Скачать или смотреть Colorful Cooking at Home: Dr. Steven Corso & Mushroom Walnut Tacos

Medical Oncologist, Dr. Steven Corso is cooking in the kitchen this month! Together we will whip up tacos stuffed with a savory ground mushroom and walnut filling and a cool, crunchy slaw to top. All we can say is don't knock it until you taste it - this is a great way to enjoy mushrooms for the non-mushroom-lovers out there! These recipes are jam-packed with nutrients that support immune system functions, therefore allowing the body to better find and kill cancer cells, prevent tumor growth, reduce inflammation and even prevent cancer-causing substances from being absorbed into the body.

Recipe:

Mushroom Walnut Meat:
INGREDIENTS
1 cup unsalted walnuts, soaked in lukewarm water for 20 minutes, then drained ¼ cup yellow onion, diced 4 cloves garlic, minced ¼ cup water 10 oz white button mushrooms, washed 1 Tbsp ground cumin 1 Tbsp chili powder 1 tsp turmeric ¼ tsp black pepper, or to taste 2 tsp dried oregano ½ Tbsp tomato paste 1 Tbsp low sodium soy sauce ½ tsp liquid smoke (optional)

DIRECTIONS 1.Soak walnuts for 20 minutes, drain, and set aside. 2.In a medium pan over medium heat, sauté onion and garlic with 2–3 Tbsp water until soft. 3.Pulse the walnuts in a food processor until finely crumbled. Transfer to a bowl. 4.Add mushrooms to the food processor and pulse until chopped, but not mushy. 5.Add both walnuts and mushrooms to the pan. Stir in cumin, chili powder, turmeric, black pepper, tomato paste, soy sauce, oregano, and liquid smoke if using. 6.Cook for 8-12 minutes, stirring occasionally, until browned and mushrooms are tender, cooking the water out. 7. Serve with your favorite taco toppings or in a burrito bowl. We recommend pairing with taco slaw (see separate recipe)!


Taco Slaw:
INGREDIENTS ¼ cup plain Greek yogurt ⅛ cup fresh lime juice ½ tablespoon honey ¼ cup chopped cilantro 1 green onion, minced ⅛ tsp salt ¼ teaspoon cumin ¼ teaspoon black pepper ½ jalapeno pepper, stemmed, seeded, or minced (optional) 1 14-16oz bag of coleslaw mix or shredded cabbage (about 3 cups)

DIRECTIONS 1. In a large mixing bowl, whisk together the Greek yogurt, lime juice, honey, salt, cumin, and black pepper until well combined. 2. Add the coleslaw mix, cilantro, green onion, and minced jalapeno, if using, to the bowl and toss everything together until it is well coated.