A delicious taco needn't be heavy or drowning in melting cheese in order to be delicious. Try this recipe and see for yourself when you feel like a little detoxing or on an important lent day (I made these on the Great Friday although we don't observe lent usually, but on that day we would feel a bit awkward if we didn't).
Of course, that doesn't mean that we don't favor a lot of vegan and raw vegan dishes the rest of the time, we just don't consider it a lent-ing habit :)
Anyway, back to the recipe. It's perfect for spring (it uses green garlic), it's bursting with different textures and flavors, it uses a little truffle-flavored oil for an intensified mushroom taste and it had a specific balsamic tang. You'll love it.
Last year: Tzatziki kritharaki salad (Greek orzo pasta salad).
Two years ago: Mixed seeds and honey crunchy hearts.
Three years ago: Baked Brie en croute with apples and thyme (French).
Four years ago: Simplest veggie noodle soup (vegan), Caramelized onion and green garlic pizza, Fruit skewers with molten double chocolate and Creamy pasta with green onions, muhrooms and ham (very light).
Ingredients (serves 2-3):
- 6-8 taco shells
- 2 tablespoons truffle-flavored olive oil
- 1 medium red onion
- 550 g fresh champignons
- 30 ml dry white wine
- a handful of green olives
- 3 green onions
- 1 green garlic
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon freshly ground pepper
Fry the chopped red onion in the truffle oil:
When the onion is softened, add the wine and the chopped cleansed mushrooms:
Also add the chopped green onions and thyme and stir until the wine evaporated. Add the chopped green garlic and sliced olives and mix. After 1 minute, turn off the heat and season with salt, pepper and balsamic vinegar. The filling is done. Prepare the taco shells by heating them oil-free (or according to package instructions) while the filling cools a bit:
Transfer the filling to each taco shell and arrange on serving plates. It's done, dig in! :)
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