BEER-MARINATED PORTOBELLO TACOS WITH AVOCADO-CORN SALSA

SERVES 8 TACOS

1 1/2 cups vegan pale or blonde ale

Juice of 1 lime

1 tsp. ground cumin

1/2 tsp. garlic powder

4 portobello mushrooms, stemmed, gills scraped, cut into 1- inch slices

Sunflower oil, for cooking

6 to 8 corn tortillas (or small flour tortillas)

AVOCADO-CORN SALSA

2 avocados, pitted, peeled, and diced

1 cup corn kernels (fresh or thawed frozen)

1 cup chopped fresh cilantro

1/2 cup chopped red onion

2 tbsp. lime juice

1 tbsp. chopped jalapeño

Salt to taste, optional

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 14.8g (3.1g S.Fat)
Carbs: 18g
Protein: 6.6g
Sugar: 2.4g
Sodium: 177mg

METHOD

In a shallow baking dish, combine the beer, lime juice, cumin, and garlic powder. Toss in the portobello strips until evenly coated. Marinate the strips for 30 minutes, turning them over every 10 minutes.

Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.

Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.

Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminium foil.

To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.

SMASHED LENTIL TACOS

SERVES 12 TACOS

1 quart low-sodium vegetable broth

2 cups brown lentils, rinsed and picked through

2 tsp. ancho chile powder

2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. smoked paprika

3 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. lime juice

Salt and black pepper to taste

12 corn tortillas

Shredded cabbage

Guacamole or sliced avocado, optional

Salsa, optional

Pepperjack Cheese Sauce, optional

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11.6g
Protein: 2.2g
Sugar: 0.4g
Sodium: 35mg

METHOD

Combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika in a medium pot. Bring the water to a boil in a covered pot. When the water is boiling, remove the lid and reduce the heat to a low simmer. Allow to simmer for 15 to 20 minutes, or until the liquid has evaporated. Take the pan off the heat.

Combine the liquid aminos, lime juice, salt, and pepper in a mixing bowl. Smash the lentils with a potato masher until they resemble taco meat.

You can make the tortillas while the lentils are cooking. Over medium heat, heat a large frying pan, preferably cast iron. Place a tortilla in the pan and cook until the edges curl up (about 30 seconds), then flip and cook for another 30 seconds. Cover the heated tortilla with aluminum foil and place it on a plate. Repeat with the rest of the tortillas.

Scoop some of the smashed lentils onto a tortilla to serve. Top with cabbage and guacamole, salsa, and/or cheese sauce to taste (if using).