Cheezy Mexican Noodles

Well HELLO!

One of the hardest things to do since I have eliminated dairy from my household is not making a huge pot of cheesy noodles for the kids when I need dinner quick. It was the one dish that I knew the kids would devour without hesitation. I have tried other non-diary recipes to replace the “traditional”….ahem…boxed version, and the kids weren’t having it 😦

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This recipe has been a work in progress for several months. I have tweaked it several times until it received their stamp of approval. I finally knew that I had it when on a Friday night in January, three 12 years old girls (all of whom think food with the words gluten-free, dairy-free or vegan in it, is not really food) sat down at my dinner table and happily finished their entire bowls of Cheezy Mexican Noodles. It was like a belated Christmas present!!!

I love this sauce so much that I could probably drink it out of a cup. It’s velvety, salty and spicy…

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Poured over a pot of brown rice noodles and tossed with some black beans and yams makes it a complete meal. However, if you are in a hurry then noodles and sauce works just fine.

It might just be a delightful coincidence that after weeks of trying to get this recipe on my blog that I am also heading to Mexico for some fun in the sun this week…or perhaps its just the universal aligning 🙂

Either way, life is good!

Ola amigos

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Cheezy Mexican Noodles

Serves 4-6 people

Ingredients

Sauce:

3 tbsp non-dairy butter, I use soy-free Earth Balance

1 cup Daiya Mozzarella-style shreds

1 cup non-dairy milk (almond or flax works)

1/8 cup nutritional yeast

2/3 cup cashew cream

2 tsp Herbamare, or sea salt if you don’t yet have Herbamare

1 tsp garlic powder

1 tsp chili powder

1 small jalepeno, finely diced

Other ingredients:

1- 16 oz bag of brown rice noodles, cooked as per directions

1- 14 oz can of black beans, drained and rinsed

1 large sweet potato, peeled, cut into 1/2″ cubes and baked for approx. 20 mins

a handful of cilantro, chopped

1 ripe avocado, sliced

  • in a medium sauce pan melt the butter and then add the Daiya until melted and smooth
  • stir in the milk, nutritional yeast, cashew cream and spices and then set aside
  • in a large pot combine all the remaining ingredients with the sauce and serve immediately, saving the avocado to garnish on the top

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Creamy Coconut Lentils

Happy holidays and Happy New Year!

I will make this short and sweet…thank you, thank you, thank you to all of you for making my dream/goal of running my very own food blog a successful reality in 2013. I appreciate your support and encouragement so much. It’s a beautiful thing when you have an idea and it comes to life!

I am pretty sure 2013 had been my most eventful year of my life. Lots of ups (a few lows) and I am grateful for all of it. This blog has definitely been like a journal for me. A journal through food and photography 😉

My favourite dish combination has to be rice and beans…or PULSE and beans, if you will. I probably have a dozen variations that I make continuously and yet somehow my brain always think they are different. It is no surprise that dishes like this have been eaten globally for tens of thousands of years. It just works. Every time.

Wait…I may have just decided on a theme for my first cookbook 😉

“101 Ways to make Rice and Beans” or “Pulsating Beans”…a work in progress!

It is a meal in itself with only a few ingredients needed. In fact this particular recipe only requires about 4 ingredients plus a few spices.  And on these cold winter nights nothing satisfies they way this hearty dish can.

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For a slight variation it is fantastic with baked zucchini (I simply cut the zucchini lengthwise and bake at 350 for about 20 min with a little olive oil and sea salt)…yum!

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I hope and trust that the close of the past year is joyous and reflective for all of you!

Here’s to 2014 and all of the wonderful food possibilities.

Cheers.

Creamy Coconut Lentils

Serves 4-6

Prep Time 20-25 mins

Ingredients

4 cups cooked coconut jasmine rice (cook as per instructions using coconut water instead of regular water and then finish with 2 tbsp coconut oil once fully cooked)

3 cups vegetable broth

2 cups of dry red lentils

1 tsp garlic powder

1 tsp cumin

1/2 tsp coriander

1 tsp tumeric

1- 400 ml can of coconut milk

sea salt to taste

handful of chopped cilantro

2 tbsp sriracha (optional)

  • Bring vegetable broth and lentils to a boil in a medium sauce pan. Then reduce heat to low and cook until all liquid is absorbed. Approx. 15 mins
  • Add garlic powder, cumin, coriander, tumeric and salt. Stir to combine and then add coconut milk. Heat for another 3-5 minutes.
  • Scoop creamy lentils over the coconut rice and finish with sriracha and cilantro. Easy peasy!

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Muhamarra

A few years ago when I was in school taking studying Holistic Nutrition, I met a beautiful chef who shared the same love of food as I do (albeit not vegan food but I adore her nonetheless).  Her name is Christina and among many other things she is a Red Seal chef, Holistic Nutritionist and operates a gorgeous blog  www.honeyandvanilla.com

Throughout my time at CSNN she introduced me to several simple and delicious recipes. I had never experienced Muhamarra before she passed on the recipe and I was over the moon excited once I tried it. This dip works with anything- cucumbers, baked sweet potato medallions, crackers, bread, whatever!

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Pomegranates are a fruit that contain a variety of antioxidants, vitamins and minerals that help to improve the skin, bone quality, digestion, cardiovascular health and much more!!!

I have used this spread numerous times for different types of get togethers or holiday parties and it is perfect for this time of year. What screams HOLIDAYS more than pomegranate?…aside from a spiced rum and holly nog 😉

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So please do not skip out on the pomegranate molasses. If you don’t know already it has so many uses and tastes delicious. Buy the large bottle (stick with me) and I will help you figure out how to use it!

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Muhamarra

Created by HoneyandVanilla.com

1.5 cups walnuts (lightly roasted)

12oz jar roasted red pepper (or if roasting yourself then use 2 bell peppers)

1/4 cup EVOO

2 Tbsp pomegranate molasses

2 cloves garlic

1 Tbsp honey

1/2 tsp cumin

1 tsp dried chili flakes

salt to taste

Cooking Instructions

Combine all the ingredients in a food processor and pulse until smooth. Season with salt. Allow  to rest in fridge for a couple of hours before serving. Cut up you favorite veggies or pita bread and serve on the side.

Quick Tip: Scoop muhamarra dip into a large Ziploc bag and then cut a small opening in one corner to create a piping bag!

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To create the sweet potato medallions I used a thin sweet potato to start, peeled it and then cut into equal slices. Lay them on a baking sheet coated with a small amount of olive oil and bake at 350 for approx. 20-25 mins (turning half way through)

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Also great served simply as a dip for raw veggies…

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Eggnog Biscotti

Hellllooooo!

I am still here I promise!

This whole moving thing has proven to be more disruptive than I originally anticipated. Just trying to establish myself in my kitchen has been a part-time job. So throughout the last several weeks I have been relying on my “old” and favourite recipes. Not a lot of new creations happening for me right now but luckily old favourites are comforting and easy. There has been a lot of avocados and pasta dishes in my mouth lately 🙂

As I write this it has occurred to me that perhaps there is only so much creativity that can happen in one person’s brain at one time. Moving into a new space has required a certain level of creativity but I am also re-creating my work situation and well… actually my entire life situation! It’s exciting and at times, overwhelming.

My taste buds are looking forward to getting back in the kitchen to create new dishes for myself and my family. Until then I have decide to share with you a few of my favourite recipes from other bloggers, foodies and/or food professionals that are perfect for this time of year.

If you are a vegan then you need no introduction to ohsheglows.com. Angela posts incredible food ideas on her blog and will someday very soon be in every vegan’s cookbook collection. Her Eggnog Biscotti recipe is one that I have been making over the past few years for my loved ones at this time of year. When I say it is amazing, I truly mean it is A-MAZ-ING! I make as many batches as I can and yet still I always seem to not have enough. I always hide a few pieces for myself and only hand them out to a select few at Christmas time.

On a very important side note: If you have previously received these from me and are not receiving any this year, don’t worry, we are (probably) still good! I decided a few weeks ago to do only what is necessary to get me through the holiday season this year…and baking didn’t make the cut. So I apologize if you were hoping for a batch but I should be back to my MarthaStewart-self by next Christmas 😉

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I hope you enjoy this recipe as much as I do (actually maybe you can control yourself and eat a few less than I do).

I will be back in a few days to share another holiday recipe…

Vegan Eggnog Crunch Biscotti

Crisp, nutty, and chewy, with a lovely eggnog flavour, this biscotti will have you in the mood for the holidays in no time. In addition to using toasted nuts, I added some dried sweetened cranberries to give it a nice chewy texture. I bought some rectangular holiday tins from Loblaws, but you can also find tins at Michaels and some bulk food stores like Bulk Barn. It makes a lovely gift! See below for nutritional info.

Yield: approx. 17 pieces

Dry Ingredients:

  • 3/4 cup chopped nuts, toasted (I used a mix of walnuts and pecans)
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 3/4 cup natural cane sugar
  • 2.5 tsp freshly ground nutmeg (or 1.5 tsp pre-ground)
  • 1/2 tsp freshly ground cinnamon (or 1/2 tsp pre-ground)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • Scant 1/2 tsp kosher salt
  • 1/2 cup dried sweetened cranberries

Wet ingredients:

  • 1/4 cup canola oil (or melted coconut oil)
  • 1/2 cup + 1.5 tbsp vegan eggnog (I use Vitasoy Holly Nog)
  • 1 tsp pure vanilla extract

Eggnog Glaze:

  • 1 cup organic icing/confectioner’s sugar
  • 2 tbsp vegan eggnog
  • 1 tsp freshly ground nutmeg (or 1/2 tsp pre-ground)
  • tiny pinch of kosher salt & cinnamon, to taste

1. Preheat oven to 325 and toast chopped nuts for 10 mins. Remove and cool. Preheat oven to 350F. Line a large baking sheet with parchment paper.

2. In a large bowl, mix the dry ingredients. In a smaller bowl mix the wet ingredients. Add the wet to dry and mix with a spoon until it starts to come together. Now use your hands to squeeze together the dough and mix it completely, being careful not to overmix.

3. Divide the dough in half and place on prepared baking sheet. With palm of hand, press down each half to flatten. Place a piece of parchment paper over top of one half and roll it out into a log (approx 10 inches by 5 across and 1/2 inch thick), using your hand to shape as necessary. Repeat with the second log.

4. Score the logs with a knife and bake for 30 mins at 350F. Remove from oven and reduce heat to 325F. Cool for 5 mins on stovetop and then slice the logs. Gently flip pieces onto one side and bake at 325F for 10 mins. Remove from oven, flip, and bake another 5 mins at 325F. If you like the biscotti SUPER crisp, bake another 5 mins.

5. Cool for 1 hour on a baking rack and then store in a glass container. To prepare glaze, whisk all glaze ingredients together in a medium sized bowl. Place glaze into a baggie, snip off the very end, and “pipe” over top.

Nutritional Info (makes 17 servings, per biscotti, without glaze): 161 kcals, 7 grams fat, 22 grams carbs, 1 gram fibre, 10 grams sugar, 2 grams protein.

(with eggnog glaze, makes 17 servings): 190 kcals, 7 grams fat, 31 grams carbs, 1 gram fibre, 17 grams sugar, 2 grams protein.

Read more: http://ohsheglows.com/2011/12/06/vegan-eggnog-crunch-biscotti-giveaway/#ixzz2nYyoo0e6

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Cauliflower Risotto

Change is a comin’

My reality right now is that I have a lot of balls in the air combined with ALOT of change happening. And for the most part I am okay with change and I am doing my best to embrace it. Not all change is bad and in fact, my life is a perfect example of difficult change and amazing change happening simultaneously. It’s all good!

Regardless of what’s going on in my life or your life, fuelling our body properly is an important part of being and feeling our best. And by best I mean feeling energized throughout the day, staying focused and never feeling deprived of food 🙂

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So this week I am excited to share with you a recipe that tastes amazing and will leave you feeling full of energy…Cauliflower Risotto! Cauliflower is one of those “traditional” veggies that maybe you relate to bad veggie trays or perhaps you believe that in order to properly enjoy cooked cauliflower it needs to be covered in a cheese sauce. No way!

Cauliflower is an extremely versatile vegetable and there are tonnes of modern recipes popping up all over food blogs. It is rich in potassium, folic acid and vitamin C , is about 25% protein and is among the cancer-preventive cruciferous vegetables.

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Pair this dish with something green to balance out its richness. I made it this week with a simple persimmon salad but it would also be fantastic with sautéed greens like kale or spinach.

Hope you are enjoying the first signs of winter. Because lets face it, regardless of whether or not you enjoy change, it will happen anyway 😉

Bye for now

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Cauliflower Risotto

Serves 4

Prep time: 30 mins

Ingredients

3 lbs. cauliflower (about 1 large head)

1/4 cup Earth Balance or whichever butter substitute you use

1/4 cup bread crumbs, I used 4 slices of GF bread toasted and then pulsed in food processor

1 tbsp fresh thyme

1/4 cup finely chopped shallots

1 1/2 cups vegetable broth

3/4 cashew cream (1/2 cup raw cashew soaked for 30mins, drain & rinse, blend in blender with fresh water until you get the consistency you desire)

1/4 cup nutritional yeast

1 1/2 tsp white truffle oil (optional)

sea salt and pepper to taste

  • Trim core and cut leaves from cauliflower. break into chunks, then pulse in food processor until broken into tiny florets
  • In a large frying pan, melt 1 tbsp butter over med-high heat. Add breadcrumbs and cook, stirring until toasted, about 3 minutes. Add thyme leaves and toss to combine. Pour into small bowl. Wipe frying pan clean
  • Add remaining butter into pan along with cauliflower, shallots and vegetable broth. Cover and cook over high heat, stirring often until cauliflower is just tender, 5-7 minutes. Uncover and cook, stirring often until all liquid is absorbed, another 5-7 minutes
  • Stir in cashew cream and nutritional yeast and heat until boiling. Remove from heat and drizzle in truffle oil (if using). Season with sea salt and pepper
  • Serve in bowls and top with toasted bread crumbs

Protein Pizza

So I hope you all enjoyed your short week last week, because honestly it messed me UP!

I spent most of the week thinking it was the day prior.

My inner dialogue sounded something like this…”Oh shoot I cannot do that on Tuesday cause I have that thing, oh, actually, hold on a second, it’s Wednesday never mind. Oh crap! It’s Wednesday I am supposed to be at that other thing :/”

So here in lies the reason that I am sending out my blog post on Monday instead of my usual Sunday. I really hope this does not mess you up for the rest of the week 😉

Thankfully in the kitchen I don’t adhere to any weekly food schedules, you know like Taco Tuesdays.  So throwing together meals was just as wonderfully spontaneous as most weeks are. I started last week with an idea that I couldn’t let go of and that was that my kids are not getting enough protein. Not that I am jumping on the “protein bandwagon” because as a mostly vegan adult I have no concerns about getting enough protein. My kids however are another story. If you let them, kids will very quickly (and without warning) jump into a “food rut”.  Sticking with what they know, or like, can somehow turn into a less than colorful plate…Brown rice pasta with butter or cheese pizza (both non-dairy, of course)…neither of which carry alot of protein!

Well, until now  🙂

I am a huge lover of beans. I could eat them at every meal and usually try to sneak them in to a few dishes throughout the week. But more often than not, I find them carefully removed and resting on the side of my kids plates 😦 My heart breaks a little each time.

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On Tuesday this week I was whipping up a homemade pizza sauce for dinner and a tiny little light bulb went off in my head. Why not hide the beans in the sauce? Brilliant! (my inner dialogue said) I had some fresh white beans in the fridge so I threw them right into the food processor with the rest of the sauce. Could it really be that easy? I felt a little like Jessica Seinfeld 🙂

Up until this point no one is aware of any of my deceptive behaviours and watching them inhale their pizza was enough to make me smile. Because the sauce wasn’t the only thing that I “rigged” with protein 😉 I also substituted some of the white flour with quinoa flour and it was completely undetectable.

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This sauce is also great as a pasta sauce or shoved into a quesadilla

But don’t be fooled by the veggie pizza pictures…those were for me. The kids still want their “cheese” pizza, but at least I know that I have controlled the amount of sugar, salt and protein that they are eating with this homemade pizza sauce. And that is a small victory that I feel good about 🙂

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Have a great week!

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Protein Pizza Sauce

1- 28oz can crushed tomatoes

1-14oz can navy beans, drained and rinsed

1 tbsp dried basil

1 tbsp dried oregano

2 tbsp extra-virgin olive oil

2 tbsp sugar

2 cloves roasted garlic

1 tsp sriracha (optional)

  • Add all ingredients into a food processor and combine until smooth

Protein Pizza Dough

Prep time: about 1 hour

2 cups warm water

1 tsp dry yeast

1 tsp sugar

1 tsp sea salt

4 tbsp extra-virgin olive oil

4 cups organic unbleached white pastry flour

1 cup quinoa flour

  • Pre-heat oven to 250 degrees for 10 mins and turn it off.
  • In a large mixing bowl, combine the water, yeast and sugar and let sit until the mixture begins to bubble, about 5-10 mins.
  • Add the salt and olive oil to the mixture. Slowly add the pastry flour. When the dough starts to thicken, use your hands to mix in the quinoa flour and knead until smooth. Place the dough in a large oven-safe bowl that has been lightly oiled and cover with plastic. Set the dough inside the oven until it has doubled in size , about an hour.
  • When the dough has expanded, place a floured flat surface and roll out the dough.

From here, the sky is the limit with whatever toppings you enjoy most! On this pizza I have added grilled zucchinis, chopped orange bell peppers, steamed asparagus ribbons and finished with Herb de Provence cashew nut cheese.

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Autumn Chili

Hello foodie friends 🙂

I intended on posting this recipe last week while it was still technically September soups month here on Fig and Basil, but somehow the weekend got away from me 😦 I feel a sense of guilt when I have been away from writing for too long. Not that I assume you are all fading away to nothing from lack of food inspiration but I trust that you at the very least look forward to them!

And if I could place blame for a moment, I would have two words…Breaking. Bad.

I finally caught up with the rest of the planet and began binging in this series. I am hooked and only half way through Season 4 (so nobody tell me what happens ;)) At this point I am convinced that Bryan Cranston and Aaron Paul are merely characters played by Walt and Jess to throw us off their real identities! But there is no need to indulge in my crazy

Fall is definitely here and surrounding us all with change. Change in the air, change in the trees, change in our clothes and if your immunity health has also changed (for the worse) then you are not alone. Almost everyone I come into contact with these days is getting a cold, in the midst of a cold or just getting over a damn cold.  The writing is on the wall, this time of year it is so crucial to take care of your health!

Besides getting a regular 7-9 hours of sleep every night and drinking a tonne of clean, filtered water, the single most important thing is your diet. So lets focus on what is beneficial to our immune systems.  It’s quite simple really, you cannot get enough of seasonal fruits and veggies this time of year.  And Mother Nature is no dummy! It is no coincidence that it’s harvest time for most fruits and veggies. Apples, squash, tomatoes, cucumbers, strawberries, beans, kale, pears…everything your body needs is being provided exactly at the right time. But lets not confuse the pumpkin spice latte as a seasonal necessity 😉

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Chili is definitely a recipe that has been around the block a few times. Everyone has their version and it has been tweaked a thousand times. Therefore I am not trying to reinvent the wheel but perhaps provide you with an inspiration to add another ingredient to a well-loved dish. Acorn squash is a perfect pairing for chili and provides a huge boost of nutritional benefits. This winter squash not only has anti-oxidant, anti-inflammatory and insulin-regulating properties but for this time of year it is an awesome source of Vitamin C.  And as an added bonus acorn squash is a great source of fibre and low in calories.

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I couldn’t make this next recipe more autumn-ish if I tried 🙂

The colours and the ingredients scream FALL!!!

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Autumn Chili w/acorn squash

Prep time: 45 mins

Serves: approx. half of the Breaking Bad cast (6-8 badasses)

Ingredients

3 tbsp extra virgin olive oil

2 med yellow onions, chopped

2 garlic cloves, minced or grated

3 portobello mushrooms, chopped

15-20 cremini mushrooms, finely chopped

1 tbsp dried thyme

2 tsp cumin

2 tsp chili powder

1 acorn squash, peeled and chopped into 1/2″ pieces

2- 28oz cans of high-quality tomatoes (I use one crushed tom and one whole peeled tom but use whatever combo you like)

1- 28oz can pinto beans, drained and rinsed

1-14oz can black beans, drained and rinsed

1 whole cinnamon stick

1/8 cup raw sugar

2 avocados, peeled and cubed

handful of fresh cilantro for garnish

  • heat olive oil on medium heat in your best soup pot. Add onions and garlic and sauté for 3-5 mins.
Quick Tip: using a microplane to mince the garlic is super fast and easy

Quick Tip: using a microplane to mince the garlic is super fast and easy

  • add in the mushrooms and cook for another 5 mins. Toss in thyme, cumin and chili powder and stir.
  • add squash, stir and cook for about 3-5 mins.
  • finally add in the remaining ingredients (except for avocado and cilantro) plus using one of the tomato cans add a half a can of fresh clean water. Turn up temperature to med-high until you get a gentle boil. Place on lid, lower heat down to med-low and cook for about 15 mins. Remove cinnamon stick and season with sea salt and pepper.
  • Serve in bread bowls and finish with fresh chopped avocado and cilantro.

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Portobello Tacos

I hope you all are enjoying this lazy July weekend!

I am completely guilty of being 100% submerged into summertime and this may have created a bit of a writer’s block!?!  With the kids being out of school and no real routine in place, it’s a free-for-all around here. These days I am usually torn between working in my garden, creating recipes in my kitchen, food photo sessions for my Instagram account (yes, I actually do that), the kids and their social life or keeping myself moving either on my bike or at the gym…Tough life I know!

But the reality is that alot of changes have occurred over the last month leaving me to fall behind on some of my responsibilities and  I feel somewhat out of balance. Not in a “Help me I am drowning!!!” kind of way. More like a “Oh!…did I forget to do that?” kind of way 🙂  But lucky for me, I am not in a huge hurry to get myself back to balance just yet so I will continue to be aware of the imbalance for now. And when it comes to this blog, it is never far from the front of my brain. I am always creating and thinking of things to share with you all.

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Over the past two weeks all of my meals have been about using what I have at hand, to avoid more visits to the grocery store, while still pulling together delicious and simple dishes. This recipe could definitely fit into the “Simple Summer” category. I think I have made this 3 times over the past two weeks and everyone loves it. And when everyone loves it, then I know its worth sharing. The clean, whole foods and light flavours make this perfect for this time of year.

I also have been experimenting with my hummus recently…and I have discovered that the possibilities are endless! In this photo session for the Portobello Tacos I was using a Radish & Cilantro hummus combo which paired really well with the radish greens I used in the tacos. Another great one was this Cilantro & Lime Hummus that I paired with some leftover steamed purple cauliflower (pulsed in the food processor before folding into the hummus). It is packed full of amazing nutrients and the only thing anyone cares about is how great it tastes 🙂

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A trick that I learned a long time ago was to prep caramelized onions when I have a bit of time so that they are quick to use whenever a recipe calls for it. The sweet and savoury onions are one of my favourites and can be used in just about anything. Just this morning I added them to my avocado toast for breakfast. But it’s important not to rush the cooking process of the onions to fully bring out their natural sweetness. So try to prep these when you have a good 45 mins to watch over them and give an occasional stir. I like to use red onions but really any onion gives great flavour. You can cook them down with olive oil, coconut oil or Earth Balance with a good amount of sea salt. Cooking a large batch allows you to have extra for pizzas, sandwiches or salads.

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This week we are heading on our summer vacation on the West Coast. As always, I try to rent places that have great kitchens so that I can continue to prepare most of our meals (I have been known to pack important kitchen utensils and spices in my luggage to bring on family vacations). Being away from a cutting board is never a vacation for me! I am fortunate enough to be able to return to Tofino, BC for a few weeks to explore and relax with the kids. I am looking forward to trying a couple of new restaurants (well, new to me) and utilizing all of their amazing local produce for my own creations. I hope to be able to share some of this with you while I am out there.

Before we know it the summer will be just another passing season and complaining about the cold weather will be part of our regular conversation again. So I hope that you are enjoying the perfect imbalance that comes with this time of year and that you are still finding joy in your kitchen!

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Portobello Tacos

Prep Time: 30 mins or less (if you have the caramelized onions pre-prepped)

Serves 4-6 people

Ingredients:

8-10, 6″ corn tortillas

1 cup of hummus, homemade with your favourite flavours is the best option

1 cup caramelized red onions

2 tbsp extra virgin olive oil, plus extra for tortillas shells

1 tsp truffle salt, optional

3 portobello mushrooms, gills removed and cut into 1/4″ slices

2 avocados, pitted and sliced

6-10 cheery tomatos, sliced in half

a handfull of greens, ie. radish greens, micro mixed greens

a small bunch of cilantro, chopped

your favourite hot sauce, optional

  • Heat olive oil in a large skillet over medium heat. Place mushrooms slices into pan and sprinkle each piece with truffle salt or regular sea salt. Cook about 5-7 minutes on each side until golden brown. Remove from pan and set aside.

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  • Pre-heat outdoor BBQ to a medium heat. Drizzle olive oil onto large plate and with your hands lightly coat each side of the tortilla with the olive oil.
  • Add tortillas to grill and grill for approx. 3 minutes each side. Watch carefully as each grill is different and the “hot spots” on your grill will cook some of them faster than others. Remove and immediately fold them in half to shape them before they cool and harden.
  • Lay out your buffet of tacos toppings and allow each guest to make their own version of Portobello taco. Serve with a side of hot sauce for those you like it a little spicier.

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  • For added enjoyment be sure to be sitting outside on a patio with a cold Corona close by 😉