I love tacos. Like, really really love them. I personally believe that everything tastes better in a tortilla. I'm always thinking of different things to put in them and last week on my Instagram page I promised to do Taco Tuesday every Tuesday from here on out. This weeks taco is made with sautéed eggplant, green chilies, onions, peppers, and kale topped with a creamy cashew cream sauce.
Cook Time 25 minutes
Makes 4-6 tacos
1/2 a large eggplant peeled and diced into 1/2 inch pieces (the small dice will help the eggplant cook faster)
1/2 a green bell pepper sliced
1/2 a red onion sliced
4 cups of kale chopped
1 4oz. can of diced green chilies
1/4 tsp of cumin
a pinch of cayenne pepper
2 tbs of extra virgin olive oil plus more for drizzling.
sea salt to taste
flour tortillas (I used chickpea flour tortillas)
The cashew cream:
3/4 cup of raw unsalted cashews (soaked for at least 30 minutes then rinsed)
2 tbs of nutritional yeast
juice from 1/2 a lemon
1/2 tbs of onion powder
1/2 tbs of garlic powder
1 cup of water
salt to taste
First prepare the cashew cream by combining all the ingredients except the salt to your blender and blend until smooth. Once the sauce is smooth add int the sea salt to taste. Set the mixture aside.
Now place a large skillet over medium heat and add in the extra virgin olive oil, along with the eggplant, peppers, onions, and seasonings. Cook for 7-9 minutes while stirring occasionally. Next add in an additional tbs spoon of oil, the diced green chilies and the kale. Cover with a lid and lower the heat to a medium low and cook for an additional 6-7 minutes while stirring every 2-3 minutes. Once the eggplant is nice and tender simply add sea salt to taste. Now assemble your tacos and add add your desired amount of cashew cream.