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Asparagus-Shitake-Leek Tacos PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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Asparagus-Shitake-Leek Tacos: These are great springtime veggie tacos when fresh asparagus is everywhere at farmer’s market.

Saute 2 cups thinly sliced leek (the white part) in 3 Tbs ghee or virgin coconut oil with 1 Tbs ground ginger, 1 tsp ground coriander, and ½ tsp cayenne for 3 minutes (stir every 30 seconds). Add ½ cup water, and 3 Tbsp Ohsawa or Eden brand tamari or shoyu soy sauce, 2 cups sliced shitake mushrooms, and 2 cups chopped asparagus (tender parts only). Stir and saute just another 2 minutes. Add 1 tsp dill, stir again, then turn off heat. Warm organic corn tortillas (I like food for life brand sprouted corn tortillas) in a small skillet with a thin layer of ghee or coconut oil. Fill warm tortillas with asparagus-shitake-leek mixture, and serve with lemon or lime and ripe avocado slices. For those of you who are into good cheese, raw goat cheese is great and tops these tacos superbly.

With or without a good cheese, these tacos are amazingly yummy! Serve them alongside a huge springtime salad and you've got all you could ever want in a meal. Local, extra virgin olive oil and lemon juice drizzled over farmer's market fresh lettuces is a simple salad idea, yet it tastes fantastic!

 
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