#3- Savory Shiitake Mushroom Tacos:
4 Servings-two tacos each
Ingredients:
- 3 cups shiitake mushrooms, cleaned and sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons liquid coconut aminos
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- ½ teaspoon ground coriander
- Salt and pepper to taste
- 8 Corn tortillas
- Cherry tomatoes, diced
- Shredded Kale, massaged
- Pickled red onions
- Fresh cilantro, chopped
- Vegan sour cream
- Lime wedges
Directions:
- Place the sliced shiitake mushrooms in a bowl and add coconut aminos, Worcestershire sauce, cumin, smoked paprika, coriander and salt and pepper (to taste), let marinate 30 minutes.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add the marinated shiitake mushrooms to the sautéed garlic and cook until the mushrooms are golden brown and tender.
- Warm the corn tortillas in the oven, following package instructions.
- Assemble the tacos by placing the mushrooms onto each tortilla.
- Top with shredded kale, cherry tomatoes, pickled red onions, cilantro sour cream and finish with a squeeze of lime.
Nutritional Benefits:
- Shiitake mushrooms are a nutritional powerhouse, rich in B vitamins, immune-boosting polysaccharides, and antioxidants, making them beneficial for heart health, immune support, and overall wellness.
- Kale is packed with vitamins A, C, and K, as well as fiber and antioxidants, making it excellent for supporting overall health and immune function.
- Pickled red onions add probiotics and a tangy flavor.
Why I Recommend It: Shiitake mushrooms have a wonderful umami flavor and meaty texture, making this taco both delicious and nutritious.
#4- Marinated Hearts of Palm ‘Fish’ Tacos:
4 Servings-two tacos each
Ingredients:
- 1 can hearts of palm, rinsed, drained and cut in half
- 2 tablespoons olive oil
- ¼ cup fresh squeezed lime juice
- 2 teaspoons date paste
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 Lettuce boats
- Purple cabbage, thinly sliced
- Fresh pineapple, diced (grilled suggested)
- Avocado slices
- Fresh cilantro, chopped
- Taco sauce (your favorite)
Directions:
- Place cut hearts of palm in a shallow dish and add lime juice, date paste, Old Bay seasoning, garlic powder, onion powder, and salt and pepper to taste. Mix and coat the hearts of palm well and let marinate for 30 minutes.
- On a heated and oiled stovetop grill add each of the halved hearts of palm at an angle so that you can achieve great grill lines. Let grill for four minutes on each side.
- Prepare your lettuce cups and make sure they are dried well after rinsing.
- Assemble the tacos by placing the grilled hearts of palm halves onto each lettuce boat.
- Top with purple cabbage, fresh pineapple, avocado slices, and cilantro. Finish with a dash of taco sauce.
Nutritional Benefits:
- Hearts of palm are low in calories and rich in fiber and iron.
- Purple cabbage provides antioxidants and vitamin C.
- Pineapple adds digestive enzymes and natural sweetness.
Why I Recommend It: Hearts of palm mimic the texture of fish, making this taco a delightful plant-based alternative with a tropical twist.
#5- Southwest Yam and Beans Open Face Tacos:
4 Servings-two tacos each
Ingredients:
- 1 15-ounce can black beans, rinsed and drained
- 1 8.5 ounce can yellow corn, rinsed and drained
- 1 medium yam, peeled and diced
- 1 red bell pepper, diced
- 8 cloves garlic, roasted
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Avocado crema (blend avocado, lime juice, and a pinch of salt)
- Tomatillo salsa (store bought)
- Lime wedges
Directions:
- Preheat oven to 400°F (200°C). Toss diced yam with two tablespoons of olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a heated skillet add the remaining tablespoon of olive oil and sauté the diced red bell peppers for about four minutes. Add the black beans and corn and season with salt and pepper to taste, let cook for another 8 minutes stirring occasionally.
- Warm the corn tortillas in a separate skillet or in the oven.
- Lay the warmed tortillas flat on the plate and assemble the tacos by spreading the avocado crema on the base and then a layer of the black beans and corn mixture and then the roasted yams on top.
- Top with roasted garlic, cilantro, and tomatillo salsa. Finish with a squeeze of lime.
Nutritional Benefits:
- Black beans are a great source of protein, fiber, and antioxidants.
- Yams provide complex carbohydrates, vitamin A, and potassium.
- Fresh corn and red bell pepper add vitamins and minerals, enhancing the nutritional profile.
Why I Recommend It: This taco is a hearty and satisfying option, packed with nutrients and vibrant flavors that will keep you energized throughout the day.
A VOTRE SANTÉ!
About the author: Nina Curtis is recognized as a thought-leader and trailblazer in the plant-based culinary movement. Chef Curtis presents lectures and demonstrations on health, nutrition and whole plant-based foods around the country. She has developed wellness training programs, has set up and led kitchen operations and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous seed-to-table recipes that are essential to having an exceptional plant strong culinary experience. Website: www.chefninacurtis.com
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Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
