BEHIND Rad-ish Street Food
secret recipe:
BEET TACOS Beet Tacos
4 grilled corn tortillas 1 medium beet 1/4 cup minced onion Shredded lettuce Baja sauce Carrot hot sauce Served with lime wedge
Instructions
Medium chop your beets and boil for about 20 minutes or until fork tender. Chop onions and lettuce for toppings. Once beets are finished, drain and cook on skillet with a slab of vegan butter for a minute or so. Pan sear your tortillas and assemble adding salt and crack pepper to taste. Top with sauces and ENJOY!
26
JAN/FEB 2022 | BAYLIFE MAGAZINE
Carrot Hot Sauce
2 carrots 1 tsp. vegan chicken base 1/4 cup chopped onions 1/2 small habanero
Instructions
Chop your peeled carrots, onion and minced habanero. Place in pot and add enough water to cover your veg. Once boiling add your Vegan chicken base and stir. Boil until carrots are fork tender. Add salt to taste then add to a high-speed blender until silky smooth.
Celebrating 10 Years!
Chef Ryan Moberly, Co-Owner
Baja Sauce
1 cup vegan mayo 1 rehydrated morita chili 3 juiced limes Fustini’s Garlic Oil 3 finely chopped cilantro 1 tbs chopped jalapeños
Instructions
Boil water and add your morita chili. Cover and let steam. Once soft and cooled take out seeds, stem and skin the rough chop. In a blender add all ingredients above until smooth. Add salt to taste.
Rad-ish Street Food Located inside Stone Hound Brewing Company 3593 Bunker Hill Rd, Williamsburg rad-ishstreetfood.com
