It’s been an absolute whirlwind being home. I seem to be moving around every few days, packing and un-packing bags and moving into a new room. It’s been absolutely crazy wonderful. And while I am not quite ready to sit down and try to put it into words, I thought I’d share a recipe with you all to celebrate yet another great bbq season. As a side, here is a little link love and some tiny tid-bits of my trip.
Long train rides, flights and road trips means this album on repeat.
The best damn vegan + gluten-free treat I’ve had in a long time. If you’re in the area, do it.
I’ve been eating so much kale here in Canada, but it’s becoming so much more than just a leafy green back in France. Inspired.
Dream of waking up to this.
Just for love + smiles. Enjoy!
CUMIN GRILLED PORTOBELLO + CHARRED CORN TACOS WITH SPICY GREEN TOMATO SALSA VERDE
One last recipe before putting that bbq away. The salsa verde is a great way to use up any green tomatoes in your garden, but tomatillos will work as well. Use whatever you can get your hands on. Salsa recipe adapted from this one.
Vegan + Gluten Free. Serves 2-4.
4 large portobello mushroom caps
2 cobs fresh corn (organic + local if possible)
Extra virgin olive oil (about 1/2 cup)
Salt + black pepper
1 teaspoon ground cumin
2 medium green tomatoes
1 small yellow onion
2 cloves garlic
1 small jalapeno pepper, or less depending on desired heat
Salt + black pepper
Juice of 2 limes
Large handful fresh cilantro
6-8 corn tortillas, to serve
Make the salsa: turn oven on to broil. Half the tomatoes and quarter the onion and place in a baking dish. Deseed the jalapeno give it a rough chop, then add to the dish with garlic cloves. Drizzle everything in olive oil and season with salt and pepper. Place under broiler until soft and fragrant, about 10 minutes. Remove and let cool. Place all ingredients except tomatoes in a blender and pulse until well combined. Transfer to a bowl. Roughly chop the tomatoes, then add to the bowl. Squeeze over the lime juice and add lots of chopped cilantro. Season to taste. Serve warm or let cool, will keep covered in fridge for a few days. Flavor is best if you have time to let it sit in the fridge for a few hours.
Bring a large pot of water to a rolling boil, then add corn and boil for 3 minutes. Remove, strain and cool. This is an optional step, if you prefer a crunchier kernel you can just add directly to the grill!
Preheat bbq or grill to medium high heat. In a small bowl whisk together olive oil with ground cumin and season with salt and pepper. Remove large stems from the mushrooms and clean with a damp tea towel to remove any dirt. Brush mushroom caps and boiled corn with cumin oil and place on grill. Grill mushrooms on each side for about 5 minutes, or until soft and tender. Corn just needs a little char, so rotate until all sides and nice and crisp. When the corn and mushrooms are almost done add the tortillas to the grill to warm through. Using a sharp knife, remove the kernels from the cob for easy serving.
Slice warm portobellos crosswise and place in tortilla, add charred kernels and top with green salsa. Garnish with lime wedges and extra cilantro.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!