I decided to jump on this cabbage/greens as a taco-shell craze, and it’s delicious! also i made my new favourite filling ever, ohhh man if you like mushrooms i recommend you make this filling. i’ve had it bouncing around in my head for a while now and boy am i glad i made it.

MUSHROOM WALNUT FILLING

oil

10 crimini mushrooms, chopped fine (pulse in a food processor)

1/3 c. walnuts

2 tsp chili powder

1 tsp cumin

1 pinch chili flakes

1/8 c. nutritional yeast

3 cloves garlic, minced

1/4 c. broth

saute mushrooms in a pan until they start to release their liquid. add spices and garlic, continue cooking until the mushrooms start to brown. add nuts, nutritional yeast and broth a scrape up any bits that are stuck on the pan, cook for another few minutes until the water is absorbed and it all comes together. done!

CORN TOMATO SALSA

corn kernels from 2 ears

10 cherry tomatoes, quartered

a bunch scallions, sliced (whites and greens separated)

juice and zest of 1 lime

black pepper and salt to taste

1 tsp smoked paprika

saute corn in a bit of oil with a pinch of salt. add white parts of the scallions, paprika and cook, stirring frequently until the corn is cooked but still has bite. add remaining ingredients, stir, adjust salt and pepper and remove from heat.

CRISPY ONION + CAULIFLOWER

drizzle of oil

1/3 head of cauliflower, sliced thin

1 red onion, sliced thin

a few shakes cayenne

salt and pepper

mix it all together! roast at 400 until the cauliflower browns, flipping once. make sure the onions don’t burn! if they’re getting too cooked, shuffle them to the centre of the pan and the cauliflower to the outside. all done.

OTHER FILLINGS

cabbage, any kind! next time i would use savoy because i think it’ll be easier to get the leaves apart

kale, massage and cut into this strips

avocado

sour cream

hot salsa

assemble it! eat it! oh man!