CELEBRATE LIKE A VEGAN

There is no doubt as to the popularity of tacos out there but this is one of the taco fillings we love around here in the workshop. This recipe is made with my easy to make Flour Tortillas. The mushroom and asparagus filling is bot sweet, spicy and full of umami flavor from the mushrooms. Preparation Time:  10 minutes Cooking Time:  10 minutes Ingredients:  2 cups Sliced Mushrooms (I prefer crimini for this recipe) 8 spears Asparagus 1 ea Small Onion 1/4 cup Chopped Fennel 1 ea Chopped Carrot 2 ea Chopped Garlic Cloves 1/2 Tbs Brown Sugar (optional) 1/4 Tbs Salt 1 Tbs Olive Oil 8 ea Flour Tortillas Preparation:  1. In a large skillet sauté the mushrooms and onions until the onions become translucent over medium heat. 2. Add the rest of the ingredients and sauté for 2 - 3 minutes until the asparagus become tender. Remove from heat. 3. In the oven warm up the tortillas while the filling has a little time to cool off. 4. Fill ...

I love making this recipe every time the need arises for a quick but satisfying meal. Most of the ingredients are pantry staples so it’s easy to put together.  This is a dish that can actually stand up to a very robust red wine. In this case I paired it with a Napa Valley Cabernet Souvignon.  Please note that because this is a pasta made from lentils I choose not to use any salt in the boiling water. The manufacturer displays salt on the package as optional. Since I don't like to salt my beans and other legumes because it can make them tough and increase dramatically the cooking time, I opt not to use it. The three times I have made it with this particular pasta it has always come out perfectly al dente.  Prep Time: 10 minutes Cooking Time: 12 minutes Ingredients: Pasta: 1 Package Modern Table Lentil Rotini Pasta (8 oz) Sauce: 8 Roma Tomatoes (diced) 1 Tbs Tomato Paste ½ White Onion (diced) 1 Tbs minced Garlic 2 Tbs Agave Syrup...