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WELCOME BACK, IT’S RECIPE WEEK, LADIES AND GENTS.
Ok, last week I wrote a little blog post about myself and introductions, this week I’m coming at you live with some super tasty recipes for your favorite day of the week. That’s right: TACO TUESDAY. Now I know it’s Saturday and you may not be thinking about Tuesday yet, but you’re definitely thinking about tacos (or at least you should be), so why not be prepared?? Here are some recipes I adapted so they’re super easy and most of the stuff you can get at Trader Joe’s #BlessTheTJsOnCollegeAve
Recipe #1 - Healthy Re-Imagined Lettuce Wrapped Tacos
(given the stamp of approval by my roommates)
These are modeled after the flavors in a popular Korean meat dish called “Bulgogi”. I’m not Korean, but my mom would occasionally serve Bulgogi for dinner growing up and let me tell you, it’s incredible. Now that I’m vegan though, I have to find alternate routes to get those lovely flavors, thus, a re-imagined korean-style “taco”.
What you’ll need for the taco filling:
3 C Brown rice
2 C sliced Shiitake mushrooms
2 C Crimini mushrooms
½ C sliced sweet mini peppers
½ C raw coconut aminos (← major key alert)
3 garlic cloves, minced (or about a tablespoon of pre-minced garlic)
1 Tbsp toasted sesame oil
What you’ll need for the saaauuucceeee:
¼ cup raw coconut aminos
2 Tbsp tomato paste
1 Tbsp agave nectar
1 Tsp Yuzu hot chili oil
1 Tsp toasted sesame oil
What you’ll need for the wrap:
1 head of Romaine lettuce, washed and separated
Broccoli slaw aka “jullenned” broccoli and carrot strips (for topping)
1 - Put 3 cups of rice and 6 cups of water in a pan, let cook until done.
2 - Place sliced mushrooms and peppers in a bowl with coconut aminos, garlic and chili oil, set aside to marinate
3 - In another bowl, stir together aminos, tomato paste, chili oil, agave and sesame oil until well combined.
4 - pour contents of the bowl into a pan over medium/high heat, stir occasionally until all the veggies are cooked to your liking (veggies should be soft, mushrooms should get a little darker)
5 - Pour contents of the pan back into the bowl (keep or drain the liquid, it’s good flavor so I recommend saving it to pour over any tacs that are not moist enough!)
6 - Fill a romaine leaf with brown rice, mushroom pepper mixture, top with broccoli slaw and sauce.
ET VOILA delicious, slightly abstract tacos :)
Recipe adapted from http://www.onegreenplanet.org/vegan-recipe/mushroom-bulgogi-lettuce-wraps/
If you’re looking for a more traditional taco, I recommend using this recipe for Quinoa “taco meat” https://minimalistbaker.com/quinoa-taco-meat/ and adding black beans, mango salsa, and avocado! Simple, yummy, eco-friendly :)
And with that, you’re ready to impress all your friends for Taco Tuesday!! Get cookin’!!!
Junior. Foods and Nutrition Major.