Shiitake Mushroom Soft Tacos
Ingredients
4 cups chopped shiitake mushrooms
3 tablespoons coconut oil
1 bunch cilantro
5 large or 9 small tomatillos
2 limes
2 ripe avocados
1 white onion
3 cloves garlic
2 jalapeños
Coconut yogurt, for garnish
1 package of soft tortillas
Preparation
Chop the vegetables, starting with the mushrooms. Wash and dice them to desired size. Wash the cilantro, separating about 1 cup and dumping it into a blender – chop up another half cup for garnish
Peel the tomatillo, wash the stickiness off each fruit and pop them into the blender.
Peel the garlic and the onion. Halve the onion, adding half to the blender and dicing the other half for garnish.
Turn the broiler on high. Place one jalapeño on a cookie sheet and broil, turning every few minutes to ensure it doesn’t actually burn – just blackening the skin. Once the jalapeño is soft and the skin has browned/blackened, halve it then toss it into the blender.
Pulse the blender until a chunky salsa forms, transfer to a serving bowl reserving about 1/2 a cup for the guacamole.
In a large pan or sauce pot, cook the mushrooms and the coconut oil over medium heat until soft.
Halve both avocados, scooping out their flesh into a large molcajete or sturdy bowl. Mash until smooth but still slightly chunky. Add in the reserved salsa verde, season with salt and a squeeze of half a lime. Season to taste. Top with sliced raw jalapeno and chopped cilantro if desired.
Gently heat the tortillas in the oven turned on to 300°F in a tortilla warmer, or wrapped in foil.
To assemble, arrange the tortillas on a plate, scooping first the mushroom filling, a dollop of coconut yogurt, some of the diced white onion. and a sprinkling of chopped cilantro.
Shanna Laychuk Dairy-free desserts and meat-free dinners that never skimp on flavor. Shanna Jade is a healthy food advocate, passionate about creating a sustainable relationship with food through the use of wholesome, organic ingredients. Her work is regularly published on various health conscious websites, as well as on her own website Kiss My Bowl. She writes inspired vegan and vegetarian recipes while sharing tips and tricks to keep her readers feeling great about the foods they eat and the means in which their meals are prepared.
Lobster Mushroom Bisque
Dairy Free
Gluten-free Recipes
Grain Free Recipes
High Fiber
No Refined Sugar
Soy Free
Sugar Free / Low Sugar
Vegan
Wheat Free
Calories - 291 - Serves - 4 - Cooking Time - 30 Ingredients
1 cup cashews, raw (soaked for at least 3 hours)
1 cup vegetable broth
1 tablespoon kelp powder
1 tablespoon cornstarch
1 tablespoon olive oil
1 shallot, minced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves
3 tablespoons tomato paste
4 cups vegetable broth
1 cup white wine
2 cups dried Lobster mushrooms (soaked)
1 teaspoon smoked paprika
1 teaspoon thyme
1/4 teaspoon cayenne
1 bay leaf
Salt and pepper to taste
Preparation
After soaking cashews for 3 hours or up to overnight, add them to a blender with 1 cup of vegetable broth, kelp powder, and cornstarch. Blend until smooth this will take a few minutes. Set aside. Start soaking the Lobster mushrooms, soak for a few minutes until they are soft.
In a large soup pot, add olive oil and heat on medium. Add the shallot, garlic, celery, and carrot to the pot and cook for about 3 or 4 minutes until they begin to soften.
Add the tomato paste and stir into the vegetables. Add the broth, wine, cashew cream mixture, softened mushrooms and all the seasonings. Bring to a soft boil, then reduce to low heat and cook for about 10 minutes to develop flavor and finish cooking everything.
At this point you can purée some of the soup either with an immersion blender, or by putting about half the soup in the blender, puréeing, then returning to the pot. You don’t want to purée it all unless you don’t want any texture and want it completely creamy.
Add salt and pepper to taste and adjust flavoring as you need it. Serve immediately.
Lauren Hartmann Plant-based comfort food everyone can appreciate and fall in love with Lauren is a classically trained pastry chef and vegan. She is inspired every day by the beauty and artistry of food. She is obsessed with proving to herself that she can make anything vegan. Her mission is to show the world how easy it is to live cruelty-free, by creating plant-based recipes everyone can appreciate and fall in love with. Food is her life, seriously, she doesn't stop thinking about food.
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