Fresh Summer Squash Tacos (vegan & grain free)
If you're like me and avoid grains due to a sensitivity to them, tacos can be a bit tricky. Natural grocers sometimes carry almond or cassava flour tortillas. They can be expensive though, registering at $8.99 for six small tortillas.
Another option which I love, and want to share with you, are thin slices of rutabaga as the "tortilla", similar to thin slices of eggplant. You'll want to buy the biggest rutabaga you can find. When I travelled in Mexico, I was once served small, round, delicate "nachos", not the mounded pile of triangular corn chips piled high with toppings you get here in the US, but rather, small, round tortillas with carefully arranged toppings. As your rutabaga slices get smaller near the edges, tiny traditional "nachos", are a delicious and attractive option.
The main star of the filling is yellow squash. Some other key ingredients are tomatoes, onions, and lime juice. The rest can be interchanged depending upon what's in season. If you are not sensitive to whole kernel corn, it adds a delicate sweetness to the recipe.
Makes: Four servings
Allergies: grain, soy, & gluten free
vegan
Ingredients: (recommend organic!)
2 yellow squash
a quarter of a head of cabbage
a quarter of a red or sweet yellow onion
juice of one to two limes
one medium very ripe tomato
one to two avocados
herbs to taste, such as cilantro, Italian parsley and/or dill
accents such as radish and or berries.
cracked pepper and sea salt
chili powder
daiya cheese
canned or freshly cooked beans of choice such as black, pinto, or garbanzo.
olive oil
Directions:
Filling:
Chop onion finely and the squeeze the juice of one lime over it. Add some sea salt and ground pepper and let sit.
Next, thinly slice the cabbage and add to the lime and onion mixture.
Next, cut one large or two small avocados and one very ripe red or yellow tomato into small chunks and add to the mixture. Place everything in a low, flat dish.
Gently mix the ingredients making sure the avacado gets a light coating of lime juice to prevent it from turning brown.
Chop herbs, accent veggies and fruits such as radish, strawberries, blackberries, or any other fresh veggies in season, avoiding harder ones such as carrots. Add these and blend well. Squeeze more lime juice from a fresh organic lime to thoroughly coat the ingredients.
Add sea salt and cracked pepper to taste. Sprinkle a 1/2 tsp of chili powder onto the mixture and stir gently.
Rutabaga wrap:
Slice a large rutabaga very thinly. Oil a frying pan and sauté the rutabaga slices on low heat, flipping once to toast both sides for 5-10 minutes. Letting it brown a little bit more will bring out the sweetness of the rutabaga.
Final preparation:
Lay several rutabaga slices on a plate (for a party, arrange them in a long, flat serving dish), place a heaping spoonful of the veggie mixture on top, and spread it. Top with drained beans, and Daiya cheese and drizzle on a cilantro or hot chili sauce for added flavor.
If you're serving this to mixed company in terms of diet restrictions, it can also be served in traditional taco wrap.
This recipe can be modified to suite seasonal vegetables or whatever is growing in your garden. It passed the teenage taste test in my household!
