Mushrooms and walnuts are used to make a quick and simple chilli, to eat with lettuce 'tacos'. Radishes are marinated in lime to make a zesty 'salsa'.
SERVES 2, CAN BE DOUBLED. VEGAN.
· 75g walnuts
· 100g mushrooms
· Garlic powder
· Paprika
· Cumin seeds (or powder)
· Coriander seeds (or powder)
· Salt
· Black peppercorns (or ground black pepper)
· Thyme leaves (optional)
· Cocoa powder
· Oil
· Tomato puree
· 1 small bunch of radishes (about 12), washed
· 1-2 limes
· Fresh coriander or mint (optional)
· Mild green chillies (e.g. jalapenos) (optional)
· 6 large lettuce leaves (for the ‘taco shells’)
1. About hour before you want to eat, soak the walnuts in cold water. This softens them slightly.
2. Then bring a pan of water to the boil and add a good handful of salt (as you would when cooking pasta). Add the mushrooms to the boiling water and cook for 1-2 minutes. This will make the mushrooms brown quicker later- more flavour!
3. Now prepare the spice mix for the ‘chilli’. Lightly toast 1 tsp of cumin seeds, 1 tsp of coriander seeds and 8 peppercorns. Grind in a pestle & mortar or spice grinder along with 1tsp of garlic powder, 1 tsp of paprika and ½ tsp of salt. Alternatively, use pre-ground coriander, cumin and pepper.
4. Roughly dice the mushrooms with a knife. Drain the walnuts but reserve the water. Break up the walnuts into a ‘mince’ texture in a food processor or also with a knife.
5. In a small pan, add a drizzle of oil. Keep on medium heat. Add the chopped mushrooms and cook for 2-3 minutes until slightly browned. If cooking from raw, this will take longer. Add 1 tbsp of tomato puree and stir whilst cooking for 3 minutes- this will help cook the tomato puree.
6. Add the spice mix and 2 tsp of cocoa powder, stir together. Add the ground walnuts & the reserved soaking water. Then add enough water to cover the vegetables by about 2cm. If the spices and tomato start to stick to the pan, that’s fine, if it doesn’t burn- the water will release the stuck-on bits. If using, add 1tsp of fresh thyme leaves with the spices.
7. Simmer the mixture for 5 minutes to allow the walnuts to soften more. The mixture should be glossy and dark brown. Normally, some acid such as lime juice or jalapeno brine would be added but the radish will provide that flavour. Taste for salt and more if you like.
8. Leave the mushroom & walnut chilli to cool. It will be served cold or room temperature.
9. For the radishes- juice 1 lime and add it to a bowl. Cut the radish into small squares (or slice them if you prefer) and add to the lime juice. If the leaves are in a good condition, they can be sliced finely and added to the mix, or fresh mint or coriander leaves can be chopped up and added. Once all the radish has been diced, make sure they are covered by the lime juice (add more if needed). Season with a little salt. Let it sit for around 5 minutes.
10. To serve, add spoonful’s of the cold/room temperature chilli and top with the radish. Any leftover lime juice that marinated the radish can be used to dress salads etc. Decorate with thinly sliced mild chillies or coriander leaves.