Baja Tacos

Makes 6 to 8 servings

www.ZsusVeganPantry.com

Marinade:

4 dried ancho chiles

4 California chiles (also known as dried Anaheim peppers)

1 ½ ounces dried lobster mushrooms

8 ounces tempeh, cut into slices or wedges

½ medium onion, cut into ½-inch slices

2 garlic cloves, unpeeled

Sea salt and black pepper

¼ cup water

2 tablespoon olive oil

1 tablespoons fresh lime juice

2 onions, cut into ¾ -inch thick rings

Other:

Small (3-inch) corn tortillas, as needed

Guacamole, recipe below (optional)

Crema, recipe below

Thin slices of cabbage

Scallions, minced

Pickled jalapenos

Cilantro leaves

Lime wedges

1. Marinade: Remove the stems and most of the seeds of the chiles. Heat the chiles in a pan (or grill pan) until soft and lightly colored. Transfer to a bowl along with the dried mushrooms and tempeh and cover with hot water. Set aside to rehydrate for 20 minutes and drain. Transfer the tempeh and mushrooms to a bowl.

2. Cook the onions and garlic in the skillet used for the chiles and cook until lightly charred. Transfer the onion to a blender. Peel the garlic and transfer to the blender. Add the drained chiles, water, olive oil, lime juice and salt and black pepper, to taste. Blend until smooth. Add the marinade to the tempeh and mushrooms, mix well and set aside to marinate, at least 20 minutes.

3. Heat your grill or grill pan. Grill the mushrooms and tempeh, basting with the sauce as needed, until lightly charred, about 3 to 5 minutes per side. Transfer to a work surface and coarsely chop. Heat the tortillas on the grill, about 30 seconds to 1 minutes.

4. Place two tortillas on top of each other and fill with cabbage, protein, crema and toppings of choice. Squeeze fresh lime juice on the tacos and enjoy.

Guacamole

5 medium ripe Hass avocado, mashed

1 small ripe tomato, diced

3/4 cup minced red onion

1/4 cup minced cilantro

1 to 2 tablespoons minced jalapeno (optional)

2 tablespoons fresh lime juice

Salt and black pepper

1. Combine all the ingredients in a medium bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.

Crema

½ cup vegan sour cream

1 tablespoon fresh lime juice

Sea salt

1. Combine the sour cream, juice and salt, to taste, in a small bowl. Taste and add more lime juice or salt as needed. Transfer the crema to a squirt bottle and use as needed.