Ground Mushroom Tacos

Nick and I have an interesting and evolving balance of eating preferences in our house.  Nick is allergic to peanuts and other related legumes, such as lentils, garbanzo beans and soy.  (Thankfully, this allergy doesn’t include all nuts or beans!)  He also appears to have an intolerance to gluten so we are cutting that out.  He eats meat and I occasionally eat fish, but prefer to eat vegetarian the majority of the time.  So we have a range of things to balance around meal times, from allergies that could cause death, intolerance that causes discomfort/illness, to preferred eating styles.  Although it sounds really complicated, it doesn’t have to be and we have found ways to make it work.

By default, Nick eats mostly vegetarian and will occasionally buy chicken, ground turkey, and occasionally sausage to have with dinner or lunch throughout the week.  I will also make foods he can’t eat, like lentils or very occasionally tofu, to have for lunch or dinner when he isn’t home.  To save time and money, however, the majority of our meals are comprised of ingredients we can eat.  The meat/no meat thing is easy and I think we have gotten really good at that.  What is proving to be a little more tricky is our new conversion to little-to-no gluten.  It’s only tricky at this point because we have quite a bit to learn, particularly around gluten free baking.  For example, I excitedly purchased a large bag of gluten free all purpose flour and thought, “well that was an easy switch.”  That weekend I made some waffles with it and after one bite Nick asked what type of flours were used (his body reacts quick!).  I looked at the ingredient list and the first one listed was garbanzo bean flour!  Doh!  So begins the process of learning the many different flours and how they work…more to come on that!  Do you have multiple eating styles to balance in your house?  I’d love to hear how you do it 🙂

Mushroom Tacos, scottileona.com

One favorite recipe of ours that is both gluten free and vegan is Ground Mushroom Tacos.  The texture and flavor of the ground mushrooms is similar to ground beef, so these are great for those meat eaters that like their textures!  🙂  Furthermore, mushrooms can act has a faux meat in so many instances (think portobello burgers, mushroom gravy with biscuits, and mushroom marinara sauce) without soy.  They are also quick to prepare and this recipe will have dinner on your plate in 30 minutes or less, making it an ideal mid-week-stressed-to-the-max dinner.  Mushrooms also boost a great number of health benefits, including:

  • Naturally low in calories, sodium, fat and cholesterol
  • Rich in B Vitamins
  • Antioxidants
  • Fiber
  • Only vegan, non-fortified source of Vitamin D (important for those of us dwelling in the Pacific Northwest!)

We also topped our tacos with healthful veggies, including kale, grated beets and carrots, and avocado.  Serve them with beans you cooked over the weekend to save time and add protein.  YUM!

Ground Mushroom Tacos, scottileona.com

Recipe

By Scotti Leona

Makes 5 tacos (Serves ~2)

Ingredients:

  • 1/4 red onion
  • 4 oz mushrooms (any kind will work, I used shiitake because that is what came in my CSA)
  • Cumin
  • Oregano
  • Salt and pepper
  • 5 corn tortillas
  • Kale
  • Carrots and beets, shredded
  • Avocado

Method:

  1. In a pan, saute the onion in coconut oil until softened
  2. Pulse the mushrooms in a food processor until finely chopped
  3. Add the mushrooms to the onion and continue to cook a little
  4. Add the cumin, oregano, salt and pepper, and if you want a little spice, throw in some paprika or chilli powder
  5. Divide the mushrooms among warmed tortillas and top with carrots, beets, kale and avocado (or whatever you want!) 🙂
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