Are you trying to eat more vegetables? Trying #meatlessmondays ?
If yes, here is how to make a quick but satisfying mushrooms hummus wrap
Recipe:
Ingredients:
Wraps : shiitake mushrooms , yellow squash or zucchini, @foodforlifebaking Ezekiel sprouted flourless tortillas , garlic hummus, tomatoes , peppers , red onion , 2-3 garlic cloves , @alo_farms cucumber greens , Greek olives , a semi soft cheese (optional), @bragg liquid aminos, extra virgin olive oil, umami seasoning, black pepper.
Side salad : mixed lettuces drizzled with olive oil, lemon juice & sea salt.
Start by prepping the veggies: clean & slice the mushrooms & yellow squash, chop the onion & thinly slice the garlic. Slice the tomatoes, peppers, olives & cheese.
Heat up sauté pan over medium heat, add olive oil & throw in the onions. Sauté for 2 minutes until they start getting translucent. Add the mushrooms & sauté. After the mushrooms start sweating, add the yellow squash or zucchini & the garlic. Season with the umami seasoning (miso paste, some dried herbs, tapenade, chili pepper, nutritional yeast would work too if you don’t have umami seasoning but careful with using salt if you will be adding the liquid aminos). Continue cooking over medium heat until squash is almost done, then add a splash of liquid aminos (low sodium soy sauce works too), some cracked black pepper, stir all & take off heat.
As you are approaching the end of cooking the mushrooms, start warming up the tortillas so they are ready to use as soon as veggies are done.
Spread hummus on the tortillas, add the mushrooms & squash, the sliced olives, cheese, tomatoes, peppers & the cucumber greens.
Serve with the a side of the mixed lettuces salad. Enjoy!
#inthekitchenwithnora #vegetarianmondays
