For 3-4 people
Ingredients
For the dough
1 batch buckwheat taco shell recipe from the FOOD WE LOVE cookbook + 2 tsp charcoal powder
For the mince
1 red onion finely chopped
3 cloves garlic minced
2 jalapeños finely chopped
650 g mushrooms of your choice
2 tbsp beet juice, water or olive oil if you are using
1 tsp salt
1 tsp dried oregano
1 tsp paprika
To serve
1/2 cup heirloom corn cooked
Mung bean, beetroot and red cabbage microgreens
Finely diced tomatoes
Finely chopped red onion
Plum sauce
For the magical plum sauce
400 g plum Angelica pitted
1 red onion finely chopped
2 garlic cloves minced
2 tbsp beet juice or 1 tbsp olive oil
Instructions
1. Using a sharp chef knife, finely chop the mushrooms.
2. Warm a drizzle of beet juice, water or olive oil in a pan over a medium heat. Once warm, add the onions and a pinch of salt to the pan and stir for 2-3 minutes. Mix the minced garlic and chopped jalapeño through the pan and cook for 5 minutes.
3. Lastly, add the mushroom mixture to the pan and stir for 8-10 minutes until most of the moisture from the mushrooms have evaporated. At this point, mix through the thyme and paprika. Stir for another minute or so. Set aside.
4. To make plum sauce, warm a drizzle beet juice, water or olive oil in a pan over medium heat, once warm, add the onion and garlic. Sauté for 2-3 minutes. Finely chop the plums. Add to your pot. Stir together with onion garlic. Close the lid. Cook until the sauce is thick for about 15 minutes. Once done, keep in the refrigerator at least 2 hours before serving.
5. Make your taco shells according to the recipe in the FOOD WE LOVE cookbook, page 99, just add 2 tsp charcoal powder to make shells black. You can also use beet powder to make them pink or matcha for green, butterfly pea flower powder for blue.
6. Fill your tacos with mushroom mince, put some corn kernels on top, add finely diced tomatoes and chopped red onion.
7. Pour the magical plum sauce over the mushroom mince. Lastly add microgreens and serve immediately. Enjoy!