Mushroom chipotle taco recipe: load up on nutrients with this summery lunch
Source: Mushroom chipotle taco recipe: load up on nutrients with this summery lunch
This vernal equinox lasted a long time, didn’t it? Fear not – the clouds may be back, but these tacos bring the sunshine effect. Not just because the pungent chipotle flavor and spritz of zesty lime salsa are reminiscent of summer vacations far away, but also because of the nutrient-dense mushrooms. They’re actually one of the few plant-based sources of vitamin D (and you can increase levels by exposing them to sunlight). If you’re missing the energy boost of summer, mushrooms have you covered too with their B vitamin content.
To refuel post-workout, load up on fresh avocado salad as it’s packed with muscle-supporting magnesium and potassium to help your body heal. Who needs barbecue weather anyway?
Servings: 2
Preparation and cooking time: 30 minutes
Preheat your oven up to 240°C/220°C fan/gas level 7.
Wash and dice the eggplant Cut into 2 cm pieces, place on a baking sheet and drizzle with oil. Roast on the top shelf for 15-20 minutes until the eggplant is soft and golden brown. Turn halfway through cooking.
In the meantime prepare the salsa. Halve the chili lengthways, deseed, then finely chop. Roughly chop the cilantro (stalks and all). Clean the spring onion and cut into thin slices. Squeeze half the lime and cut the other half into wedges. In a small bowl, mix together the chili, cilantro, scallions, lime juice, and some olive oil for your green salsa.
Prepare the other vegetables by thinly slicing the mushrooms, cleaning the baby gem, then halving lengthwise and thinly slicing. Peel and grate the garlic. Halve the avocado and remove the stone. Using a tablespoon, scoop out the flesh in one piece and then cut into small pieces.
Heat a large frying pan over medium heat with a dash of oil. Add the mushrooms Add to skillet and fry until golden brown, 6 to 8 minutes. Add garlic, chipotle paste, tomato puree and water. Stir to combine.
When the eggplant is done cooking, remove from the oven and add to the chipotle mushrooms. Mix well to combine, then reduce heat and simmer for two minutes.
Heat tacos on the middle shelf of the oven for two to three minutes. Layer the tacos with vegan mayonnaise, lettuce, avocado chunks, and chipotle, and finish with the green salsa. Garnish with a lime wedge.
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