tweak and nourish

MUSHROOM TACOS AND HOMEMADE CORN TORTILLAS. I started making corn tortillas when I could no longer suppress my craving for tacos. The corn tortillas at the grocery stores have high sodium content and are made with lard. So I bought a tortilla press and I can say that it is one of my favorite kitchen tools. I have used it to make empanadas as well.

Mushrooms are my favorite vegan taco topping. For this dish, I added kale, shredded carrots, cilantro and sautéed green peppers. I also made a sauce: cilantro avocado crema (in a food processor, pulse avocado, cilantro, lime, salsa verde, salt, and substitute sour cream with vegan mayo to make it vegan).

I can honestly say that nothing compares to a homemade tortilla!

Mushroom Tacos topped with Cilantro Avocado Crema

Sautéed mushrooms with garlic powder, onion powder, smoked paprika, and cumin