INGREDIENTS
1
Avocado and red onion
2 cups
Butternut squash
1/2 cup
Cilantro
2 cups
Corn, frozen kernels
2
Garlic cloves
1
Jalapeno
1
Onion, medium
2
Shallots
2 cups
Shiitake caps
2
lbs Tomatillos, fresh
2 cups
Tuscan kale
1
White onion, medium
2 cups
Vegetable stock
2 tbsp
Lime juice, fresh
1 tsp
Paprika, smoked
1/2 tsp
Salt
2
Salt and freshly ground pepper
1 cup
Canola oil
2 tbsp
Olive oil, extra-virgin
1 tsp
White vinegar
1 cup
Cashews, raw
12
Corn tortillas