Monday, March 31, 2014


Thank you people who put these incredible recipes on line. This one is amazing!!!  I can't get over the mushroom mixture. Another WOW recipe.

  1. 2 Tablespoons White Wine Vinegar
  2. 1 Tablespoon Sugar
  3. 1 Tablespoon Vegetable Oil
  4. 1/2 teaspoon Salt
  5. 3 cups Coleslaw Mix
Teriyaki Sauce
  1. 1/4 cup Brown Sugar (preferably dark brown sugar)
  2. 1/4 cup Low-Sodium Soy Sauce
  3. 1 clove Garlic, minced
  4. 1/2 teaspoon Ginger Powder or fresh Ginger, minced
  5. 1/4 teaspoon Sesame Oil (optional)
  1. 2 Large Portobella Caps
  2. 3 cups chopped Kale
  3. 1/2 cup shelled, cooked Edamame
  4. 6 (6") Tortilla Shells, Flour, Gluten-Free, or Corn
For the Slaw
  1. In a medium bowl, mix vinegar and sugar. Stir in oil and salt, then the coleslaw mix. Set aside until tacos are ready. Before serving, stir again.
For the Teriyaki Sauce
  1. Combine all ingredients in a small bowl.
For the Tacos
  1. Cut portobella caps in half and then in 1/4 inch strips.
  2. Add the portobella, kale, and half of the teriyaki sauce to a pan over medium-high heat. Cook 7-8 minutes, stirring occasionally.
  3. Taste the mixture and decide if you would prefer more teriyaki sauce. If so, add more, reserving any extras to serve on the side.
  4. Cook the mixture an additional 2-3 minutes or until desired softness.
  5. To assemble the tacos, add a layer of the portobella mixture, followed by slaw, and sprinkle with edamame.

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