That spring spot lasted a long time. Don’t be afraid — clouds may come back, but these tacos have the effect of sunshine. The spicy chipotle flavor and light rain of the spicy lime salsa is not only reminiscent of a distant summer vacation, but also thanks to the nutrient-filled mushrooms. They are actually one of the only plant sources of vitamin D (and you can increase their content by exposing them to sunlight). If you’re missing out on a summer energy boost,’shrooms also got you with their B vitamin content.
For post-workout replenishment, enjoy a fresh avocado salad rich in magnesium and potassium that supports muscles that help heal the body. Who needs barbecue weather anyway?
Serve: 2
Preparation and cooking time: 30 minutes
Preheat the oven ~ 240 ° C / 220 ° C fan / gas mark 7.
Chop the eggplant Cut into 2 cm pieces, place in a baking tray and sprinkle with oil. Roast for 15-20 minutes on the top shelf until the eggplants are soft and golden. Turn in the middle of cooking.
Meanwhile, make salsa.. Cut the pepper in half vertically, sow the seeds, and chop them into small pieces. Roughly cut the coriander (stems and everything). Cut the green onions and slice them thinly. Squeeze half of the lime and cut the other half into wedges. In a small bowl, mix pepper, coriander, green onions, lime juice and a small amount of olive oil to make green salsa.
Prepare other vegetables Slice the mushrooms thinly, trim the baby’s gems, then halve them vertically and slice them thinly. Peel and grate the garlic. Cut the avocado in half and remove the stones. Scoop the meat with a scoop and cut into small chunks.
Heat a large frying pan Add oil little by little over medium to high heat. Add mushrooms Place in a pan and cook for 6-8 minutes until golden. Add garlic, chipotle paste, tomato puree and water. Mix.
After cooking the eggplantTake it out of the oven and add it to the Chipotle mushrooms. Mix well, mix, reduce heat and simmer for 2 minutes.
Heat the tacos 2-3 minutes on the shelf in the middle of the oven. Layer vegan mayonnaise, lettuce, avocado chunks, and chipotle vegetables on tacos and finish with green salsa. Decorate the lime wedge.
