Homemade Turmeric Tacos with Spicy Battered Broccoli and Roasted Garlic Cashew Sauce

Tacos on a Monday? I say yes to that. I made these the other day and they came out perfect. Not the healthiest meal I must admit but sometimes you need to splurge right? That's what weekends are for ;)

Though I submitted my entry for the Steemit Culinary Challenge #38 earlier today, this was actually the recipe I wanted to enter but stupid me... I forgot about the new rules of showing a steemit tag with your name and date in every picture.

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To be honest I forgot to add one in the first pictures of the red beet brownie too... but I made plenty of others with the tag... just in time.

My kitchen can be hectic let me tell you that. Always something going on in there. Especially the day I made the tacos. Such a mess I made... but it was super delicious. That's what counts and everybody helped with the dishes.

Definitely not a quick week night dinner (unless you buy the taco bread) but oh so good and highly recommendable. We are making this again. that's for sure!

Ingredients (serves 4 or two soft shell tacos each)

For the turmeric tacos

13.5 oz flour
3/4 tsp dried yeast
3/4 tsp salt
3/4 tsp raw palm sugar
1 1/8 cup lukewarm water (40C or 105F)
1 tsp turmeric powder
1 tbsp dried oregano
1 tsp ground cumin seeds

Cashew sauce

1 small head of garlic
1/2 cup soaked cashew nuts
1/3 cup unsweetened almond milk
1/4 cup soy sauce
Black pepper and salt to taste

Battered broccoli

4-4.5 cups broccoli florets
1 1/4 cup almond milk
1 tbsp apple cider vinegar
3/4 cup flour
1/2 cup corn starch
1 tbsp chili powder (or more for extra spicy)
1 tbsp dried oregano
Black pepper and salt to taste
Panko as needed (about 2 cups)
Fresh finely chopped chives (garnish)

Coleslaw

Shredded red cabbage
Grated carrot
Grated daikon radish

Directions

For the sauce

1. Preheat oven to 200C or 400F. Separate the garlic head in separate clove. Lightly crush and leave the skin on. Roast in the oven until golden brown.
2. When ready, squeeze the garlic out of its peel and add to a blender or food processor. Add all other sauce ingredient and process until smooth sauce-like consistency. Set aside in the fridge.

For the coleslaw

1. Combine all ingredients and set aside.

For the tacos

1. Make the dough while the garlic is roasting.
2. Combine flour, yeast, sugar, herbs, and salt. Add a little lukewarm water and start kneading (or use mixer with dough hook). Keep pouring the water, a little at a time. After mixing/kneading for a while, the dough for the tacos should become an elastic ball. If it is too crumbly, add more water. When too moist or sticky add a little bit more flour. Divide into smaller balls.
3. Cover in an oiled or floured bowl with a clean kitchen towel. Let sit in a warm place for at least 20 minutes or until they doubles in size. FYI: If it is winter, turn the oven on for just a few minutes. Turn it off and let it rise there for a while.
4. Dust a flat surface with flour and use a rolling pin or your hands to make thin circles or tacos. Add a little flour to the rolling pin too.
5. Heat a non-stick frying pan with coconut oil to medium-high heat. Cook each taco for a few minutes each side.

For the broccoli

1. For the batter: combine the apple cider vinegar and the almond milk in a small bowl. Stir and let sit for a few minutes to make vegan buttermilk.
2. In a bowl add the flour, cornstarch, oregano, chili powder, and salt. Then add the almond milk mixture to the dry ingredients and whisk together until combined.
3. In another shallow bowl, put the panko in a separate bowl.
4. Cut broccoli into florets. Dip each floret into the batter, then into the panko. Coat thoroughly.
5. Heat frying oil (we used coconut oil) on medium high in a large pan, I used a dutch oven. The oil should cover about 1/2-1 inch of oil at the bottom of the pan. Once the oil is hot add the battered broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy.

Assemble: taco - coleslaw -battered broccoli - sauce - chives (or cilantro would be lovely too, but my hubby hates it)

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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