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!