MEXICAN MUSHROOM TACOS

MAKES

3 - 4 servings

PREPARATION TIME

20 minutes + 10 minutes cooking time

STEP 1:

Place the sliced mushrooms in a bowl with olive oil, splash of lemon juice, herbs of choice, salt and pepper to marinate overnight or at least for an hour.

STEP 2:

Cook the quinoa according to the packet instructions and set aside.

STEP 3:

Place the diced avocado, maca powder, coconut milk, handful of cilantro leaves, splash of lime juice and coconut blossom nectar in a high-speed blender and blend until smooth.

STEP 4:

Pour into a squeezy bottle or a pouring jug and chill until serving time.

STEP 5:

Grill the pineapple on a griddle pan, even some grilled avocado pieces would be great.

STEP 6:

Layer the tacos by starting the quinoa as your first layer, then the kidney beans, diced mango, cabbage, grilled pineapple, fresh avocado slices, few cilantro leaves, marinated mushrooms and top it with the creamy maca avocado cilantro crème.

NOTES:

The marinated mushrooms can be dehydrated for a kind of mushroom “biltong” if you’d like to try that effect for the tacos.
Other addons to these tacos could be a spicy chili sauce, vegan mayonnaise, fresh chilies, corn or toasted seeds.
Store the marinated mushrooms in a glass container in your fridge for future use.
Store the maca avocado cilantro crème in the fridge for future use as toppings for toast, salad dressings, etc.

For the tacos :

• 4-6 gluten-free or regular taco wraps
• 2 C pre-cooked quinoa
• 1 C pineapple, sliced
• Pickled cabbage or raw purple cabbage, shredded
• ½ C tinned kidney beans
• ½C mango, diced
• Lime quarters

For the avocado crème:

• 1 ripe avocado
• ⅓ C coconut milk
• 1 ½ tbsp Maca Powder (optional)
• 2-3 Tbsp lime juice
• 1tsp olive oil
• Salt & pepper to taste

For the marinated mushrooms:

• 1 ½ C button mushrooms, sliced
• 1tsp Master Mushrooms blend
• ¼ C olive oil
• Squeeze of lemon juice
• Dried herbs (smoked paprika, garlic flakes and cumin)
• Salt & pepper to taste