Whether your team won or lost this weekend, everyone can get behind these fool-proof tacos by Alex Thomopoulos from Against The Grain. Add a few of these to-die-for cucumber agave cocktails to the mix and you’ve got the perfect recipe for a Taco Tuesday to either celebrate your victory or soothe those losing blues.

  • Vegetarian Gluten Free Tacos + Agave Margarita with Cucumber Egg White Foam

  • Taco Ingredients

    Serves 4-6

    For the tacos:
    2 portabella mushrooms; coarsely chopped
    1 large onion; quartered
    2 carrots; coarsely chopped
    1 poblano pepper; seeded and chopped
    3 garlic cloves
    1 T cumin
    1/2 T chili powder
    1 sweet potato; diced into small cubes
    1 bell pepper; diced
    2 T olive oil
    1/2 T salt

    For the vegan cheese:
    1 C Raw cashews
    1/4 C water
    2 T fresh lemon juice
    2 T Nutritional yeast
    1 T Tahini sauce
    1 1/2 t sea salt
    1 garlic clove
    2 t onion powder

    For the garnish:
    Sliced radishes
    Shredded cabbage
    Rice wine vinegar

  • Taco Instructions

    For the vegan cheese:
    Pre-soak cashews for 4-6 hours in warm water. Drain. In a blender add soaked cashews and rest of ingredients; blend until smooth. VOILA. Vegan Cheese.

    For the tacos:
    In a food processor, combine onion, poblano pepper, and carrots. Add a pinch of salt. Pulse until all ingredients are almost smooth. Remove the coarse paste and set in a bowl. Next add chopped mushrooms to the food processor, add another pinch of salt and pulse until coarsely chopped. You want the mushrooms to resemble ground meat, so don’t get blend it too much.
    Remove and add the mushrooms to a separate bowl.
    In a large skillet over medium heat, heat olive oil. Add the cumin and chili and let it fry for about 30 seconds.
    Next add the onion mixture and cook for about 8-10 minutes, or until the water has cooked out and it starts to get a little brown. Next add the mushroom mixture and cook for another 10 minutes. Make sure all the water has cooked out and you are getting some good color on the veggies.
    Remove and set aside.
    Wipe out your skillet and add fresh oil. Heat over medium heat and add the diced sweet potato, and bell pepper. Saute until nice and crispy. Season with a pinch of salt and then add mushroom and veggie mixture back into the pan and let the flavors marry for about 2-3 minutes.

    To assemble:
    When ready to assemble place your “meat” in a warmed corn tortilla, top with fresh cabbage slaw, radishes and avocados. Drizzle the vegan cheese over squeeze fresh lime juice over it and enjoy!

  • Margarita Ingredients
    Serves 1-2
    cucumber juice
    egg white
    1.5 - 2.5 teaspoons liquid stevia
    2 shot tequila blanco
    3/4 shot agave
    1 shot fresh lime juice
  • Margarita Instructions
    Fill a cream whipper 2/3 full with equal parts cucumber juice,
    stevia and egg whites. Charge with CO2 and chill.
    Fill a cocktail shaker with ice and add the tequila, agave, and lime juice.
    Strain into a glass filled with ice.
    Top with foam.
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