I don’t even know what to say about these. They were quite possibly one of my favorite dinners I have ever made! And I did it without the flavor enhancing help of oil making these bad boys 100% whole food. I originally set out to make nut tacos but things got a little carried away and I ended up using the nut “meat” as more of a topping than the main filling. I do apologize to those who like to follow recipes to a T because all of the spices in this yumminess are “to taste”. Leif dug this and I even got our exchange student to eat his first round without Siracha–which is quite frankly a miracle since he puts it on EVERYTHING (including oatmeal and peanut better sandwiches).
Shitake and Brussel Sprout Tacos
- water for sauté
- 2-4 cloves diced garlic
- 8 oz Shikate mushrooms sliced
- 2 cups sliced brussel sprouts
- chili powder
- onion powder
- garlic powder
For Walnut “meat”
- 1 cup walnuts
- chili powder
- cabbage for “shells”
- grain of choice–we had a wild rice and quinoa mix
- shredded greens of choice
- Heat water in a large skillet and add garlic when the water begins to simmer
- once garlic is slightly browned, add brussel sprouts and sauté for a few minutes
- Add mushrooms and spices and sauté until soft
- While mushrooms and sprouts are cooking, Put walnuts and spices in food processor and pulse until crumbled, set aside
- Mix up some guacamole–I just mashed some avo with lemon juice and garlic salt but make it however you like!
- Peel cabbage leafs to make “shells”
- To assemble, place bussel sprout and mushroom sauté in cabbage shell, add toppings–walnut meat, gauc, grains, and shredded greens.