Fresh Vegan Tacos, Mi Amigos.

Fresh Vegan Tacos, Mi Amigos.

These lovely little fellas consist of homemade guac, spicy corny salsa, shredded veggies and spanish mushroom quinoa.

I usually make my guac very individual and very spiced up. However, since this recipe already had to spicy brothers I decided to just keep it simple.

Guac

2 Ripe avocados

1/4 tbsp lime juice

Simply blend until slightly chunky in food processor.

Spicy Corny Salsa

The best part of this recipe (in my opinion).

1 Ear of corn; kernels removed

1 Jalapeño pepper

2 Roma tomatoes

1/2 Red onion

Approx 2 tbsp fresh cilantro

1/2 tbsp lime juice

In your food processor add in tomatoes, onion and lime juice. Chop slightly then add jalapeño and cilantro. Pulse. Do not over process as you WANT chunks. Lastly, mix in corn with spoon.

Spanish mushroom quinoa

Approx 2 tbsp fresh cilantro

1 cup Truroots brand mixed beans (or lentils/ beans of your choice)

½ cup uncooked quinoa (don't know how much that cooks up into..)

5 Shitake mushrooms

2 tbsp chili powder

1 tbsp crushed red pepper flakes

1 tbsp Braggs liquid aminos (or low sodium tamari/ soy sauce)

In a large pot sauté onion until translucent. Then cook beans according to package. Add in Braggs, spices, one cup of water (approx) and quinoa. Let cook, then add in mushrooms. Let cool.

Topping

2 broccoli stems; thinly sliced

1 carrot; thinly sliced

½ cup red cabbage; thinly sliced

Slice them up in your processor.

Finally, the home in which all this loveliness will live.

2 Romaine Hearts; leaves removed

To assemble: place romaine leaf in the palm of your hand and fill with quinoa, guac, salsa, and top with veggies. Enjoy:)