Raw Mushroom Walnut Taco Lettuce Wraps

Marinated Mushrooms

3 cups roughly chopped mushrooms

3 tablespoons low-sodium soy sauce or coconut aminos

2 tablespoons maple syrup

1 teaspoon apple cider vinegar

1 teaspoon cold pressed olive oil (optional)

Walnut Filling

2 cups walnuts, soaked for 2 to 3 hours, rinsed and drained

Marinated mushrooms (from above recipe)

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

1 teaspoon chipotle powder

fresh parsley, one handful

1 cup cooked quinoa (optional)

Himalayan salt and pepper to taste

1. Place mushrooms in sealable container.

2. Mix together marinade ingredients and pour over mushrooms. Seal container and shake to coat mushrooms.

3. Let marinate for 2 to 3 hours (in the refrigerator), shaking occasionally to coat mushrooms.

Walnut Filling

1. Place walnuts in food processor. Pulse until chunky. Do not over process.

2. Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated.

3. Stir in spices, quinoa and salt and pepper.

Note: These are spicy. You can cut the spices in half if you like things less spicy.

subheading: Assembly:

Walnut mixture

1 head butter lettuce

1 cup cherry tomatoes, quartered

1 avocado

Himalayan salt and pepper

1. Place walnut mixture in lettuce leaf.

2. Top with avocado and tomato.

3. Finish with a grind of salt and pepper.

*Make sure you marinate your mushrooms and soak your walnuts at least 3 hours before making the wraps

Note: These are spicy. You can cut the spices in half if you like things less spicy.

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