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.
1 cup Buckwheat Flour
2-3 cups Water
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.
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.
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!!