Prep time: 15 minutes
Ingredients:
Butter head or Romaine Lettuce
Tempeh (I like Trader Joes 3 grain)
Carrot (2)
Cilantro
Mushrooms, onion, garlic
Olive oil
Sesame oil
Sesame seeds
Dukkah or the contents of the spice blend which are: sesame seed, smoked paprika, cumin, pepper and sea salt.
Lime
Maple syrup or honey
Nama shoyu, Braggs, Tamari or Soy Sauce
Cayenne
Avocado
Procedures: Please note that the ingredients marked with an * are flexible, substitutes are listed in the ingredients list.
1. Sauté chopped onion and several cloves of chopped garlic. Once the onion and garlic is translucent add sliced mushrooms with a couple squirts of Braggs and sesame oil.
2. Heat 2 Tbs olive oil with 1 Tbs sesame oil in a small pan, Add sliced Tempeh let sauté a bit on each side.
3. Wash and dry lettuce leaves, these are your taco shells, so keep them whole.
4. Grate the carrots
5. Wash the Cilantro
6. In a small bowl mix a sauce with two parts maple syrup* to one part sesame oil. Whisk in a tablespoon of the Nama Shoyu* then Squeeze the juice of one lime, add a splash of a apple cider vinegar (raw, unfiltered) if you like, add Dukkah* (i got it at Colonel D's at Findlay Market). Put a dash if cayenne in the sauce if you wish to add heat.
7. Top the grated carrots with a bit of the sauce and sprinkle everything with sesame seeds.
8. Create tacos by using the lettuce as the shell, top with a slice if tempeh, some sautéed mushrooms, shredded carrots, fresh cilantro or basil,and sliced avocado. Finally drizzle with sauce.
9. Give Thanks
10. Enjoy!!!
