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2/3 cup mushrooms (chopped)
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon parsley
2½ tablespoons onion (diced)
1 teaspoon finely minced garlic, (Sometimes I pre-chop extra garlic because I know I'll use it later)
½ teaspoon soy sauce/nama shoyu
½ tablespoon water
1. Basically you chop/dice the mushrooms, onion, and garlic. Then add the spices and soy sauce.
2. Grind or two of pepper. May need a 1/2 tablespoon of water just to get the spices distributed.
Have_mersey's ThoughtsBy have_mersey
Just like the man said.
I dehydrate the mushrooms for a little to make them a bit firmer, but you could skip it if you use a firmer mushroom(or just like them as they are).
The measurements are approximate. I did measure, but used rounded amounts anyway. I’m also forgetful so it’s possible I added a little more or less.
You may have to play with it.:) I like to load my Romaine or kale “tortilla” with the filling/”meat” and then add the bell pepper “rainbow” (red, yellow, orange, green, etc.), onions, julienned carrots, olives, more lettuces (or wild greens!), homemade salsa or tomatoes, and Brazil nut sour cream.
You get the picture.
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