My friend, Cathy, and I love to go to Oyamel here in D.C. for lunch - a few tacos a piece, and this time we split this awesome raw squash salad that I'm making on Thursday. Just a way to bring restaurant cooking home. Of course, I took some liberties here with these "tacos" by using pieces of radicchio instead of tortillas. Feel free to go the more traditional route.
Serves: 1 Time: 15 minutes Difficulty: Easy as pie!
- 5 radicchio leaves
- 1 1/2 c. mushrooms
- 1/2 T. cumin
- 1/2 tsp. Mexican oregano
- 1/4 c. diced tomatoes
- 1/4 c. vegetable stock (feel free to use chicken)
- 1 T. of vegan cream cheese, or use regular or heavy cream
- 1 scallion, chopped
- salt, pepper, oil
Heat 1 T. of oil in a pan. Add the sliced mushrooms and let them carmelize, stirring a few times, then add the cumin and Mexican oregano. Season with salt and pepper.
Add in the stock and let the mixture simmer for 5 minutes, then stir in the cream element.
Spoon the mixture into the radicchio leaves and top with the tomatoes. Season the tomatoes lightly with salt. Finish with the scallions.
Note: Take liberty with your garnishes here! Cilantro, pico de gallo, or avocado would be great.