Taco Tuesday~ Mushlano Tacos

This one of my super successful "winged-it" dinners. Just went for it and nailed it!

Love it when that happens! :)

Saute the following in grapeseed oil:

1 sliced large poblano pepper

1 sliced large portobello mushroom

1/2 sliced red onion

2 large diced cloves of garlic

About 2-4 tbsp of Bragg's liquid aminos

About 2-4 tbsp lemon juice

On the Bragg's and lemon juice, my measurements are guesses. I usually just eye ball it and keep putting more until it tastes good.

Lots of black pepper!

Funny story. When I went to sprinkle in the black pepper, the entire lid came off and a huge mound of balck pepper poured into the pan. I scooped out what I could, but there was still a LOT left. I was afraid it was going to ruin the dish, but it actually came out really good. So, I guess, use a LOT of black pepper. Especially if you like heat.

Warm tortillas on the stove top so they become slightly crunchy. Top with some shredded cabbage, the above "mushlano" mixture and some feta cheese and...

ENJOY!!

Sweet Potato & Tofu Tacos

I get about half of the kids to dig on this one. I'm determined that it won't be long before they all love it! ;)

What you'll need:

2 medium sized sweet potatoes
1 package of firm tofu
1 can black beans
1/2 white or yellow onion
3 large cloves minced garlic
Juice of 1 lemon
Lemon-pepper seasoning, to taste
Bragg's Liquid Amino's

Corn tortillas
Lettuce or kale
Tomatoes &/or salsa
Avocado or guacamole

• Chop sweet potatoes into squares and sauté in grape seed oil. As the potatoes begin to soften, add the tofu and chop/scramble it into crumbles (as pictured above). 
• Add chopped or diced onion.
• Add minced garlic.
• Add Bragg's (squirt from the bottle in a circle around the pan one time).
• Add juice from 1 lemon. 
• Continue to sauté on medium-high until everything is cooked and begins to brown and become slightly crunchy.
• Season with lemon-pepper (or spices of your choice)
• Add black beans (they're added just long enough to get warmed up)
• Warm corn tortillas on stove top skillet so they become slightly crunchy without being fried (no oil needed).
• Top with taco mixture, avocado, tomatoes and/or salsa, and chopped romaine lettuce or kale.

ENJOY!!