My Perfect Recipe: ‘Shrooms and ‘Sprouts Tacos

Recipe Video

Deciding how I would introduce myself on my blog was tough, but choosing a first recipe was even harder.  Would I… Dazzle you with the culinary skills I picked up from the Food Network?  Impress you with Iranian spices?  Perhaps bore you with a discussion of nutrition research?  I nixed all of the above and decided to share a recipe that embodies my top nutrition and cooking ideals…

In the kitchen, this Acrobat juggles nutrient dense ingredients (plants) with booming flavors (herbs, spices, alliums…) and simple techniques (like… using my oven).  While all three facets should be equally important to me, at the end of the day I go for ease.  I would rather spend less time chopping and scrubbing and more time eating.  Ya feel me?  This “perfect recipe” features veggies as taco filling (plants), spices things up with chili powder and cumin (talk about BOOMING) and uses a baking sheet as the main cooking vessel (aluminum foil= easy breezy cleaning).

RECIPE: ‘Shroom and ‘Sprouts Tacos

Prep time: 10 minutes                   Cook Time: 20-30 minutes                           Total Time: ~40 minutes

Yield: 2 servings, two tacos each

Ingredients:

• ½ pound Brussels sprouts, washed and sliced into ½ inch pieces
• 10 oz baby bella (white button mushrooms) washed and sliced into ½ inch pieces; or buy pre washed/sliced mushrooms
• 1 tablespoon olive oil
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 small (4-inch) yellow corn tortillas (white is fine too, but I prefer the yellow color)
• ½ cup shaved Grana Padana (or Parmesan cheese)
• Optional: ½ avocado

Directions:

1. Preheat oven to 400 degrees Fahrenheit
2. Line a baking sheet with aluminum foil; add the mushrooms and Brussels sprouts
3. Add the olive oil, spices, salt and pepper; toss with your hands and spread out into a single layer
4. Roast the veggies for 20-30 minutes until they are tender and browned
5. To warm the tortillas, stack the tortillas, wrap in aluminum foil and heat in the oven for the last 5 minutes the veggies cooking
6. Then make the tacos- lay two tortillas in each plate and divide the veggies, cheese and avocado (optional) between the four tortillas.
7. Fold in half and enjoy!