Here's a great little recipe to get you inspired for spring!

For the Korean BBQ mushroom marinade:

  • 1/4 cup chili paste
  • 2 pitted dates
  • 2 Tablespoons tamari
  • 2 Tablespoon apple cider vinegar
  • 3 cloves garlic
  • 1 Tablespoon grated ginger

Blend until smooth, now take 1 portobello cap, gills removed and sliced into long strips. Soak the strips in the marinade.

For the walnut chorizo:

  • 1 cup walnuts, pieces or chips
  • 1/3 cup sun dried tomatoes, chopped finely
  • 1 Tablespoon cilantro, chopped
  • 2 or 3 Tablesspoons Spread’em Carrot Chili
  • 1 cloves garlic, minced

Pulse walnuts  in the food processor until crumbly. Remove from the food processor and place in a mixing bowl. Mix well with other ingredients by hand.

For the collard leaf taco shells:

  • 4-6 collard leaves

Cut the collard leaves into circles scissors work well for this. 

To assemble the tacos:

  • 1/2 cup red cabbage, shredded
  • 3 scallions, chopped fine
  • 1/2 avocado mashed with lemon juice
  • 1/4 cup cilantro, chopped
  • 1/4 cup kimchi
  • 1 lime cut into wedges

Using the collard greens as taco shells, build the tacos as desired with a little  walnut chorizo, avocado mash, kimchee and Korean BBQ marinated portobellos. Garnish with scallion, cilantro, red cabbage and lime.


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