About the Recipe
This taco meat recipe is absolutely delicious and completely overt fat free.
6 large washed portobello mushrooms with the stalks removed and chopped into bite sized pieces
1 crushed clove of garlic
1 very finely chopped fresh red chilli or 1 tsp of dried chilli flakes
1 tbs of tamari
60g of peeled and finely cubed cucumber with seeds removed
60g of peeled and finely cubbed zucchini
10 quartered cherry tomatoes
80g of raw corn kernels removed from cob
One large finely chopped date
1 small finely chopped challot onion
3/4 cup of rew dried and shredded coconut flesh
1 large romaine lettuce with leaves already washed seperated.
Step 1 Begin to prepare the taco "meat" by placing the chopped mushroom pieces onto a dehydrator sheet and dehydrate for 3.5 hours on 110f.
Step 2 Prepare the rest of the taco "meat" by putting all of the other ingredients into a dehydratator worthy bowl and leave to marinade for at least 3 hours.
Step 3 Add the dehydrated mushroom to the bowl stir all together gently with a spoon, place the bowl into the dehydrator for 30 mins - an hour.
Step 4 Spoon the taco "meat" into the lettuce leaf tacos as desired and transfer to a serving plate.
Step 5 Serve and enjoy.
For this recipe you will need a dehydrator.
This recipe could be enjoyed with any dehydration if desired.
I like to serve these tacos as an appetiser for 2, but they could also be enjoyed as a raw main meal for one with a salad.