Meat & Rice Tacos | Alkaline

Ingredients:
Brazil nut sauce:
1 cup brazil nuts
1/2 cup mountain water
1/2 tsp sea salt
1 tsp agave
1/4 tsp cayenne pepper
1/2 tsp seasoning blend

Vegetables:
A handful kale
3 red onions
1/4 red cabbage
3 sweet potatoes
A handful plum tomato’s
1/4 red/orange/yellow bell pepper

Coconut wild rice:
1, 1/2 cup wild rice (see ‘How To Make Perfect Rice’, find in content’s)
2 cups mountain water
2 tsp sea salt
1 tin coconut whipped cream/milk
A large handful of cilantro (coriander)
A handful sliced onions & mixed bell peppers

Quinoa wraps:
1 cup quinoa powder
1 cup mountain water
1/2 tsp sea salt
1/2 tsp seasoning blend
A drizzle of walnut oil

Browned meat:
2 packets oyster mushroom‘s (300g)
1 packet button mushroom’s (150g)
6 tsp seasoning blend
2 tsp sea salt

Seasoning blend:
3 tbsp onion powder
1 tbsp ginger
1 tbsp thyme
1 tbsp oregano
1 tbsp basil
1 tbsp black pepper
1/2 tbsp clove
1 tsp cayenne

Walnut oil (for cooking)

Firstly soak brazil nut’s in boiling mountain water for 10-15 mins, set aside
Next wash rice (see ‘how to rice recipe’ contents) add rice to pot, add mountain water, turn on heat to high, add sea salt, stir, bring rice to the boil, once rice is at boiling point we’re going to turn heat all the way down to low , pop lid on, let simmer on a really low heat for around 30-50 mins depending on your cooker

Next let’s prepare all the veg
Soak kale in baking soda/sea salt for 5-10 mins
Chop and wash onion’s, chop red cabbage, peel sweet potatoes
Wash cabbage, wash mushroom’s, wash sweet potatoes, wash plum tomato’s, wash cilantro, bag vegetables up and refrigerate or set aside

Now put the cabbage on to boil
Add around 1/2 cup quinoa batter to a heated pan of walnut oil, cook on both sides until golden brown, do this process until all the batter is all cooked, set wraps aside
Next turn off red cabbage, once rice is soft and fluffy, turn off, set aside

Chop cilantro, rinse brazil nut’s, bag these up,set aside

Let’s slice sweet potatoes in to wedges, then bake in a grill air fryer/ or oven for up to 20 mins on each side

It’s time to sauté the mushrooms, rough chop mushroom’s, heat pan with enough walnut oil to cover the pan, on high heat sauté mushrooms, add seasoning blend and sea salt, once mushrooms are sizzling turn heat to low/ medium, sauté for a further 25 mins or ( for faster cooking 8-10 on medium high heat )

While the sweet potato’s and mushroom’s are cooking let’s slice onion’s, pepper’s, and plum tomato’s, set aside

Once mushrooms have cooked set aside, to a pan add a drizzle of walnut oil , add cooked rice, coconut whipping cream, cilantro, sea salt, onion’s, pepper’s and, sauté on medium heat for around 5 mins, then turn to low heat and simmer for a further 1-2 mins, while you prepare brazil nut cheese sauce

Blend brazil nut’s, mountain water, sea salt, cayenne pepper and seasoning blend, turn off sweet potato’s, turn off rice, set aside

Let’s dress the tacos, firstly layer the mushriom’s in the middle of the wrap, layer with cilantro (coriander), pepper’s, onion’s, red cabbage, plum tomato’s, coconut rice, topped with brazil nut cheese , served with sweet potato wedges, hummus dip, chickpeas and cilantro for display..