SUNSET Magazine is my monthly wonderful reminder of how much I love California. Prior to living in Monterey, I was never much of a California fan. I had made a few visits to San Diego with the Navy but Southern California never resonated with me. I missed the historical buildings, trees, and all four seasons of my childhood home in New England. Monterey, San Francisco and Lake Tahoe quickly changed my mind about the California. I discovered I am a Northern California fanatic. The farmers markets, the wine, the rugged coast line, the mountains. Oh yeah that is more my style. One day San Francisco and Nor Cal, I will return.
A recipe for sweet potato and chorizo tacos, in Sunset Magazine, inspired this recipe. Sautéed sweet potatoes and mushrooms take the place of meat in this vegan version. The blender salsa is so easy and only gets better with time in the refrigerator. (Stayed tuned for Rancheros Tofu Scramble with this same salsa.) Use whatever is your favorite tortilla. I have been on a sprouted grain kick lately and Ezekiel 4:9 makes a delicious and nutty, sprouted whole grain, flourless tortilla. I use the name “crema” lightly here. It’s really an asian style sauce that I almost always have in the refrigerator. Vegenaise, lemon juice and sriracha blend to make a spicy dip for sweet potato fries or sandwiches.
- 1 14.5 ounce can of stewed tomatoes
- 1 cup (1 hand full) fresh cilantro
- ½ lime
- ½ jalapeño pepper, stem removed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup vegenaise or mayonnaise
- 2 tablespoons lemon juice (about ½ lemon)
- 1 teaspoon Sriracha chili sauce
- 2 large sweet potatoes, peeled and ½ inch cubed
- 2 cups quartered shiitake, button, or mini portobello mushrooms
- 2 tablespoons olive oil
- 1 cup mixed baby greens or torn lettuce
- 4 tortillas
- 1 avocado, cubed
- 2 lime wedges
- 2 tablespoons cilantro leaves
- Place all ingredients in blender and blend until smooth. (If you like it really limey blend the entire half of lime. If you prefer less lime zest flavor just add juice from lime. Cilantro stems and whole jalapeno are just fine too!)
- Store in an airtight container in the refrigerator for up to 5 days.
- Whisk all ingredients together in a small bowl.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Heat olive oil in a large saute pan over medium heat.
- Saute potatoes and mushrooms until mushrooms are brown and potatoes are slightly charred.
- Remove potatoes and mushrooms from pan and sprinkle with salt.
- Heat tortillas in a dry pan or directly over a gas flame until slightly charred and soft. About 2 minutes per side.
- Assemble fajitas with lettuce, mushrooms and sweet potatoes. Top with salsa, crema, cilantro leaves, and a squeeze of lime.
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