Fried Squash Blossom & Portobello Tacos x Creamy Salsa Verde

Okay I promise this is my last squash blossom recipe (fingers crossed), but I just cannot get enough of them. Switched things up a bit & went for a crunchy tempura fried preparation here (think tempura fried shrimp). Paired with a minced mushroom mixture than lends all the same flavor as meat. Served up with a creamy salsa verde sauce & crumbled soft cashew cheese. End result is a decadent well-rounded bite that will not leave you wanting for more. 

This creamy salsa verde is reason enough to whip up these tacos. And you can use the leftover sauce on a veggie burger, as a sauce on grilled kebabs, over a mushroom fajita bowl, or even with some Trader Joe’s cassava chips!

The Recipe:

For the cheese: Put 1.5 c cashews in a pot, cover with 1 inch of water & a squeeze of lemon. Boil, simmer 15. Drain, add to blender with 2 cloves garlic & juice of 1 lemon. Blend. Add a splash of apple cider vinegar (or just add more lemon juice to make it fully Medical Medium compliant), 1 c coconut milk, 3 tbsp melted coconut oil, and 1 tsp salt. Blend & adjust seasonings as needed. 
Make agar agar (gelling agent) according to package (I do 1/2 tsp to 1/2 c water). Boil. Add to blender & blend. Pour into a bowl or into muffin cups/ramekins to make little cheese molds for later use. Once set (about 1 hour in the fridge) you can use your fingers to crumble the cheese.

For the creamy salsa verde: combine a handful of cilantro, handful of parsley, ¼ c red onion, 1 tbsp garlic, salt, pepper, splash of apple cider vinegar (leave out for Medical Medium), juice of 1 lime, 1/8 c avocado oil. Blend. Add in 1 avocado & blend until totally whipped smooth. Set aside. 

For the mushroom mixture: chop 1 pint of portobello mushrooms until finely minced, place in pan over medium heat & let them cook down a few minutes. Add about 1 tbsp of Coconut Secret garlic aminos (or just mince up some garlic & add in with regular coconut aminos). Salt & pepper to taste. Set aside.

For the fried blossoms: mix up 2 tbsp gluten-free flour (I use Trader Joe’s) & 1 tbsp arrowroot powder. Add cold water bit by bit until pancake batter consistency. Dip each blossom in the batter, let drip, then place in a hot pan with some avocado oil. Fry on all sides until crispy. Set on a paper towel & sprinkle with salt.

To assemble: Spread the sauce over a Siete chickpea flour tortilla. Top with the mushroom mixture. Top with the fried blossoms. Top with the crumbled cheese.