Tacos represent ultimate culinary expression. An infinite amount of variations, sauces and flavors. Here is my fun take on a "meat" taco that will have even the most reluctant vegans asking for more.
TACO Shells and Garnish
1 Large Jicama, 1 bunch of Cilantro
1 small white onion or 1/2 of a medium sized.
1 large carrot
1 large beet
3 tbs Extra Virgin Olive Oil
1/4 cup of chopped Shitake mushrooms
1 cup cooked quinoa (is about 1/3 cup dry)
1/4 cup sunflower seeds
1/2 tsp smoked paprika
4 tbs Tamari
1/8 tsp sea salt
1/4 tsp Black Pepper
1 Red bell pepper
1 tsp tahini
1 tbs olive oil
4 pieces of cashew
1 tsp of Apple cider vinegar
salt and pepper to taste
Salt and pepper to taste
MUSHROOMS ( for tacos )
1/2 cup copped shitakes
1/2 tbs maple syrup
1 tsp tamari
1/2 tsp smoked paprika
Start with grating the beet and carrot. Chop the with onion and shitake mushrooms. Toss the beet and carrot into an oiled pan, let them start to cook, next add the white onion and mushroom to the pan. In another pan add 1/3 cup of dry quinoa and a cup of water. Slowly cook the veggies so that the quinoa and veggies finish at the same time. Once they are both cooked allow to cool. Add all the veggies to a food processor and a 1/4 cup of cooked quinoa. Next add the rest of the olive oil that wasn't used in the pan, the tamari, sunflower seeds, salt and pepper. Process all of the ingredients thoroughly. Once this is finished remove from the processor and spread across a cookie sheet on top of preferably parchment paper and if not you can use aluminum foil. The parchment paper will work great to help pull out excessive moisture. Bake at 350 until the beet meat starts to turn a golden brown on top.
Next chop the shitakes. add 1/2 cup of chopped shitakes to a bowl. add juice from 1 lime, 1/2 tbs of maple syrup, 1/2 tsp smoked paprika and 1 tsp tamari. Rub the mushrooms in the marinade. Spread onto a cookie sheet and throw into the oven with the beet meat. will only take about 10 mins for the mushrooms to finish.
For the sauces roast the tomatillos, red bell pepper and jalapeño.
After the red bell pepper roasts trim it and add it to a small blender. Blend the pepper with olive oil, apple cider vinegar, tahini, salt, pepper and cashew is optional for added creaminess.
Trim the stem and core out of the tomatillos. Toss a small blender or processor. Add the lime juice, roasted jalapeño (no seeds) avocado and salt and pepper to taste. blend to desired consistency.
Use a mandolin slicer to thinly slice the Jicama. If Some cuts are bad and you only have a half, you can place to halves together and they should stick and can be used as a whole shell.
Put the shells on the plate. Add some quinoa, beet meat and mushrooms, Top off with the two sauces. Garnish with cilantro and lime.