Vegan Portobello and BBQ Onion Tacos with Pineapple Salsa
4 Portobello mushrooms, sliced ¼ inch thick
Juice of ½ lemon
¼ cup extra virgin olive oil
1 tablespoon vegan Worcestershire sauce
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
2 yellow onions, cut in half and thinly sliced
2 tablespoons olive oil
2 tablespoons barbecue sauce
Salt and pepper
For the salsa:
1 ½ cups finely diced pineapple
½ English cucumber (peeled and seeds removed), finely diced
½ red onion, finely diced
½ jalapeno, minced
2 tablespoons minced fresh flat-leaf parsley or cilantro
Juice of ½ lime
Salt and freshly ground black pepper
Corn tortillas, warmed
1 cup shredded purple cabbage
Vegan sour cream
In a large bowl or a zip top bag, whisk lemon juice, olive oil, Worcestershire sauce, chili powder, salt, pepper, and garlic powder. Add mushrooms and toss to combine. Let marinate 30 minutes to 1 hour.
While the mushrooms marinate, make the onions. In a large skillet over medium high, heat olive oil. Add onions and sauté until they begin to get tender, about 5 minutes. Season with salt and pepper. Reduce heat to low. Stir occasionally, letting the onions become a deep brown, caramelized color. If they start to look dry, or stick to the pan, add a tablespoon or two of water. Let cook about 20 minutes. Stir in barbecue sauce and cook an additional 5 minutes.
While the onions cook, make the salsa by stirring all of the ingredients together and seasoning with salt and pepper.
Heat a grill pan over medium high heat. Place mushrooms onto grill pan and let cook about 2 to 3 minutes per side.
To build each taco, place some mushrooms onto the tortilla. Top with BBQ onions, salsa, shredded purple cabbage, and a drizzle of vegan sour cream.
Note: To warm the tortillas, brush a hot griddle or grill with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep them hot until it’s time to eat.
1 15-ounce can chickpeas, drained, liquid reserved
1 avocado, diced
2 tablespoons freshly squeezed lime juice
1 serrano pepper, minced (seeds and membrane removed if you like it less spicy)
1/4 cup tahini
1 teaspoon ground cumin
2 cloves garlic
1/4 cup extra-virgin olive oil, plus more for serving
1 teaspoon kosher salt
1/4 cup diced minced red onion
1/4 cup minced flat-leaf parsley or cilantro
1 tomato, chopped
Vegetable crudites and tortilla chips, for serving
Put the chickpeas, avocado, lime juice, Serrano, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
Stir in the red onion, parsley or cilantro, and tomato.
To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Serve with vegetables and tortilla chips for dipping.
1/2 cup dark rum
1 cup pineapple juice
1/4 cup fresh orange juice
1/4 canned cream of coconut
Freshly grated nutmeg
Pineapple and orange slices
Fill two hurricane glasses with ice. In a cocktail shaker, combine the rum, pineapple juice, orange juice, and coconut cream and shake.
Divide the mixture between the glasses and grate nutmeg over each. Garnish with a slice of pineapple, a slice of orange, and a paper umbrella.