Lyric’s Vegan Tacos

Ingredients:

• Cashew Cream
  • ½ cup raw cashews
  • ½ cup warm water
  • 1 poblano pepper
  • Salt to taste
• Tortillas
  • 2 cups masa harina
  • 1 ¼ cups warm water
• Pico de Gallo
  • ½ cup onion
  • 1 cup diced roma tomato
  • 1 tbsp fresh garlic
  • ½ jalapeno pepper, de-seeded
  • ½ tsp sea salt
  • ¼ cup cilantro
  • 1 lime
• Filling
  • 1 lb fresh oyster mushrooms 
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • ½ tsp cumin
  • a pinch of cayenne pepper
  • 1 tsp sea salt
  • 1 cup red cabbage 

Instructions:

• Cashew Cream

1. Soak cashews in warm water to soften them. You can soak the cashews overnight for an extra smooth cashew cream, but 20 minutes will do the trick!
2. Heat a pan on the stove over high heat. Place poblano pepper in the pan and let it sear, flipping every few minutes to let it blacken on all sides. Or blacken poblano directly over a grill or a gas burner. Once all sides are blackened, remove poblano from heat and immediately wrap it in foil. Leave it for 10 minutes. This creates steam that will make the skin easy to remove.
3. After 10 minutes remove the pepper from the foil and let it cool slightly before carefully peeling off the blackened skin. Cut off the stem end of the pepper and remove the seeds.
4. Place prepared poblano pepper, cashews (including residual water), and a pinch of salt into a blender and blend until smooth and creamy.

• Tortillas

1. Combine masa harina and water and mix until a cohesive dough has formed. Cover and let rest in refrigerator for 20 minutes.
2. After 20 minutes, remove the dough from the refrigerator and form into golf ball-sized balls.
3. Preheat a non-stick or well-seasoned pan on high heat.
4. Place one dough ball at a time between two pieces of parchment paper, using the flat bottom of any medium sized pot or pan, press down hard on the dough ball until tortilla is the desired thickness.
5. Immediately place the tortilla into the hot pan, cooking for about 30 seconds, flipping about halfway through. Your tortillas should be fully cooked, easy to flip, with some nice dark spots.
6. Keep tortillas warm by wrapping in foil and placing in an oven on the lowest heat setting.

• Pico de Gallo

1. Dice onion and tomatoes, finely chop de-seeded jalapeno, garlic, and cilantro, combine in a bowl with the juice of one lime and ½ tsp sea salt.

• Filling

1. In a large pan, heat olive oil on medium heat.
2. Chop oyster mushrooms into bite-sized pieces and add to hot pan. Add salt and let the mushrooms cook down, until soft and lightly brown.
3. Season with chili powder, cumin, and cayenne.
4. Chop red cabbage for garnish; set aside.

• To assemble, take a warm tortilla, spread one spoonful of cashew cream in the center, add some red cabbage for color and crunch, fill with a healthy portion of mushrooms, garnish with fresh pico de gallo, and enjoy!