Mushroom & walnut burrito with a bit of guac'n'roll ...


Mushroom & Walnut Burrito Bowl

This bowl has a bit of everything. Crispy buckwheat tortillas, chewy mushroom & walnut mince, crunchy cos lettuce leaves, creamy guac, all tied up with little hits of bright & tart tomato pico de gallo ... delicious! This recipe is gluten free, refined sugar free & 100% plant-based.


Mushroom & Walnut Mince

175g Shitake mushrooms roughly chopped

175g Swiss brown mushrooms roughly chopped

1 Brown onion sliced

1 tsp Garlic minced

1.5 tbsp Cumin ground

3 tbsp Coriander stem chopped

2 tsp Smoked Paprika

1 tbsp Onion powder

1 tbsp Garlic powder

125g Sun-dried tomatoes soaked, drained then blitzed


Saute the onions over a high heat in a small amount of olive oil. When they are dark golden in colour add the roughly chopped mushrooms and cook for a few minutes. Turn down the heat and add the minced garlic, allow to cook for a minute or two and add the remaining ingredients. Cook out for a few minutes and adjust seasoning (Salt & Pepper) to suit your taste.


Buckwheat 'Tortillla'

1 cup Buckwheat Flour

2-3 cups Water

Pinch Salt


This recipe is so easy! (I love easy!) Simply mix the flour, salt and water together. Allow to sit for about 10 minutes and check the consistency. I like a crispy texture, so I keep the mix fairly runny, like maple syrup. The thicker the mix the thicker the tortilla. Heat a heavy based pan (cast iron are ideal) and brush with a small amount of olive oil (a few teaspoons). Ladle in a little of the batter and swirl around the pan to reach the edges. Allow to cook for a full minute to get a really dark golden colour, the darker the crispier. Use a pallette knife to flip the tortilla and cook for a minute on the other side. Repeat.


Pico de Gallo


3 Roma tomatoes

1/2 Red onion

1 Lebanese cucumber

1 Lime zested and juiced

1 Small handful chopped coriander

Pinch Salt (I like Himalayan pink salt)

Pinch Ground pepper


Cut the onion, tomatoes and cucumber into a small dice approximately the same size. Toss through the lime zest and juice season with salt and pepper and roughly chopped coriander. Keep cold.


Guacamole


2 Ripe large avocadoes

2 Garlic cloves minced

1 Lime juiced

1/2 Red onion (the other half from the pico de gallo) roughly chopped

Salt & Pepper


Throw everything in the high speed blender and blitz till smooth. Add salt and pepper to suit your taste.


Assembly

Lay a tortilla in a bowl and put a cos lettuce leaf on top, scoop in some mince, spoon on a generous helping of pico de gallo. A dollop of guacamole on the top and scatter with some snow pea sprouts, coriander sprigs a few shavings of red cabbage and some jalapeno peppers for some kick. Eat your veggies!!



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GOLD COAST, QUEENSLAND

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