Roasted Poblano and Cilantro Cream Sauce
Roasted Poblano and Cilantro Cream sauce
You will need:
1/4 cup raw cashews
1/2 tsp sea salt
1/2 tsp cumin
1/4 cup fresh cilantro, roughly chopped
2 roasted Poblano peppers peeled and seeded* (See roasting instructions below)
1/3 cup water
Combine all ingredients in a high speed blender and blend until smooth. Simple as that!
*To roast poblano peppers, heat oven to 425 degrees. Rub peppers with olive oil. Place on cookie sheet and roast for approximately 30 minutes, turning every 10 minutes, until they are softened and turning blackish. Remove from oven and place in a container, cover and let sit for 30 min. Once they have sat for 30 min, peel and dicard peel, seeds and stem. Store the skinned pepper in an airtight container in the fridge until ready to use (for 2-4 days max I'd say).
Taco "Beef" Mixture
You will need:
8 large mushrooms, halved
1 cup roughly chopped onion
1 cup walnut halves
Homemade Taco Seasoning (one batch, you may want to decrease the salt slightly).
1 Tbsp oil (I used grapeseed)
Place onion, mushroom and walnuts in food processor. Pulse until you get a crumbly type mixture... not too fine, you don't want it pasty, but not too chunky, and you don't want to be getting big pieces of walnut. I don't have a picture, but next time I make it I will take one for sure!! Next, heat oil in a frying pan and add the the walnut mixture. Sprinkle in seasoning and fry on medium high until the moisture and left the mushrooms, and it is getting a nice brown crust on it. Now it's ready for whatever you want to use it on! Tacos, burritos, nachos... your choice!