I thought I would go back to my roots in blogging by doing a cooking post. Also, it’s my first Mukbang which is really popular in Korea. There are videos online where you can watch people eating food. Weird right? There’s a whole subculture of videos dedicated to Mukbangs. While I cook and eat my favorite recipe at the moment, I also talk to you about what’s going on in my life at the moment. This recipe is vegan, gluten free, paleo, and nightshade free tacos which you might be thinking, how can these be good? Trust me, they are addictive.
- 1 1/2 cups mushrooms preferably white or crimini
- 3/4 raw walnuts
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 head butter lettuce
- 1/2 avocado
- Vegan cheese
For the mushrooms:
In a food processor, combine all the ingredients and pulse until crumbly, stopping to scrape down the sides several times.
Heat a large skillet over medium heat. Add the mushroom mix and cook, stirring frequently for about 5 minutes, or until browned and cooked through. Remove from the heat.
For the tacos:
Spoon the mushroom mix into the lettuce cups. Top with vegan cheese, radishes, and avocado. Serve with lime wedges alongside for squeezing over the top.
*If you are eating nightshades, you can top the tacos with tomatoes.