Smoky and genuinely creamy without a drop of dairy — coconut milk and blended charred corn do all the work.
Dry-toast the corn kernels in a hot, dry pot over high heat, stirring occasionally, until they pick up dark char spots, about 6 minutes. Remove half and set aside for garnish.
Add a splash of oil to the pot with the remaining corn. Add the onion and poblano and cook until softened, about 6 minutes. Add the garlic and smoked paprika and cook 1 minute more.
Add the potatoes, stock, and coconut milk. Bring to a simmer and cook 15 minutes, until the potatoes are tender.
Use an immersion blender to purée about half the soup directly in the pot, leaving the rest chunky, until it reaches a thick, creamy consistency.
Stir in the lime juice and season with salt. Ladle into bowls and top with the reserved charred corn.
A ground-meat-style taco filling built from lentils and toasted walnuts, seasoned like a taco stand, not a health food aisle.
Toast the walnuts in a dry skillet over medium heat until fragrant, about 4 minutes. Let cool slightly, then pulse in a food processor until coarsely ground.
Heat a splash of oil in the same skillet. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute more.
Add the lentils, ground walnuts, chili powder, cumin, and smoked paprika. Stir well and cook 5 minutes, letting everything toast together.
Stir in the soy sauce and a splash of water if the mixture looks dry. Cook 2 more minutes until it holds together like taco meat.
Warm the tortillas directly over a gas flame or in a dry skillet. Fill with the lentil-walnut mixture and your favorite taco toppings.