RECIPE INGREDIENTS

PLANT-BASED MASTER CLASS SERIES

February 05, 2021

Tacos

Serves 2 people, makes 10-12 mini-tacos

10                  4 ½” white corn tortillas

1 pound        oyster mushrooms

10 leaves      butter lettuce

1/2 bunch     fresh cilantro

                       Himalayan sea salt, fine grind

                       extra virgin olive oil

Lemon Serrano Sauce

Serves 4 people, Makes 1 1/2 cups

This recipe makes more than what you need for taco night. You’ll thank me later for the extra sauce because you’re going to want to use it on, well, everything.

12 oz              Silken firm tofu

2 tbsp             fresh squeezed lemon juice

2 tbsp             apple cider vinegar

½ tsp              Dijon mustard

½ tsp              honey or pure maple syrup

¼ tsp              Himalayan sea salt, fine grind

1                      serrano pepper, deseeded & minced (Use a very small amount, to your desired heat)

 

Avocado Purée

Serves 2 people, makes 1 cup

2                     medium avocados

1  tsp              fresh squeezed lemon juice

⅛ tsp              garlic granules

¼ tsp              coriander powder

¼ tsp              Himalayan sea salt, fine grind

Sparkling Lime Fizz

Serves 2 people, makes 2 drinks

20 oz             sparkling water

2 tbsp            fresh squeezed lime juice

2                     lime rounds, thinly sliced, for garnish

2 tbsp            honey simple syrup (Combine 1 tbsp water and 1 tbsp honey in saucepan, low heat until honey dissolves)

What you'll need

blender (Vitamix & NutriBullet will also do)

cutting board

Chef's knife (7" or similar)

large non-stick pan

tongs

potato masher

citrus squeezer

measuring cups and spoons