Mushroom-Walnut Tacos with Queso

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January 29, 2015 By

The idea for these tacos came in bits and pieces. I guess it started a few weeks ago  when my soon-to-be brother-in-law was telling me how mushrooms are the umami, or savory part, of vegan dishes. He’s right! Mushrooms have volume, can easily absorb flavors, and ooze juices when cooked just right.

Fast forward to that special time of month when my stomach becomes a dumping ground from all the crap I stuff my face with. Okay, I’m exaggerating a tad, but the cravings were a bit out of control this month. I was obsessed with this Dairy-Free Dorito Popcorn recipe from Whole New Mom.

I thought about that perfect spice blend nonstop that week. Then, it came to me: “This would be a delicious taco seasoning.” That thought, plus the thought of the savoriness of mushrooms, led me conceive this dreamy meal. The “meat” here is full of flavor and has a great consistency!

Don’t get me wrong; I looove black bean tacos. However, it’s difficult to incorporate taco seasoning in black beans. They’re just not the absorbent type.

Try this recipe and you will not be disappointed. In fact, you might be obsessed like I am.

 

Mushroom-Walnut Tacos with Queso

Click here for a print-out version of this recipe!

Prep Time: 20 minutes

Cook Time: 10-20 minutes

Yield: 8 tacos

 

Ingredients

For the Mushroom-Walnut Meat:

  • 2 large portobello mushrooms
  • 1/2 cup walnuts, crushed (but not minced)
  • 4 tablespoons nutritional yeast
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • a dash of cayenne pepper (optional)

For the Queso:

  • 1/2 cup raw cashews, milled in the blender or food processor
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/3 cup coconut milk
  • 1/8 cup grape seed oil

Additional Ingredients/Toppings:

  • Taco shells/tortillas (I used mini corn tortillas to keep it gluten-free)
  • tomatoes
  • red onion
  • spinach
  • avocado

 

Step 1: Prepare the toppings.

I’m trying to get more organized in the kitchen by chopping the little stuff first.

I got an EXTREMELY rare, beautiful picture of my cockatiel Fleegle here. I was taking pictures of my chopped fruits and veggies, and Fleegle flew over to see what was going on. As soon as I snapped this picture, he flew away, leaving me with a lovely picture of his wingspan! I’ve never seen the details of his underwing, and it’s so beautiful!

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Step 2: Blend/mix/cook the meat.

I like to start with the spices. Since nutritional yeast is made with flakes, I like to put all the spices in the blender together at once. That way, all the spices are evenly distributed and fused together.

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After that, throw the mushrooms in the food processor until the mushrooms are in tiny pieces.

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Are your walnuts crushed yet? If so, do that now. Make sure your walnuts are decent chunks. I lightly crushed mine with the handle of my cutting knife.

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Mix the spices, mushrooms, and walnuts together in a bowl. There’s your meat!

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Throw the meat on a skillet set at medium heat. Stir/flip the meat every minute or so for about 10-12 minutes. You’ll start to see the meat become more crumbly; this is jackpot, people.

No, you're not looking at poop in a ramekin. It's deliciousness in a ramekin.

No, you’re not looking at poop in a ramekin. It’s deliciousness in a ramekin.

Step 3: Blend your queso.

The queso can be made in 5 minutes while the taco meat is cooking (as long as you keep stirring the meat every minute or so).

Start by placing only the cashews in the blender/food processor. Blend until the cashews are in tiny bits or like cashew meal.

 

Post milling

Post milling

After that, toss or pour the rest of the cashew cheese ingredients in the blender/food processor and blend until all ingredients turn into liquid gold.

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Step 4: Prepare your taco shells.

If you’re using corn tortillas like I did, you’re going to need to fry them on the pan on medium heat. I used a tiny bit of coconut oil for every tortilla I used. The tortillas fried for about 2 minutes on each side.

For those of you that are baking your tortillas in the oven, follow the packaged directions to do that.

For those of you eating soft flour tortillas, you may happily be on your merry way to Step #5… asshole. What? I didn’t say anything. Okay, I’m just super jealous, alright? Sorry.

 

Step 5: Assemble your tacos.

Oh yay! This is the fun part! Will you put on the leafy greens first, or the meat? Who cares? It’s up to you!

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If you like what you see, you might want to do the following:

  • Follow me on Instagram @thisvegangirl. I post my day-to-day meals there. If you try one of my recipes, I love when you post a picture and tag me!
  • Like me on Facebook for quick updates on new recipes.
  • Follow my board on Pinterest to see what’s pinspiring me.
  • Comment below!

 

¡Olé!

thisvegangirllogo

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Classic Hummus (Revamped)

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July 21, 2014 By

It’s a damn shame that after a year of blogging, I have yet to post a single hummus recipe. It’s better late than never, I suppose!

Ever since I’ve had a food processor, I have been stirring up hummus around once per week. It’s such a staple in my diet, I honestly don’t know what I’d do without it. I don’t think I’ve ever turned down hummus before, nor will I ever do such a thing. If I ever turn down hummus, please put me down to sleep, as I am bedridden, being fed by tubes, and most likely shitting my pants. I should put that in my will…

As I digress from that disturbing thought, let’s shift the topic over to something more pleasant: how easy it is to make hummus. Dump, mix, taste, mix some more, taste again, tweak, mix one more time, and serve. It’s the best snack/light lunch of all time.

I’ve been making the same recipe for a long time, involving chickpeas, olive oil, tahini, lemon, garlic, and salt. Simple, but it was a bit plain. Spices are a vegan’s best friend, so I decided to, ya know, SPICE THINGS UP A BIT. The result was WOW! It definitely had the kick that was missing for so long. Thus, the classic hummus routine had become revamped.

If you’re looking to revamp your classic hummus recipe, give mine a mix!

 

Classic Hummus (Revamped)

Prep Time: 5-10 minutes

Yield: 2 cups of hummus

 

Ingredients:

  • 1 can of organic chickpeas or garbanzo beans, drained and rinsed
  • 8 tbs olive oil
  • 2 tbs tahini
  • 4 tbs lemon juice
  • 2 garlic cloves
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • hemp hearts as garnish (optional)

 

STEP 1: Drain and rinse the chickpeas.

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STEP 2: Place all ingredients in the food processor.

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STEP 3: Mix.

STEP 4: Enjoy.

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Wow. That was the easiest entry I’ve ever written. Again, this is why hummus reigns supreme.

 

Don’t forget to add me on Instagram, which I update every day. Also, use the hashtag #thisvegangirl so I can see your renditions of my recipes you try!

 

Happy mixing,

thisvegangirllogo

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