Raw Mushroom Walnut Taco Lettuce Wraps
SERVES 4-6
Marinated Mushrooms
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3 cups roughly chopped mushrooms
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3 tablespoons coconut aminos
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2 tablespoons maple syrup
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1 teaspoon apple cider vinegar
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1 teaspoon cold pressed olive oil (optional)
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Place mushrooms in sealable container.
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Mix together marinade ingredients and pour over mushrooms. Seal container and shake to coat mushrooms.
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Let marinate for 2-3 hours (in the refrigerator), shaking occasionally to coat mushrooms.
Walnut Filling
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2 cups walnuts, soaked for 2-3 hours, rinsed and drained
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Marinated mushrooms (from above recipe)
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1 teaspoon cumin
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1 teaspoon coriander
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1 teaspoon smoked paprika
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1 teaspoon chipotle powder
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fresh parsley, one handful
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1 cup cooked quinoa (optional)
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Himalayan salt and pepper to taste
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Place walnuts in food processor. Pulse until chunky. Do not over process.
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Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated.
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Stir in spices, quinoa and salt and pepper.
Note: These are spicy. You can cut the spices in half if you like things less spicy.
Assembly
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Walnut mixture
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1 head butter lettuce
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1 cup cherry tomatoes, quartered
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1 avocado
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Himalayan salt and pepper
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Place walnut mixture in lettuce leaf.
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Top with avocado and tomato.
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Finish with a grind of salt and pepper.