Wednesday, February 12, 2014

Vegan Tacos with Red Cabbage Slaw and Cilantro Lime Sauce

The taco "meat" is a mixture of diced potatoes, ground nuts, and spices. Homemade tortillas, cilantro lime cashew cream, and a tangy red cabbage slaw come together to make a fresh and delicious taco.

Corn Tortillas

1 3/4 cups organic masa harina
1 1/8 cups water
1 teaspoon salt

Combine masa harina, water and salt until a smooth dough forms. Wrap and let sit for 30 minutes. Form into equal sized balls, 10 to 15 depending on size you would like.  Place  dough balls between plastic wrap. Using a tortilla press or the bottom of a bowl or pan, flatten the dough balls.

Heat a skillet over medium heat. Lightly coat with oil. Cook tortillas 1 to 2 minutes on each side. You don't really want to brown these. They should still be soft and pliable enough to pick up and fold without breaking.  

Taco "Meat"

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes 
1 small potato, diced into 1/2 inch cubes
1/2 cup water
1.5 cups raw unsalted cashews
1/2 cup unsalted walnuts
1 teaspoon soy sauce
1 teaspoon dijon mustard
1/4 cup nutritional yeast
1 lime, juiced

In a medium pan, heat olive oil over medium. Add onion and cook 5 minutes. Add garlic and cook another minute or so, careful not to burn the garlic. Add spices and potatoes. Add water, bring to a boil. Cover, reduce heat, and let simmer for 5 minutes.

In the bowl of a food processor, add cashews, walnuts, soy sauce, mustard, nutritional yeast, and lime juice. Pulse until the mixture becomes the texture of ground beef. Add the nut mixture to the potato and onion mixture. Stir to combine. Adjust seasonings to taste with salt, pepper, or more spices. Keep over low heat.

Red Cabbage Slaw

3 tablespoons olive oil
1 lime, juiced
1/2 teaspoon salt
1/2 head of red cabbage, thinly sliced
1/2 jalapeno, mined (keep the seeds for heat, remove them for a mild flavor)
2 to 3 radishes, chopped
3 tablespoons cilantro, chopped

In a medium bowl, combine olive oil, lime juice, and salt. Whisk. Add cabbage, jalapeno, radises, and cilantro. Toss to coat.

Cilantro Lime Cashew Cream

1/2 cup cashews, soaked overnight in cold water (30 minutes in hot water if short on time)
1/4 to 1/2 cup water
1 lime, juiced
1/4 cup cilantro
1 teaspoon salt
1 teaspoon pepper

In a blender or food processor (Vitamix works best), blend cashews with enough water to form a sour cream like consistency. Add lime juice, cilantro, salt and pepper. Lightly blend. The Vitamix tends to heat up the mixture, so blending in a few ice cubes at the end helps to cool it down and thin it out further.

To Assemble:

Spread a layer of cilantro lime cashew cream on tortillas. Add a few tablespoons of taco "meat". Top with red cabbage slaw, avocado, diced tomatoes, and jalapeno. Finish them off with hot sauce and more cashew cream.

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