We've been digging the taco vibe recently. The crunchy oozing shells of tacos next to a side of salad styling is totally hitting the right summery spot at the moment. My personal favourite filling is portabello mushrooms oven baked with a splash of olive oil, a generous splosh of vegan Worcestershire sauce, a dribble of balsamic, a grind of black pepper, a scattering of chilli and as much of a snorkel of garlic I can sneak in when Phil isn't looking.
However, we did hit upon a tasty addition to this umami mushroomy delight the other day. It was a solitary sweet potato on our vegetable rack that did it. It had been there a while and was, quite frankly, just asking to be used. The oven was already on for the mushrooms so I just bunged it in with no clear idea of what for. Then it hit me; a bit of mashed up potato sweetness in the bottom of the taco, topped with a slither of Vegusto cheese and then the mushrooms, may be just the thing to get the party in the taco moving towards a Mexican rave (or is that wave?).
Either way, it was a very happy accident/make it up as you go along experience. There are no photos I'm afraid; they got eaten way too fast.
Taco shells + sweet potatoes + mushrooms = Tacotastic.