there are a handful of things in the world that are indisputably awesome no matter in what form they come. i can think of a few. ice cream. paychecks. ukuleles. hugs. tacos. definitely tacos. they have so much going for them. they offer a myriad of flavors. the combinations and permutations are endless. tacos are a canvas where your culinary imagination can madly ramble. and let's not forget one of their most likeable qualities: you eat them with your hands.
sometimes the best method for making tacos is spilling the contents of your fridge and pantry and playing with what you have. but if you'd like a little more structure that offers huge returns in terms of fresh, clean flavor i implore you to make walnut and quinoa tacos. it sounds like an unlikely combination, and the method for making these tacos was certainly new to me, but isn't it the one with the funny nose that we always fall for? serge gainsbourg tacos. the other wonderful thing is they are vegan, although you wouldn't guess it. making the accompanying spicy cashew cream is a must. a must! they satisfy every guest and the filling comes together in no time, leaving you the rest of the day to slave over salsas and other colorful things to add to the spread.
i like these tacos served with little bowls of toppings--radishes, carrots, lime wedges, cilantro, microgreens. i also thinly slice a couple bell peppers and red onions then char them in the wok to serve on top. as for salsas, i am of the mind that guacamole is nearly always a must when tacos are uttered, but i also like a simple mango salsa and a grilled tomato salsa for good measure and color. which brings me to posting a picture of the chioggia and golden beet salad with tangerines, cilantro and mint that joined the tacos on the table. when it comes to this meal, you should feel a bit like eating the rainbow. sans leprechaun.
walnut & quinoa tacos
(fills 12 - 14 tacos)
1 cup quinoa (i use a tri-color blend), rinsed
1 cinnamon stick
1/2 teaspoon turmeric
1/2 - 1 teaspoon hot sauce, depending on how hot you like it
1/4 teaspoon red pepper flakes
1 1/2 cups raw walnuts, soaked in water for 4-6 hours
2 limes, juiced
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons chili powder
salt & pepper
warm corn tortillas
spicy cashew cream (recipe follows)
preheat the oven to 350. place the quinoa in an oven-safe pot that has a fitted lid (a small to medium sized dutch oven is a good option for this). add the cinnamon stick, turmeric, hot sauce, and red pepper flakes to the pot. cover the quinoa with 1 3/4 cups water and season with salt and pepper. bring to a boil over medium-high heat. once boiling, cover the quinoa with the lid and place in the oven. bake for 20-25 minutes, until the water is absorbed and the quinoa is fluffy. fluff with a fork.
while the quinoa is in the oven, drain the walnuts from the water they were soaking in and place them in the bowl of a food processor. add the lime juice, cumin, coriander, chili powder, and salt & pepper to taste. begin pulsing the food processor until the walnuts are broken down into very small pebbles, the texture of taco "meat."
fold the walnut mixture into the cooked quinoa and season with more salt and pepper if needed. serve the taco filling on warm corn tortillas, with the accompanying spicy cashew cream.
spicy cashew cream
1 1/2 cups raw cashews, soaked overnight
1/2 teaspoon chipotle chili powder
2 lemons, juiced
2 tablespoons nutritional yeast (optional, but very delicious)
drain the cashews from the water and place them in the pitcher of a blender (or food processor if you don't have a blender). add the chipotle chili powder, lemon juice, nutritional yeast, and season with salt. add 1/2 cup of water to the blender. blend on low speed, gradually increasing the speed as the cashews break down. you may need to add more water as you go, and stop the blender to stir and scrape down the sides. you want the cream to be the consistency of sour cream, so adjust the water as necessary. blend until the consistency is smooth & velvety. serve at room temperature.
notes
* this recipe was adapted from leslie meyers
* make sure to start the night before, as the cashews need to soak overnight
* the quinoa and walnut filling is also delicious over a salad, or scooped with a spoon straight from the fridge.