May 5, 2012
5 de mayo cabbage taco feast! With spicy barley filling, sautéed portobellos, sweet potatoes, roasted Anaheim, Fresno, and sweet peppers, homemade tomatillo salsa, cashew sour cream, avocados, radishes, grape tomatoes, and baby spinach.
I cooked the barley (1 cup barley to 4 cups water, bring to a boil and simmer, covered, forever) and seasoned it with chili powder, garlic, onion powder, cayenne, turmeric, and paprika. The portobellos were cooked with onions in Bragg’s, apple cider vinegar, cumin, garlic & onion powder, paprika, and cayenne. The peppers were just roasted at a little over 400° with a bit of oil and salt.
The tomatillo salsa was made from roasted tomatillos, Anaheim, Serrano, and jalapeno peppers, along with onion, garlic, some salt and lemon juice. Food processor and go. Cashew sour cream = cashew cream + lemon juice + apple cider vinegar.
It’s my first time using cabbage leaves instead of tortillas, and they really lend themselves to it. Margarita time?