(Vegan & Gluten-Free)
Great for TACOS & Taco Salad
1/4 cup Walnuts
1/2 cup Jicama (or Potato or Sweet Potato)
2 cloves of Garlic
2 Portabella Mushrooms
1 Pasilla Pepper (or Bell Pepper)
2 tablespoons of Veggie Broth or Water
1 tablespoon of Lime Juice
1/2 teaspoon of Mexican Oregano
1/4 teaspoon of Cumin
1/8 teaspoon of Paprika
a few sprigs of Cilantro
Salt and Pepper to taste
Optional Add-Ins for flavor and nutrition:
1/8 teaspoon of Cayenne
1/8 teaspoon of Turmeric
1 teaspoon of Nutritional Yeast
Chop up your vegetables into bite sized pieces.
Take a large frying pan and add the oil. Saute the onions, garlic, peppers, jicama and dry spices together til the onions and jicama soften up.
Add the mushrooms, nuts, broth and lime juice. Exclude the cilantro.
Cook til the mushrooms and veggies are done to your liking.
Top with cilantro. Serve warm.
You can use this nutty mixture in tacos, burritos, sopes, tostadas, salads gorditas... etc...
As pictured, I used it in a taco salad. I topped it with salsa, avocado, vegan crema and cilantro.