vegan asparagus mushroom tacos

Drunken Asparagus & Oyster Mushroom Tacos

It’s one of those Mondays where a girl needs a little help from a bottle of tequila… to cook dinner. Tequila really brings the flavor out of these meaty mushrooms, and you won’t be sorry you added it.

vegan taco tuesday prep

  • 1 bunch of asparagus
  • 2 cups of oyster mushrooms
  • 1 poblano pepper
  • 2 shots of tequila
  • 1/2 onion
  • 2 garlic cloves
  • cumin
  • chili powder
  • lime
  • 1/2 tomato
  • 8 tortillas
  • Guacamole

Broil the poblano pepper for 10 minutes and place it in a container to steam for 20 minutes or until cool. Remove skin and seeds and dice.

Dice onion and cook in olive oil until browned. After the onions are sufficiently brown, stir in mushrooms, tequila, lime, and asparagus and continue to cook until asparagus is lightly browned and mushrooms are softened.

mushroom asparagus taco prep

Stir in seasonings and poblano pepper.

Serve atop a tortilla.
vegan asparagus mushroom tacos
Top with guacamole and voila!

asparagus mushroom tacos


Broods, “Bridges”:



asparagus mushroom salad

Vegetarian Wild Mushroom & Asparagus Salad

Before the week begins, I often find myself preparing large salads so that when I’m hungry midday, I’ve got something healthy on hand. I always adore the salads at Lemonade in Los Angeles, and I thought it would be nice to “bring home” a version of their couscous mushroom salad I like so much. I used farro, an assortment of mushrooms, and some other enhancements to create an excellent and filling lunchtime salad.

vegetarian lunch salad mushrooms Continue reading

vegan gumbo

Vegan Gumbo

Inspired in part by True Detective’s scenery and the idea of Mardi Gras, I decided to throw together a zesty Cajun inspired gumbo dish. I am not from there, nor do I know much about Cajun cuisine, but this stew turned out absolutely perfect for what I wanted. My vegan gumbo was spicy, filling, and even better (albeit just vegetarian then) if you top it with a fried egg.

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