Wednesday, April 6, 2016 / ... comments / Breakfast , Brunch , Cookbook , dinner , Fall , Mexican , Spring , Summer , Vegan , Vegetarian , Winter
Vegan Tacos with Millet, Portobello Mushrooms, and Red Peppers
Tasty and satisfying vegetarian tacos made with cilantro-lime millet, portobello mushrooms, and red peppers from Eating Clean.
These vegetarian and vegan tacos are a must-make for your next Taco Tuesday (or any day, the sooner the better). With hearty millet flavored with lime and cilantro, meaty portobello mushrooms and bell peppers, and topped with creamy cashew sauce, these tacos are satisfying enough for carnivores.
One of my favorite things about blogging is the amazing people I get to meet, from readers to other bloggers. One inspiring blogger friend, Amie Valpone, has just released a gorgeous new cookbook, Eating Clean. When I found out her book was coming out, I couldn't wait to share it with you. Her publisher was kind enough to send me a copy and share a recipe with us. Amie radiates positivity and beauty from the inside out, and shares my passion for helping others by creating nourishing recipes. Amie's clean eating, plant based approach to cooking is right up my alley, and the way I love to cook. Amie knows first hand how powerful food can be, as she used it to heal herself from debilitating autoimmune diseases.
As Ann Wigmore said, "The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison." I love that Amie gets this and is sharing the recipes and tips to heal your own body. Amie mentions on her site, The Healthy Apple, that weight gain, headaches, acne, low energy, brain fog, and bloating are not normal symptoms. And just like I am, she's passionate about helping others feel amazing through eating clean.
These millet tacos have two flavor options in Amie's cookbook. I went with the Portobello Mushroom and Red Pepper tacos because it's spring now. I can't wait to try the Butternut Squash and Swiss Chard option in the fall and winter! I am so happy to have another use for meaty portobellos. I couldn't resist adding some watermelon radish and nasturtiums... because spring.
These tacos are called Millet 'n' Veggie Breakfast Tacos: Two Ways in Eating Clean. I like them best for dinner, however. So basically, they are good all day long, any day of the year!
I would highly recommend Eating Clean to anyone who loves beautiful fresh food that makes you feel amazing. It's currently the #1 best seller in vegetarian books! You can grab your copy here:
Vegan Millet Tacos with Portobello Mushrooms and Red Peppers
Hearty millet and veggie tacos. *Note, I would recommend doubling the red mushroom and pepper mixture, because it's that good.
- 1 1/2 cups cooked millet
- 1/4 cup finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt
- 8 gluten-free whole-grain tortillas
- 1 recipe Portobello Mushroom and Red Pepper mixture (see below)
- 1 cup shredded red cabbage
- 1 large avocado, pitted, peeled, and thinly sliced
- 4 scallions, thinly sliced
- Cumin Cashew Cream Sauce from the book (optional)
- In a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside.
- Make the Portobello Mushroom and Red Peppers.
- To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.
Prep Time: 15 mins.
Total time: 30 mins.
Tags: Vegan, Vegetarian, Tacos, gluten-free, Cookbooks, Health
Portobello Mushroom and Red Pepper Mixture
- 2 to 3 tablespoons extra-virgin olive oil
- 1 large portobello mushroom, cut into 8 slices
- 1 large red bell pepper, cut into long strips
- ¼ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch chipotle powder
- ¼ cup thinly sliced radish, for garnish
In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single
layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin, salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.
Recipe reprinted with permission from Eating Clean by Amie Valpone.