One of my favorite things since living in Denver is Door To Door Organics!! #doortodoororganics
It is a local and organic delivery service that charges no delivery fee, that is amazing! I get mine delivered once a week and I subscribe to the “Local Bitty Box” a small box filled with an assortment of local fruits and veggies each week! The website is amazing also….. you can grocery shop via recipes! So when I find something I want to make I click buy and all the ingredients for that recipe will be in that weeks box! Yes, this makes me beyond giddy!
This week I picked out a yummy Asian recipe and I have to share it with you, it was THAT good! (Ignore the check marks on the ingredient list)
Shiitake Mushroom and Lentil Asian Tacos
3 garlic cloves, peeled
2 cups packed basil leaves
1 cup packed cilantro leaves
2 tbs white or yellow miso
1 tbs honey
1 tbs soy sauce
1 pinch red pepper flakes
3 tbs orange juice
3 tbs rice vinegar
2 tbs toasted sesame oil
¾ cups brown or green lentils
salt [to taste]
2 tbs olive oil, divided
1 onion, thinly diced
12 ounces shiitake mushrooms, stems discarded, sliced
1 tbs apple cider vinegar
16 corn tortillas, warmed
2 large or 3 small avocados, peeled and sliced
5 small carrots, peeled and grated
- For the sauce: Place the garlic in the bowl of a food processor fitted with the cutting blade; process until minced. Add the herbs and process until pureed. Add the remaining ingredients [miso, honey, soy sauce, red pepper flakes, orange juice, rice vinegar and sesame oil] and process until the sauce is evenly mixed. Transfer to a serving bowl; set aside.
- Bring 6 cups of water to a boil in a 2-quart saucepan. Add the lentils and ½ teaspoon of salt. Reduce the heat to maintain a simmer, partially cover, and cook for about 20 minutes, until tender. Drain.
- In a medium nonstick skillet over medium heat, heat the oil until it flows like water when the pan is tilted. Add the onion and a pinch of salt; cook, stirring often, until the onion is softened and translucent. Add the mushrooms and another pinch of salt and cook, stirring occasionally, until the mushrooms soften and release their liquid. Once the liquid evaporates, add the remaining 1 tablespoon oil, and cook until the mushrooms and onions brown. Stir in the cooked lentils and the cider vinegar.
- Stuff each tortilla with the mushroom-lentil mixture, carrots, avocado, microgreens, and miso-herb sauce. Serve immediately.
I know the ingredient list seems long but I promise by the time your lentils are cooked you will have prepare everything! About 1/2 of the ingredients were things I already had at home which made it easy! And I didn’t have carrots so I used romaine lettuce and just avocado to garnish mine! This also reheated perfectly for dinner the next night!
To visit the website click HERE