Vegetarian Recipes Using Black Limes
Gourmeh sabzi is a classic Persian herb stew that typically contains lamb or beef, but even without the meat, it is extremely hearty and protein-packed (it has loads of kidney beans). This is a great recipe; just omit the beef and use vegetable broth in place of beef broth. Khoresh Gheymeh also incorporates that tart citrus flavor of dried limes into a hearty Persian stew, this time with split peas, potatoes, and meat. We recommend turning this dish vegetarian by swapping the meat with your favorite meat replacement or omitting it altogether.
Black Lime Sauce with Mushroom Tacos
As you can see, black limes are quite common in Persian stews, but what about some of the less classic vegetarian uses for black limes? Black limes come across as much more tart and earthy than their fresh counterpart, but are a great way to add depth of flavor to dishes that traditionally call for lemons, limes, or even kumquats.
Spiced MushroomTacos With Black Lime Sauce and Napa Cabbage Slaw
For the tacos and sauce:
- 1 cup chopped onion
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 red or orange bell pepper, chopped
- 4 ounces oyster mushrooms
- 8 ounces cremini mushrooms
- 4 ounces shitake mushrooms
- 2 ounces dried morel mushrooms, rehydrated (broth reserved)
- 1 teaspoon smoked sea salt
- 1 teaspoon sea salt, divided
- 1 teaspoon coriander, ground
- ¼ teaspoon white peppercorns, ground
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon Pasilla chile powder
- 1 blade of mace, ground
- 3 tablespoons avocado oil
- 1 shallots, sliced thinly
- 1 clove of garlic
- ¼ teaspoon pepper
- 1 teaspoon cumin
- 4 cardamom pods, crushed
- ½ teaspoon ginger powder
- 2 tablespoons coconut aminos
- ¾ cup mushroom rehydration liquid
- 2 teaspoons ground black lime
- 10-12 corn tortillas
- Optional, crumbly and salty cheese like feta or cotija
For the slaw:
- 1 small head Napa cabbage, thinly chopped
- ¼ cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 2 tablespoons chopped chives
- 1 tablespoon maple syrup
- Melt 1 tablespoon of butter and heat the olive oil in a saucepan.
- Add the chopped onions; salt them liberally, and cook them over low heat, stirring often.
- After about 8 minutes, add the bell peppers add the garlic and cook for 5 more minutes.
- Turn the heat to medium, melt 2 more tablespoons of butter, and add the mushrooms, cinnamon, white peppercorns, coriander, pasilla powder, and smoked sea salt. Cook for 10 minutes, stirring often
- In a separate saucepan heat your oil over medium, add the shallot and saute.
- After about 5 minutes, add in the garlic, cardamom pods, cumin, ginger powder, and pepper.
- When the liquid has cooked down, pull up the fond with the coconut aminos.
- Stir in the mushroom rehydration liquid and lime powder.
- Allow the sauce to reduce and thicken for about 10 minutes, stir in 1 tablespoon butter.
- Strain the solids and and the sauce back to the pan.
- Mix all the ingredients of the slaw together, except the Napa cabbage
- Once thoroughly blended, add the slaw and toss it in the dressing