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You know you have found a good flavour combination when your teenage daughter says it is the best wrap she has ever had!
The creamy cashew, tangy lime, and earthy cumin flavours surf the edge of umami; the sweet butternut and sauteed onions offer a hint of spice; and the dish is rounded out by the contrast in texture between the soft tortilla and crisp iceberg lettuce, then topped with nutrient-rich activated pepitas.
This dish is fantastic for a fresh summer lunch or dinner.
Prep Time: 35 minutes
Ingredients
Makes about 12 tacos; serves 4 to 6
Cashew Crema:
1 cup 2die4 activated cashews
1 tsp cumin seeds
6 Tbsp freshly squeezed lime juice
1/3 cup water
1 or 2 tsp of sea salt flakes (depending on taste)
Filling:
1/3 cup 2die4 Activated Pepitas
2 tablespoons olive oil
3/4 cup finely chopped yellow onion
1 clove garlic, minced
3 cups 1/2-inch-diced butternut pumpkin
1 teaspoon chilli powder (or to taste)
2 teaspoons Sea salt flakes
2 to 4 cups of chopped iceberg lettuce
Corn tortillas, warmed, for serving or iceberg lettuce leaves uncut for a grain-free meal.
Add whatever salsa or herbs as a garnish or just squeeze a bit of extra lime juice over the top. Be as creative as you like.
Step 1
To make the crema, place the 2die4 Activated Cashews in a bowl, cover with room-temperature water and leave for 1 hour. They are very hygroscopic after having been activated and dehydrated, so they will absorb water quicker than raw cashews. Drain and set aside.
Step 2
Toast the cumin seeds in a small, dry, heavy pan over medium heat for about 1 minute, until fragrant. Remove from heat and let cool, transfer to a spice grinder and grind finely.
Step 3
In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender at the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until the mixture reaches a creamy consistency. Pour into a serving bowl and set aside.
I find Nutri-bullet or Nutri-ninja style blenders work best.
Step 4
To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the pumpkin and sauté for 6 to 7 minutes, just until the pumpkin begins to soften. Season with chilli powder and salt.
Alternately you can bake the butternut in the oven for 20/25 minutes at 180°C whilst you prepare everything else. This will reduce the sauté time and increase the butternut flavour.
Step 5
Finely slice the iceberg lettuce (you can set aside the first few large leaves if you prefer to do a sang choi bow version of the taco).
Step 7
To serve, spoon some of the cashew crema onto a warm tortilla, add some butternut mixture and iceberg, top it off with some more crema and a sprinkle of pepitas. Add other toppings such as coriander, salsa, or hot sauce.
Enjoy!
