Tacos de Hongo with Cilantro Cream Sauce and Cilantro Lime Rice

Original recipe can be found here.


For the Cilantro Lime Rice: - original recipe found here.

1 1/2 cups long grain brown rice
1 clove garlic
3 1/2 cups water
1 tsp. salt
zest of one lime
3 tbsp. lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems

For the Cilantro Cashew Cream Sauce - original recipe found here.

1 cup raw cashews
3/4 cup water
1/2 cup fresh cilantro leaves
2 tbsp. lime juice
1 1/2 tbsp. nutritional yeast
1 tsp. onion powder
1/2 tsp. garlic powder
pepper to taste

For the Mushroom Filling:

6 cloves garlic, minced
vegetable stock
30 button mushrooms, stemmed and chopped
2 1/2 tbsp. chili powder (non-spicy)
1 1/2 tbsp. paprika
1 tbsp. dried minced onion
sea salt
1/4 cup fresh lime juice (from about 2 limes) divided
2 1/2 tbsp. natural tomato sauce

For the Tomato Salad:

2 tomatoes, diced
1/2 red onion, diced
1 handful of fresh cilantro, chopped
1/2 tsp. paprika

For the Guacamole:

2-3 avocados
1 tbsp. lime juice
1/2 cup pineapple salsa
garlic powder
salt and pepper
sprinkle of cumin
garlic if desired

Misc.

corn tortillas
black beans (optional)




Directions:

1. Make Cilantro Rice: Add all ingredients to rice cooker and turn on while you prep the rest of the ingredients.

2. Make cream sauce: Soak raw cashews in water for at least 1 hour, preferable 3 hours. Drain and rinse. Add all ingredients into a high speed blender and blend for 30 to 60 seconds or until smooth and creamy.

3. Saute the garlic in a bit of vegetable broth in a saucepan over medium heat; add the chopped mushrooms and saute, stirring occasionally, until mushrooms shrink and become chewy. Add the chili, paprika, dried minced onion, sea salt, and a couple tablespoons of fresh lime juice; stir well to combine. Add the tomato sauce and cook, stirring occasionally. Taste and add more tomato and/or spices, if desired.

4. Make the tomato salad: Combine the diced tomatoes, red onions, and cilantro in a bowl and squeeze some fresh lime juice over; season with paprika and salt to taste.

5. Make a quick guacamole: Mash the avocado in a separate bowl and season with the rest of ingredients listed.

6. Assemble the corn tortillas with rice, mushroom filling, tomato salad, guacamole, and cream sauce. You can add black beans if you wish.

Enjoy!

Butternut Black Bean Burgers

We had such a fun weekend! It was College of Idaho's Homecoming yesterday, so we headed over for some beers and Bloody Mary's at the beer garden and of course some football! Warren had a great time too with his grandpa and mummers. He ran around the whole stadium and even stole a football from the opposing team. He is quite the handful!

I have been cooking up a storm and trying weekly meal plans. It can be a lot of prep in the beginning, but it is getting easier and I love the fact that I go to the grocery store just once a week now. Plus, I don't have to ask the dreaded question..."What do you want for dinner tonight?"

I usually pick out 7 meals and it lasts us a full week with leftovers and such. This week my menu consisted of:

3 Bean Chili with Cornbread and Cashew Sour Cream
Engine 2 Vegan Lasagna
Vegan White Lasagna Soup - Recipe coming soon!
Meatballs with Gravy and Mashed Potatoes - Recipe coming soon!
Teriyaki Temphe with Brown Rice and Miso Greenbeans
Plain ol' spaghetti with sauce and veggies- No recipe needed, you just boil pasta, haha


and featured today Butternut Squash Black Bean Burgers


The original recipe can be found here.

Ingredients:

1 flax egg (I used this recipe found here.)
1 15 oz. can black beans
1 cup butternut squash pureed
1/3 cup diced onion
1/3 cup diced celery
2 cloves garlic, minced
3/4 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. cayenne pepper
1.5 cups old-fashioned rolled oats, not instant

Toppings:

6 burger buns
tomato slices
Romaine Lettuce
Homemade guac


Directions:

1. Whisk together 1 tbsp. ground flax with 3 tbsp. water and pop in the fridge to set.
2. Next, mash black beans in a large bowl and set aside.
3. Add your butternut squash to the beans and set aside. To prepare squash, cut in half, take out the seeds, and put it face down on a Silpat baking sheet. Bake at 350 degrees for about 20-25 minutes.
4. Next, saute onion, celery, and garlic in vegetable broth until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
5. Season the veggies with your Italian seasoning, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
6. Add the freshly sauteed veggies to your beans and squash and stir in your oats.
7. Remove your flax egg from the fridge and add it to the bowl.
8. Stir to fully incorporate and roll mixture into six balls.
9. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly press it into a disc.
10. Put burgers in a glass baking dish, cover with foil, and refrigerate as you prep the toppings. You can even leave them overnight and bake them the following day.
11. Preheat oven to 400 degrees.
12. Put burgers on a Silpat baking sheet for 20 minutes, flipping half way through.
13. Slather buns with guac, tomato, lettuce, whatever you want, and top with a butternut burger.

Enjoy!