Dinner Just for Two by Christina Lane

Author:Christina Lane
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2019-05-12T04:00:00+00:00

Soy-Roasted Mushroom and Sweet Potato Tacos

It’s nearly impossible for me to grow tired of tacos, and I’m always looking for a new twist. This recipe is inspired by my dear friend Heidi Swanson, who introduced me to the idea of a freshly flame-toasted tortilla being filled with butter-roasted mushrooms in her first book, Super Natural Cooking. Maybe it was her enchanting photo of the tacos being enjoyed around a campfire, but I’ve been enamored with the idea ever since.

I roast my mushrooms and sweet potatoes in a douse of soy sauce with spices and cook them until I can see golden brown edges on each.

While the veggies roast, I make the spicy pepita cilantro pesto in the food processor and warm the tortillas. I love this pepita cilantro pesto so much because it has much less oil than regular pesto recipes, thanks to the can of fire-roasted green chiles.

FOR THE TACOS

8 ounces white button mushrooms

1 large sweet potato

¾ teaspoon dried oregano

¾ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

2 tablespoons soy sauce

2 tablespoons neutral oil

4 to 6 corn tortillas

FOR THE PEPITA CILANTRO PESTO

One 4-ounce can fire-roasted green chiles

1 small bunch fresh cilantro

1 garlic clove

½ small yellow onion

¼ cup toasted pepitas

1 tablespoon olive oil

½ teaspoon salt

Freshly ground black pepper

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.