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MUSHROOM MEAT TACOS WITH ROASTED BROCCOLI GUACAMOLE

11/11/2019

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INGREDIENTS
  • MUSHROOM MEAT
  • 1 cup portobello (about one med mushroom cap) chopped
  • ½ shiitake chopped
  • 1 green onion chopped
  • 1 TBS roasted unsalted sunflowers seeds
  • ½ tsp liquid aminos (or soy sauce)
  • ½ tsp Worcestershire
  • 1 clove garlic minced
  • ½ tsp cumin
  • ½ tsp hot sauce
  • ¼ tsp garlic powder
  • pinch of salt
  • 1 TBS lime juice
  • BROCCOLI GUACAMOLE
  • 1 cup broccoli flowerettes
  • ¼ avocado
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • 2 TBS tomato finely chopped
  • ½ TBS lime juice
  • OPTIONAL TOPPINGS
  • Cilantro, hot sauce,1 TBS plain yogurt of choice (coconut milk, almond, greek), cheese of choice
INSTRUCTIONS
  1. Preheat oven to 400 degrees
  2. Spray baking sheet with non-stick cooking spray
  3. Lay broccoli flowerettes on sheet, spray with cooking spray, sprinkle with a pinch of salt
  4. Bake for about 20 min or until browned
  5. Meanwhile, in a food processor, blend portobello, shiitake, sunflower seeds and garlic (you should get a chopped meat consistency)
  6. Transfer to a bowl, and add remaining ingredients
  7. Spray a pan with nonstick cooking spray and cook for about 5 minutes (or until hot)
  8. Once broccoli is done, take out of the oven and allow to cool for about 10 min
  9. Chop broccoli, and transfer to a bowl
  10. Add remaining guacamole ingredients and stir completely (the avocado should completely cover broccoli)
  11. Spoon ingredients into desired "wrap/shell"
  12. Top with optional hot sauce, cilantro and salsa
  13. ENJOY!

Recipe and Photo from Cookies to Kale
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  • Home
  • About
  • Services
    • Wellness Coaching
    • Foot Detox
    • Detox Kit
    • Full Price List
    • PureLife PEMF
  • Recipes
  • Testimonials
  • Announcements
  • Contact
    • Nutrition Response Testing
  • Blog
  • Members Exclusive