Original name: Walnut Mushroom Taco

Origin: Fusion


Marinated Mushrooms
350 gr roughly chopped mushrooms
3 tablespoons soy sauce
2 tablespoons honey (40-45 gr)
1 teaspoon apple cider vinegar
1 teaspoon olive oil

Walnut Filling
250 gr walnuts, soaked for 2 hours, rinsed and drained
Marinated mushrooms (from above recipe)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon chili (peperoncino)
25 gr fresh parsley
100 gr couscous (to be cooked, you can skip it for a 100% raw version)
Salt and pepper to taste

Place walnuts in food processor. Pulse until chunky. Do not over process. Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated. Remove from the food processor, add the spices, couscous and salt and pepper. Serve the walnut mixture in lettuce leaves and you can top with avocado and tomato. Finish with a grind of salt and pepper on top.