Mushroom Walnut Tacos
Ingredients
- marinated mushrooms:
- 3 cups roughly chopped mushrooms
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon cold pressed olive oil (optional)
- walnut filling:
- 2 cups walnuts, soaked for 2-3 hours, rinsed and drained
- marinated mushrooms
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder fresh parsley, one handful
- 1 cup cooked quinoa (optional) himalayan salt and pepper to taste
Preparation
Marinated mushrooms:
Place mushrooms in sealable container
Mix together marinade ingredients and pour over mushrooms
Seal container and shake to coat mushrooms
Let marinate for 2-3 hours (in the refrigerator), shaking occasionally to coat mushrooms
Walnut filling:
Place walnuts in food processor
Pulse until chunky
Do not over process
Add mushrooms and parsley
Pulse until combined and mushrooms and parsley are incorporated
Stir in spices, quinoa and salt and pepper
Assembly
Walnut mixture1 head butter lettuce1 cup cherry tomatoes, quartered1 avocado, himalayan salt and pepper
Place walnut mixture in lettuce leaf
Top with avocado and tomato
Finish with a grind of salt and pepper
Raw mazing ???❤️ #greenhealth360
