WALNUT MUSHROOM TACO – Food Connects People

Original name: Walnut Mushroom Taco

Origin: Fusion

Ingredients

Marinated Mushrooms 350 gr roughly chopped mushrooms 3 tablespoons soy sauce 2 tablespoons honey (40-45 gr) 1 teaspoon apple cider vinegar

1 teaspoon olive oil

Walnut Filling 250 gr walnuts, soaked for 2 hours, rinsed and drained Marinated mushrooms (from above recipe) 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon smoked paprika 1/2 teaspoon chili (peperoncino) 25 gr fresh parsley 100 gr couscous (to be cooked, you can skip it for a 100% raw version)

Salt and pepper to taste

Preparation
Place walnuts in food processor. Pulse until chunky. Do not over process. Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated. Remove from the food processor, add the spices, couscous and salt and pepper. Serve the walnut mixture in lettuce leaves and you can top with avocado and tomato. Finish with a grind of salt and pepper on top.

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