Smokey Plant Based Portobello Tacos with Jalapeno Cashew SauceI
1 – 2 large Porobello Mushrooms (other mushrooms or veggies is fine)
2 TBS Olive Oil
1 garlic glove
1 TBS soy sauce
1 tbsp liquid smoke
1/4 cup of cashews
4 whole wheat tortillas
2 oz shredded cabbage or lettuce
1 cup of Spanish rice (or any type)
Preheat oven to 400. Wrap the tortillas in foil and place them in the oven 5-10 minutes before you are ready to eat.
Add cashews to 1/4 cup of hot water in a small bowl. Let sit for 10 minutes.
Add rice to 2 cups of water in a small pot — bring to boil and let simmer 12 minutes or until water is absorbed.
After cleaned, thinly slice the portobello mushrooms (or the veggies) and place in a large pan with olive. Cook until tender about 4-6 minutes. Add soy sauce and liquid smoke and cook 2-3 more minutes.
Thinly slice the .radish and scallion and set aside.
Halve the lime(s).
Dice the garlic,
FOR THE SAUCE. Add cashews, and their soaked water (less if you want a thicker sauce), garlic, lime juice, chopped jalapeño and a pinch of salt and pepper to a blender and blend. NOTE: Start with less water — you can add if you want your sauce more thin..
When the tortillas are warm — add rice, veggie (s) and/or portobello mushrooms and top with sliced radishes, scallions, shredded cabbage. Drizzle cashew sauce on top. YUM!