mushroom tacos with mango avocado salsa Featured

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

These easy tacos are filled with vegetables and packed with flavor. The smokiness of the mushrooms contrasts so nicely with the sweet and spicy mango avocado salsa and creamy tahini lime dressing! Put these on the menu for your next Taco Tuesday.

mushroom tacos with mango avocado salsa

Tacos are one of our favorite easy meals. We make them a few times every month, each time switching up the ingredients and toppings. Tacos are also an ideal meal to serve to a big group. You can include so many different easy sides and toppings, so each person is able to customize their meal based on taste and dietary restrictions.

I usually make tacos with fish or shrimp, but I wanted to experiment with a vegan version! Choosing Portobello mushrooms as the base was a great move, because they have a meaty texture that contrasts well with other toppings. Seasoned with garlic, spices and chipotle in adobo sauce, these mushrooms have a smoky and slightly spicy flavor you will want in all your tacos going forward.

mango avocado black bean salsa

The mango avocado salsa is the perfect juxtaposition to the mushrooms. Just combine super sweet mango, creamy avocado, tomatoes, black beans, cilantro, salt, lime juice and jalapeno in a bowl! This salsa is delicious on its own and would also be amazing served with fish.

To round everything out, I made a super simple tahini lime sauce. Drizzle this on for a creamy and zesty addition to your tacos. It cuts some of the heat and is a wonderful alternative to sour cream.

A Few Recipe Notes

  • Adjust the amount of chipotle pepper based on your tolerance for spicy foods. I prefer less spicy foods, so I used one seeded small pepper. Keep the seeds in and add more peppers for extra spice.
  • Heating the corn tortillas directly on the flame of your gas stove gives them a smoky flavor and a nice char. If you do not have a gas stove, heat them using dry heat in a skillet without oil rather than in the microwave to preserve their flavor and texture.
  • Mango could easily be swapped for pineapple or papaya in the mango avocado salsa.
mushroom tacos with mango avocado salsa
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mushroom tacos with mango avocado salsa

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x
  • Category: Main Dishes

Description

Vegan tacos with smoky portobello mushrooms and a freshly made mango avocado salsa.


Scale

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ½ tsp chili powder
  • 3 Portobello mushrooms, cleaned and sliced
  • 1 chipotle pepper in adobo, seeded and chopped
  • 1 ½ tbsp adobo sauce from chipotle in adobo can
  • 1 ripe mango, cut into ½ inch dice
  • 1 ripe avocado, cut into ½ inch dice
  • 1 plum tomato, seeded and chopped
  • 1 cup black beans
  • ½ jalapeño pepper, seeded and minced
  • 4 tbsp lime juice
  • ½ cup fresh cilantro, chopped finely
  • 2 tbsp tahini
  • ¼ tsp garlic powder
  • 3 tbsp cold water
  • Salt
  • 8 corn tortillas

Instructions

  1. Heat olive oil in a cast iron skillet on medium heat.
  2. Add half the minced garlic and cook for 1 minute, stirring to avoid burning. Add cumin and chili powder and stir.
  3. Add sliced mushrooms and a pinch of salt. Cook for 5-10 minutes , stirring occasionally until mushrooms are fork tender. Add chipotle and adobo sauce and cook an additional 1 minute, stirring to coat.
  4. Combine remaining garlic, mango, avocado, tomato, black beans, jalapeno, 2 tbsp lime juice and cilantro in a mixing bowl. Stir to combine and add salt to taste.
  5. Whisk together remaining lime juice, tahini, garlic powder, water and salt to taste in a separate bowl. Add more water as needed, 1 tbsp at a time, to thin out sauce.
  6. Heat tortillas over low heat directly on the flame of a gas burner. Use tongs to flip once tortilla starts to bubble.
  7. Top heated tortillas with mushrooms, salsa and tahini lime sauce.


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Fudgy almond butter zuchhini brownies with chocolate chips Featured

Almond Butter Zucchini Brownies (Gluten Free)

These zucchini brownies are super rich, chocolatey and fudgy. Even the staunchest vegetable hater will love these treats filled with good-for-you ingredients! This recipe is so easy and bakes up in less than 30 minutes.

Fudgy almond butter zuchhini brownies with chocolate chips

It’s been a while since I posted a dessert recipe, so these are long overdue! Is there anything better than freshly baked brownies? Cookies are definitely high on my list, but when you’re craving chocolate, brownies cannot be beat. Growing up, brownies were one dessert my mom didn’t usually make from scratch. Instead, we always had the Ghirardelli boxed brownie mix. This mix actually makes super fudgy and moist brownies, so that is what I have grown to love. Cakey brownies just don’t do it for me!

When I was making this recipe, I knew these brownies had to come out super fudgy, so I limited the almond flour to just ¼ cup. While I was in the process of creating a healthier brownie, I decided to add zucchini for extra nutrients! I love the texture and moisture that zucchini adds to baked goods, and knew it’s mild flavor would not take away from the chocolatey goodness I was looking for.

Fudgy almond butter zuchhini brownies with chocolate chips

A Few Recipe Notes

  • Your almond butter should be smooth and runny, with no other ingredients besides almonds. I used Coscto’s Kirkland Signature brand. You can also sub any other natural creamy nut butter for similar results.
  • If your almond butter contains salt, you may omit the salt in this recipe.
  • I used a microplane to grate the zucchini. This makes extremely light and fluffy shreds, which blend really nicely into the brownies.

These zucchini brownies are approved by multiple taste testers, so I am confident you can serve these to just about anyone and they will be asking for more!

Fudgy almond butter zuchhini brownies with chocolate chips

I prefer slightly underdone brownies, but if you prefer cakey, bake until toothpick comes out completely clean.

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Fudgy almond butter zuchhini brownies with chocolate chips

Almond Butter Zucchini Brownies (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 Brownies 1x
  • Category: Dessert

Description

Fudgy, moist, and chocolatey brownies pack a nutritious punch with shredded zucchini.


Scale

Ingredients

  • 1 cup finely grated zucchini
  • 1 cup creamy almond butter
  • ½ cup pure maple syrup
  • 1 large egg
  • ½ tsp vanilla extract
  • 1/3 cup cacao powder (or unsweetened cocoa powder)
  • ¼ cup almond flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1/3 cup dark chocolate chips, plus more for sprinkling on top


Instructions

  1. Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.
  2. Use a clean towel to squeeze out as much moisture as possible from shredded zucchini.
  3. Whisk together almond butter, maple syrup, egg and vanilla extract in a medium bowl.
  4. Mix together cacao powder, almond flour, baking powder and salt in a separate bowl.
  5. Pour wet ingredients into dry and stir to combine.
  6. Fold in shredded zucchini, then chocolate chips.
  7. Pour batter into prepared baking pan and top with extra chocolate chips if desired.
  8. Bake for 20-25 minutes until brownies are glossy and a toothpick comes out mostly clean.

I prefer slightly underdone brownies, but if you prefer cakey, bake until toothpick comes out completely clean.


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chickpea and roasted vegetable salad Featured

Chickpea and Roasted Vegetable Salad (Vegan, Gluten Free)

This zippy salad is full of plant-based protein and fresh, contrasting flavors! It is the perfect side dish to serve with your favorite spring meals.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

 

I’m currently munching on this salad for lunch as I write this blog post, and I’m definitely going to need seconds. The roasted vegetables, paired with a lemony dressing are transporting me to summertime. Something about the warmer weather makes me want to spend a little less time in the kitchen with less complicated recipes, and this one involves only a few simple steps. Roast vegetables, whisk together a simple dressing, chop fresh herbs and toss all together with canned chickpeas. Less time cooking = more time for enjoying this delicious meal outside!

Why I Love Chickpeas

Canned chickpeas are a pantry staple in my house. They are so versatile – I add them to soups, stews and salads, and love to make homemade hummus. They are an inexpensive source of plant-based protein, which will help make any meal more filling and satisfying. Chickpeas are also high in soluble fiber and act as a prebiotic. Prebiotic foods contain a certain type of fiber that our bodies no not digest, but the probiotics (aka the good bacteria) in our guts feed on! For that reason, the fiber in chickpeas and other foods may help support our gut microbiome. A healthy microbiome has been associated with weight control, better sleep, better mood, and less inflammation. I try to eat beans or legumes like chickpeas a few times per week to reap their many benefits.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

This salad takes less than one hour to make, and the recipe is very hands off. It also keeps well in the fridge, so it is a wonderful recipe to meal prep. Serve it as a side with dinner, or add a big scoop to your lunch salads to bring to work.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

Chickpea, Roasted Eggplant and Tomato Salad with Golden Raisins (Vegan, Gluten Free)

Serves 5-7

Ingredients

  • 5 tbsp olive oil, divided
  • 1 large eggplant, cut into 1 inch cubes
  • 1 pint cherry tomatoes
  • 5 cloves garlic, peeled
  • Salt
  • Pepper
  • 2 cans low sodium chickpeas, drained and rinsed
  • 1 cup fresh basil, chopped
  • 1 handful fresh dill
  • 1/3 cup golden raisins

Dressing

  • 2 tbsp extra virgin olive oil
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tbsp red wine vinegar
  • ½ tbsp Dijon mustard
  • 1 tbsp sunflower seed butter (or sub tahini)
  • 2 tbsp cold water
  • 1 clove garlic, grated or minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss eggplant with half the olive oil and salt and pepper to taste. Roast for 30-35 minutes, tossing halfway through, until tender.
  2. Toss remaining olive oil with cherry tomatoes and garlic cloves. Add to a parchment paper lined baking sheet and season with salt and pepper to taste. Roast for 20 minutes, tossing halfway through until tomatoes begin to wrinkle and blister.
  3. While vegetables roast, whisk together the dressing ingredients until smooth.
  4. Combine chickpeas, roasted vegetables, fresh herbs, raisins and dressing in a mixing bowl. Toss to combine.

This recipe keeps well in the fridge for up to 5 days.

If you make this recipe, tag @daisybeet on Instagram so I can see your creations!

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chickpea and roasted vegetable salad with golden raisins and fresh herbs

 

Featured

Quinoa Enchilada Stuffed Peppers (Vegan, Gluten Free)

 

These stuffed peppers are a completely plant-based entrée that pack tons of delicious flavor! They take less than 1 hour to prepare and are easy to make ahead of time.

There’s something so satisfying about eating your food out of other food – bread bowls, papaya boats, and these stuffed peppers! This is such a fun and pretty way to serve an otherwise brown and lackluster looking (but delicious) quinoa enchilada salad!

 Grain salads are one of my go-to meal prep recipe suggestions. They require minimal cooking, come together quickly, and are versatile and customizable. While quinoa is technically not a grain, it behaves and tastes very much like one, and therefore it is one of my favorite grains to cook with. Unlike other grains, quinoa contains all nine essential amino acids that our bodies must obtain from food because we cannot make them ourselves. This makes it a good, high quality source of plant based protein, which is great for those following a plant-based diet. Quinoa is also higher in fiber than most grains, so it is quite filling.

The quinoa salad featured in these stuffed peppers is one of my new favorites because it is so flavorful and so easy to prepare! It involves minimal chopping, and you just throw the ingredients into a big bowl and stir to combine. I couldn’t stop taking bites of it as I was stuffing the peppers! You could easily skip the stuffed peppers entirely and eat this over a bed of greens, but the peppers just look so colorful and pretty!

 Ingredients

  • 2 cups cooked quinoa (about 1 cup dry)
  • 2 cups frozen corn
  • 1 can low sodium black beans, drained and rinsed
  • 1 cup red enchilada sauce
  • 2 scallions, thinly sliced
  • 2 handfuls fresh cilantro, chopped
  • 1-2 tbsp fresh lime juice
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp cumin
  • 4 bell peppers, sliced in half lengthwise and deseeded
  • 1 avocado, sliced

Instructions

  1. Prepare dry quinoa and frozen corn according to package instructions.
  2. Preheat oven to 400 degrees F. Line a large glass baking dish with parchment paper.
  3. Combine cooked quinoa, corn, black beans, enchilada sauce scallions, cilantro, lime juice and spices in a large mixing bowl and stir to combine.
  4. Arrange peppers, cut side up, in the baking dish (you may need to use two dishes, depending on the size of your peppers).
  5. Scoop about 1/3rd – ½ cup of quinoa stuffing into each pepper half.
  6. Bake for 20-25 minutes, until peppers are beginning to soften.
  7. Top with avocado slices and extra lime juice to serve.

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If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

rice noodle bowls with peanut tofu and pickled vegetables Featured

Peanut Tofu Vermicelli Rice Noodle Bowls with Quick Pickled Vegetables (Vegan, Gluten Free)

 

What do you prefer, noodle bowls or rice bowls? I usually go for rice bowls (I love how rice soaks up sauces), but there’s one noodle bowl I absolutely love! I first had a Vietnamese Bun noodle bowl years ago, and instantly loved the fresh flavors and thin rice noodles. It’s a light meal, but still very filling. It doesn’t leave you feeling like you need a nap like some other noodle dishes.

The Vietnamese Bun noodle bowls I’ve had are served with nuoc cham, a sweet/salty/acidic sauce that really adds a delicious flavor. They are also served with fresh vegetables like carrots and cucumbers. I wanted to combine both of these elements by pickling my vegetables! The acidity plus a little sweetness of the apple cider vinegar shines though. I encourage you to prepare the pickled vegetables at least a day in advance to allow them to really pick up flavor. If you are unable to make the pickled vegetables, this meal would also be delicious with crunchy raw chopped vegetables!

You guys know I love peanut sauce, so peanut tofu was a natural choice for me to add to this bowl. With all these amazing flavors working together, I could eat this bowl every day! This meal was also boyfriend approved, so we’ll definitely keep this in our regular meal rotation. This meal serves 4-5.

 Ingredients

Pickled Vegetables

  • 1 cucumber, thinly sliced
  • 1 large carrot, scrubbed and thinly sliced I used a julienne peeler)
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tbsp maple syrup

Bowls

  • 1 block firm tofu
  • Avocado oil spray
  • 1 head romaine lettuce, thinly shredded
  • 1 package vermicelli rice noodles
  • 1 cup mung bean sprouts
  • 1-2 Fresno chilis, sliced
  • ½ cup crushed peanuts
  • Fresh mint and/or cilantro

Peanut Sauce

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 1 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 1-2 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter

Instructions

  1. Pack sliced cucumbers and carrots into two jars. Heat the apple cider vinegar, water and maple syrup in a saucepan, stir and bring to a boil. Pour hot liquid into vegetable jars so that vegetables are fully covered. Cover and place in refrigerator. Prepare the pickled vegetables one day in advance if possible, or at least 30 minutes before eating.
  2. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  3. Drain and press tofu to remove excess water.
  4. Cut tofu into 1 inch cubes, spray with avocado oil spray and bake for 25-30 minutes, until edges are golden brown and crispy.
  5. Prepare peanut sauce by whisking all ingredients together in a bowl until well combined. Toss tofu in peanut sauce to coat.
  6. Prepare vermicelli noodles according to package instructions.
  7. Arrange portions of lettuce, noodles and tofu in bowls. Top with mung bean sprouts, chilis, crushed peanuts, fresh herbs and pickled vegetables.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

 

Featured

Sweet and Spicy Cauliflower (Vegan, Gluten Free)

Sharing another cauliflower recipe with you guys! I love cauliflower rice, cauliflower pizza crust and cauliflower gnocchi like any other proper millennial in the food scene, but I also love cauliflower in its purest form! The same thing that makes cauliflower so versatile for all those cauliflower-based products also makes it so great on its own – the super mild flavor makes it the perfect palate for so many different flavors.

I’ve shared a handful of cauliflower recipes on the blog, (see my curry turmeric roasted cauliflower and buffalo cauliflower lettuce wraps) and I just love how each recipe is so different in flavor, texture and preparation method!

Cauliflower is a cruciferous vegetable, and it is in the same family as kale, broccoli, cabbage and brussels sprouts. This family of veggies contain glucosinolates, sulfur-containing compounds that may be protective against certain kinds of cancer.  While ALL veggies are amazing and healthy, this is even more reason to load up on alllll the cauliflower. In addition, cauliflower is a good source of fiber and many vitamins, minerals and antioxidants.

This recipe was super simple and has the perfect amount of SWEET to balance out the HEAT from the hot sauce. It is subtle enough to be added to so many different meals – grain bowls, paired with salmon, or dipped in hummus for an afternoon snack.

 Ingredients

  • 1 head cauliflower, cut into florets
  • 1 tbsp avocado oil
  • 2 tbsp hot sauce
  • 1 tbsp maple syrup
  • 2 tsp low sodium tamari or soy sauce
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 1 green onion, thinly sliced for garnish (optional)

Instructions

  1. Preheat oven to 415 degrees F. Line a large baking sheet with parchment paper.
  2. Whisk together avocado oil, hot sauce, maple syrup, tamari, garlic powder and pepper in a small bowl.
  3. Put cauliflower florets in a large mixing bowl and pour in sweet and spicy sauce. Use your hands to toss together to evenly coat.
  4. Place in oven on the top rack and roast for 20-25 minutes, then move to the bottom rack and roast for another 5-10 minutes until bottoms of cauliflower florets are nicely browned and crispy.
  5. Sprinkle with sliced green onion if desired.

If you guys try this recipe, tag @daisybeet on Instagram so I can see you creations! 🙂

Featured

Mixed Berry Oatmeal Crumble Bars (Gluten Free)

I’ve been wanting to make a recipe like this for a while. With the snow on Monday and lots of frozen fruit in my freezer, it seemed like the perfect day for a baking experiment! I’m so glad I went for it, because these will be such a treat to munch on all week.

I’m usually more of a chocolate person when it comes to dessert. Brownies and chocolate chip cookies are irresistible to me. But, if there is a fruit based dessert with a warm, cinnamon crumble situation going on, then you’ve got some competition! I absolutely love crisps and cobblers with whatever fruit is in season.

I had an unopened bag of mixed berries (cranberries, blueberries, blackberries and raspberries) which sounded like the perfect blend for a winter crumble. I highly recommend using this blend if you try these bars, as the cranberries add bold flavor and a little tartness. They also add a big boost of antioxidants! In addition to heart healthy oats, I used almond flour and almond butter to add healthy fats, fiber and protein to these bars. With less than ½ cup of added sugar, these bars are nutritious enough to have for breakfast or a snack, and will keep you fuller for longer than a traditional dessert bar.

Ingredients

  • ¾ cup almond flour
  • 1 ½ cups old fashioned rolled oats
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ tbsp cinnamon
  • ¾ cup creamy almond butter
  • 1 ½ cups frozen mixed berries (I used Cape Cod Select Power Berry Blend)
  • 1 ½ tbsp maple syrup
  • 1 ½ tbsp chia seeds

Instructions

  1. Preheat oven to 350 degrees F. Line a square baking dish with parchment paper.
  2. Combine almond flour, oats, salt, baking powder and cinnamon in a mixing bowl.
  3. Add almond butter and use your hands to mix it into dry ingredients. Mixture should be cohesive but crumby.
  4. Add about 2/3 of the crumble into the baking dish. Use your hands to press down firmly into a single layer.
  5. Bake for 10-15 minutes.
  6. While crust is baking, make the filling: heat berries in a shallow pan on medium heat until berries are soft and break to release their liquid. Stir in maple syrup and chia seeds. Heat for another 2-3 minutes, stirring occasionally then remove from heat to thicken.
  7. Remove crust from oven and spread the chia jam in an even layer on top. Sprinkle the remaining crumble on top of the jam layer.
  8. Bake for another 25-30 minutes, until crumble starts to brown.
  9. Let cool completely before slicing into squares.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations!