In celebration of Cincodemayo this year one couldn't go past creating a mexican inspired recipe. And in an effort to go plant based and as healthy as possible (as per usual) I whipped up these butter lettuce mince tacos, made from minced mushrooms and an array of veggies.
The sauce? A dairy free turmeric, cashew "cheese" sauce that is perfect drizzled over these bite sized entrees.
All produce is available from www.milkandeggs.com
What you'll need:
1 punnet of white button mushrooms
8 mini rainbow carrots
2 tbsp kite hill almond ricotta
1/2 cup of thinly sliced red cabbage
3 red radishes
1 head of organic butter lettuce
A few sprigs of coriander for garnish
1 lime
Pinch of cayenne pepper
S&P to taste
For the sauce:
1/2 c pre soaked cashews (soaked in water for at least 7 hours and water rinsed off)
1/4 c nutritional yeast
1 tsp turmeric
1/3 c canned light coconut milk
Black pepper
Juice from 1 lime
What to do:
Mandoline your mini carrots into ribbons, set aside in a small bowl
Mandoline your radishes into thin slices, set aside in a separate bowl
Remove the "butt" from the butter lettuce, rinse all dirt off, keep the leaves whole and set aside. These will serve as your taco.
Throw your cashews into the food processor and blitz for a few minutes add in the rest of the sauce ingredients and blitz for a further few minutes until the sauce is smooth and creamy.
Transfer sauce to a dip/sauce bowl and set aside
Dice your mushrooms as finely as possible (into a mince like size)
Saute in a fry pan in a high smoke point oil like coconut oil
Season with cayenne, the juice from your lime and S&P
Cook until well done
Lay out all your taco ingredients and pile on the toppings. I liked to spoon a little taco mince in the middle of my butter lettuce leaf place a few pieces of carrot on one side and cabbage on the other, layer on a few slices of radish, sprinkle on some almond ricotta, garnish with a sprig of coriander and drizzle on that cashew cheeze sauce .
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