![]() Instructions Make the Jalapeno Cashew Crema: Don’t forget to finish them with an extra drizzle of sauce and a scattering of chopped scallions and pumpkin seeds! More asparagus recipes: You can make your own but there are some terrific store bought options available these days (like these and these.)Įverything else is just a matter of assembly. ![]() I like to use either coconut and cassava or almond flour tortillas instead of corn to keep these grain-free and paleo-friendly. A few fistfuls of baby spinach are tossed in the pan to wilt and everything is ready to pile into your tortilla. Next the asparagus is cut crosswise into bite-sized bits and quickly sautéed with a pile of thinly sliced mushrooms until well seared and tender. The end result is a wonderfully creamy green sauce that’s delicious straight from the spoon or dolloped onto raw vegetables as a dip, and that takes these asparagus and mushroom tacos over the top. You’ll need to plan ahead and soak the cashews for a few hours (or overnight) to soften them, and then blitz them up with a jalapeno pepper for heat, a good handful of cilantro for freshness and a squeeze of lime for extra zip. How to make vegan tacos with cashew crema: It’s a dreamy, creamy cashew crema spiked with spicy japaleno and fresh cilantro. There’s sweet asparagus, tender mushrooms, garlicky greens and toasted pumpkin seeds for crunch, but the real star of the show is the sauce. They’re definitely not your ordinary taco night tacos. While a lot of vegan tacos out there are full of grains, beans and/or soy based meat replacements, these tacos are filled entirely with fresh vegetables, a spicy dairy-free crema and wrapped in a grain-free tortilla. They’re simple enough to make when you’re short on time and fun to eat with your hands (especially for little ones.) ![]() Wrap a warm tortilla around pretty much anything you’ve got kicking around in the fridge and you have yourself a tasty meal in no time. I don’t know about you, but I find a good taco hard to resist. I also love that the rice even has a nice little kick to it, which makes this a pretty spicy meal when you stuff it into a big chili pepper.These gluten-free and vegan mushroom and asparagus tacos pack a flavorful punch thanks to a creamy jalapeno and cilantro crema. I checked out the ingredients list, and they pretty much used the seasonings I would've chosen if I made the rice from scratch. I actually had gathered a bunch of spices in preparation for this recipe, thinking I’d need them, but the rice was plenty flavorful on its own. To make things even easier, I used a box of Lundberg Family Farms Sprouted Chile Verde Rice, which is already seasoned up and just requires some simmering. Everything is done around the same time, at which point you can stuff your pepper, drizzle with crema, and you’re ready to eat. The rice simmers away on the stove while the pepper roasts and you blend up the cashew cream. One fortunate bonus to this type of meal is that it also comes together super easy. It’s totally vegan, gluten-free and made from real food ingredients. A big fat juicy pepper is roasted until tender, stuffed with seasoned rice and beans and topped off with some cumin and lime infused cashew cream. Cheese and deep frying have been replaced with fresh veggies, healthy grains and hearty beans, and this recipe is the perfect example of the type of dish that I go for these days. Back then, if it wasn’t fried to a crisp and drenched in cheese, it wasn’t happening on my plate. Of course, I am kind of catching up with everyone else in one big way: today’s Mexican food, at least much of that which graces the internet these days, is way healthier than what I grew accustomed to in my younger years. I grew up eating the stuff, before it was hip, so I kind of feel like I’m a little bit cooler than everybody else. I’m a little bit smug when it comes to Mexican and Tex-Mex cuisine.
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