fortunately, more and more restaurants are starting to get creative with vegetable-based tacos. If you are having a party this weekend, you may want to create a vegetable option.
This will not only ensure that whoever does not eat meat has something substantial to eat (aside from going on hard fries and salsa), it's also a great way to mix standard tacos and toppings. Impress your guests – while allowing you to save money more filling options means you can prepare less meat.
What I like about this "Eat Clean, Play Dirty" recipe is that vegetarians are not relegated to taco with shredded lettuce, beans and salsa, but add another unique garnish option to this dish that everyone can enjoy. Even those who choose to prepare a meat taco can still enjoy cream, cabbage salad and even a mushroom ball and corn filling for even more flavor.
Wild mushrooms + corn tacos with spicy cabbage salad and cashew cream
4 servings
FOR CREMA DE CAJOU
1 cup (120 g) raw cashew nuts, soaked overnight and drained
Juice of 1 lime
½ teaspoon of cayenne pepper (less if you do not like spices)
¼ teaspoon of salt from the Himalayas
FOR SLAW SPICY
¼ purple cabbage, grated
¼ green cabbage, grated
1 medium carrot, grated
½ cup (25 g) fresh coriander leaves, coarsely chopped
½ jalapeño, seeded and finely sliced
Juice of ½ lime
1 teaspoon of salt from the Himalayas
FOR FILLING WILD MUSHROOMS AND CORN
2 tablespoons extra-virgin olive oil
1 shallot, sliced
4 cloves of garlic, sliced
8 ounces (about 4 cups / 500 g) wild mushrooms, such as shiitake, maitake or oyster, cleaned with a damp cloth and cut into small pieces
Salt of the Himalayas
1 cup (175 g) fresh or frozen sweet corn kernels
TO SERVE
8 corn tortillas
2 avocados, pitted and sliced
Fresh coriander, for garnish
Instructions:
1. Prepare the cashew cream: In a blender or food processor, combine cashews, lime juice, cayenne pepper and salt with 60 ml of water. Mix until smooth. Taste and add more salt, if desired. Transfer the cream to a serving bowl and set aside.
2. Prepare the spicy cabbage salad: in a medium bowl, mix the cabbage, carrot, coriander, jalapeño, lime juice and salt. Put aside.
3. Make the wild mushroom and corn filling: In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and cook until the shallot is translucent and the garlic has not yet begun to brown, 1 to 2 minutes. Add the mushrooms, season with a pinch of salt and cook until tender, 7 to 8 minutes. Add the corn and cook another 2 minutes. Taste the filling and add more salt, if desired.
4. Serve: Using a pair of tongs and working in batches, cook the tortillas on a naked flame of fire until they are simply stained and cooked. reheated. Keep the finished tortillas under a clean towel to keep them warm. Serve the tortillas with the garnish, cabbage and cream, as well as slices of avocado and fresh coriander.
Recipe for "Eat clean, play dirty recipes for a body and a life you love" By Whitney Tingle and Danielle Duboise, founders of Sakara Life. Abrams / April 9, 2019.
MORE TIPS AND RECIPES FOR YOUR FIESTA
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