Spicy portobellos mushrooms, pickled ginger and tangy kimchee deliver big flavors on a freah collard leaf
Ingredients
For the Korean BBQ mushroom marinade:
¼ cup chili paste
⅜ cup agave nectar, maple syrup and honey
2 Tablespoons tamari
2 Tablespoon apple cider vinegar
3 cloves garlic
1 Tablespoon grated ginger
1 portobello cap, gills removed and sliced into long strips.
For the walnut chorizo:
1 cup walnuts, pieces or chips
⅓ cup sun dried tomatoes, chopped finely
1 Tablespoon cilantro, chopped
1¼ teaspoons cumin seed
1 Tablespoon tamari
⅛ teaspoon pepper, red or cayenne
¾ Tablespoon olive oil
For the collard leaf taco shells:
4-6 collard leaves
For the guacamole:
1 avocado
¼ onion, minced
Pinch salt
Juice of ½ lime
To assemble the tacos:
½ cup red cabbage, shredded
3 scallions, chopped fine
¼ cup cilantro, chopped
¼ cup kimchee (see recipe here, or use store bought kimchee)
1 lime cut into wedges
1 teaspoon dark or light organic agave syrup
¼ teaspoon sea salt
2 cloves garlic, minced
Instructions
For the Korean marinade:
Blend ingredients until smooth, and set aside until ready to use.
For the walnut chorizo:
Process the nuts in a food processor until crumbly. Transfer to a bowl and mix in the spices, chili paste, and olive oil. Mix by hand until all the ingredients are well incorporated.
For the taco shells:
With a 3"-4" ring mold or plate, cut the collard leaves into circles.
For the guacamole:
Mash all ingredients together with a fork or whisk.
To assemble the tacos:
Using the collard greens as taco shells, build the tacos as desired with a little guacamole, walnut chorizo, kimchee pickled ginger and Korean BBQ marinated portobellos. Garnish with scallion, cilantro, red cabbage and lime.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-korean-bbq-tacos/