Light, and refreshing!
An easy take on carnitas tacos!
1/2 lb. oyster mushrooms
Siete Chickpea Flour Tortillas
2 tbsp ancho chile powder
1 tsp cumin
1 tsp sea salt
1 tsp black pepper
1 tbsp chili powder
1 tsp paprika
Preparing your "carnitas"
Chop up oyster mushrooms in to small strips. Toss in all of your seasoning. I use my air fryer for mine, but this can easily be prepared in a skillet on medium-high heat for about 10 min, or baked at 450 for 12 minutes.
Prepare your pico de gallo
Chop up your tomato, onion, jalapeno, and cilantro and mix together. Add lime and salt to taste
Heat up your tortillas according to preparation instructions and fill with your "carnitas", cabbage, pico de gallo and sliced avocado. I like mine extra spicy so I add a drizzle of Tia Lupita brand hot sauce. Enjoy!
I don’t know about you guys, but I am a sucker for southern comfort foods- especially when they’re guilt free.
Here’s my recipe for a gut friendly Mac n Cheez with BBQ jackfruit and roasted collard greens.
1/4 cup nutritional yeast
1/2 cup Oat milk
3 tbsp Tapioca starch
3 tbsp hummus
BBQ sauce (make from scratch If you wanna be extra healthy and use less sugar)
Combine nutritional yeast, tapioca starch, oat milk, 1/2 tsp sea salt, 1/2 tsp pepper, 1 tbsp turmeric in a small sauce pan and heat on low until it becomes thick
Roast in oven at 425 for 10 min. Season with lime, salt, pepper, paprika
Chop it up, cover w BBQ sauce, bake at 450 for 15 min
Combine cooked pasta and cheese sauce. Mix hummus in to thicken it up
Sprinkle paprika to finish