Cali-Max Style Plant-Based Taco Meat

I don’t consume red meat and gluten, my husband is a known super taster and doesn’t eat soy based products, the daughter is a food critic, and the son is recently on gluten free & egg-white-free protocols and doesn’t like the taste of mushrooms.

It is clear that not everyone likes the same thing nor is able to tolerate the same food in a family. Coming up with a single nutritious meal definitely is work, especially trying to stretch the food as long as we could, yet still delivering nutrient dense meals during this pandemic period was quite an experiment.

This Cali-Mex Style Taco Meat turned out to be the one that fits the basic requirements that we have set up:

Plant based ( Walnuts, mushrooms, onion )

Nutritious and nourishes the brain & gut microbiome

Burst with Flavour

Ground Meat Texture

Soy Free

Gluten Free

Dairy Free

Egg Free

Low GI

Low sodium

Turns out the boy didn’t even notice the mushrooms and also passed the Food Critic’s test, the only “down” side was it couldn’t stretch for a few meals due to being eaten within one meal. It definitely is a great introductory dish for opening mushroom haters’ views and taste buds.
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M U S H R O O M S‍

Mushrooms have long been considered oddballs of the natural landscape. They are immobile and mysterious. In many cultures, mushrooms were thought to be created by gods and goddesses, often as a gift to those who didn’t have enough food to eat.

Particularly in White Button Mushrooms, they contain B vitamins, powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues, non-animal sources of vitamin D, as well as polysaccharides that have been shown to be anti-tumor and cancer-fighting property.‍

W A L N U T S‍

Walnuts are actually the seeds of drupes but commonly considered as nuts. In ancient times and Traditional Chinese Medicine, most foods bring benefits to the human organs that shape like them. That said walnuts are great for brain health.

In modern days, scientists and industry experts have gathered annually at the University of California for a walnut conference discussing the latest walnut health research.

Studies have shown that walnuts contain more potent antioxidants than most nuts. They contain Polyunsaturated Fats, Polyphenols, Vitamin E, Melatonin, Omega 3, anti-inflammatory called Urolithins which help reduce risk of cancer, rebalance hormones, regulate immune and inflammatory system in both the gut and the brain.

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I N G R E D I E N T S‍

Main

128g Unsalted walnuts, soaked in water for 10 - 20 minutes

283g Cremini or White Button mushrooms, washed and diced

40g Diced or 20g dried onion

Seasonings

1 tsp Garlic powder

2 tbs Ground cumin

1 tbsp Cayenne powder

1 tbsp Paprika powder

250ml Tomato paste or pesto

1 tsp Dried oregano

1/2 tsp Pure maple syrup or monk fruit power

1 bunch Finely chopped cilantro

A pinch Salt and pepper, to taste

Optional

Fresh lime juice, as desired

I N S T R U C T I O N

️Soak walnuts in filtered water for 10 minutes or till soften, and then drain and set aside.
Add the walnuts and mushrooms to a food processor and pulse until broken down into a meat crumble-like texture.
In a pan or wok over medium heat, add the onions and garlic along with olive oil. Cook, stirring often, until translucent
Add the “meat” mixture to the pan along with the remaining ingredients.
Drizzle lime juice over the meat.
Mix until well combined. Cook the mixture until it begins to brown and soften.
Serve with taco, tortilla wraps, or tortilla chips.

Bon Appetite x

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